This traditional German-style Panettone is one of the most delicious things to have during the holiday season!
This simple recipe requires no kneading. It is compact but soft with lots of dried fruits. The quantity of dried fruits is totally to your liking, but personally I prefer.
This recipe yields three 700-gram Stollen each. You can choose to make them bigger, smaller, or just half of the recipe.
Once the dough is divided into 3 parts, you can store it in the fridge for up to 4 days covered in plastic wrap.
If you try out this Christmas Stollen, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Stollen
Ingredients
- 340 grs warm water
- 10 grs active dry yeast
- 1 tbsp salt
- 120 grs white sugar
- 2 eggs, slightly beaten
- 100 grs vegetable oil
- 50 grs rum
- 1 tsp vanilla extract
- 900 grs all-purpose flour
- 1/2 tsp ground cardamom
- 1 1/2 cup assorted dried fruits (I used raisins, dried apricots and almonds)
- For brushing: 1 egg + powdered sugar
Instructions
- In a large bowl (or the bowl of the electric mixer) mix water, yeast, sugar, salt, eggs, oil, rum and vanilla. Add the rest of the ingredients and mix well (do not knead) using your hands, wooden spoon or electric mixer. The dough will be soft but will firm up after proving.
- Cover with a tea towel and let rise for 2 hours in a warm place, away from drafts.
- Divide the dough into 3 equal parts. Sprinkle with flour and shape each one into a ball, seam side down.
- Dust the worksurface with flour and roll out each ball into an oval. Fold them over into thirds (watch reel). Transfer to a baking sheet lined with parchment paper, cover with plastic wrap or tea towel, and let them rise for 1 ½ hours.
- Preheat oven at 180°C/350°F. Remove the plastic wrap and brush with a slightly beaten egg. Bake for 30-40 minutes or until golden brown. Let them cool completely and dust with powdered sugar.
Notes
Tips:
- This recipe yields three 700-gram Stollen each. You can choose to make them bigger, smaller, or just half of the recipe.
- Once the dough is divided into 3 parts, you can store it in the fridge for up to 4 days covered in plastic wrap.
