Traditional German Christmas Cake using a Lufthous
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, Stollen! This delightful German bread is like a warm hug from the holidays, packed with a treasure trove of raisins, zesty oranges, and crunchy almonds, all soaked in dark rum to ensure a festive spirit. Originating from the medieval city of Dresden, this rich confection is traditionally enjoyed during the Christmas season, but honestly, who can resist its charm any time of year? The process of making Stollen is almost like crafting a work of art; you knead, shape, and lovingly coat it in melted butter before showering it with icing sugar, creating a masterpiece that not only looks stunning but tastes heavenly. Fun fact: Stollen is often shaped to resemble the Christ Child wrapped in swaddling clothes, making each bite a little piece of history. So, whether you’re serving it at a holiday gathering or sneaking a slice at midnight, Stollen is sure to bring joy and a bit of merriment to your table!
Ingredients
- 150 g Milk
- 50 g Fresh baker's yeast
- 500 g Flour t55
- 100 g Granulated sugar
- 100 g Salted butter
- 1 Orange zest
- 1 Lemon zest
- 200 g Raisin
- 50 g Dark rum
- 100 g Blanched almond
- 50 g Candied orange zest
- 50 g Candied lemon zest
- 50 g Icing sugar
Steps
Yeast Starter
- Add 150 g of milk, 50 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 100 g of flour t55 in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 3.
- Setaside the preparation content in the food processor bowl during 15min.
Dough
- Add 400 g of flour t55, 100 g of granulated sugar, 100 g of salted butter, 1 orange zest, 1 lemon zest in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 3.
- Soak raisins in dark rum in a separate bowl.
- Add 200 g of raisin, 50 g of dark rum, 100 g of blanched almond, 50 g of candied orange zest, 50 g of candied lemon zest in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 3.
- Transfer the content of the food processor bowl on a workplan cover with towel.
- Setaside the dough on the workplan during 1h .
Shaping & Baking
- Preheat the oven at 180°C.
- Shape the dough into an oval loaf on a lightly floured surface. Flatten the loaf slightly and fold one half over the other, slightly off-center.
- Transfer the content of the workplan on a baking tray.
- Cook in the oven at 180°C during 45min.
- Bake for 45-50 minutes, or until golden brown.
- Transfer the content of the baking tray let cool.
- Sprinkle 50 g of icing sugar on a plate.
- Serve Immediately.
