Almond Stollen
Almond Stollen is a traditional German Christmas cake that combines the rich and sweet flavor of almonds with cinnamon. Stollen is an essential dessert on the Christmas table, prepared for generations. The cake's history originates in Dresden, and the version known today became widespread in the late 1800s. The almond version adds a special twist to the traditional recipe, providing a truly delightful experience on the festive table.
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into the lukewarm milk, add a pinch of sugar, and let it proof for 10 minutes.
2
In a large bowl, mix together the flour, sugar, salt, and cinnamon.
3
Add the proofed yeast and melted butter. Mix well, and knead until the dough is smooth and elastic.
4
Cover the dough and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5
Mix the almonds and raisins into the risen dough, then shape the stollen. Form the dough into a long, oval shape, and fold in the two ends slightly.
6
Place the stollen on a baking sheet lined with parchment paper and let it rest for 30 minutes.
7
Bake in a preheated oven at 350°F (180°C) for 40-45 minutes, or until golden brown. Cover with aluminum foil during the last 10 minutes to prevent burning.
8
Let the finished stollen cool completely, then sprinkle the top with powdered sugar.
