Stollen

Name: Stollen (Stollen)
Cuisine: German
Ingredients: 500 g/1¼ lb/3½ cups sultanas (golden raisins); 500 g/1¼ lb/3½ cups sultanas (golden raisins); 100 ml/3½ fl oz/scant ½ cup brandy; 500 ml/17 fl oz/generous 2 cups milk; 75 g/3 oz fresh yeast; 1 kg/2¼ lb plain (all-purpose) flour; 150 g/5 oz/¾ cup caster (superfine) sugar; 10 ml/2 tsp vanilla extract or 3 packs vanilla sugar (about 20 g/¾ oz); 10 ml/2 tsp vanilla extract or 3 packs vanilla sugar (about 20 g/¾ oz); pinch of salt; pinch each ground cardamom, cinnamon and ginger; pinch each ground cardamom, cinnamon and ginger; pinch each ground cardamom, cinnamon and ginger; 500 g/1¼ lb/2½ cups butter, plus extra for brushing; 150 g/5 oz/1¼ cups chopped almonds; 150 g/5 oz marzipan, chopped; 100 g/3½ oz/⅔ cup candied lemon peel; 100 g/3½ oz/⅔ cup candied orange peel; icing (confectioners’) sugar, to dust

Preparation info

Makes
3
cakes

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This delicious cake, with its luxurious filling, is eaten in the period before Christmas. The recipe comes from Dresden, and only cakes made in this region can be given the name ‘Christstollen’.

Ingredients

500 g/1¼ lb/3½ cups sultanas (golden raisins)
100

Europe
Germany
Dresden
Cake
Vegetarian
Christmas

Method

Soak the sultanas in the brandy for 3-4 hours. Preheat the oven to 160°C/325°F/Gas 3.
Heat the milk to about 50°C/120°F, add the yeast and stir until it has dissolved. Put the flour and sugar into a large bowl, make a well in the centre and pour in the