My Christmas stollen is collapsing

Basic recipe for the Christmas stollen

The Christmas stollen is not one of the easiest things to bake. A lot can go wrong, such as collapsing or burning on top. First of all, here is a delicious recipe for a Christmas stollen:

1. Start the evening before the baking day. Put the raisins, the almond sticks and the grated lemon zest in rum (or Apple juice) a.
2. The next day mix the crumbled fresh yeast with a little sugar and something lukewarm milk. Put flour dust on top. Then put the yeast in a warm place and wait half an hour.
3. Put the flour in a large bowl or on a work surface. Add two thirds of the flaked butter. Add 150 grams of sugar, salt and the yeast. Knead the dough by hand for at least a quarter of an hour. You add the milk in sips.
4. Only at the end do you add the pickled fruits and almonds. Knead them briefly into the dough.
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5. Cover and leave the dough to rise in a warm place for three quarters of an hour.
6. Now form two small or one large oblong loaves from the stollen dough. Two thirds of the time the dough is dented. The larger half is now folded over the smaller one, so that the Christmas stollen gets its typical appearance.
7. Let that stollen rest on the baking sheet lined with baking paper for another half an hour.
8. Preheat the oven to 200 degrees top / bottom heat. Bake the stollen. Two small Christmas stollen take about three quarters of an hour, a large one a whole hour. Once the studs turn brownish, cover them with aluminum foil.
9. Take the stollen out of the oven and coat it with the rest of the butter in liquid form. Then dust it first with sugar and vanilla sugar, then with powdered sugar.
10. Wrap the Christmas stollen in aluminum foil. Store it in a dark, cool place for at least two weeks before eating.

Tips to keep it from collapsing

If the dough collapses or otherwise fails, there are a number of tips that you can try.

• Always knead the dough by hand, not with the machine. If it gets too strenuous, take turns with someone.
• Work in the fruits as quickly as possible and without much kneading. This works best if you press the dough flat and then spread the fruit on top. Close the dough around the fruit and press it together. This also has the advantage that there are no raisins on the surface to burn.
• If the Christmas stollen runs apart, shape it higher than it is wide before baking.
• The dough will collapse if the yeast works too hard. Therefore, the pre-dough, as described in the recipe, is important. The dough shouldn't rise too long either, so that it doesn't become too airy and collapse.
• Take fresh yeast. If this is dried out, it may not work sufficiently.