Christmas stollen with raisins and candied peel
A rich Christmas yeast bread with rum-soaked raisins, almonds and candied peel, brushed with butter after baking.
Active time40 min
Cooking1 h
Total17 hResting : 16 h
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Ingredients
- 100 g candied orange peel
- 250 g unsalted butter
- 100 ml whole milk
- 2 medium eggs
- 100 g ground almonds
- 385 g plain flour
- 42 g fresh yeast
- 100 g dried currants
- 200 g raisins
- 100 ml dark rum
- 1 pinch of fine salt
- 50 g granulated sugar
- 50 g icing sugar
- 8 g vanilla sugar
- 100 g candied citron peel
- 11 g Christmas baking flavouring blend
Preparation
Mix the raisins and dried currants with the rum in a bowl. Cover and leave to soak overnight, for about 12 hours.
100 g dried currants200 g raisins100 ml dark rum- bowl
Soften 175 g butter and warm the milk to lukewarm. Put 375 g flour in a bowl and crumble the yeast over it. Add the milk, sugar, vanilla sugar, salt, Christmas flavouring, cracked eggs and softened butter. Knead for about 5 minutes until smooth. Cover and leave in a warm place until visibly risen. Chop the candied peel. Dust the worktop with 10 g flour and briefly knead in the peel, almonds and soaked fruit with its soaking liquid. Cover and leave to rise again until visibly enlarged.
100 g candied orange peel250 g unsalted butter100 ml whole milk2 medium eggs100 g ground almonds385 g plain flour42 g fresh yeast1 pinch of fine salt50 g granulated sugar8 g vanilla sugar100 g candied citron peel11 g Christmas baking flavouring blend- saucepan
- mixing bowl
- stand mixer with dough hook
- tea towel
- knife
Roll the dough into a 30 × 25 cm rectangle and roll up from the long side. Press a lengthwise groove with the rolling pin, then fold one side over the other slightly off-centre to make a ridge. Place on a tray lined with several layers of baking paper. Cover and leave until visibly risen. Heat the conventional oven to 250 °C, then reduce to 160 °C when putting the stollen in. Bake low in the oven for about 50 minutes.
- rolling pin
- baking tray
- baking paper
- tea towel
- oven
Melt 75 g butter and brush over the stollen as soon as it leaves the oven. Cool completely on a wire rack, then dust with icing sugar.
50 g icing sugar- saucepan
- brush
- wire rack
- sieve
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration