Almond Stollen

Name: Almond Stollen
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 2
Ingredients: 1 kg Flour; 400 ml Milk; 60 g fresh yeast; 125 g Sugar; 200 g dried cherries; 1 TABLESPOON Amaretto; 150 g Almond kernels with skin; 450 g room-warm butter; 2 Eggs (size M); 1 pinch Salt; 2 packages Vanillin sugar; 300 g Icing sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 2

1 kg Flour
400 ml Milk
60 g fresh yeast
125 g Sugar
200 g dried cherries
1 TABLESPOON Amaretto
150 g Almond kernels with skin
450 g room-warm butter
2 Eggs (size M)
1 pinch Salt
2 packages Vanillin sugar
300 g Icing sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Sieve the flour into a large bowl. Press the depression into it. Heat 100 ml milk, crumble yeast into it and dissolve while stirring. Add 10 g sugar. Pour into the flour bowl and mix with a little flour from the edge to the pre-dough.
2
Cover and leave to rise in a warm place for about 30 minutes.
3
In the meantime mix cherries with amaretto. Roughly chop the almonds. Warm 300 ml milk lukewarm. Add 115 g sugar, milk, 300 g butter, eggs and salt to the pre-dough. Knead vigorously with the dough hooks of the hand mixer.
4
Knead in almonds and amaretto cherries. Cover and leave to rise in a warm place for about 1 hour. Knead dough again well and cut in half. Roll out each piece of dough into an oblong, oval flat cake (approx. 25 x 35 cm), fold the long sides in half, press lightly to create the typical stollen shape.
5
Place on two baking trays lined with baking paper. Leave to rise again for about 20 minutes.
6
Bake the stollen one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 12 minutes. Then turn the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake the Stollen for another 30-40 minutes.
7
After approx. 20 minutes cover with foil if necessary. (In the meantime, keep the remaining stollen in a cool place). Remove the stollen from the oven. Melt 75 g butter and spread the stollen immediately with approx. 1/3. Mix 2 packets of vanillin sugar and icing sugar.
8
Remove half and set aside. Dust the stollen with about 1/3 of the mixture. Repeat the process until the melted butter and icing sugar mixture is used up. Do the same with the second stollen, 75 g butter and 150 g icing sugar mixture.