Almond Cranberry Stollen

Name: Almond Cranberry Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 250 g Butter; 200 g Sugar; 2 Eggs (size M); 125 g Sweetened dried cranberries; 200 g chopped almonds; 250 g Low-fat curd; 50 g Candied orange peel; 50 g Citation; 2 TABLESPOONS Rum; 500 g Flour; 1 package Baking Powder; 250 g Icing sugar; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

250 g Butter
200 g Sugar
2 Eggs (size M)
125 g Sweetened dried cranberries
200 g chopped almonds
250 g Low-fat curd
50 g Candied orange peel
50 g Citation
2 TABLESPOONS Rum
500 g Flour
1 package Baking Powder
250 g Icing sugar
7-10 Tbsp Flour

Directions

1
Mix 125 g butter and sugar with the dough hooks of the hand mixer. Stir in the eggs one after the other. Set aside 2 tablespoons of cranberries and 50 g almonds for decoration. Add quark, candied orange peel, candied lemon peel, rest of cranberries, 150 g almonds and rum and mix well.
2
Mix flour and baking powder and stir in. Roll out the dough on a floured work surface in a rectangular shape (approx. 45 x 30 cm). Whip the long side twice to the middle (2/3 of the surface) and press firmly.
3
Turn the other 1/3 towards the middle and press firmly. Place the stollen diagonally on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.
4
Melt 125 butter. Remove the finished stollen from the oven, brush with butter and sprinkle with icing sugar. Repeat until sugar and butter are used up. Sprinkle with cranberries and almonds and serve hot or cold with butter.