- 250g butter
- 3 eggs
- 600g flour
- 300g brown sugar
- 1 teaspoon baking powder
- 10g Spekulatius spice
- ¼ tsp salt
- Some flour to sprinkle on the biscuits
- A Spekulatius baking mould
1. On the night before baking, the sultanas and currants should be drizzled with rum or brandy. Store the remaining ingredients in a warm room.
2. On baking day pour the flour into a bowl, press a recess in which the yeast and with a little lukewarm milk can be stirred to form a dough. Then let rise for approximately 15 minutes.
3. Afterwards mix in the sugar, spices, lard, margarine, grated lemon peel, ground almonds and warm milk, then add the drizzled sultanas and currants. Then knead in all the ingredients and leave to rise for two hours.
4. Now knead the dough again and divide into pieces each 1 or 1.5 kgs.
5. Shape the pieces of dough into an elongated shape, make a notch along the middle and leave on a lightly floured baking sheet for a further 30 minutes, before baking at a medium heat.
6. Allow the “stollen” to cool before buttering and then sprinkling with sugar and vanilla sugar.Following this, butter again and sprinkle with powdered sugar