Cleats from sheet metal

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter. Warm the milk lukewarm. Dissolve yeast in it. Mix flour, 150 g sugar, salt and gingerbread spice. Stir in yeast milk and butter with the dough hooks of the hand mixer. Then work into a smooth dough with your hands.

2. 2

   Cover the dough in a bowl sprinkled with flour and leave to rise in a warm place for about 1 1/2 hours. In the meantime, mix raisins, candied lemon peel and 75 g rum and leave to stand. Grease the baking tray. Knead dough with rum fruits and almonds. Roll out on a floured work surface to double the size of the baking tray. Sprinkle the halves with hazelnuts. Fold over the dough and place on the baking tray. Let it rise again for another 45 minutes. Then bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 25-30 minutes, then allow to cool. Knead the marzipan with 1 tablespoon icing sugar. Divide the mixture into three.

3. 3

   Sprinkle the halves with hazelnuts. Fold over the dough and place on the baking tray. Let it rise again for another 45 minutes. Then bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 25-30 minutes, then allow to cool. Knead the marzipan with 1 tablespoon icing sugar. Divide the mixture into three. Colour 1/3 yellow, 1/3 green and leave 1/3 natural. Roll out thin foil between 2 layers. Cut out stars and sprinkle with 75 g sugar. For the icing, mix 125 g icing sugar and 3-4 tablespoons of rum. Spread evenly on the stollen and decorate with marzipan stars

4. 4

   Colour 1/3 yellow, 1/3 green and leave 1/3 natural. Roll out thin foil between 2 layers. Cut out stars and sprinkle with 75 g sugar. For the icing, mix 125 g icing sugar and 3-4 tablespoons of rum. Spread evenly on the stollen and decorate with marzipan stars

5. 5

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
360 kcal

CARBS
45 g

FATS
17 g

PROTEINS
6 g