Classic German Christmas Stollen

Let's start by preparing the filling. Rinse the raisins thoroughly with water and dry them.

Chop the candied fruit into small pieces.

We wash the dried cranberries and let them dry.

Mix all dried fruits in a deep container.

Add orange zest to the candied fruit.

Pour in orange juice and dark rum.

Mix everything thoroughly, cover tightly with cling film and leave in the refrigerator for 24 hours.

The filling is ready when there is no liquid left in it and the candied fruits have become soft and fragrant.

Chop the hazelnuts with a sharp knife.

Add to the candied fruit mixture.

Prepare the dough. Pour warm milk, heated to approximately 50-60 degrees Celsius, into a bowl.

Add dry yeast and sugar (or replace them with 40 g of live yeast).

Add pre-sifted flour.

Mix until you get a smooth cream.

Cover with cling film and leave in a warm place for 40 minutes until bubbles form.

Pour the dry ingredients into a clean container: flour, cardamom, cinnamon, cloves ground in a coffee grinder, almond powder, salt and sugar.

Mix thoroughly with a whisk, making a well in the center.

Place the dough in the middle.

After this, add the eggs.

Mix thoroughly first with a spatula.

And when the liquid ingredients begin to be absorbed into the flour, continue kneading with your hands.

Prepare softened butter.

Add it into the dough in portions.

Knead until you get a smooth, soft dough without any inclusions.

Add dried fruits and mix them into the dough.

If it sticks to your hands, sprinkle it with flour.

Form the dough into a ball, cover with cling film and a towel, and leave in a warm place for about an hour; it should increase in size by at least 1.5 times.

After rising, take out the dough and divide it into three parts.

Roll each of them into an oval shape 3-5 cm thick.

We wrap the left and right edges alternately, as if swaddling a baby.

We roll the turundas towards the center.

And in this way we form small loaves.

Place the stollen on a baking sheet with the seam facing down, making edges with parchment paper so that the baked goods retain their shape.

Cover with cling film and leave to rest for 20-30 minutes.

Bake in an oven preheated to 175 degrees for about 45 minutes.

Place the finished cupcakes on a wire rack, generously grease with butter and sprinkle with fine sugar.

After cooling, cover the stollen with two layers of powdered sugar.

First, wrap it in parchment.

Then wrap it in foil and leave it in a cool place for at least two weeks.

After ripening, sprinkle the stollen with powdered sugar again.