Amarettini cherry stollen bread

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Sieve 500 g flour into a bowl, making a depression in the middle. Heat milk and 2 tablespoons of sugar. Crumble yeast into it and dissolve it. Pour into the hollow and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Melt 200 g butter, let it cool down for about 10 minutes.

3. 3

   Roughly chop the almonds. Finely chop the cherries. Mix almonds and cherries with rum and set aside. Add liquid butter, 50 g sugar, vanilla sugar and 1 pinch of salt to the pre-dough and knead everything smooth with the dough hooks of the mixer.

4. 4

   Cover and leave to rise for about 1 hour.

5. 5

   Grease a large (30 cm long; approx. 2 1⁄2 l capacity) and a medium (25 cm long; approx. 1.8 l capacity) box form. Knead almond mixture and Amarettini with floured hands under the dough.

6. 6

   Divide the dough into 2 pieces of different sizes (about 800 g and about 600 g). Roll out both pieces of dough on some flour each 16-18 cm wide and in the length of the respective box shape. Shape the dough sheets in the typical Stollen shape.

7. 7

   Place in the box moulds. Cover and leave to rise for about 45 minutes.

8. 8

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Turn the oven down (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake small stollen for approx. 25 minutes, large stollen for approx. 35 minutes.

9. 9

   Melt 100 g butter. Take the stollen out of the oven. Cool down for about 5 minutes. Turn out and brush the hot stollen immediately alternating with butter and dust with icing sugar. Cool down. Dust them again thickly with icing sugar.

10. 10

    Pack both stollen.

Nutrition Facts

KCAL
610 kcal

CARBS
32 g

FATS
33 g

PROTEINS
43 g