Usuba
Stollen with Raisins and Candied Fruits
Traditional Christmas bread made with yeast dough soaked in rum, raisins, almonds, and candied orange peel. The finished stollen is brushed with butter and dusted with powdered sugar. Stores well when wrapped in plastic wrap or foil.
- Total
- 120 min
- Standard serving
- 119.5 g
Ingredients
Total 15- Dark raisins
16.67 g≈ 1.5 tbsp - Seedless raisins
8.33 g≈ 2 tsp - Rum
8.33 ml≈ 1.5 tsp - Milk
8.33 ml≈ 1.5 tsp - Wheat flour
31.25 g≈ 4 tbsp - Sugar
4.17 g≈ 1 tsp - Salt
to taste - Chicken egg
8.5 g - Rum flavoring
1.25 ml - Butter
16.022 ml≈ 3 slice - Almondмолотый
8.33 g≈ 1 tbsp - Vanilla sugar
1.33 g≈ 1/3 tsp - Orange Candied Peel
8.33 g≈ 1 tbsp - Dry yeastDr.Oetker
0.83 g≈ 1/4 tsp - Powdered Sugar
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Pour rum over dark and light raisins. Leave to soak overnight.
- 2
Step 2
The next day, heat the milk. Sift the flour into a bowl.
Place the yeast on top of the flour. Add milk, sugar, vanilla sugar, salt, flavoring, eggs, and butter.
Mix with an electric mixer using a dough hook attachment: first at minimum speed, then at maximum speed for about 5 minutes, until the dough becomes smooth and homogeneous.
Cover the dough and leave it in a warm place until it noticeably rises.
On a work surface lightly dusted with flour, mix orange candied peel, ground almonds, and raisins soaked in rum.
Add this mixture to the dough, cover it and leave it in a warm place again until the dough noticeably increases in size.
Line a baking sheet with parchment paper in three layers so that the bottom of the stollen does not darken during baking.
Preheat the oven to 230 degrees (upper and lower heat).
- 3
Step 3
Roll out the dough into a rectangle approximately 30 by 25 cm in size.
Roll the dough into a cylinder along the lengthwise side. Using a rolling pin, make a lengthwise groove along the roll.
Fold the dough along this indentation so that the bottom part protrudes slightly. Using your hands, form a longitudinal thickening in the middle part.
Place the stollen on a prepared baking sheet. Leave it in a warm place until it rises noticeably.
Bake at 140 degrees (top and bottom heat) for about 50 minutes.
- 4
Step 4
Melt the butter in a small container.
Immediately after baking, brush the hot stollen with oil. Cool on a kitchen rack.
Sprinkle the cooled stollen with powdered sugar.
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