Butter stollen on the LeChef

1 kg flour 550 type

40 g fresh yeast

130 ml whole milk 3.5% fat

10 g baking powder

600 g butter

350 g sugar

150 g marzipan paste

25 g salt

1 organic lemon

1 kg raisins

250 ml rum

200 g chopped almonds

1 vanilla pod

The recipe is designed for approx. 6 stollen weighing 570 grams each.

For the starter dough, dissolve the yeast in 150 ml water and mix with 450 g flour and 130 ml whole milk. Knead slowly for 2 minutes at the lowest setting, then knead quickly for 6-8 minutes (2nd-3rd setting). The dough should reach a maximum temperature of 24°C. Then cover the pre-dough and leave to rest for 40-50 minutes.

For the main dough, beat 100g sugar, 400g butter and the marzipan paste in a food processor until foamy. This works best with a flat beater. Then mix with 550g flour, 10g baking powder, 25g salt and the finely grated zest of the organic lemon. Knead again for 2 minutes at the lowest speed, then for 5-6 minutes at speed 2-3. The maximum dough temperature here should be 22-24°C.

Place the raisins in 250 ml rum overnight and cover. Briefly toast the chopped almonds, then deglaze with approx. 50 ml water. Drain the raisins and mix with the almonds, then work this fruit mixture into the dough. Allow the dough to relax briefly and then shape into 570 gram stollen, place on a baking tray lined with baking paper and place directly on the pizza stone in a preheated 200°C monolith. Bake with the lid closed for approx. 45-50 minutes at 180-200°C.

For the topping, cut the vanilla pod in half, scrape out the pulp and mix well with the remaining 250g sugar. Melt 200g butter in a pan, butter the still hot stollen with the melted butter and sprinkle with the vanilla sugar.


Enjoy your meal!