Stollen: A Great Christmas Gift - flour

Method

• Cut the dried figs into quarters and soak in rum with the raisins for more than 1 month.
• Make the sponge dough.
• Combine the ingredients for the sponge dough in a bowl and knead together well with a spatula.
• When they are well mixed, cover with cling film and leave to rise for about 1 hour.
• Prepare the dried fruits.
• I used the candied orange peel and lemon peel in this photo.
• These were already soaked in liqueur, so I used them as they were.
• Roughly chop the walnuts.
• This is what the sponge dough looks like when it is rising.
• Make the main dough.
• Put the softened butter in a bowl and beat with a whisk.
• Add sugar in 2 batches, add salt and mix really well.
• Add egg yolks and milk and mix.
• Add the strong flour and mix lightly with a spatula.
• Add the sponge dough, tearing it into little pieces, and mix.
• Add the dried fruits and nuts to the dough from Step 6.
• Mix until they blend into the dough.
• When they are evenly incorporated, shape the dough into a ball.
• Then divide in half.
• Roll the dough out on a floured board.
• Pick out the raisins that are sticking out from the surface.
• (Raisins on the surface burn when baking.)
• Flip over onto the side you picked out the raisins and fold over both edges.
• Then pick up one unfolded end and fold on top of the other end to shape it into a stollen.
• Before you fold to shape, put the raisins you picked out earlier inside.
• Transfer to a baking tray and leave to rise for about 40 minutes.
• Bake in an oven preheated to 350F/180C for about 45 minutes.
• It burns easily, so cover with aluminum foil before this happens.
• When it's baked, brush plenty of melted butter on the surface and sprinkle granulated sugar.
• Sprinkle powdered sugar using a tea strainer to finish.
• Wrap tightly with cling film.