DOCUMENT

60 Stollen Makes one 15-slice loaf | Preparation time: 160 minutes Ingredients For the dough: 42 g fresh yeast 1½ tsp. vanilla sugar 70 ml milk, 3.5% fat | lukewarm 200 g raisins 50 g chopped almonds 50 g candied lemon peel 50 g candied orange peel 1–1½ tbsp. rum 275 g butter | softened 500 g plain white flour A pinch of salt 100 g caster sugar ½ tsp. lemon zest 1 medium egg For glazing: 75 g butter For sprinkling: 50 g caster sugar For dusting: 35 g icing sugar Accessories: Baking tray or universal tray Preparation Dissolve the yeast and vanilla sugar in the milk and leave covered for 15 minutes. Mix the raisins, almonds, lemon peel and orange peel in the rum and place to one side. Knead together the yeast milk, butter, flour, salt, sugar, lemon zest and egg to form a smooth dough. Add the lemon peel, orange peel, raisins, almonds and rum and knead briefly. Place the dough in a bowl in the oven and cover it with a damp cloth. Prove the dough using the indicated settings. Shape the dough into a 30 cm long stollen loaf on a lightly floured surface. Place on the baking tray or universal tray, place in the oven and bake. Melt the butter for glazing and brush it onto the stollen while still warm. Sprinkle over the sugar. Leave to cool and then dust generously with icing sugar. Settings for proving yeast dough Oven functions: Conventional Heat Temperature: 30 °C Proving time: 60 minutes Automatic programme for baking Cakes | Stollen Programme duration: 60 [55] (60) minutes Manual Oven functions: Fan Plus Temperature: 150–160 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 55–65 minutes Shelf level: 2 [1] (1) Useful tip: Wrap the stollen in aluminium foil and store it in a sealed, air-tight plastic bag.