Studs

Cook a yeast dough from flour, crumbled sugar, yeast, salt, egg, fat, milk and spices in a food processor. Preheat the oven to 50 for 5 min, turn it off and let the covered dough rise in the oven for 15 min. Then add candied lemon peel, almond kernels, bitter almond oil, candied orange peel and currants and raisins soaked in rum. Let the dough rise for another half hour, then roll it out into a rectangle and shape it into a stollen. On it the Stollen again 30 to 40 min, go. If you want the stollen to keep its shape exceptionally well, put it in the refrigerator for one night with the lid closed after rising, and bake it the following day. Circuit: 170 to 190 °C , 1 . Sliding rack v. U.

160 to 170 degrees , convection oven about 60 min.

After baking, brush or sprinkle the stollen with liquid butter and powdered sugar alternately.

Baking time

half an hour

Tip: Stock up on a range of high-quality spices – it pays off!

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