Adits
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 cube (42 g) fresh yeast
- 150 g Sugar
- 150 ml Milk
- 200 g Butter or margarine
- 2 Eggs (size M)
- 1/2 TEASPOON Salt
- 50 g Raisins
- 50 g Currants
- 200 g Marzipan raw mass
- 1 package Vanillin sugar
- 1 TEASPOON ground cinnamon
- 100 g chopped walnuts
- 50 g diced candied orange and lemon peel
- 70 g Butter
- 70 g Icing sugar
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Pour the flour into a bowl and make a depression in the middle. Crumble yeast into it, sprinkle with 2 tablespoons of sugar. Add lukewarm milk, stir a pre-dough with some flour. Cover and leave to rise in a warm place for about 30 minutes. In the meantime melt the fat. Add remaining sugar, eggs, salt and fat to the pre-dough.
- 2
Knead with the dough hooks of the hand mixer to a shiny dough. Dust with flour and let it rise covered for about 1 hour. Wash and drain the raisins and currants. Knead the marzipan with vanilla sugar, cinnamon and walnuts, form into a roll of about 35 cm. Knead the yeast dough on the floured work surface. Knead in raisins, currants, candied orange and lemon peel. Roll out the dough into a rectangle of approx. 30x35 cm, with the long side facing forward. Place the marzipan roll on the front third of the dough, place the rest of the dough on top and fold in so that the lower third of the dough protrudes slightly. Place the stollen on a baking tray lined with baking paper. Fold a sleeve made of aluminium foil or baking paper and wrap around the stollen. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-50 minutes.
- 3
Knead in raisins, currants, candied orange and lemon peel. Roll out the dough into a rectangle of approx. 30x35 cm, with the long side facing forward. Place the marzipan roll on the front third of the dough, place the rest of the dough on top and fold in so that the lower third of the dough protrudes slightly. Place the stollen on a baking tray lined with baking paper. Fold a sleeve made of aluminium foil or baking paper and wrap around the stollen. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-50 minutes. Cover the stollen with parchment paper after about 30 minutes baking time. Remove the cuff. Brush the hot stollen with liquid butter. Dust lukewarm with icing sugar. Results in approx. 25 slices
- 4
Cover the stollen with parchment paper after about 30 minutes baking time. Remove the cuff. Brush the hot stollen with liquid butter. Dust lukewarm with icing sugar. Results in approx. 25 slices
- 5
E 4,6 g/ F 15,13 g/ KH 33,31 g
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