A simple but delicious cake recipe:
Mix yeast with a pinch of fine crystal sugar and 20 g of warm milk until smooth and add enough flour to make a thick dough. Dust it lightly with flour, cover it with a tea towel and let it rise in a warm place until the damp shows cracks. Knead remaining granulated sugar, lemon zest, flour, rum, Dampfl, vanilla sugar and remaining milk in a food processor until smooth. Add raisins, candied fruit and almond kernels, knead briefly.
Shape the dough on a floured work surface or in a loaf pan. Leave to rise in a warm place (approx. double the size). Bake in a heated oven
at 160 °C for about 50-55 minutes. Then brush with hot clarified butter and coat with powdered sugar.
Wrap in aluminum foil and let sit for one night.
The following day, brush off the excess sugar and coat the stollen again with a thin layer of melted butter and sugar.
Bon appétit!
Preparation Tip:
Use untreated citrus fruits from organic cultivation for the Christstollen!
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