Stollen
A loaf of Stollen.
Stollen sliced and ready to eat.
Stollen for breakfast Christmas morning.
My dad always used to start this recipe on Christmas Eve late at night and finish sometime in the middle of the night. By Christmas morning there was always a Stollen ready for breakfast.
Ingredients
| 750 | g | flour |
| 225 | g | sugar |
| 500 | g | quark or strained yogurt |
| 225 | g | melted butter |
| 2 | eggs | |
| 1 | tsp | ground nutmeg |
| 1 | tsp | ground cardamom |
| 1.25 | tsp | salt |
| 2 | Tbsp | baking powder |
| 1 | tsp | baking soda |
| 1 | tsp | almond extract |
| 1 | Tbsp | vanilla extract |
| 1 | tsp | lemon extract or zest of 1 lemon |
| 1 | shot | rum |
| 90 | g | white raisins |
| 90 | g | zante currants |
| 125 | g | sliced almonds |
| 225 | g | melted butter, for coating |
| 125 | g | powdered sugar |
Method
- Soak raisins in rum and preheat oven to 325°F.
- Cream eggs and sugar.
- Add melted butter, extracts, quark or yogurt, and rum.
- In another bowl, combine flour, baking powder, baking soda, nutmeg, cardamom, and salt.
- Add about a third of the dry ingredients to the sugar and eggs, add the raisins and sliced almonds, then gradually add the rest of flour until the dough just comes together.
- Form a rough loaf on a parchment paper-lined cookie sheet and bake for around 80–90 minutes, until the inside registers around 200°F.
- Let the stollen cool for an hour or so, then brush with melted butter and sift powdered sugar onto the melted butter. Dab a layer of melted butter onto the powdered sugar, then sift another layer of powdered sugar. Repeat until you have a layer of icing around 1cm thick. Let cool before slicing.
Notes
Stollen is traditionally made with yeast, but this version uses baking powder and baking soda instead, making it much simpler to prepare.