Butterstollen plait

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour in a bowl and make a depression in the middle. Crumble the yeast into the hollow and mix with 2 tablespoons of sugar, half of the milk and some flour to a smooth pre-dough.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. Meanwhile sieve 50 g icing sugar and knead with the marzipan. Chop candied lemon peel and candied orange peel. Add remaining milk and sugar, salt and 175 g butter to the pre-dough and knead with the dough hooks of the hand mixer.

3. 3

   Then knead well with your hands again. Cover and leave to rise in a warm place for about 20 minutes. Knead in the almonds, raisins, candied lemon peel and candied orange peel and leave to rise for another 20 minutes. Cut the marzipan into thirds and roll into three 45-50 cm long strands.

4. 4

   Cut the stud dough into thirds as well and roll into strands of equal length. Press the strands of dough a little flat with a cake roll and place the marzipan rolls in the middle. Press the dough well together over the marzipan.

5. 5

   Weave the rolls into a braid and place on a baking tray lined with baking paper. Cover and leave to rise for 20-30 minutes. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 10-15 minutes.

6. 6

   Then turn down the oven (electric: 175°C/ gas: level 2) and bake the stollen in about 30 minutes. In the meantime melt the remaining butter. Brush the hot stollen alternately with butter and dust with icing sugar.

7. 7

   Finally dust again thickly with icing sugar and let it cool down. Wrap the stollen tightly in foil and let it soak for at least 2-3 days. Results in about 20 slices.

Nutrition Facts

KCAL
340 kcal

CARBS
41 g

FATS
17 g

PROTEINS
5 g