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68 Baking
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Automatic programmes »
Cakes/biscuits » Stollen » Bake
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Function: Combination mode
Fan plus
Step 1
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Step 2
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Shelf level: 1
Stollen
1
Dissolve the yeast and vanilla
sugar in the lukewarm milk,
cover and allow to prove for 15
minutes. Mix the raisins,
almonds, candied lemon peel
and candied orange peel with
the rum and place to one side.
2
Knead the yeast and milk
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a smooth dough. Stir in the
candied orange peel, raisins and
almonds with rum. Place in an
uncovered bowl and prove in
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the special "Prove dough"
programme or with
Combination mode/Fan plus at
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3
Roll out the dough on a little
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stollen, place on the universal
tray and bake (see below for
settings).
4
Melt the remaining
butter, coat the stollen while
it is still hot and dust with the
remaining sugar.
5
Allow to cool and then dust
generously with icing sugar.
Serves 15
Ingredients
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dried yeast
3 tsp vanilla sugar
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175 g raisins
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275 g butter
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1 pinch salt
½ tsp lemon zest
1 medium egg
35 g icing sugar
Flour for dusting
