Delicious Quick Stollen for Every Occasion

One day before baking, chop the dried fruits into small pieces.

Soak them in rum or cognac, allowing the flavors to infuse. This will enhance their taste and texture in the stollen.

If there is any liquid remaining on the baking day, drain it before adding the fruits to the dough.

In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy.

Add the orange zest, juice, egg, egg yolk, cream cheese, and vanilla sugar. Continue beating until well combined and smooth.

Sift the flour and baking powder together into the wet mixture.

Add a pinch of salt for flavor. Gradually mix until a cohesive dough starts to form.

Toss the soaked dried fruits and toasted almonds in a little flour to prevent them from sinking.

Fold the fruits and nuts into the dough gently until evenly distributed.

Transfer the dough onto a floured surface. Knead gently to bring it together.

Divide the dough into 2 to 3 equal portions. If the dough is sticky, sprinkle with more flour as needed.

Shape each portion into a traditional stollen loaf form.

Arrange the shaped stollen on a baking sheet lined with parchment paper, leaving space between each loaf.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). When ready, place the stollen in the oven and immediately reduce the temperature to 170 degrees Celsius (338 degrees Fahrenheit).

Bake for 50 to 60 minutes, depending on the size of your loaves, until golden brown.

While still warm, generously brush the stollen with melted butter and dust them with powdered sugar for a sweet finish.

Let them cool completely on a wire rack. Once cool, you can wrap the stollen in parchment and foil and store them in a cool place.

It is recommended not to keep them for more than a week due to the presence of dairy.