Orange Stollen with Almonds

Stollen is one of the most famous German desserts prepared especially for Christmas. Its preparation process is long and rather difficult, but the result is worth it.

Ingredients

• 700 g flour
• 300 g butter
• 160 ml milk
• 4 eggs
• 120 g sugar
• 40 g yeast
• 400 g almonds
• 100 g light raisins
• 100 g dark raisins
• 200 g candied orange fruits
• 200 ml orange liqueur (or orange juice)
• 2 oranges
• 2 tsp vanilla extract
• 5 drops of almond extract
• 2 pinches of salt
• 1 tbsp. l. spice mixes (cinnamon, cardamom, nutmeg, cloves)
• 250 g butter
• 250 g icing sugar

Directions

1. Rinse and dry the raisins. Mix with almonds, candied fruits and cover with liqueur or orange juice, leave for 8 hours.
2. Heat milk, add crumbled yeast, 1 tbsp. l. sugar and half flour. Leave it on for 20 minutes. for the approach.
3. Grate the zest of oranges on a fine grater. Whisk butter with sugar, eggs, salt, vanilla and almond extracts, zest and spices. Add the dough and remaining flour and knead the dough. Leave for 1.5 hours to approach.
4. Add the soaked nuts, raisins and candied fruits to the dough, along with the remaining liquid, and knead on a floured work surface.
5. Divide the dough into 4 pieces. Place the dough on a floured work surface and form an oval loaf. Use a rolling pin or the edge of your palm to lightly press down on the dough, dividing the loaf into two unequal parts: 2/3 and 1/3. Wrap the smaller part over the larger one, making the stollen the shape of a swaddled baby.
6. Place two stollens on a baking sheet, cover with a towel and leave for 40 minutes. Preheat oven to 180 ° C. Place the first baking sheet and bake for 45-50 minutes, until tender. If the stollen crust darkens quickly, cover it with a dampened baking paper. Also bake the second batch.
7. Melt the butter in a saucepan over low heat to cover. Grease hot stollens and sprinkle generously with powdered sugar.
8. Wrap the finished stollens in parchment, and then in foil and leave to ripen for 1-2 weeks in a dark place.