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Stollen
45 m active | 7 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 386
  • Fat about 18g
  • Carbohydrates about 44g
  • Protein about 8g
This is needed
This is needed for 2 piece
To soak
  • 50 shelled almonds, finely chopped
  • 50 g light sultanas
  • 50 g dark sultanas
  • 3 tbsp rum
Starter dough
  • 500 g white flour
  • 0.5 dl milk
  • 3 tbsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
Dough
  • 1 organic orange, use grated zest only
  • 75 g sugar
  • 1 organic lemon, use grated zest only
  • 1 tsp bourbon vanilla powder
  • 1 tsp salt
  • 0.25 tsp ground cardamom
  • 0.25 tsp cinnamon
  • a little nutmeg
  • 0.25 tsp ground cloves
  • 1.75 dl milk
  • 120 g butter, soft, cut into pieces
To shape
  • 80 g almond paste
  • 60 g butter, melted
To bake
  • icing sugar *-*
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And that's how it's done
And that's how it's done
To soak
Place the sultanas, almonds and rum in a bowl, cover and leave to soak for approx. 2 hrs.
Starter dough
Place the flour in a bowl and create a well in the centre. Pour the milk, sugar and yeast into the well, mix in a little of the flour to create a thin paste, leave to stand for approx. 30 mins.
Dough
Add the sugar to the flour along with all the other ingredients up to and including the nutmeg, mix. Add the milk and butter, knead to form a soft, smooth dough, cover and leave to rise for approx. 3 hrs. Knead the soaked sultanas and almonds into the dough in batches.
To shape
Divide the dough in half. Roll into two ovals approx. 3 cm thick. Shape the marzipan into two long rolls, place in the middle of the two ovals. Fold over ⅔ of the dough and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 30 mins., brush with ⅓ of the butter.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, brush with ⅓ of the butter and return to the oven for approx. 15 mins. Remove, brush with the remainder of the butter, leave to cool on a rack. Dust the stollen with icing sugar.