Recipe: Christmas stollen with jasmine and floral butter

A Christmas classic with a floral touch

This year, put a German classic on the table for Christmas - with a contemporary twist. Serve the stollen with a butter with edible flowers* that matches your Christmas bouquet decorating the table. Your family will thank you!

Recept: Kerststol met Jasmijn & bloemenboter Mooiwatbloemendoen.nl

You will need

For the filling:

300g raisins and currants
Brown rum (optional)
2 green jasmine teabags
Zest of 1 lemon
Zest of 1 orange
300g almond paste
1/2 egg
100 g hazelnuts, toasted

For the dough:

350g of flour
100ml milk + 100 ml raisin water
25g fresh yeast
40g white caster sugar
7g salt
Zest of 1 lemon
2 eggs
140g soft butter

Floral honey butter:

200g soft butter
50g flower honey, such as orange blossom
Edible flowers*

Additional supplies:

Kneading machine (optional)
Baking paper
Pastry brush

how to make it

Preparation time: 50 minutes
Oven time: 35 minutes
Waiting time: Overnight + 1 hour

Start the night before baking. Put the sultanas in a bowl, cover with boiling water until just submerged and let rest for 5 minutes. Drain the sultanas, keep the liquid in the fridge and put the sultanas in a bowl. Mix the sultanas with a generous splash of rum, jasmine tea, lemon and orange zest and cover until the next day. Mix the almond paste and 1/2 egg until fully incorporated and refrigerate until the next day.
The next day, put the flour, milk, 100ml sultana water, yeast, caster sugar, salt, lemon zest and an egg in a bowl and knead for about 10 minutes (using a kneading machine if necessary), to form a soft and supple bread dough. At the end, knead 70g of butter through the dough until it is fully incorporated.
Let the dough rest for 10 minutes, then mix in the sultana mixture from the night before and hazelnuts. Knead until they are completely mixed into the dough. Divide the dough into 2 balls and let them rise under a damp cloth for 30 minutes on a floured workbench.
Divide the almond paste into two pieces and roll out to about 25 cm on a floured workbench. Preheat the oven to 200 °C. Take the balls of dough and roll each ball into a piece of approx. 30 cm on a floured workbench.
Place a roll of almond paste lengthwise on the dough and fold one side of the dough over the paste. Place both pieces on a baking tray lined with baking paper, let rise under a damp cloth for 40 minutes at room temperature. Beat the remaining egg with a fork and brush the loaves generously. Bake the stollen in the oven for 35-40 minutes until golden brown.
Meanwhile, melt the remaining butter in a pan and generously baste the cakes with melted butter as soon as they come out of the oven.
For the floral butter, mix the butter with the floral honey. Place the butter on a piece of baking paper and form into a roll. Leave to set in the fridge for an hour. Before serving, roll the butter through the edible flowers* and serve with the stollen.