The stollen is a typical German dessert that is prepared at Christmas, it is a brioche enriched with dried fruit, raisins and aromas, a preparation similar to our panettone.There are several recipes to prepare the stollen, one of which also includes a cylinder of marzipan placed inside the brioche before giving the shape, but I made the version without it because I couldn't find it. I loved it with tea in the afternoon and accompanied by cappuccino in the morning, definitely a recipe to be redone, adding the marzipan this time;) I leave you to the recipe and go and take a look at the panettone that is in the oven to rise, cross the fingers for me;)
How to do the Stollen
Soak the raisins in rum.
Put the almonds, grated lemon peel, grated ginger, candied orange cut into cubes in a bowl.
Place 2/3 of the flour in a bowl with the sugar and yeast in the center, mix with a spoon then add the milk, honey and vanilla ...
... and start kneading.
Then add the egg and then the melted butter a little at a time and start kneading.
Then the dried fruit and raisins well squeezed from the rum.
Dry with the remaining flour make a ball and let rise covered with cling film and let rise for 1 hour in the oven off.
Roll out the dough to form a circle.
Fold at 3 putting the marzipan at this point if you want.
Let the stollen rise for another 1 hour.
Bake the stollen in a preheated oven at 170 ° C for 45 minutes.
Once taken out of the oven, immediately brushed with melted butter and sprinkle with plenty of icing sugar, then let it cool on a wire rack.