Rum Raisin Stollen
Rum Raisin Stollen is a traditional German Christmas bread that combines the sweet and rich taste of rum-soaked raisins with cinnamon. Stollen is an essential dessert on the Christmas table, prepared for generations. The history of the bread originates in Dresden, and the version known today became widespread at the end of the 1800s. The rum raisin version adds a special twist to the traditional recipe, providing a truly mouthwatering 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, combine the flour, sugar, salt, and cinnamon.
3
Add the proofed yeast, melted butter, and rum. Mix 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 it has doubled in volume.
5
Fold the raisins and almonds into the risen dough, then shape the stollen. Form the dough into a long, oval shape, and fold the two ends slightly inward.
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. During the last 10 minutes, cover with aluminum foil to prevent burning.
8
Let the finished stollen cool, then sprinkle the top with powdered sugar.
