Ingredients for 2 Stollen, 750 g each
fruit mix:
- 190 grams of raisins
- 100 g lemon peel
- 100 g orange peel
- 40 ml rum (alternatively Amaretto, apple juice)
Yeast pre-dough:
- 210 g flour type 405
- 1 yeast cube (42 g)
- 215 ml milk
main dough:
- 225 g clarified butter
- 2 egg yolks
- 45 g powdered sugar
- 8 grams of salt
- 10 g stollen seasoning (store bought or grind it yourself: 2 g lemon zest, 1 g cardamom, 1 g mace, 2 g tonka bean, 4 g vanilla)
- 30 g almond sticks
- 315 g flour type 405
- 15 ml rum or amaretto (alternatively apple juice)
After baking:
- 270 g clarified butter
- 90 g powdered sugar
- Vanilla-sugar mix (scrape out 1 vanilla bean, mix with 180 g granulated sugar)
No time to bake? Test results for 18 butter (almond) stollen and Dresdner Christstollen from Aldi, Dr. Quendt & Co shows our stud test.
Recipes and cookbooks for you
recipes. It doesn’t matter whether it’s about healthy eating, vegetarian and vegan dishes or delicious grill ideas: we have recipes for all occasions and every taste. You can find our recipe collection here.
cookbooks. The cookbooks from Stiftung Warentest should not be missing in any kitchen – including Aroma vegetables, kitchen laboratory and the side diet. The book shop on test.de shows you an overview of the wide range.
preparation
Classic. Raisins, orange peel and lemon peel for fruity notes. © Manuel Krug
Soak fruit overnight. Soak the raisins, orange peel and lemon peel in rum or apple juice overnight.
Yeast dough as a pre-dough. Place 210g flour in a bowl. Dissolve yeast in lukewarm milk. Mix, cover and leave for two hours.
Process to batter. Cream together the butter, egg yolk, powdered sugar and spices. Stir into the yeast dough with 315 g flour. Leave covered for at least 10 minutes.
Flavoring. Mix the fruit, almonds and 15 ml rum, add to the batter.
To form. Divide dough in two: Press each piece into a rectangle about 15 cm long, 6 cm wide, 3 cm thick. Fold two-thirds of the long side into a roll. Leave for 10 minutes.
cherry picking. Whatever is sticking out of the dough should be removed so that it does not burn in the oven. © Manuel Krug
Bake. Remove the surface of the fruit before baking, otherwise it could turn black in the heat. Line the baking sheet with two layers of baking paper. Put the rolling pin on it. Preheat the oven and bake for 40 minutes at 180 degrees Celsius top and bottom heat. If the top gets too dark: cover with aluminum foil.
After baking. Brush with clarified butter while hot, roll in vanilla granulated sugar. After 24 hours, shake off excess sugar and sprinkle with powdered sugar.
Nutritional values per slice (75 g)*
- Energy: 462 kcal/1 943 kJ
- Protein: 4 g
- Fat: 26g
- Carbohydrates: 49 g
*Corrected on 11/25/2022
Tip from the test kitchen
professor dr Guido Ritter
make juicy. “Thanks to the yeast pre-dough, the components of the flour swell better. They keep the moisture in the stollen, which mainly comes from the soaked dried fruit,” explains Guido Ritter. The scientific director of the Food Lab at the Münster University of Applied Sciences developed the recipe for test. “Wrap the finished stollen in cling film for ripening, place in a can and store at 3 to 10 degrees. Sprinkle again with powdered sugar before serving.”
