German Dresden Stollen "Christstollen"



For the Starter:

For the dough:

For the filling:

For the glaze:


For the starter:

In a bowl, combine the yeast with the flour, sugar, honey and milk, mix until getting a soft batter.

Let it rise in a warm place covered with kitchen foil for 2 hours.

For the dough:

In a bowl, combine the flour, salt, cinnamon, cardamom, ginger, nutmeg, lemon zest and powdered milk. Mix until combined.

In a separated bowl, cream the ricotta with the sugar , eggs,  almond extract, vanilla, orange blossom water and rum, beat until combined .

Add the flour mixture to the ricotta mixture and beat until getiing an uniform dough.

Add the starter and knead on a working surface, until getting a soft and smmoth dough.

Mix in the almonds, sultanas, corinth, currants, mixed candied peel, cherries and figs, knead until getting the fruits and nuts well distributed  in the dough.

Place the dough in a bowl and let it rise in a warm place covered with kitchen foil for 2 hours.

After that time, assemble the bread and knead the dough in a working surface, divide in two equal portions.

At this stage roll the dough to two oblong from 25 x 20 cm, make a sausage with the marzipan and cut it in two pieces.

Place the sausage in the center of the dough. Fold the dough over the marzipan. Place in a lined baking tray, cover and let it rise in a warm place for 2 hours.

Bake in a previously pre-heated oven at 180° for 40 minutes or until golden brown.

Meanwhile make the glaze by mixing the powder sugar with the lemon juice, brush all around the stollen while it's still warm.

Decorate with the walnuts and cherries.