German Christmas Stollen

Combine the wheat flour, water, and sourdough starter. Mix until a stiff consistency is reached and allow to mature overnight.

Combine the wheat flour, starter, milk, sugar, honey, and yeast. Mix for approximately 10 minutes at low speed.

Add the butter, cinnamon, allspice, aniseed, and nutmeg to the dough. Mix on high speed for an additional 5 minutes until the dough is smooth and the butter is fully emulsified.

Incorporate the soaked sultanas (including the rum liquid), candied oranges, candied lemon, and almonds. Mix for a further 5 minutes until the fruits and nuts are evenly distributed.

Place the dough in a plastic container. Let it rest for 3 hours at room temperature, then transfer to the refrigerator for an overnight cold ferment.

Remove the dough from the fridge and let it sit for 30 minutes. Flatten the dough into a rectangle. Roll the marzipan into a cylinder, place it in the center, and wrap the dough around it. Shape using a stollen mould or by hand.

Cover the shaped stollen and allow to rest for 3–4 hours at room temperature.

Brush the surface of the stollen evenly with egg wash.

After baking, let the stollen cool for 30 minutes. Brush the entire surface with hot melted butter.

Allow the stollen to cool completely for 12 hours at 15°C (60°F), or alternatively 1 hour at room temperature followed by 1 hour in the fridge. Brush again with hot butter and coat all sides thoroughly with granulated sugar to seal.

Dust generously with icing sugar immediately before serving.