Stollen

🔥 Prep

• Measure out 500 g flour into a large bowl.
• Soften 200 g butter to room temperature and cut into small cubes.
• Measure out 100 g sugar.
• Dissolve 20 g yeast in 100 ml warm milk (or water) with a pinch of sugar to activate.
• Rinse 150 g raisins, pat dry, and toss with 1 tbsp flour to prevent sinking.
• Roughly chop 50 g almonds.

🔥 Cook

• 1. In a mixing bowl, combine the activated yeast mixture with the softened butter, sugar, and flour; mix until a shaggy dough forms.
• 2. Add the raisins and chopped almonds to the dough and knead for 8–10 minutes until smooth and elastic.
• 3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
• 4. Punch down the dough, shape it into a loaf, and place on a parchment-lined baking sheet.
• 5. Preheat the oven to 350°F (175°C).
• 6. Bake the stollen for 30–35 minutes until golden brown and a toothpick inserted near the center comes out clean.
• 7. Remove from oven and immediately brush the hot loaf with melted butter, then dust generously with powdered sugar (optional).

🔥 Serve

• Slice the stollen thickly and serve warm or at room temperature.
• Pair with a cup of coffee, tea, or mulled wine for a traditional German holiday treat.
• Store leftovers wrapped in parchment and foil; it keeps well for up to two weeks.