Christmas stollen with nuts

Name: Christmas stollen with nuts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 50 g dried plums; 7-10 Tbsp Apricots and pears; 100 g Sultanas; 50 g Walnut kernels and hazelnut kernels; 80 ml plum brandy or rum; 1/8 l Milk; 1 cube (42 g) fresh yeast; 20 g Honey; 1 Vanilla pod; 1 Organic Lemon; 500 g + some flour; 150 g Edible quark (20 % fat); 125 g + 250 g soft butter; 100 g + 3 tablespoons sugar; 7-10 Tbsp Salt; 150–200 g Icing sugar; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

50 g dried plums
7-10 Tbsp Apricots and pears
100 g Sultanas
50 g Walnut kernels and hazelnut kernels
80 ml plum brandy or rum
1/8 l Milk
1 cube (42 g) fresh yeast
20 g Honey
1 Vanilla pod
1 Organic Lemon
500 g + some flour
150 g Edible quark (20 % fat)
125 g + 250 g soft butter
100 g + 3 tablespoons sugar
7-10 Tbsp Salt
150–200 g Icing sugar
baking paper

Directions

1
Finely chop dried fruit. Mix chopped fruits, sultanas, nuts and plum brandy. Leave to stand for at least 4 hours. In the meantime warm the milk lukewarm. Dissolve yeast and honey in it while stirring.
2
Let yeast milk go for about 20 minutes.
3
Cut the vanilla pod lengthwise and scrape out the pulp. Wash the lemon hot, rub the peel thinly. Put 500 g flour in a bowl. Add quark, yeast milk, 125 g butter in pieces, 100 g sugar, vanilla pulp, lemon rind and 1 pinch of salt.
4
Work everything into a smooth dough, cover and leave to rise in a warm place for about 1 hour.
5
Line a baking tray with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Knead the fruit mixture into the dough. Roll out the dough on a little flour to a rectangle (approx. 30 x 45 cm) and form a stollen (see
6
right). Leave to stand on the tray for about 20 minutes. Bake in a hot oven for 50-60 minutes (if the stollen gets too dark, cover with aluminium foil).
7
Melt 250 g butter. Alternately brush the still hot stollen with butter and dust with icing sugar. Let it cool down. Dust it again thickly with icing sugar. Wrap in aluminium foil and store for 3-4 weeks.