Ingredients

How to prepare

Wash the raisins and soak them in the sweet wine for a couple of hours. Squeeze them dry and mix them with the candied peel and chopped nuts. Strain two tablespoons of wine from the raisins and use it in the dough.

Preparing the dough is quite simple, but a home bread maker or a properly powerful food processor will make it even easier. Crumble the yeast into the liquids (warm milk, strained wine, melted butter and egg) and add the powdery ingredients. You can stir the spices (grated lemon peel and nutmeg) with the flour a bit to make them evenly distributed in the dough. Wait several minutes (7-10) before adjusting the dough consistency. The flours in the mixture will take some time to swell up. Then stir the prepared mixture of raisins, candied peel and nuts into the dough. The fruit content is minimal in the recipe. You can add up to 50% more (depending on how rich in fruit you want your stollen bread to be).

Do not let the dough rise in the bread maker. Take it out and place it on a working surface. Let it stand for about 5 minutes and process it. The dough is pleasantly loose (and so will be the resulting stolen bread). Form it with greased palms. You can form the sweet bread into the stollen bread shape (as seen in the picture) or you can pour the dough into a form. It is also possible to bake it in small muffin forms.

Let the stollen bread rise in a warm place (for example in a tempered oven). You can smear the bread surface with whipped egg before baking. If you wish to coat the bread with sugar, do not smear it with the egg. Once baked, you will smear it with melted butter and coat with caster sugar. The caster sugar will make the powdered sugar and vanilla stick easily.

If you are baking the stolen bread using 250 g of Nomix, it will be about 800 g when ready. Bake it at 170 °C for about 35 minutes. 15 Minutes of baking will suffice for small muffins.

Serve the stollen bread fresh as if it was braided sweet bread. Do not prepare it days in advance.