My mother is an absolute German bakery expert. I cannot imagine a better Stollen than hers. I simplified the recipe to be easy to apply in my everyday life. The classic Stollen Cake is usually in the form of a bread roll. I bake the dough in a muffin mold and as a result I have lovely Christmas cakes. My version is suitable for even beginner-level bakers.
Products you need:
150 g of sugar
750 g of flour
60 g of fresh yeast
2 egg yolks
130 ml of fresh milk
375 g unsalted butter, melted
80 g crushed nuts (walnuts are suitable)
150 g of raisins
70 g dried apricots, finely chopped
200 g of candied orange and lemon peels
lemon essence of taste
a pinch of salt
powdered sugar for sprinkling
Dissolve the yeast in the lukewarm milk and sprinkle with a pinch of sugar. Leave it to activate.
Mix dough from flour, sugar, yeast mixture, egg yolks, salt (aside from the yeast), butter. Finally add the nuts, the candied peels, the essence and the dried fruits.
The dough is thick. I let it rises into a preheated, but turned off oven.
In a muffin mold, I place paper baskets (2 baskets in each circle).
Cut off balls, shape them like meatballs and put them in the paper baskets.
Bake in preheated oven at 200ᴼC. 10 minutes after starting baking, I reduce the temperature to 170ᴼC. I watch constantly and check with a wooden skewer.
The ready the cooled cakes, I sprinkle with powdered sugar.
The quantities of dried and candied fruits as well as nuts are not strictly fixed.
You can add small pieces of marzipan or sour cherry jam for an even richer and superior taste.