-
1
Sprinkle dried fruits with rum and mix well.
-
2
Leave to macerate for at least half a day.
-
3
Chop up the nuts.
-
4
Grate the lemon zest first, then cut the lemon in half and squeeze out the juice.
-
5
Use just 1 tablespoon of the juice.
-
6
Put the ingredients in a bowl.
-
7
Add lemon juice, milk (warmed to body temperature, if possible), the beaten eggs, and mix with a spatula.
-
8
When the dough comes together add butter, and cut and fold it in with the spatula.
-
9
When the dough comes together again, take it out onto a working surface, and knead it while pressing down on it with your palms for about 10 minutes.
-
10
Add the grated lemon zest and the dried fruits and nuts from Step 1.
-
11
Keep kneading for another 5 minutes or so until the dough is smooth and shiny.
-
12
Form into a ball, put into a bowl, cover with plastic wrap and leave at room temperature (a warm place).
-
13
When the dough has increased 1.5 times in bulk, the first rising is done.
-
14
Divide the dough into 2 portions, and roll each one into a ball.
-
15
Using your palms or a rolling pin, roll out each ball into a 25 cm oval.
-
16
Fold into half with one edge slight overlapping the other, as shown.
-
17
Place on a baking sheet lined with parchment paper.
-
18
Make the other half of the dough the same.
-
19
Put both on a baking sheet with space in between and leave in a warm place.
-
20
After an hour when the dough has doubled in size, bake in a preheated 180C oven for 40 minutes until properly baked.
-
21
Melt butter before the bread comes out of the oven.
-
22
Combine the granulated sugar and powdered sugar and mix well.
-
23
Put the baked stollen on a rack, brush on plenty of melted butter, and dust generously with the combined granulated and powdered sugars.
-
24
Leave to cool.
-
25
When the stollen have cooled down completely, wrap up well and leave in a cool place for at least a week.
-
26
Take the wrap off after 1 week, dust more powdered sugar, slice thinly and enjoy.
-
27
If you're giving this as a gift, dust with powdered sugar before wrapping it.
-
28
The dough takes longer to rise in the winter because the room is colder.
-
29
I recommend placing the dough in a location that's about 40C.
-
30
If you always have brandy-soaked mixed dried fruits on handit's very handy.
