2 oz. currants
2 oz. raisins
2 oz. candied orange
2 oz. candied lemon
4 tablespoons rum
5 oz. butter
2 oz. sugar
12 oz. flour or as needed.
1/4 oz. dry yeast
1 teaspoon vanilla extract
1 pinch salt
zest of a lemon
4 oz. ground almonds
1/2 cup of milk or as needed.
3 oz. butter to brush stollen
3 oz. powdered sugar to decorate stollen
Shape dough into an oval.
Press rolling pin into
middle of dough once
Fold dough in half
Mix currants, raisins, orange, lemon and rum and let soak overnight. Mix flour,
yeast, sugar, vanilla, salt and zest of lemon. Melt butter. Mix butter, eggs, almonds and
add to flour. Slowly add lukewarm milk and knead the dough. If the dough is
to soft, add some additional flour, if the dough is to hard add some additional
Let stand un-refrigerated for at least 2 hours until the dough has risen visibly. Add the
rum and fruit mixture to the dough. Let the dough rise for another 2 hours. Shape the
dough into an oval. Press a rolling pin into the middle of the dough once (see picture)
and fold dough in half.
Put dough onto a parchment lined baking sheet. Bake at 350 F for approximately 1 hour.
Brush stollen immediately with melted butter and powdered sugar. Repeat until butter and
sugar are used up. Stollen should have a thick, white layer. (approximately 270 calories
Tip: The bigger the stollen the more moist and tasteful it
will be. You can double the recipe, just bake the stollen for another 1/2 hour. If the
stollen is getting a little too dark, cover it with parchment paper for the rest of the