Advent Butter Stollen in a glass

Name: Advent Butter Stollen in a glass
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: 16
Ingredients: 150 g Almond kernels with skin; 200 g dried dates; 200 g dried figs; 1 Organic Lemon; 6 TABLESPOONS Rum; 500 g Flour; 1/8 litre Milk; 1 TABLESPOON Sugar; 60 g Sugar; 1 cube (42 g each) Yeast; 7-10 Tbsp Salt; 2 TEASPOONS Stollen spice (e.g. from Ostmann); 250 g soft butter; 100 g soft butter; 100 g Icing sugar; 7-10 Tbsp Butter; 7-10 Tbsp Almonds

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

They can be perfectly prepared even before the Christmas rush begins. Because if the pastry lasts a few weeks, it tastes especially good. Nicely packed in preserving jars, the small stollen are a nice gift

COOK TIME
90 mins

TOTAL TIME
810 mins

Ingredients

Servings: 16

150 g Almond kernels with skin
200 g dried dates
200 g dried figs
1 Organic Lemon
6 TABLESPOONS Rum
500 g Flour
1/8 litre Milk
1 TABLESPOON Sugar
60 g Sugar
1 cube (42 g each) Yeast
7-10 Tbsp Salt
2 TEASPOONS Stollen spice (e.g. from Ostmann)
250 g soft butter
100 g soft butter
100 g Icing sugar
7-10 Tbsp Butter
7-10 Tbsp Almonds

Directions

1
Chop almonds coarsely, dates and figs finely. Mix everything with lemon peel, juice and rum. Cover and leave to stand overnight.
2
Put the flour in a bowl. Warm the milk and 1 tablespoon of sugar lukewarm. Crumble yeast into it, dissolve. Pour the yeast milk into the flour and mix to the pre-dough. Cover and leave to rise in a warm place for about 20 minutes. Add 60 g sugar, 1 pinch of salt, stollen spice and 250 g butter in pieces to the pre-dough and knead everything into a smooth dough. Finally knead the fruit-almond mixture into the dough. Cover and leave to rise in a warm place for about 1 hour.
3
Grease eight preserving jars (each containing approx. 370 ml) and sprinkle with ground almonds. Knead the dough once more, divide it into 10 pieces and put them into the jars. Bake the Stollen in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 40-45 minutes.
4
Melt 100 g butter. Brush the hot stollen immediately with butter and dust them thickly with icing sugar. Close the glasses immediately and let them cool down. Shelf life 2-3 weeks when stored in a cool and dry place.
5
If you have preserving jars in other sizes in stock (e.g. 290 ml content), you can also bake the stollen in them. The baking time is then reduced to approx. 35 minutes.
6
Dust the stollen with icing sugar immediately after buttering. This way it dissolves and moves in. Shortly before serving, sieve icing sugar over them again.