Christmas stollen

Ingredients for Christmas stollen

Instructions for Christmas stollen

To prepare the Christmas stollen recipe, please follow these instructions:

A baking sheet brushed with melted butter or oil. Mix the raisins, currants, lemon peel and cocktail cherries in a bowl. Stir in rum, cover with film and leave it for at least 2 hours, or to the rum is absorbed by the fruit.

Yeast dissolved in hand hot water; covered with film and made snug in 5 min. Warm butter, milk, sugar and orange peel in a saucepan until the butter is melted. Term 450 g of flour and salt in a large bowl; make a recess in the middle and add the yeast, milk mixture and the beaten egg. Stir it together well. Add the remaining flour and stir a soft dough together.

Flips out on floured board. Knead for 10 minutes, or to the dough is firm and supple. Put in a greased Bowl easily. Dough surface brushed with melted butter or oil; be covered and be warm for 1 hour, the dough is raised.
Squeeze air out of the dough; knead the dough about 1 min. Flattening out to a square of 25 cm; benefit fruit and almonds over the dough, fold it together over the fruit and knead the fruit into the batter.

Roll the dough out to an oval, ca. 30 x 20 cm, which placed on baking sheet; the surface is brushed lightly with melted butter. Pressure cake roll lengthwise down the dough. Fold the dough over this recess, so that there is a 2 cm wide edge along one side. The surface is brushed with melted butter; cover and after raising in a warm place for 1 hour. Oven preheated to 180 °. Bake in 30-35 min, or until it is golden. Allow to cool on rack. Sprinkled generously with icing sugar, and served in thick slices. (possibly with a few dabs of butter on top of).

Tips:
Can be kept for up to 1 week. The dough can also be shaped as ca. 12 klöben, IE. small stollen. Baking time is about 15 mins.