Chocolate Peanut Stollen

Name: Chocolate Peanut Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 26
Ingredients: 150 ml Milk; 500 g Flour; 1 cube (42 g) fresh yeast; 225 g Sugar; 125 g roasted peanut kernels, without salt; 200 g Dark chocolate coating; 175 g Whole milk couverture; 75 g white couverture; 1 package Vanillin sugar; 1 pinch Salt; 175 g Butter; 100 g creamy peanut butter; 25 g Coconut oil; 7-10 Tbsp white grated chocolate; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Oil; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 26

150 ml Milk
500 g Flour
1 cube (42 g) fresh yeast
225 g Sugar
125 g roasted peanut kernels, without salt
200 g Dark chocolate coating
175 g Whole milk couverture
75 g white couverture
1 package Vanillin sugar
1 pinch Salt
175 g Butter
100 g creamy peanut butter
25 g Coconut oil
7-10 Tbsp white grated chocolate
7-10 Tbsp Aluminium foil
7-10 Tbsp Oil
7-10 Tbsp Flour
baking paper

Directions

1
Warm the milk lukewarm. Pour flour into a mixing bowl, make a depression in the middle, crumble yeast into it. Mix with 25 g sugar, milk and some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Roast 100 g peanuts with 75 g sugar in a pan until the sugar is caramelised. Put them on a piece of aluminium foil lightly coated with oil and spread them out, let them cool down. Chop 100 g dark chocolate and 75 g each of whole milk and white chocolate. Spread 50 g sugar, vanillin sugar, salt, 100 g butter and peanut butter around the rim of the bowl.
2
Work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise again in a warm place for about 1 hour. Chop the peanut caramel. Knead chocolate and peanut brittle into the yeast dough. Roll out to a rectangle (30 x 35 cm) on a floured work surface. Fold over from the long side approx. 1/3 to the middle. Fold over the other long side. Form into a stollen with the edge of your hand. Place the stollen diagonally on a baking tray lined with baking paper. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Melt 75 g butter. Take the stollen out of the oven and brush with the butter several times. Let them cool down on a cake rack. Chop 100 g each of milk and dark chocolate.
3
Place the stollen diagonally on a baking tray lined with baking paper. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Melt 75 g butter. Take the stollen out of the oven and brush with the butter several times. Let them cool down on a cake rack. Chop 100 g each of milk and dark chocolate. Cut coconut oil in half. Melt the couverture separately with half of the coconut oil on a warm water bath. Coat the stollen alternately with the two couvertures. Leave to dry. Place 25 g peanuts in small heaps on aluminium foil. Caramelise 75 g sugar and 2 tablespoons of water. Dribble caramel onto the nuts and allow to set. Decorate the stollen with peanut caramel and chocolate shavings
4
Cut coconut oil in half. Melt the couverture separately with half of the coconut oil on a warm water bath. Coat the stollen alternately with the two couvertures. Leave to dry. Place 25 g peanuts in small heaps on aluminium foil. Caramelise 75 g sugar and 2 tablespoons of water. Dribble caramel onto the nuts and allow to set. Decorate the stollen with peanut caramel and chocolate shavings
5
3 hours waiting time