- 2-1/4 lbs flour
- 3-1/2 tbsp yeast
- 1-1/2 cup milk
- 7/8 cup butter softened
- 3/4 cup sugar
- lemon peel
- 1-1/2 cups sweet almonds
- 1/4 cup bitter almonds
- 1 pinch cinnamon
- On the day before baking sift the flour into a bowl and keep warm.
- On baking day make a depression in the middle of the flour. Whisk the yeast with 1 Tbsp sugar in the warm milk, and pour into the depression and stir with a little of the flour mix forming a thick paste. Cover with flour and let rise.
- Stir the softened butter, and spread on the dough; do the same with the sugar and all the spices. Work all the ingredients through the risen dough very carefully and let rise 30-60 minutes, not letting it get too warm.
- Stollen can be made in different shapes, for example 'cut' and 'open.' For a cut Stollen make a long loaf and, with a sharp knife, cut lengthwise down the middle 1/2 inch deep. For an open stollen, also form a loaf, but then press a long, wide groove into the loaf using either a rolling pin or the edge of the hand pushing slightly to the side as you go along. Push the narrow side up.
- Allow the shaped stollen to rise once more for only a short time (about 15 minutes) and bake at medium heat for at least 60 minutes.
- When the stollen comes out of the oven, brush it immediately with melted butter and sprinkle with sugar. To create a thick sugar crust, do this repeatedly.
- Wrap the cooled stollen in white paper or cloth, and refrigerate. It should rest for at least 1 week before being cut.