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  • Author: Suguna Vinodh




3/4 cup wheat flour
2 cups mixed nuts
120g butter
6 egg yolks
15 g dry yeast
1/2 cup milk
3 tbsp. brown sugar
1/2 cup dark rum
1/2 lemon zest
1 tsp. sugar
1 tsp. salt
Large handful of candied citrus fruit mixture

Big handful of dark raisins

Butter – for greasing
Flour – for sprinkles


100g butter
1/2 cup vanilla pod
1/2 cup powdered sugar


The mixture of nuts, candied fruits, and raisins should be prepared in advance. To do this, pour them in rum and leave for 4-6 hours. After that, drain the liquid, which is no longer needed, and dry the ingredients. Then knead them in flour, so that they do not stick together.

Take a deep bowl and combine in it the milk, the usual sugar, pour the yeast, and 5 tbsp. of sifted flour. Knead the stew and leave for 20 minutes, covering with cling film. In a separate bowl put crushed lemon zest, vanilla seeds, and room temperature butter. Mix well.

Take the sourdough and add the flour that remains, brown sugar, vanilla oil, and yolks. Knead the dough. Then add the nuts, candied fruits, zest, and salt. Transfer the dough to a floured work surface and knead the dough well. Then cover it with a towel and leave for two hours to allow the dough to rise.

Form the dough into an oval shape and place it on a baking tray lined with parchment paper. Cover again with a towel and leave to rise for an hour.

Bake the stollen at 180 degrees for an hour. After 40 minutes, cover the cake with foil to keep it from burning.

Melt the butter and add the vanilla pod seeds. Stir and grease the hot Christmas stollen. Sprinkle it with powdered sugar and serve.