Ingredients:
Parchment paper
Baking sheet
Aluminum foil
200 g raisins
About 100 ml rum
750 g flour
6 leveled teaspoons baking powder
250 g sugar
2 packages vanilla sugar or some vanilla aroma
1 pinch of salt
1 teaspoon dried lemon peel
2 tablespoons rum
1/2 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
3 eggs
275 g butter (2.5 sticks)
375 g quark or a mixture of sour cream and fat free Greek yoghurt (Fage or Chobani brand) (I used sour cream and fat free Greek yoghurt)
100 g candied lemon peel (Zitronat)
100 g candied orange peel (Orangat)
200 g ground hazelnut or ground almond
100 g marzipan (optional)
Topping:
125 g butter
50 g confectioner's sugar
Preparation:
1. The day before soak raisins in rum: Add raisins to a bowl, pour rum into bowl until raisins are covered, then cover the bowl. Let raisins sit in rum overnight.
2. Cover a baking sheet with three layers of parchment paper (this will prevent the Stollen from becoming too dark on its bottom). Preheat oven to 180-200 degrees Celsius (350-375 F). Drain rum raisins very well.
3. Mix flour and baking powder, then sift both into a bowl. Make a little hole in the center of the flour bed. To that center add sugar, vanilla sugar or vanilla aroma, salt, dried lemon peel, rum, spices, and eggs. Using the knead hooks of an electric hand mixer or your hands, knead everything until a thick
Has formed.
3. Cut butter into pieces, then add butter and quark or yoghurt and sour cream to batter and knead until a solid dough has formed. Knead in candied lemon and orange peel, ground hazelnut or ground almonds, and rum raisins.
4. Divide dough into as many pieces as you want to prepare Stollen breads. I divided the amount described in this recipe into two very large Stollen breads. If you make three or four Stollen breads they have a nice size, and if you make four to six Stollen breads they are a nice size to give as presents.
Roll dough out into a square (30 x 30 cm or 13 x 13 inches for two Stollen breads or somewhat smaller if you prepare more breads). Knead marzipan until soft, then roll out on powdered sugar. You can either roll it out flat to a square a little smaller than the square of the Stollen dough, or you can make a long tubular role. Put marzipan on Stollen dough.
5. Roll up 1/4 of one side of the Stollen dough, then use the rolling pin to make a lengthwise dent. Fold one side of the Stollen bread over to the other side leaving about 3 cm (1.5 inches) of the other end uncovered. Fuse the seam between the folded part, then make a little lengthwise dent on the side of the seam raising a the middle into the typical Stollen shape.
6. Put Stollen bread on parchment paper and on a baking sheet. Take some aluminum foil and fold into a strip about 1 inch high. Put the strip around the entire Stollen bread (use multiple strips if necessary to surround the entire Stollen bread with a aluminum cuff; the cuff will prevent the Stollen bread from running and becoming too flat). Bake Stollen bread at 180-200 degrees Celsius (350-375 F) for about 55 minutes.
7. Melt butter for the topping in the microwave or a small stovetop pot. Immediately after removing Stollen bread from oven spread butter on top of bread, and sift convectioner's sugar on top. Briefly let bread cool down a little and repeat the butter-sugar coating.
8. Let Stollen bread cool down completely, the wrap Stollen in multiple layers of clear plastic wrap for storage.
Comments:
1. Stollen is best prepared ahead of time (often at the end of November to be ready for Christmas). Then the different flavors can really seep in, mix and develop the typical Stollen flavor.
2. Stollen can be frozen well.
3. You can prepare Stollen without any rum or you could exchange the rum for some rum aroma to make it kid-friendly.
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