Sultana and Rasin Stollen

    15 hours

    This is a great stollen recipe with sultanas and currents soaked in rum. I like to make it at Easter and Christmas.

    2 people made this

    Serves: 15 

    • 500g sultanas
    • 125g currants
    • 100g crystallised orange peel, finely diced
    • 100g crystallised lemon peel, finely diced
    • 250g blanched almonds, diced
    • 80ml rum
    • 8 cups (1kg) plain flour
    • 120g fresh yeast, crumbled
    • 1 cup (250ml) warm milk
    • 380g butter, at room temperature
    • 3/4 cup (185g) sugar
    • 125g butter for coating
    • 3/4 cup (125g) icing sugar

    Preparation:1hour30min  ›  Cook:1hour30min  ›  Extra time:12hours marinating  ›  Ready in:15hours 

    1. In a bowl combine the sultanas, currants, crystallised lemon and orange peel, almonds and rum. Let stand overnight.
    2. In a mixing bowl combine 750g of the flour, crumbled yeast and warm milk. Add the butter and mix into a smooth dough adding more flour as necessary. Let rise in a warm place, covered, for 20 minutes.
    3. Add the fruit soaked in rum kneading it in so it is distributed evenly throughout the dough. Cover and let rise again for 30 minutes. Knead again.
    4. Form into an oval loaf using a little flour to prevent the dough from sticking. Place on a greased baking tray and using a rolling pin make a long indentation lengthways across the top of the stollen to make a 'trench'. Let rest for 15 minutes.
    5. Meanwhile, preheat the oven to 200 degrees C. Bake for 20 minutes at 200 C then lower the temperature to 180 degrees C and bake for another 70 minutes. If the stollen browns too much, cover with baking paper.
    6. Immediately after baking brush the 'trench' with melted butter and sprinkle liberally with icing sugar.

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