Butter Vanilla Stollen

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Drain the Amarena cherries. Warm the milk lukewarm. Put the flour in a bowl and press a depression in the middle. Crumble yeast into the hollow, mix with 25 g sugar, the milk and some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g sugar, salt and 175 g softened butter in pieces to the rim.

2. 2

   Knead to a smooth dough with the dough hooks of the hand mixer. Add the vanilla aroma drop by drop. Cover and leave to rise in a warm place for about 1 hour. In the meantime knead marzipan, 1-2 teaspoons of icing sugar and liqueur. Cut the Amarena cherries roughly into pieces. Knead the Amarena cherries into the dough. Form two rolls of the marzipan mixture with a length of approx. 20 cm. Halve the dough. Roll out the dough on a floured work surface to a plate (25 x 20 cm). Place 1 marzipan roll on each. Fold the ends of the dough over the rolls and form 2 stollen with floured hands.

3. 3

   Form two rolls of the marzipan mixture with a length of approx. 20 cm. Halve the dough. Roll out the dough on a floured work surface to a plate (25 x 20 cm). Place 1 marzipan roll on each. Fold the ends of the dough over the rolls and form 2 stollen with floured hands. Place the stollen on a baking tray lined with baking paper and let them rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the stollen for about 30 minutes. Melt 100 g butter. Alternately brush the hot stollen with butter and dust with icing sugar. Finally, dust them again with icing sugar and let them cool down

4. 4

   Place the stollen on a baking tray lined with baking paper and let them rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the stollen for about 30 minutes. Melt 100 g butter. Alternately brush the hot stollen with butter and dust with icing sugar. Finally, dust them again with icing sugar and let them cool down

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
23 g

FATS
10 g

PROTEINS
3 g