Traditional German nut and fruit cake that is served for a Christmas dinner.
Christmas Stollen with Nuts and Dried Fruits
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You don’t have to travel to bring a piece of European holiday spirit to your home. Start in advance and make this traditional German bread flavored with rum, dried fruits and nuts. Perfect gift and addition to any table!
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!