German Christmas Stollen

Ingredients: Vanilla – half of the pod, flour for powder, salt – 1 tsp., dry yeast – 15 g,, milk – 1/2 cup, fresh egg yolks – 6 pcs., butter – 120 g butter for greasing, Wheat flour – 2 3/4 cups, a mixture of nuts (almonds, hazelnuts, pine, walnuts, macadamia nuts, cashews) – 2 cups, dark raisins – a large handful, sugar – 1 tsp., brown sugar Demerara – 3 tbsp., dried candied pumpkin – a large handful, dark rum or liqueur (Cointreau) – 1/2 cup, 1/2 lemon zest – 1 lemon. To cover: vanilla – 1/2 pod, powdered sugar – 1/2 cup, butter – 100 g

Recipe. Put the raisins, dried pumpkin, candied fruits, walnuts and mix into not a metal bowl, pour the rum and leave for 4-6 hours. Then fold in a colander, dry (liquid from soaking is no longer needed) and roll in flour, so that the pieces aren`t sticking. For the dough in a large bowl, mix the milk with the usual sugar, sprinkle in the yeast and 5 tablespoons. sift flour; knead until smooth brew. Cover with foil and leave in warmth for 20 minutes. Chop the lemon zest. Vanilla pod cut lengthwise, seeds to be scraped out and mix with the softened butter. Add the remained flour, brown sugar, vanilla oil and egg yolks; knead a smooth dough. Add the prepared mixture of candied fruit and nuts, peel and salt. Knead on a floured surface. Put the dough in a bowl, cover with a towel and put in a warm place for 2 hours. Roll out the risen dough into an oval shape. Make a longitudinal groove in the middle of the oval, and bend the right half of the dough to the left so that it is slightly going down over the middle. Put the cake on a baking sheet covered with oiled parchment, cover with a towel and leave in a warm place for 1 hour. Bake Stollen in preheated to 170-180 ° C in the oven until ready, about 1 hour. After 40 min. you can cover it with foil to avoid burnt. Stick wooden stick into the cake, it should come out dry. Melt butter for coating. Vanilla pod cut lengthwise, seeds scraped out and add the butter and stir. Grease the hot Stollen, just taken from the oven with 1/4 butter, then sprinkle through a fine strainer with 1/4 powdered sugar. Wait until the crust is formed, and repeat 3 more times with the remaining butter and powder.

Without this delicious cupcake somewhat unusual shape, symbolizing the baby Jesus in swaddling clothes, no events happens, no Christmas tea party in Germany, and in Dresden – at homecity of Stolle even help in honor of his special festival – shtollenfest.