Date and Rum Stollen
Stollen is one of Germany's most famous holiday pastries, with a history dating back to the Middle Ages. The date and rum version is an exciting, re-imagined take, combining the richness of the traditional dough with the sweetness of dates and the spicy warmth of rum. The natural sugar content of the dates adds a gentle sweetness, while the rum enhances the spicy notes – making every bite a special experience. This Stollen is the perfect complement to a holiday breakfast, an afternoon mulled wine, or as a gourmet gift. Tip: if there's any left, it's heavenly toasted!
Ingredients for this recipe
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Preparation Steps
1
Chop the dates finely and pour the rum over them. Let them soak for at least 30 minutes to absorb the flavors well. TIP: You can soak them the night before for an even more intense flavor.
2
Sift the flour into a large bowl, mix with the yeast, sugar, and gingerbread spice mix.
3
Add the warm milk, melted butter, and egg. Knead until you get a soft, elastic dough.
4
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
5
Mix in the soaked dates (do not drain the rum) and the roughly chopped walnuts. Distribute evenly throughout the dough.
6
Shape the dough into the classic Stollen shape: roll it into an oval, then fold one side lengthwise over the other to cover it.
7
Place on a baking sheet lined with parchment paper, let rest for another 30 minutes, and preheat the oven to 350°F (180°C) (top and bottom heat).
8
Bake for 35–40 minutes, or until golden brown. If the top browns too quickly, cover it with parchment paper. Let it cool completely.
9
Dust with powdered sugar. Tip: Stored in an airtight container, it will be even softer and more flavorful after 2-3 days.
