Butter Stollen

Name: Butter Stollen
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 1
Ingredients: 150 ml Milk; 750 g Flour; 1 1/2 cubes (63 g) fresh yeast; 125 g Sugar; 100 g Walnut kernels; 125 g dried figs; 100 g Hazelnut kernels; 50 g Pistachio kernels; 425 g Butter; 1 pinch Salt; 1/2 TEASPOON ground cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Juice of 1 orange; 125 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 1

150 ml Milk
750 g Flour
1 1/2 cubes (63 g) fresh yeast
125 g Sugar
100 g Walnut kernels
125 g dried figs
100 g Hazelnut kernels
50 g Pistachio kernels
425 g Butter
1 pinch Salt
1/2 TEASPOON ground cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Juice of 1 orange
125 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Warm up the milk. Put the flour, except for a tablespoon, in a large bowl. Press a depression in the middle and crumble the yeast into it. Add 25 g sugar and some lukewarm milk to the yeast and mix with some flour. Cover and leave to rise in a warm place for about 20 minutes. In the meantime, halve the walnuts. Roughly dice the figs.
2
Mix walnuts, hazelnuts, figs and pistachios. Add the remaining lukewarm milk and the remaining sugar to the pre-dough. Spread 300 g of softened butter in pieces on the edge of the flour. Sprinkle salt, cinnamon and lemon peel also on the edge. Mix to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 1/2 hours. Roll out the dough on a floured work surface to a square (approx. 40x40 cm). Spread nuts and figs on top and press down lightly. Fold over or roll up the dough twice. Roll out the dough into a rectangle (approx. 50x30 cm) and form a stollen. Put it on a baking tray lined with baking paper and let it rise covered in a warm place for about 10 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Then turn down the oven temperature (electric oven: 175 °C/ gas: level 2) and bake the stollen for 45-50 minutes.
3
Roll out the dough on a floured work surface to a square (approx. 40x40 cm). Spread nuts and figs on top and press down lightly. Fold over or roll up the dough twice. Roll out the dough into a rectangle (approx. 50x30 cm) and form a stollen. Put it on a baking tray lined with baking paper and let it rise covered in a warm place for about 10 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Then turn down the oven temperature (electric oven: 175 °C/ gas: level 2) and bake the stollen for 45-50 minutes. Remove and sprinkle with orange juice. Melt the rest of the butter. Alternately brush the stollen with butter while still hot and dust with icing sugar. Let them cool down and dust them again with icing sugar. Leave to stand for 2-3 days until you cut the stollen. Results in approx. 24 slices
4
Remove and sprinkle with orange juice. Melt the rest of the butter. Alternately brush the stollen with butter while still hot and dust with icing sugar. Let them cool down and dust them again with icing sugar. Leave to stand for 2-3 days until you cut the stollen. Results in approx. 24 slices