Apricot stollen with almond brittle

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   dice the apricots, except for 5 pieces, and soak in Amaretto for about 2 hours

2. 2

   Coarsely chop the almond kernels, except for about 10 pieces. For the almond brittle, caramelise 200 g sugar in a pan until golden. Turn chopped almonds in it and immediately spread on oiled aluminium foil. Let it cool down

3. 3

   Pour the flour into a bowl and make a depression in the middle. Heat half milk and 2 tablespoons of sugar. Crumble the yeast and dissolve in it. Pour into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes

4. 4

   Melt 200 g butter. Add the rest of the milk. Let it cool down. Add ground almonds, 50 g sugar, vanillin sugar and salt to the pre-dough and knead until smooth. Cover and leave to rise in a warm place for about 1 1/4 hours

5. 5

   Line baking tray with baking paper. Drain the apricots. Coarsely chop the almond brittle. Knead both into the dough. Form into a stollen on a little flour. Place on a baking tray and pre-bake in a preheated oven (electric range: 200 °C/recirculating air: 175 °C/gas: level 3) for about 10 minutes. Then continue baking at 175 °C (fan oven: 150 °C/gas: level 2) for 35-45 minutes

6. 6

   Melt 50 g butter. Brush the hot stollen with 1/3 of the butter. Then dust with 1/3 of the icing sugar. Repeat the process twice more. Let the stollen cool down

7. 7

   Caramelise 50 g sugar. Turn the rest of the almond kernels in it and place on oiled aluminium foil. Let cool and chop coarsely. Decorate apricot stollen with almond brittle and apricots

Nutrition Facts

KCAL
320 kcal

CARBS
36 g

FATS
16 g

PROTEINS
5 g