Stollen (Germany)

Stollen (Germany)


The ingredient of Stollen (Germany)

  1. 1/2 cup (125ml) warm milk
  2. 2 teaspoons caster sugar, plus 1/3 cup (70g) extra
  3. 7g sachet dried yeast
  4. 1 cup (165g) dried fruit
  5. 70g slivered almonds
  6. 1/4 cup (60ml) dark rum
  7. 125g unsalted butter
  8. 1 egg
  9. 1 teaspoon vanilla extract
  10. 1/2 teaspoon ground cinnamon
  11. 3 cups (450g) plain flour
  12. 30g butter, melted
  13. Icing sugar, to serve

The instruction how to make Stollen (Germany)

  1. Combine milk, sugar, dried yeast and 2 tablespoons warm water in a bowl. Set aside.
  2. Place dried fruit, almonds and rum in a bowl and set aside. Use an electric beater to beat butter and extra sugar. Beat in the egg and vanilla extract.
  3. Add the yeast mixture, cinnamon and flour to the butter mixture and mix until a dough forms. Knead on a floured surface until smooth. Place in a greased bowl, cover with plastic wrap and set aside for 1 1/2 hours.
  4. Preheat oven to 180u00b0C. Line a baking tray with non-stick baking paper. Punch down the dough. Press into a 30cm square. Sprinkle with the fruit and roll up to enclose fruit.
  5. Roll the log until 60cm long. Fold dough in half lengthways and place on the tray. Press the centre join together gently. Bake for 35-45 minutes or until golden and cake sounds hollow when tapped.
  6. Brush the loaf with the melted butter while still hot and sprinkle generously with icing sugar.

Nutritions of Stollen (Germany)

fatContent: 566.43 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 74 grams carbohydrates
fibreContent: 32 grams sugar
cholesterolContent: 10 grams protein


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