Ingredients:

1. Milk – 200 ml
2. Fresh yeast – 50 g
3. Organic sugar “Dobryk” – 75 g
4. Butter – 250 g
5. Flour – 700 g
6. Almonds – 250 g
7. Raisins – 350 g
8. Lemon – 1 pc
9. Cognac – 50 g
10. Organic sugar powder “Dobryk” – 1 tbsp.
11. Eggs – 2 pcs.
12. Ground cinnamon “Premium” – to taste
13. Sugar with vanilla flavor “Dobryk” – 1 tsp.

Preparation:

Filling

• Raisins are washed, dried and soaked overnight in cognac. Cut candied fruit and almonds.
• Peel a squash, grate it and squeeze the lemon juice.

Dough

• To steam the milk, heat it, dilute it with fresh yeast, add a tablespoon of organic sugar and some sifted flour. Leave for 30 minutes in a warm place.
• When the cap appears on the dough, you can knead the dough.
• Add the second part of flour, butter, eggs, salt and organic sugar to the dough and knead the dough. Cover it with a towel and let it rise in a warm place.

Preparation:

Combine the filling with the dough

• Embrace the dough, add almonds, candied fruits, raisins, lemon juice and zest, ground cinnamon “Premium” and vanilla sugar “Dobryk”.
• Leave the dough to rise for 3 hours. During this time it should be hugged 1-2 times.
• Next, roll out the dough into a cake, make indentations in the center with a rolling pin and fold the dough in half.
• Put the dough on a baking sheet with a sheet of baking paper and leave for 30 minutes.
• Bake the shtollen first for 15 minutes. at a temperature of 200 ° C, then reduce to 170 ° C and bake for another 45 minutes.
• Grease the finished shtollen on top with butter and sprinkle with organic powder “Dobryk”.
• The last touch is to cool the shtollen and wrap it in parchment and store it in a cool place for 3-4 weeks (before Christmas).