VIDEO: Christmas stollen without raisins

Traditionally, Christmas stollen is made with raisins and dried fruits. This is a recipe for those who don't like raisins or dried fruits. Chopped almonds give that stollen a fine aroma.

Bake Christmas stollen - that's how it works

1. Put the flour in a large bowl and make a well in the middle.
2. In a small bowl, loosen the crumbled yeast with a little of the sugar and some of the warm milk on.
3. The yeast milk is now placed in the middle of the small recess in the flour and mixed with some of the flour with a wooden spoon until a thick mass is formed. This is called pre-dough.
4. Cover the pre-dough and let it rise in a warm place for about 25 minutes.


My Christmas stollen is collapsing - what to do?

Baking a Christmas stollen is a little more difficult than many cakes. So that the ...

Stollen without raisins - this is how it is finished

1. When the resting time for the pre-dough is over, the butter melted in the remaining milk and all other ingredients are added to the bowl and kneaded into a smooth dough. The almonds should be kneaded in at the end.
instagram viewer
2. This dough then has to rise again for 60 minutes, until it has about twice its volume.
3. Now the yeast dough is rolled out into an oval either with a rolling pin or with the balls of your hands. pressed.
4. Fold the oval over once from the long side. Please note that the upper sheet of dough should not be flush with the lower one, but that a short edge should remain. The protruding piece of the lower sheet of dough is now knocked up and carefully pressed into place. This creates the shape of the tunnel that you know.
5. Place the stollen on the baking sheet (lined with parchment paper). To give it support, you can fold a few strips of aluminum foil that are placed around the studs and knotted.
6. The tunnel now has to go for another half an hour. In the meantime you can preheat the oven (200 ° C top-bottom heat).
7. Now bake the stollen for about 10 minutes at 200 ° C, then remove the aluminum foil strips and turn the stove down to about 175 ° C.
8. The stollen now needs another 45 minutes to bake.
9. When it's done, melt the butter and brush the hot stollen with it. Then immediately dust it thickly with powdered sugar. Complete.

The stollen unfolds its perfect aroma if you let it rest for about 1-2 weeks wrapped in aluminum foil. Then it's time to do this fine Pastries to enjoy without raisins.

Tip: Add 150 g coarsely chopped marzipan mixture to the dough. Then the Christmas stollen tastes even better. Bon Appetit.