Stollen with raisins and almondfilling
Ingredients
Dough
- 150 gr milk
- 9 gr yeast
- 30 gr sugar
- 25 gr egg
- 300 gr white bread flour
- 5 gr salt
- 15 gr rum
- 60 gr soft butter
Almond filling
- 70 gr almonds without skin
- 70 gr white sugar
- 1 egg white
Filling
- 120 gr raisins
- 120 gr sultana’s
- 1 tspn ground cinnamon
Finish
- 25 gr butter
- 2 tbpsn icing sugar
Instructions
Dough
- Heat the milk until lukewarm. Add the yeast to a bowl and add the milk, sugar and the egg. Mix to combine and allow to stand for 5 min so the yeast can wake up.
- Add the white bread flower, salt, rum and soft butter. Knead until combined and continue kneading until the dough is smooth and elastic. Place in a lightly dusted bowl, cover with plastic or a tea towel and allow to rest and double in size in a draft free spot.
Filling
- Rehydrate the raisins and sultana’s in ample hot water for 5min and drain in a colander.
Almond filling
- Make the almond filling by grounding in a kitchen machine the almonds without skin with the white sugar. Add enough egg white to make the paste come together. Shape into a cylinder, wrap in cling film and keep in the fridge until needed.
- Roll out the dough on a lightly floured surface and spread with the drained raisins and sultana’s. Roll the dough up to a cylinder to enclose the filling and allow to rest at room temperature for 30 min to relax.
- Roll out the dough again in a oval shape but not as thin as before. Keep the long sides higher than the centre, where the almond paste filling is placed. Fold the top of the dough over to enclose the almond filling.
- Place the dough on a tray lined with baking paper, cover with a clean tea towel and allow to double in size.
- Preheat the oven to 180 °C
- Bake the stollen for 30 min or until cooked and golden.
Finish
- Brush the stolen with the melted butter while still hot from the oven.
- Allow to cool on a wire rack and dust with icing sugar before serving.
Stuff to know
Stollen is an enriched fruit bread containing dried fruit and often covered with icing sugar. The bread is usually made with chopped candied fruit and/or dried fruit, nuts and spices and typical for Christmas and Easter.
Using lukewarm milk rather than cold one will activate the yeast.
Use butter at room temperature for the dough to make it mix in easier.
Rehydrating the sultana’s and raisins is needed to make the dough proof properly.
Add some walnuts or citrus peel or a pinch of green ground cardamom.
Using lukewarm milk rather than cold one will activate the yeast.
Use butter at room temperature for the dough to make it mix in easier.
Rehydrating the sultana’s and raisins is needed to make the dough proof properly.
Add some walnuts or citrus peel or a pinch of green ground cardamom.
