- Passive time: 180 m
- 500125500 ml Schlagfix whipping cream sweetened
- 30075300 ml water
- 61.56 yeast
- ½0.125 ½ tsp salt
- 450112.5450 g sugar
- 20005002000 g flour
- 14003501400 g raisins
- 30075300 g lemon candied
- 15037.5150 g Orange candied
- 20050200 g almonds sweet
- 828 cl Rum brown
- 20.52 almonds bitter from pharmacy
Crumble the yeast in lukewarm water, sift the flour in a large bowl and keep in a warm place. Wash raisins, soak in rum and keep warm. Pour boiling hot water over sweet and bitter almonds and leave for a few minutes, peel off the skin and immediately grind finely. Leave the other ingredients in a warm place.
Add the soaked yeast in the middle of the flour and slowly add and mix as much flour until a thick paste is formed. Cover with a cloth and leave in a warm place for 15-30 minutes (flour the dough - if the dough develops cracks, it has risen far enough).
Add the remaining ingredients to the dough and fold in the flour, cover and place for a half to one hour in a warm place. Knead again and form loaves of approximately 1 kg. Cut a 1/2 cm deep line on top and cover again for half an hour and let it rest in a warm place. Preheat oven to 200-220 ° C and bake the Stollen at about 180 ° C for 45-50 minutes.
After baking, sprinkle the warm Stollen with plenty of icing sugar.
Spread enough Leha-Schlagfix on the warm Stollen. This makes the Stollen moist inside!