Fig Date Stollen
easy
90 mins
90 mins
Ingredients
- 650 g double-grip flour
- 200 ml Milk
- 1 cube (42 g) Yeast
- 100 g Sugar
- 100 g Butter or margarine
- 50 g Lard
- 250 g dried dates
- 200 g dried figs
- 200 g Marzipan raw mass
- 1 package Vanillin sugar
- 1 pinch Salt
- 1 package Rum-back
- 1 TEASPOON Cinnamon
- 1 knife tip ground cloves
- 1 knife tip ground cardamom
- 7-10 Tbsp grated rind of 1 untreated lemon
- 75 g Butter
- 3 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Put the flour in a bowl and make a depression in the middle. Warm the milk lukewarm, crumble yeast into it and dissolve it. Pour the yeast milk into the depression and mix with some flour and 1 teaspoon of sugar to a thick paste.
- 2
Leave in a warm place for 20 minutes. Heat the fat and lard until everything has dissolved. Stone dates. Dice figs, dates and marzipan. Add liquid fat, remaining sugar, vanillin sugar, 1 pinch of salt, rum, spices and lemon peel to the yeast dough.
- 3
Knead everything into a smooth dough. Briefly knead in the fruit and marzipan. Form dough into a ball and let it rise for another 20 minutes. Form dough into a stollen and let it rise on a floured baking tray for another 15 minutes.
- 4
Bake in the preheated oven (electric cooker: 175-200 ° C/ gas: level 2-3) for about 60 minutes. Prick the stollen several times with a wooden stick. Heat the butter and coat the stollen with it. Dust with icing sugar.
- 5
Let the stollen cool down and dust with icing sugar again before serving. Results in about 20 slices.
Nutrition Facts
340 kcal
50 g
13 g
5 g
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