Fine small almond stollen

Name: Fine small almond stollen
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Flour; 1 cube (42 g) fresh yeast; 1/8 l Milk; 5 TABLESPOONS Sugar; 250-275 g Butter; 125 g ground almonds without skin; 1 pinch Salt; 1 package Vanillin sugar; 1/2 Bottle of baking aroma bitter almond oil; 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 g chopped almonds without skin; 50-60 g flaked almonds; 50-60 g Icing sugar; 7-10 Tbsp Flour; baking paper; 4 TABLESPOONS milk for spreading; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Flour
1 cube (42 g) fresh yeast
1/8 l Milk
5 TABLESPOONS Sugar
250-275 g Butter
125 g ground almonds without skin
1 pinch Salt
1 package Vanillin sugar
1/2 Bottle of baking aroma bitter almond oil
7-10 Tbsp grated rind of 1/2 untreated lemon
125 g chopped almonds without skin
50-60 g flaked almonds
50-60 g Icing sugar
7-10 Tbsp Flour
baking paper
4 TABLESPOONS milk for spreading
7-10 Tbsp Aluminium foil

Directions

1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat about half of the milk and add to the yeast together with 2 tablespoons of sugar. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes. Melt 200 g butter, remove from heat and add the rest of the cold milk. Leave to cool and add to the pre-dough together with the ground almonds, 3 tablespoons of sugar, salt, vanillin sugar, bitter almond oil and lemon zest. Knead with the dough hook of the hand mixer to a smooth yeast dough.
2
Cover and leave to rise in a warm place for about 1 hour. Roll out the stollen dough on a floured work surface to a rectangle (approx. 30x34 cm). Sprinkle with chopped almonds and roll up from the longer side. Cut the roll into 4 pieces of the same size. Roll each piece flat to a plate (approx. 12x15 cm) and form into a stollen. Place on a baking tray lined with baking paper and leave to rise covered in a warm place for 20-30 minutes. If necessary, shape the stollen a little bit, spread with milk and sprinkle with almond flakes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-15 minutes, then switch down (electric oven: 175 °C/ gas: level 2) and bake for 15-20 minutes. If necessary, cover with aluminium foil at the end. Melt the remaining butter in a pot. Sprinkle the finished mini stollen still hot with butter and sprinkle with icing sugar.
3
Place on a baking tray lined with baking paper and leave to rise covered in a warm place for 20-30 minutes. If necessary, shape the stollen a little bit, spread with milk and sprinkle with almond flakes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-15 minutes, then switch down (electric oven: 175 °C/ gas: level 2) and bake for 15-20 minutes. If necessary, cover with aluminium foil at the end. Melt the remaining butter in a pot. Sprinkle the finished mini stollen still hot with butter and sprinkle with icing sugar. Let them cool down. Can be stored well packed in a cool place for about 2 weeks.
4
Per gallery approx. 4620 kJ/ 1100 kcal. E 29 g/ F 54 g/ KH 130 g. Per slice (36) approx. 500 kJ/120 kcal. E 3 g/ F 6 g/ KH 14 g