with the hot water next to it and the door closed, or in the warm spot where it rose the first time Let proof for 45 minutes; if it is rising in the oven, take it out of the oven Preheat the oven to 375°F/190°C with the rack adjusted to the center, and remove any racks that may be above it, as they could block the rise in the oven Place the stollen in the oven and bake 35 to 40 minutes, until golden brown While it bakes, melt 30 grams of butter in a small saucepan, and prepare a brush and a sifter with 30 grams of confectioners’ sugar When the stollen comes out of the oven immediately brush it with all the melted butter that you have Dust with the confectioners’ sugar and let it cool completely The confectioners’ sugar and melted butter will create a natural crust Eat when cooled, or store for up to 1 week IT’S DONE WHEN IT’S DONE The baked stollen should have a dark brown color To check doneness, insert a knife for 1 full second Remove the knife; if there is no residue on the blade, the bread is done STORAGE This stollen has a 7-day shelf life at room temperature on a platter or wrapped in a towel or a cloth bag Do not seal it in a plastic bag, as it will not be able to breathe and will spoil faster Stollen can be wrapped airtight and kept frozen for up to 1 month JACQUY’S TAKEAWAYS >> The type of nuts, raisins, and candied fruit can ... confectioners’ sugar When the stollen comes out of the oven immediately brush it with all the melted butter that you have Dust with the confectioners’ sugar and let it cool completely The confectioners’ sugar and... IT’S DONE WHEN IT’S DONE The baked stollen should have a dark brown color To check doneness, insert a knife for 1 full second Remove the knife; if there is no residue on the blade, the bread is done...Place the stollen in the oven and bake 35 to 40 minutes, until golden brown While it bakes, melt 30 grams of butter in a small saucepan, and prepare a brush and a sifter with 30 grams of confectioners’ sugar