Chocolate Stollen

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Warm the milk and 1 teaspoon of sugar lukewarm. Dissolve the yeast in it and pour it into the hollow. Cover and leave to rise in a warm place for about 15 minutes. Knead the pre-dough with flour, remaining sugar, vanillin sugar, fat and salt. Cover the dough again and let it rise for about 30 minutes until it has doubled in size.

2. 2

   In the meantime, separate the egg, mix egg yolk and cream. Chop chocolate and dice apricots. Knead the yeast dough again and roll out into a rectangle (approx. 50x40 cm) on a floured work surface. Spread the dough with egg white. Sprinkle with chocolate, apricots and pistachios and press on. Roll up from the long side. Cut the roll in half lengthwise, except for an end that is about 5 cm wide. Twist the strands of dough into a cord. Place diagonally on a baking tray lined with baking paper. Leave to rise for another 15 minutes. Brush with the whisked egg yolk.

3. 3

   Roll up from the long side. Cut the roll in half lengthwise, except for an end that is about 5 cm wide. Twist the strands of dough into a cord. Place diagonally on a baking tray lined with baking paper. Leave to rise for another 15 minutes. Brush with the whisked egg yolk. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 35 minutes. Results in approx. 25 slices

4. 4

   Dishes: Kahla

Nutrition Facts

KCAL
190 kcal

CARBS
24 g

FATS
8 g

PROTEINS
4 g