Black and white studs
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 cube (42 g) fresh yeast
- 200 ml Milk
- 75 g Sugar
- 3 TSP Espresso powder (Instant/ soluble bean coffee)
- 1 TEASPOON Cocoa powder
- 175 g Butter
- 1 pinch Salt
- 1 package Vanillin sugar
- 125 g Walnut kernels
- 150 g Nut nougat (firm mass)
- 20 g icing sugar and approx. 1 tsp. cocoa for dusting
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat almost half of the milk and add it to the yeast together with 2 tablespoons of sugar. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes. Warm the rest of the milk, remove 3 tablespoons and mix with coffee powder and cocoa. Add 150 g butter to the remaining milk and melt in it. Add lukewarm fat-milk mixture, salt, vanillin sugar and remaining sugar to the pre-dough and knead everything well with the dough hooks of the hand mixer.
- 2
Halve the dough and knead the coffee-cocoa milk under one half. Cover both doughs and let them rise for about 45 minutes in a warm place. Coarsely chop the walnuts. Cool the nougat mixture briefly if necessary and cut into cubes. Roll light-coloured dough slightly flat, sprinkle with 100 g walnuts and roll up. Sprinkle nougat pieces on the dark coffee dough and roll up. Now roll out both doughs again into two rectangles (approx. 22x30 cm). Place the dark dough on the light dough and fold in or roll up to approx. 2/3 from the long side. Sprinkle with remaining walnuts and press lightly. Put the stollen on a baking tray lined with baking paper and let it rise again for about 30 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes. Then switch the oven down (electric oven: 175 °C/ gas: level 2) and bake in 25-30 minutes.
- 3
Place the dark dough on the light dough and fold in or roll up to approx. 2/3 from the long side. Sprinkle with remaining walnuts and press lightly. Put the stollen on a baking tray lined with baking paper and let it rise again for about 30 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes. Then switch the oven down (electric oven: 175 °C/ gas: level 2) and bake in 25-30 minutes. Melt the rest of the butter and brush the hot stollen with it. Dust with icing sugar and let it cool down. Sprinkle the cocoa in wide strips over the icing sugar as desired
Nutrition Facts
210 kcal
24 g
12 g
4 g
More Delicious Recipes
