Panda's Inventory

Stollen

Prep Time: 20 minutes
Cooking Time: 1 hour
Passive Time: 25 hours
Calories per serving:
 
loaves
  • 300 g raisins
  • 1 tsp lemon zest
  • 100 g orange preserves orangeat
  • 100 g lemon preserves zitronat
  • 100 g ground almonds
  • 125 ml dark rum
  • 850 g flour
  • 42 g yeast
  • 150 ml milk
  • 200 g butter
  • 2 eggs
  • 2 packets vanilla sugar
  • 1 pinch salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 75 g butter
  • powdered sugar

For best aroma, leave the baked loaves for 1-2 weeks before serving.
  1. Combine the raisins, preserves, almonds, zest and rum and let soak overnight.
  2. Add the flour to a large bowl and make a well in the middle. Crumble in the yeast and cover with a pinch of sugar and 2-3 tbsp of warmed milk. Stir the mixture in the well, cover and rest for 15 minutes.
  3. Cube the butter and add to the flour mixture. Add the sugars, pices and eggs and combine everything in to a rough mass. Turn out onto a work surface and knead for at least 5 minutes, until relatively soft and smooth. Add the fruit-rum mixture and knead until well incorporated. Cover and let rest for 30 minutes.
  4. Divide the dough into 3 portions and shape into loaves. Slightly flatten one half of each loaf lengthwise with a rolling pin, Fold over the thin side. and transfer to a baking tray.
  5. Cover and let rest for 30 minutes while preheating the oven to 200┬░C.
  6. Reduce the heat to 180┬░C and bake the loaves for 50-70 minutes or until a tester comes out clean. Cover with tin foil halfway through.
  7. When done, take out the loaves and immedeately bruth with melted butter. Allow to cool completely, brush with more butter and dust with powdered sugar.
  8. Tighly wrap in tin foil and put into an airtight freezer bag with its air pushed out. Store in a dark cool place, but not the fridge.

For best aroma, leave the baked loaves for 1-2 weeks before serving.
Prep Time: 20 minutes
Cooking Time: 1 hour
Passive Time: 25 hours
Calories per serving:
 
loaves
  • 300 g raisins
  • 1 tsp lemon zest
  • 100 g orange preserves orangeat
  • 100 g lemon preserves zitronat
  • 100 g ground almonds
  • 125 ml dark rum
  • 850 g flour
  • 42 g yeast
  • 150 ml milk
  • 200 g butter
  • 2 eggs
  • 2 packets vanilla sugar
  • 1 pinch salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 75 g butter
  • powdered sugar

For best aroma, leave the baked loaves for 1-2 weeks before serving.
  1. Combine the raisins, preserves, almonds, zest and rum and let soak overnight.
  2. Add the flour to a large bowl and make a well in the middle. Crumble in the yeast and cover with a pinch of sugar and 2-3 tbsp of warmed milk. Stir the mixture in the well, cover and rest for 15 minutes.
  3. Cube the butter and add to the flour mixture. Add the sugars, pices and eggs and combine everything in to a rough mass. Turn out onto a work surface and knead for at least 5 minutes, until relatively soft and smooth. Add the fruit-rum mixture and knead until well incorporated. Cover and let rest for 30 minutes.
  4. Divide the dough into 3 portions and shape into loaves. Slightly flatten one half of each loaf lengthwise with a rolling pin, Fold over the thin side. and transfer to a baking tray.
  5. Cover and let rest for 30 minutes while preheating the oven to 200┬░C.
  6. Reduce the heat to 180┬░C and bake the loaves for 50-70 minutes or until a tester comes out clean. Cover with tin foil halfway through.
  7. When done, take out the loaves and immedeately bruth with melted butter. Allow to cool completely, brush with more butter and dust with powdered sugar.
  8. Tighly wrap in tin foil and put into an airtight freezer bag with its air pushed out. Store in a dark cool place, but not the fridge.

For best aroma, leave the baked loaves for 1-2 weeks before serving.