Cherry Stollen

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Chop the cherries finely, drizzle rum over them and put aside. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Warm the milk lukewarm and add it together with 25 g sugar to the yeast. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes. Melt 200 g butter, remove from the heat, let it cool down lukewarm

2. 2

   Put butter, 50 g sugar, salt and vanilla sugar on the rim of the bowl. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Knead in the rum and cherries. Cover and leave to rise in a warm place for about 1 hour. Coarsely grate the marzipan on a kitchen grater. Knead with the poppy seed filling

3. 3

   Roll out the dough on a floured work surface in a rectangular shape (approx. 35 x 37 cm). Spread the dough with the poppy seed mixture. Whip the edges of the short sides slightly, roll up the stollen from the long side. Press one side of the roll flat with your hands, fold the higher side slightly over. Put it on a baking tray covered with baking paper and let it rise again covered for about 30 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Turn down the oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake for another 30-40 minutes. If necessary, cover with aluminium foil during the last 15 minutes of the baking time.

4. 4

   Melt 150 g butter. Take the stollen out of the oven. Immediately spread some of the melted butter on the stollen and dust with icing sugar. Repeat the process several times. The Stollen tastes especially good when it is well wrapped for a few days. Stored in a cool place it will keep for at least 14 days.

5. 5

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
340 kcal

CARBS
40 g

FATS
17 g

PROTEINS
5 g