German Christmas Stollen

thespruceeats.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 cup (145 grams) dark and golden raisins

¼ cup (40 grams) candied lemon peel

2 tablespoons (20 grams) candied orange peel

⅓ cup (50 grams) blanched almonds, chopped

3 ½ tablespoons (50 milliliters) dark rum

1 (¼-ounce) envelope active dry yeast (2 ¼ teaspoons) or 1 (0.6-ounce size) block cake yeast

1 ¼ cups (300 milliliters) warm milk, divided

⅓ cup (50 grams) granulated sugar, plus a pinch

4 ⅔ cups (595 grams) bread or all-purpose flour, divided

1 large egg

2 tablespoons lemon zest, from about 2 lemons

½ vanilla bean, split and scraped, or 1 teaspoon vanilla paste or extract

¼ teaspoon salt

7 ½ ounces (213 grams/15 tablespoons) softened unsalted butter, divided

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

½ cup (113 g) melted unsalted butter, for brushing

½ cup (60 g) confectioners' sugar, for dusting

Directions at thespruceeats.com

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