Ingredients :

00 FLOUR 400 g
BAUDET 160 g
DRIED GRAPES 160 g
LATTÉ 100 ml
MIXTURE OF CANDIED FRUIT 80 grams
RUM 50 ml
IGELING SUGAR 50 grams ALMOND PIECES
40 grams FRESH BREWER’S YEAST
15 grams
EGG 1
GRATED ORANGE 1 teaspoon
Z EAST AND LEMON GRATED 1/2 teaspoon
CINNAMON POWDER 1/2 teaspoon
VANILLA PASTE 1/2 teaspoon
SALT to taste

WE ALSO NEED:
FLOUR to taste
BAUDET to
taste POWDERED SUGAR to taste

How to prepare for volley shooting:

Step 1
Place the soaked grapes in a bowl together with the rum and leave to rest for about twenty minutes.

Step 2
Meanwhile, in another bowl, mix the warm milk with the sugar.

Step 3
Crumble the brewer’s yeast into the warm sweetened milk

Step 4
Dissolve the yeast by stirring with a spoon and leave to rest for 20 minutes.

Step 5
Pour the sifted flour into a large bowl

Step 6
Smells like grated citrus peel

Step 7
Add a pinch of salt

Step 8
Season with cinnamon and vanilla paste and mix well.

Step 9
Separately, melt the butter in a bain-marie, let it cool and add the egg; then we beat everything vigorously with the tines of a fork

Step 10
Mix the egg and butter mixture with the flour and start mixing.

Step 11
After the resting time, add the yeast dissolved in the sweetened milk and incorporate it into the rest of the ingredients.

Step 12
Once soaked, squeeze the raisins and add them to the dough

Step 13
Add the flaked almonds

Step 14
Finish with the diced candied fruit

Step 15
Continue kneading until you obtain an elastic and homogeneous dough

Step 16
Cover with a clean cloth and leave to rest for 1 hour in a warm, dry place.

Step 17
Once the time has passed, transfer the dough onto a floured sheet of baking paper and roll it out with a rolling pin until it forms a rectangle about 2 cm thick.

Step 18
Form folds by overlapping the two short sides in the center of the rectangle

Step 19
Place the stollen on a baking tray covered with baking paper and bake in a preheated oven at 170°C for about 40 minutes. Once ready, remove the cake from the oven and let it cool completely.

Step 20
Remove the baking paper, brush the now cold stollen with melted butter and dust the surface with icing sugar; then cut it into slices

Step 21
Place the stole on a serving plate, bring to the table and serve.

Tip:
For a less spicy flavour, we flavored the stollen with cinnamon and vanilla paste, but if you prefer, for a result more faithful to the original, you can use a mixture of spices made up of cloves, cardamom, freshly ground pepper and dust. ginger.

To best appreciate its taste, we recommend keeping the dessert wrapped in aluminum foil, in a cool place but not in the refrigerator, for at least 2-3 days before consuming it: it will only taste better.

To taste, for a softer result, you can add 150 g of ricotta to the dough, previously collected in a narrow mesh strainer and well drained from the whey, or you can cover the stollen, after having brushed it with melted butter, with a double layer of sugar (granulated and icing).

Origins and history:
Stollen is a preparation with an ancient history, so much so that the first evidence of its existence dates back to a document from 1434 relating to the Striezelmarkt, the Christmas market in the city of Dresden. It seems that it was originally prepared without milk or butter, which was prohibited by the Catholic Church at the time, and that only later were the two ingredients reintroduced thanks to the so-called “butter letter”: a concession that Pope Innocent VIII made to Ernest Von Sachsen, prince of Saxony, in response to his incessant requests and in exchange for penance.

Legend has it that the rubato, a preparation with a strong symbolic character, represents the swaddled baby Jesus: this is why it is still known today by the name Christstollen.

Storage:
The stollen can be stored at room temperature, wrapped in a clean cloth or under a cake pan, for up to 1 week.