Classic stollen that will be fresh and tasty until Christmas: step-by-step recipe

In recent years, the traditional German stollen has become very popular in Ukraine. Its main advantage is its long shelf life. Housewives can prepare it a few weeks before Christmas and serve it on the festive evening without worrying about its freshness.

Chef Liza Hlinska shared a recipe for a classic stollen on her Instagram. It will definitely stay fresh until Christmas and will appeal to absolutely everyone.

Ingredients:

• Light raisins - 150 gr
• Dark raisins - 150 gr
• Cranberries - 100 gr
• Black rum - 200 ml

Ingredients for the dough:

• Flour - 200 g
• Warm milk - 200 ml
• Pressed yeast - 2 grams or 1/5 tsp dry yeast

Ingredients for the dough:

• Dough - 400 gr
• Flour - 450 gr
• Butter 82% soft (part I) - 180 gr
• Butter 82% soft (part II) - 200 g
• Warm milk - 60 ml
• Fresh yeast - 30 grams or 8 grams of dry yeast
• Sugar - 110 g
• Lemon zest - 1 pc
• Orange zest - 1 pc
• Cinnamon - ½ tsp
• Salt - ½ tsp.

Additional ingredients:

• Melted butter - 100 gr
• Powdered sugar - 150 g

The way of preparation:

1. Prepare dried fruits. Pour boiling water for a few minutes, drain, and rinse under cool water.

2. Dry, fill with rum, and leave for a day.

3. Pour off the rum,and  leave the dried fruits in the sieve for at least an hour to let the rum drain. The rum can be reused.

4. Prepare the dough. Combine slightly warm milk and yeast.

5. Add the flour and mix.

6. Cover the dough with plastic wrap and leave to rise for 1-2 hours.

7. Prepare the dough. Combine the dough and butter (part I).

8. Combine the milk and yeast, mix, and add to the dough with the oil. Add sugar and mix.

9. Combine the flour, cinnamon powder, and salt,and  add the zest of orange and lemon. Mix and add to the dough with butter and sugar.

10. Knead the dough. Add the butter (part II) and mix until smooth.

11. Add the dried fruit and mix again.

12. Divide the mass into 3 parts and form 3 stolen.

13. Put on a baking sheet with parchment and leave for 1-1.5 hours to let the dough rise.

14. Put in a preheated 180-degree oven for 35-40 minutes.

15. Brush the finished shtolen on all sides with melted butter (while they are hot) and sprinkle with powdered sugar.

16. Allow the stollen to cool, then wrap in parchment and foil.

17. Leave the stolen in a cool place for three weeks.