Stollen: A Great Christmas Gift
After many attempts, I finally settled with this recipe.
The amount of melted butter you use to finish may put you off, but brush on plenty . This is the secret to keep it for a long time and make it moist.
Keep an eye them while baking as they burn easily. Cover with aluminum foil if they look like they are going to burn. Recipe by Minrin
Stollen: A Great Christmas Gift
After many attempts, I finally settled with this recipe.
The amount of melted butter you use to finish may put you off, but brush on plenty . This is the secret to keep it for a long time and make it moist.
Keep an eye them while baking as they burn easily. Cover with aluminum foil if they look like they are going to burn. Recipe by Minrin
Cooking Instructions
- 1
Cut the dried figs into quarters and soak in rum with the raisins for more than 1 month.
- 2
Make the sponge dough. Combine the ingredients for the sponge dough in a bowl and knead together well with a spatula. When they are well mixed, cover with cling film and leave to rise for about 1 hour.
- 3
Prepare the dried fruits. I used the candied orange peel and lemon peel in this photo. These were already soaked in liqueur, so I used them as they were. Roughly chop the walnuts.
- 4
This is what the sponge dough looks like when it is rising.
- 5
Make the main dough. Put the softened butter in a bowl and beat with a whisk. Add sugar in 2 batches, add salt and mix really well.
- 6
Add egg yolks and milk and mix. Add the strong flour and mix lightly with a spatula. Add the sponge dough, tearing it into little pieces, and mix.
- 7
Add the dried fruits and nuts to the dough from Step 6. Mix until they blend into the dough.
- 8
When they are evenly incorporated, shape the dough into a ball. Then divide in half.
- 9
Roll the dough out on a floured board. Pick out the raisins that are sticking out from the surface. (Raisins on the surface burn when baking.)
- 10
Flip over onto the side you picked out the raisins and fold over both edges. Then pick up one unfolded end and fold on top of the other end to shape it into a stollen. Before you fold to shape, put the raisins you picked out earlier inside.
- 11
Transfer to a baking tray and leave to rise for about 40 minutes. Bake in an oven preheated to 350°F/180℃ for about 45 minutes. It burns easily, so cover with aluminum foil before this happens.
- 12
When it's baked, brush plenty of melted butter on the surface and sprinkle granulated sugar.
- 13
Sprinkle powdered sugar using a tea strainer to finish. Wrap tightly with cling film.
- 14
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