Black and white studs

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl. Make a depression in the middle. Crumble yeast into it. Heat 100 ml milk and 2 tablespoons sugar. Pour the yeast into the hollow. Mix with some flour to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes

2. 2

   Heat 100 ml milk. Remove 3 tablespoons of milk and mix with espresso powder and 1 teaspoon of cocoa. Melt 200 g fat in remaining milk and cool. Add salt, vanillin sugar and 50 g sugar to the pre-dough. Knead everything to a smooth dough. Cut the dough in half and knead the espresso-cocoa milk into one half. Let both dough halves rise for about 45 minutes

3. 3

   Roughly chop the nuts. Dice nougat. Knead light dough with nuts, dark dough with nougat. Roll out both doughs on a little flour to a rectangle (approx. 22 x 30 cm). Place the dark dough on top of the light one and fold in 2/3 of the dough from the long side. Place on a greased baking tray. Leave to rise for about 30 minutes.

4. 4

   Bake the black and white stollen in a preheated oven (electric range: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 10 minutes first. Then continue baking at 175 °C (fan oven: 150 °C / gas: level 2) for approx. 30 minutes

5. 5

   Melt 50 g fat and spread it on the warm stollen. Dust with icing sugar. Sprinkle 1 teaspoon of cocoa in wide strips on top

Nutrition Facts

KCAL
240 kcal

CARBS
24 g

FATS
14 g

PROTEINS
4 g