Anja describes baking Stollen as follows:I mix flour, yeast, milk and sugar. Then I let prove the dough for 15 minutes. In the meantime I put the raisins into rum, grind the almonds and abrade the lemon skin. Now I add liquid butter, sugar, egg yolk and the lemon skin. After this, I let again prove everything for 15 minutes. Then I mix under the other ingredients, knead well the paste and form two Stollen. I bake them one hour at 190 to 200 °C. At last I smear the pastry with liquid butter and powder everything with icing sugar.
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| The starter dough must prove for 15 minutes at a warm place. | The almonds are blanched and shelled. |
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| The candied lemon peel is chopped. | With hands the Stollen dough can be kneaded in the best way. |
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| The formed Stollen can be baked. |
Now the buttered and sugared Stollen has to wait for Christmas. |
Recipe for Dresdner Stollen
- Sieve 1 kg flour into the bowl, push in a hollow.
- Crumble 80 g yeast in, stir together with 1 teaspoon of sugar and a part of 250 ml of lukewarm milk, let the dough prove for about 15 minutes
- Admix 1 teaspoonful salt, 500 g liquid butter (partially clarified butter and white fat), 150 g sugar, 2 egg yolks, skin of 2 lemons and the remaining milk and form a dough.
- Let it prove another 15 minutes.
- Soak 200 g sultanas and 125 g currants with 1 tablespoon of rum.
- Mix in the dough 75 g candied orange peel as well as 75 g candied lemon peel cut into cubes with 250 g grated almonds and 10 bitter almonds.
- Roll out the dough ovally and form 2 Stollen.
- Put them on a well-greased and floured baking tray, let them prove for 20 minutes and bake for about 1 hour at 190–200 °C.
- Still hot, smear with 100 g of liquid butter and powder with icing sugar.