Christmas Stollen. I think the secret is to use homemade candied citrus, and hazelnuts. Recipe: Knead 500g all purpose flour 250g room temp butter 175g milk 50g sugar 2 yolks 1/2 tsp cinnamon 1 pinch of cardamom 1.5 tsp dry yeast Let rise. Mix in 50g candied orange peel 50g candied lemon peel 100g mixed chopped peeled halzelnuts and almonds 100g rum soaked raisins Depending how big you like the stollen, divide into 2 or 3 parts, or make one big Stollen. Shape. Let rise another 2 hrs. Bake at 360

Ingredientes // Ingredients#stolen #stollen Para el pre-fermento o esponja de levadura // For the yeast sponge: Levadura seca, 10 gr // Dry yeast, 10 g Azúcar, 1 cda // Sugar, 1 tbsp Harina de trigo, 1 cda // All-purpose flour, 1 tbsp Leche tibia, ½ tz // Warm milk, ½ cup Para la masa: // For the dought: Harina de trigo, 500 gr / All-purpose flour, 500 g Azúcar, 150 gr / Sugar, 150 g Huevos, 2 u / Eggs, 2u Sal, 1 cdta // Salt, 1 tsp Ralladura de naranja, 1 u // Orange zest, 1u Canela, 1 cdta / C

I compared price, ingredients, shelf life, nutritional values and where it was made to see how authentic each stollen cake was #tastetest #stöllen #stollen #christmasmarket #Christmas | Birmingham Live