Butter stollen

  • Ingredients

    Ingredients for approx. 6 stollen

    570 g each


    450 g flour (550 type)

    40 g fresh yeast

    130 ml whole milk (3.5% fat)

    150 ml water

    Main dough:

    550 g flour (550 type)

    10 g baking powder

    400 g butter

    100 g sugar

    150 g marzipan paste

    25 g salt

    zest of one organic lemon

    Fruit mixture

    1 kg raisins

    250 ml rum

    200 g chopped almonds

    200 g butter

    1 sachet vanilla sugar

    250 g sugar

  • Preparation

    Prepare the day before:
    Soak 1 kg of raisins in 250 ml of rum the day before and leave to stand overnight, covered.

    Mix the ingredients in the food processor for 2 min on the first speed and then knead quickly for 6 - 8 min on the 3rd - 4th speed. The pre-dough should be kneaded thoroughly. The dough temperature should then be approx. 24° C. Then cover the dough and leave to rest for approx. 40 - 50 min.

    Main dough:
    Beat the sugar, butter and raw marzipan mixture in a food processor until fluffy. The best way to do this is with a flat beater! Now add the pre-dough with all the ingredients to the whipped mixture and knead to form the main dough. The kneading time is 2 minutes on the first speed in the food processor and then knead quickly for 5 - 6 minutes on the 3rd - 4th speed. The dough temperature should still be 22 - 24° C.

    In the meantime, process the fruit. To do this, briefly toast the almonds and deglaze with 50 ml water.
    Mix the almonds, rum raisins, 250 g sugar and a packet of vanilla sugar and incorporate into the main dough after the kneading time.

    Allow the dough to relax briefly and then work into 570 g stollen, place on a baking tray with baking paper or on a Dutch oven lid and place directly in the preheated Monolith (200° C) on the pizza stone and bake with the lid closed for approx. 45 - 50 min. at 190 - 200° C (depending on the size of the tray or Dutch oven lid, 2 max. 3 stollen will fit on it).

    Next, melt 200 g butter in a saucepan for brushing. After baking, brush the hot stollen with the melted butter and sprinkle with vanilla sugar.

A recipe from: Günter Müller

Günter Müller from Petersfehn is a trained baker with 25 years of professional experience. He bought his first LeChef in 2015 and has been baking all kinds of delicious treats on it ever since - always with the same quality standards as a good artisan bakery. Since 2018, he has also been giving baking and barbecue courses in various barbecue stores. The fire baker regularly shares his baking skills with the barbecue community on his Instagram channel.