Stollen🎄
🍇Dried fruit in rum:
150 g light raisins (1/3 lb)
150g dark raisins (1/3 lb)
100 g cranberries (3.6 oz)
200 ml black rum (6.7 fl.oz)
🍇 Prepare the dried fruit.
1. Pour the dried fruit in boiling water for a few minutes, drain and rinse under cool water.
2. Allow to dry, fill with rum and leave for 24 hours.
3. Drain the rum and leave the dried fruit in a sieve for at least an hour to allow the rum to drain. The rum can be reused.
🥄Stuff:
200 g flour (7 oz)
200 ml milk (slightly warm, 6.7 fl.oz)
2 g fresh pressed yeast (or 1/5 tsp dry)
🥄Prepare the sourdough.
1. Combine the slightly warm milk and yeast.
2. Add the flour and stir to combine.
3. Cover the sourdough with cling film and let it rise - for 1 to 2 hours.
🍞Dough:
400 g of sourdough (14.3 oz)
450 g flour (1 lb)
180g softened butter (6.4 oz, 82% fat content, 1 part)
200 g softened butter (7 oz, 82% fat, 2nd part)
60 ml of milk (3 tbsp, a little warm)
30 g fresh pressed yeast (1 oz)
110g sugar (1/4 lb)
zest of one lemon
zest of one orange
3 g cinnamon powder (1/2 tsp.)
4 g salt (1/2 tsp.)
Optional:
100 g melted butter (3.6 oz)
150g powdered sugar (1/3 lb)
🍞Prepare the dough.
1. Combine the sourdough and butter (1 part).
2. Combine milk and yeast, stir, add to the sourdough and butter. Add sugar and stir.
3. Mix flour, cinnamon powder and salt, add orange and lemon zest. Stir and add to the sourdough with the butter and sugar.
4. Knead the dough.
5. Add butter (2 parts) and mix until smooth.
6. Add the dried fruit and mix again.
7. Divide the mixture into 3 portions and form into 3 Stollens.
8. Place on a baking tray lined with parchment and leave to rise for 1-1.5 hours.
9. Bake in a preheated 360F oven for 35-40 minutes.
10. Brush the finished stollen on all sides with melted butter (while they are hot) and sprinkle with powdered sugar.
11. Allow them to cool, then wrap in parchment and foil.
Leave the stollen in a cool place for three weeks.