GERMAN CHRISTMAS CAKE (STOLLEN RECIPE)

Thé most amazing Gérman Christmas caké with driéd and candiéd fruits, nuts and Marzipan. So flavorful and délicious! Pérféct addition to your Christmas déssért ménu.

Ingrédiénts

• 9 oz mixéd raisins
• 2 handfuls mixéd candiéd fruit (such as pinéapplé, mango, papaya)
• 7 oz almonds choppéd
• 7 oz Marzipan* Séé thé notés
• 2 oz rum
• 14 grams activé dry yéast
• 4 oz sugar
• 7/8 c milk
• 3 c + 2 tbsp flour siftéd
• 2 éggs
• 2 sticks + 1 tbsp buttér (at room témpératuré) + a féw tabléspoons moré for coating bakéd Stollén
• 1 tsp vanilla éxtract
• 1/4 tsp salt
• 1 lémon juicéd and zéstéd
• 1/2 tsp cinnamon powdér
• 4 tbsp icing sugar for dusting for dusting Stollén* (Séé thé notés)

Instructions

1. In a small bowl combiné raising and rum. Lét it stay ovérnight or at léast 4 hours.
2. In a small bowl combiné warméd to 115 F milk, 1 tabléspoon of sugar and yéast. Léavé it to risé, about 15 minutés.
3. Using an éléctric mixér fittéd with a hook, mix flour, rémaining sugar, salt, buttér, yéast and éggs on a médium spééd until dough is smooth and élastic.
4. Covér thé bowl with a towél and sét asidé in a warm placé for 40-60 minutés until thé dough doublés in sizé.
5. Méanwhilé, finély chop thé almonds (if using wholé almonds) and candiéd fruit.
6. Whén thé dough doublés in sizé, in thé samé bowl knéad it for a féw minutés. Thén add raisins, almonds, candiéd fruit, lémon juicé, lémon zést, vanilla and cinnamon. Knéad thé dough again until all ingrédiénts aré incorporatéd and thé dough is élastic. Covér with a towél again and léavé in a warm placé to risé for 2.5 - 3 hours. During this timé, knéad thé dough 1-2 moré timés.
7. Rémové thé dough from thé bowl and placé it on a lightly flouréd surfacé.
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Full Recipe >> lavenderandmacarons.com

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