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German Stollen

step1Soak raisins in rum overnight.

step2Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate bits of pineapple, almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.

step3Bake for about 1 hour in preheated oven at 180°C

step4After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.



  • Del Monte Pineapple (fresh or in can)
  • 2-1/2 cups raisins (600 g)
  • 4 tablespoons rum
  • 8 cups flour (1 kg)
  • 1-2 cups milk (250-500 ml)
  • 2 packages dry yeast (or 2 cubes of fresh yeast if available)
  • 1 cup sugar (200 g)
  • 1 tsp Salt
  • Grated rind of 1 lemon
  • 1/2 teaspoon ground mace or nutmeg
  • 450 g unsalted butter
  • 100 g finely chopped almond
  • 110 g candied lemon peel finely chopped
  • 110 g candied orange peel finely chopped
  • Powder sugar for dusting

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