Stollen Recipe
German Christmas BreadÂ
Ingredients
Fruit ( Soak the fruit in rum for two weeks before making the bread.)
- 50 g Currants
- 75 g Sultana
- 50 ml Dark Rum
Bread
- ½ cup Milk
- 2 tsp Yeast
- 375 g Flour
- 100 g Sugar
- Salt
- Cardamom powder
- 50 g Melted butter
- 2 no Eggs Beat separately
- 50 g Chopped Candied peel
- 50 g Chopped Almond
- 100 g Crushed Almond
- 50 g Icing Sugar
Instructions
- Add yeast to the milk and stir.
- Add salt, cardamom powder, and 50 grams of sugar to the bread flour, stir and cover for 30 minutes.
- Add the remaining sugar and icing sugar to the crushed almonds and add a beaten egg little by little to make a non-stick dough.
- Now roll this out and make a dough about 10 inches long and cover it.
- Add the melted butter and the remaining beaten egg to the flour mixture and knead the dough for 10 minutes.
- Close this and let it bloom. When the mixture has doubled, thin the dough. Add soaked fruit, chopped candied peel, and chopped almonds.
- Now thin this out and cover with the previously rolled dough made from almonds.
- Let this bloom for about an hour. Now bake at 180 C for 30 minutes.
- Sprinkle icing sugar with melted butter on top.