Pecan and Rum Stollen
Stollen was originally a simple, Lenten food that became a festive symbol in medieval Germany – especially in Dresden, where the famous Stollen Festival is still held annually. This pecan and rum version elevates the classic recipe: the rum-soaked raisins and crunchy pecans provide a perfect contrast to the soft dough. As the dough bakes, the rum-fruit aroma fills the kitchen, instantly creating a festive atmosphere. The secret to this cake is good timing: let it rise long enough to be light, but not too long that it collapses. This treat is a great choice for festive breakfast, afternoon tea or as a gift – elegantly wrapped with a small bow.
Ingredients for this recipe
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Preparation Steps
1
Soak the raisins in rum for at least 30 minutes to allow them to fully absorb the flavors. TIP: For a more intense flavor, let them soak overnight.
2
Crumble the fresh yeast into lukewarm milk, add a teaspoon of sugar and a little flour. Let it proof in a warm place for about 10 minutes. This helps to activate the yeast.
3
In a large bowl, combine the flour, remaining sugar, vanilla sugar, salt, and orange zest. This forms the aromatic base of the dough.
4
Add the yeast mixture, egg, and melted butter. Knead until you have a smooth, elastic dough. If it's too soft, add a little flour, but be careful not to make the dough too stiff.
5
Cover the bowl and let the dough rise in a warm place for about 45-60 minutes, or until doubled in size.
6
Drain the rum-soaked raisins and mix them with the pecans. Knead this mixture into the risen dough. TIP: Avoid over-kneading to prevent the nuts from breaking down completely.
7
Shape the dough into a stollen: flatten it into an oval shape, then fold it lengthwise so that one half slightly covers the other. This creates the characteristic stollen shape.
8
Place on a baking sheet lined with parchment paper, cover and let rest for 15 minutes. Preheat the oven to 350°F (180°C) using the upper and lower heat setting.
9
Bake for 35-40 minutes, or until golden brown. If it browns too quickly, cover with parchment paper or aluminum foil.
10
Let it cool slightly, then dust generously with powdered sugar. TIP: Brush with melted butter beforehand to help the powdered sugar adhere better.
