Crispy stollen with almond brittle

Name: Crispy stollen with almond brittle
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 g dried semi-soft apricots; 100 ml Amaretto (almond liqueur); 280 g + 2 tablespoons sugar; 200 g Almonds (without skin); 500 g Flour; 1 cube (42 g) fresh yeast; 1/8 l Milk; 250 g Butter; 100 g crushed almonds; 1 pinch Salt; 1 package Vanillin sugar; 75 g Icing sugar; 7-10 Tbsp Oil and aluminium foil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 g dried semi-soft apricots
100 ml Amaretto (almond liqueur)
280 g + 2 tablespoons sugar
200 g Almonds (without skin)
500 g Flour
1 cube (42 g) fresh yeast
1/8 l Milk
250 g Butter
100 g crushed almonds
1 pinch Salt
1 package Vanillin sugar
75 g Icing sugar
7-10 Tbsp Oil and aluminium foil
baking paper

Directions

1
Cut the apricots, except for 5 to decorate, into small pieces and soak in liqueur for about 2 hours. Melt 200 g sugar in a pan and let it caramelize. Chop almonds, up to about 10 for decoration, chop coarsely, add to the caramel and stir in. Coat aluminium foil with oil, spread caramel on top, let cool. Put the flour in a bowl. Press a depression in the middle and crumble the yeast into it. Heat half of the milk and add to the yeast together with 2 tablespoons of sugar.
2
Mix with some flour from the edge to a thick mash. Cover and leave to rise in a warm place for about 15 minutes. Melt 200 g butter, remove from heat and add remaining milk. Let it cool down and add it to the pre-dough lukewarm. Add ground almonds, 50 g sugar, salt and vanillin sugar. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Drain the apricots. Coarsely chop the almond brittle. Add both to the yeast dough and knead. Form the dough into a stollen and place it on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Then turn the temperature down (electric oven: 175 °C/ gas: level 2) and bake the Stollen for another 35-45 minutes. In the meantime melt the remaining butter and spread the finished Stollen while still hot.
3
Drain the apricots. Coarsely chop the almond brittle. Add both to the yeast dough and knead. Form the dough into a stollen and place it on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Then turn the temperature down (electric oven: 175 °C/ gas: level 2) and bake the Stollen for another 35-45 minutes. In the meantime melt the remaining butter and spread the finished Stollen while still hot. Dust immediately with icing sugar. Repeat the process twice. For the decoration melt 30 g sugar and let it caramelize. Turn the remaining almonds in it and put them on oiled aluminium foil. Let cool and chop coarsely. Decorate stollen with almond brittle and apricots and serve. Results in approx. 24 slices
4
Dust immediately with icing sugar. Repeat the process twice. For the decoration melt 30 g sugar and let it caramelize. Turn the remaining almonds in it and put them on oiled aluminium foil. Let cool and chop coarsely. Decorate stollen with almond brittle and apricots and serve. Results in approx. 24 slices