Christmas stollen in a glass

Name: Christmas stollen in a glass
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 200 g dried dates; 200 g dried figs; 150 g Almond kernels with skin; 7-10 Tbsp grated peel and juice of 1 organic lemon; 6 TABLESPOONS Rum; 125 ml Milk; 500 g Flour; 1 cube (42 g) Yeast; 1 TABLESPOON + 60 g sugar; 1 pinch Salt; 2 TEASPOONS Stollen spice; 350 g Butter; 100 g Icing sugar; 7-10 Tbsp fat and 3-4 tablespoons ground almond kernels for the glasses

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

200 g dried dates
200 g dried figs
150 g Almond kernels with skin
7-10 Tbsp grated peel and juice of 1 organic lemon
6 TABLESPOONS Rum
125 ml Milk
500 g Flour
1 cube (42 g) Yeast
1 TABLESPOON + 60 g sugar
1 pinch Salt
2 TEASPOONS Stollen spice
350 g Butter
100 g Icing sugar
7-10 Tbsp fat and 3-4 tablespoons ground almond kernels for the glasses

Directions

1
Cut dates and figs into small cubes, chop almonds coarsely. Mix with lemon peel, sprinkle with juice and rum and leave covered overnight.
2
Warm the milk lukewarm. Pour flour into a bowl, form a hollow. Crumble the yeast into the hollow and gradually mix it with 1 tbsp. sugar and the milk to a pre-dough. Cover and let rest in a warm place for about 20 minutes.
3
Put salt, 60 g sugar, stollen spice and 250 g softened butter in flakes on the flour rim. Knead into a smooth dough with the hands or the dough hooks of the hand mixer. Finally knead the fruit mixture with your hands.
4
Cover and leave to rise in a warm place for about 1 hour.
5
Grease 8 tumbler glasses and sprinkle with almonds. Knead the dough once and divide it into 8 pieces, 2 of which are slightly larger for the 2 slightly larger glasses. Put each piece of dough into a glass and press it down well.
6
Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 35 or the larger glasses for 40-45 minutes.
7
Melt 100 g butter in a small pot. Take the stollen out of the oven and brush the surface with butter. Dust with icing sugar. Close the stollen immediately. Let them cool down. Keep in a cool place for 3-4 weeks.