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1
Cut the dried figs into quarters and soak in rum with the raisins for more than 1 month.
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2
Make the sponge dough.
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3
Combine the ingredients for the sponge dough in a bowl and knead together well with a spatula.
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4
When they are well mixed, cover with cling film and leave to rise for about 1 hour.
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5
Prepare the dried fruits.
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6
I used the candied orange peel and lemon peel in this photo.
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7
These were already soaked in liqueur, so I used them as they were.
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8
Roughly chop the walnuts.
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9
This is what the sponge dough looks like when it is rising.
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10
Make the main dough.
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11
Put the softened butter in a bowl and beat with a whisk.
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12
Add sugar in 2 batches, add salt and mix really well.
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13
Add egg yolks and milk and mix.
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14
Add the strong flour and mix lightly with a spatula.
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15
Add the sponge dough, tearing it into little pieces, and mix.
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16
Add the dried fruits and nuts to the dough from Step 6.
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17
Mix until they blend into the dough.
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18
When they are evenly incorporated, shape the dough into a ball.
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19
Then divide in half.
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20
Roll the dough out on a floured board.
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21
Pick out the raisins that are sticking out from the surface.
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22
(Raisins on the surface burn when baking.)
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23
Flip over onto the side you picked out the raisins and fold over both edges.
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24
Then pick up one unfolded end and fold on top of the other end to shape it into a stollen.
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25
Before you fold to shape, put the raisins you picked out earlier inside.
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26
Transfer to a baking tray and leave to rise for about 40 minutes.
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27
Bake in an oven preheated to 350F/180C for about 45 minutes.
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28
It burns easily, so cover with aluminum foil before this happens.
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29
When it's baked, brush plenty of melted butter on the surface and sprinkle granulated sugar.
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30
Sprinkle powdered sugar using a tea strainer to finish.
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31
Wrap tightly with cling film.
