Spelt and Hemp Stollen with Tequila Raisins

Spelt and Hemp Stollen with Tequila Raisins

This stollen takes its own path: spelt and hemp flour form the base, tequila raisins and candied ginger provide character. The recipe yields two 1 kg stollen – enough to give one as a gift and cut into one yourself.

The tonka bean gives the dough a subtle, vanilla-like depth. If you can't get raw milk, use whole milk with the highest possible fat content.

For two 1 kg stollen

• 600 g spelt flour type 630
• 75 g hemp flour
• 75 g hulled hemp seeds
• 42 g fresh yeast
• 1 good pinch of salt
• 120 g raw cane sugar
• 200 g butter
• 220 g raw milk (alternatively, whole milk with high fat content)
• 100 g chopped almonds
• 2 eggs
• 300 g raisins, soaked in Tequila Gold for 2–3 days
• 1 medium tonka bean (Mexican vanilla)
• 4 g Tottis Stollen spice blend
• 50 g candied ginger, very finely chopped

Knead all ingredients – except the raisins – together thoroughly. This takes about 10 minutes by hand. Then carefully work the soaked raisins into the dough until they are evenly distributed.

Let the dough rest in a warm place for 30 minutes. Afterward, divide it into two equal parts, shape them, and place them in greased molds. Let them rest again for 20 minutes.

Bake at 200 °C – baking time 60 minutes.

Immediately after baking, remove the stollen from their molds, soak them in butter while still hot, and then roll them in sugar. Then let them cool completely.

Tip: The raisins need time – it's best to soak them two to three days before baking. The tequila largely evaporates during baking, but the flavor remains.