Butter stollen

Ingredients for approx. 6 stollen

570 g each


Pre-dough:

450 g flour (550 type)

40 g fresh yeast

130 ml whole milk (3.5% fat)

150 ml water


Main dough:

550 g flour (550 type)

10 g baking powder

400 g butter

100 g sugar

150 g marzipan paste

25 g salt

zest of one organic lemon


Fruit mixture

1 kg raisins

250 ml rum

200 g chopped almonds

200 g butter

1 sachet vanilla sugar

250 g sugar

Prepare the day before:
Soak 1 kg of raisins in 250 ml of rum the day before and leave to stand overnight, covered.

Pre-dough:
Mix the ingredients in the food processor for 2 min on the first speed and then knead quickly for 6 - 8 min on the 3rd - 4th speed. The pre-dough should be kneaded thoroughly. The dough temperature should then be approx. 24° C. Then cover the dough and leave to rest for approx. 40 - 50 min.

Main dough:
Beat the sugar, butter and raw marzipan mixture in a food processor until fluffy. The best way to do this is with a flat beater! Now add the pre-dough with all the ingredients to the whipped mixture and knead to form the main dough. The kneading time is 2 minutes on the first speed in the food processor and then knead quickly for 5 - 6 minutes on the 3rd - 4th speed. The dough temperature should still be 22 - 24° C.

In the meantime, process the fruit. To do this, briefly toast the almonds and deglaze with 50 ml water.
Mix the almonds, rum raisins, 250 g sugar and a packet of vanilla sugar and incorporate into the main dough after the kneading time.

Allow the dough to relax briefly and then work into 570 g stollen, place on a baking tray with baking paper or on a Dutch oven lid and place directly in the preheated Monolith (200° C) on the pizza stone and bake with the lid closed for approx. 45 - 50 min. at 190 - 200° C (depending on the size of the tray or Dutch oven lid, 2 max. 3 stollen will fit on it).

Next, melt 200 g butter in a saucepan for brushing. After baking, brush the hot stollen with the melted butter and sprinkle with vanilla sugar.