Traditional German nut and fruit cake that is served for a Christmas dinner.
| Servings | Prep Time | Cook Time | Passive Time |
| 3stollens | 24hr | 1hr | 3-4weeks |
| Servings | Prep Time |
| 3stollens | 24hr |
| Cook Time | Passive Time |
| 1hr | 3-4weeks |
Ingredients
- 10 cups All Purpose Flour
- 30 g Instant Dry Yeast
- 1 cup Brown Sugar
- 2 cups Dark Raisins
- 2 cups Diced Dates
- 3 cups Silvered Almonds
- 2 cups Hazelnuts
- 2-3 cups Dark Rum
- 1 Lemon
- 1 3/4 cup Milk
- 5 sticks Butter (regular blocks)
- 1 tsp Salt
- 2 Egg (large)
- 1 cup Sugar Powder
- Vanilla Extract
Servings: stollens
|
Ingredients
Servings: stollens
|
Instructions
- Prepare all the required ingredients.
- The evening before baking prepare a sachet with spices (allspice, cloves, anise, cinnamon). You can use a tea bag for this.
- Also on the evening before baking, soak all the nuts, dried fruits and sachet in rum. For a better result use a tray instead of a bowl. Try to mix everything several times so nuts and dried fruits are evenly soaked.
- Mix instant yeast, milk, 2 Tbsp. sugar and 2 cups flour in a bowl. Leave in a warm place for 30 min.
- Meanwhile, in a separate bowl, mix the rest of the sugar, eggs, salt and vanilla extract. Shred lemon zest and mix it in. Leave for 10-15 min. to soak all the flavor and aroma.
- Sift 5 cups of flour. Mix the flour, sugar and yeast dough all together. Leave in a warm place for another 60 min.
- Meanwhile mix the rest of the flour (3 cups) with the 3 sticks of softened butter. Add the mixture to the dough. Combine everything well. Leave in a warm place for another 30 min.
- Add all nuts and dried fruits to the dough. Make sure they are spread evenly through the dough. Leave for another 20 min.
- Divide the dough into 3 parts and start forming stollens. You do not need any additional flour.
- Bake stollens at 375F for about 1hr. If they start getting a golden crust earlier, just cover with foil and continue baking.
- Right before the stollens are fully baked, melt the rest of the butter. Remove the stollens from the oven and pour the butter over them. Top stollens with powdered sugar.
- Let the stollens cool down a little. Cover with plastic and put in a fridge for 2-4 weeks (until Christmas).
- When stollens are ready, cut them into thick slices and top with some powdered sugar. Serve warm or cold. Bon Nuppetie!
