Saxon Christmas Stollen

Last Updated on December 11, 2024

Sweet fragrant tart filled with raisins, almonds and candied fruit.

Ingredients:

500 g smooth flour 250 g raisins 250 g butter 200 g lemonade (candied orange peel or candied fruit) 180 g sweet almonds 120 g icing sugar 60 g of crumble 30 g bitter almonds 1 sachet of vanillin sugar 2 dl milk pinch of mace smooth flour for rolling fat to grease the tin salt For coating 100 g icing sugar 70 g butter 2 tbsp caster sugar 1 bag of vanillin sugar

Procedure:

1. The day before preparation, pick the raisins, rinse them, soak them in cold water for an hour, then drain them, pour rum over them and leave them under a lid in the fridge overnight to swell
2. Crumble the yeast, add one and a half decilitres of lukewarm milk, sifted plain flour and make a dough, which you leave to rise for a quarter of an hour on a low heat
3. Spread half of the butter, add half of the coarsely chopped and half of the finely ground sweet almonds, finely ground bitter almonds, diced citronade (candied fruit), sugar, vanillin sugar, salt, mace and work everything through with the flour dough
4. Finally, stir in the other half of the melted butter, or a few more tablespoons of milk, and let the dough rise in a warm place
5. Work it through once while it rises
6. Form the dough into a cylinder, place it on a greased baking sheet, hollow it out slightly in the middle and let it rise for about half an hour
7. Bake in a moderately heated oven; if it turns red on the surface too soon, cover it with parchment paper and finish baking
8. Let it cool, then brush it with melted butter and sprinkle it with semolina and vanillin sugar
9. Finally, brush it once more with butter and sprinkle thickly with icing sugar.