Champagne Stollen

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
2.8 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 75 g Raisins
  • 50 g Soft Apricots
  • 75 ml Sugar syrup
  • 225 ml Champagne
  • 325 g Flour
  • 125 ml Milk
  • 1/2 cube fresh yeast
  • 40 g Sugar
  • 50 g Almond slivers
  • 1 package Bourbon vanilla sugar
  • 200 g room-warm butter
  • 1 Egg yolk (size M)
  • 1 pinch Salt
  • 75 g Icing sugar
  • baking paper

Directions

  1. 1

    Rinse raisins with cold water. Mix raisins, apricots, sugar syrup and champagne and leave to soak overnight. Sieve the flour into a bowl, press the depression into it. Warm 50 ml of milk lukewarm, crumble yeast into it and dissolve while stirring. Stir in 10 g sugar. Pour into the flour bowl and mix with a little flour from the edge to the pre-dough.

  2. 2

    Cover and leave to rise in a warm place for about 30 minutes. Meanwhile roast the almonds in a pan without fat until golden brown, take them out. Warm 75 ml milk lukewarm. Add 30 g sugar, vanilla sugar lukewarm milk, 100 g butter, egg yolk and salt to the pre-dough. Knead vigorously with the dough hook of the hand mixer. Drain and knead raisins and apricots. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough well again. Roll out the dough piece to a longish, oval flat cake. Fold over approx. 1/3 of the long side to the middle, fold over the other long side and form into stollen with the edge of your hand. Place on a baking tray lined with baking paper.

  3. 3

    Cover and leave to rise in a warm place for about 30 minutes. Knead the dough well again. Roll out the dough piece to a longish, oval flat cake. Fold over approx. 1/3 of the long side to the middle, fold over the other long side and form into stollen with the edge of your hand. Place on a baking tray lined with baking paper. Leave to rise again for another 20 minutes. Bake the stollen in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30-40 minutes. Remove the stollen from the oven. Melt 100 g butter and immediately coat the stollen with a third of it, dust with icing sugar. Repeat the process until the melted butter and icing sugar is used up

  4. 4

    Leave to rise again for another 20 minutes. Bake the stollen in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30-40 minutes. Remove the stollen from the oven. Melt 100 g butter and immediately coat the stollen with a third of it, dust with icing sugar. Repeat the process until the melted butter and icing sugar is used up

  5. 5

    waiting time 13 1/2 hours

Nutrition Facts

KCAL
210 kcal
CARBS
24 g
FATS
10 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeChristmas