Candied Orange Peel Stollen
Candied Orange Peel Stollen is a traditional German Christmas cake that combines the flavors of candied orange peel and spicy cinnamon. Stollen is an essential dessert on the Christmas table, prepared for generations. The cake's history originates from Dresden, and the version known today became widespread in the late 1800s. The unique aroma of candied orange peel and the warm taste of cinnamon provide a truly festive experience in every bite.
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, combine the flour, sugar, salt, and cinnamon.
3
Add the proofed yeast mixture and the 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 to 1.5 hours, or until doubled in size.
5
Gently fold in the candied orange peel, raisins, and almonds into the risen dough, then shape the stollen. Form the dough into a long, oval shape, and fold both ends in slightly.
6
Place the stollen on a baking sheet lined with parchment paper, and let it rest for 30 minutes.
7
Preheat the oven to 350°F (180°C) and bake 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.
