December 16 – Christmas treat: A simple recipe for traditional stollen

The secret of the perfect traditional stollen

The Advent season is just around the corner, and with it the scent of cinnamon, almonds and traditional stollen. But how do you make this pastry so that it achieves the perfect balance between moist filling, tender crumb and aromatic spice? Here is a tried and tested recipe that combines tradition and simple enjoyment.

Ingredients (for approx. 2 medium-sized stollen):

For the Dough:

• 4 cups all-purpose flour (preferably freshly ground with a Salzburg grain mill)
• ½ cup granulated sugar
• 1 packet active dry yeast (or 2 tablespoons fresh yeast)
• 1 pinch salt
• ¾ cup lukewarm milk
• ¾ cup softened unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

For the Filling:

• 1 cup raisins (soaked in rum or orange juice)
• ¾ cup chopped almonds
• ¾ cup candied lemon peel
• ¾ cup candied orange peel

For the Finish:

• 7 tablespoons melted butter
• ¾ cup powdered sugar

Instructions:

1. Make the Pre-Dough:

1. In a small bowl, dissolve the yeast in lukewarm milk. Add 1 tablespoon sugar and 2 tablespoons flour.
2. Cover and let it rise for about 15 minutes until bubbly.

2. Prepare the Dough:

1. In a large mixing bowl, combine the flour, sugar, salt, vanilla extract, and lemon zest.
2. Add the softened butter, egg, and the pre-dough mixture. Knead until smooth using your hands or a dough hook.

3. Incorporate the Filling:

1. Gently fold the raisins, candied lemon and orange peels, and almonds into the dough. Ensure even distribution.

4. First Rise:

1. Cover the dough and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

5. Shape and Bake:

1. Knead the dough briefly, then divide it into two portions.
2. Shape each piece into an oval flatbread. Fold one side toward the center to form the traditional stollen shape.
3. Place on a parchment-lined baking sheet. Allow to rest for another 30 minutes.

6. Bake:

1. Preheat your oven to 350°F
2. Bake the stollen for about 50–60 minutes, until golden brown.

7. Finish:

1. While warm, generously brush the stollen with melted butter.
2. Dust heavily with powdered sugar.
3. Once completely cooled, wrap in aluminum foil and let it rest for at least a week to develop flavors.

Conclusion

A stollen requires a little patience, but rewards you with an incomparably Christmassy taste experience. With your Salzburg grain mill, you can freshly grind the flour for your stollen and give it a particularly fine flavor. Happy baking and a contemplative Christmas season!

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