Fine stollen with nougat filling

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 1
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 1
  • 500 g Flour
  • 1/2 TEASPOON Salt
  • 1 cube (42 g) Yeast
  • 75 g Sugar
  • 170 g Butter or margarine
  • 80 g veal fat or lard
  • 1/8 l tepid milk
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 50 g crushed almonds
  • 7-10 Tbsp Flour
  • baking paper
  • 120 g Currants
  • 60 g Raisins
  • 60 g Citation
  • 50 g chopped almonds
  • 30 g Pistachio kernels
  • 200 g firm nut nougat mass
  • 120 Marzipan raw mass
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp For brushing and
  • 50 g Butter
  • 150 g Icing sugar

Directions

  1. 1

    Put flour and salt in a bowl. Make a depression in the middle and crumble the yeast into it. Add about one tablespoon of sugar and half of the lukewarm milk. Mix everything a little bit and let the yeast pre-dough rise in a warm place covered for 20 to 30 minutes.

  2. 2

    Melt the fat at low heat. Add the remaining milk, sugar, vanillin sugar and grated lemon peel. Pour almonds and the lukewarm milk-fat mixture into the yeast dough. Work through with the dough hooks of the hand mixer until the dough is smooth and shiny.

  3. 3

    Roll out on a floured work surface to an oval plate two centimetres thick. Wash currants and raisins, dab dry well and mix with candied lemon peel and almonds. Spread evenly on the dough and press well into the dough.

  4. 4

    Beat the edges of the dough inwards so that the filling is covered. Carefully roll out again into an oval. Cover the yeast dough and leave to rise for another 20 to 30 minutes in a warm place. Coarsely chop the pistachio seeds and mix with the nut nougat.

  5. 5

    Form the mass into a roll with moistened hands. Roll out the marzipan thinly on a work surface dusted with icing sugar (also rub the cake roll with icing sugar). Roll the nougat into the marzipan.

  6. 6

    Use the cake roll to press a long depression into the yeast dough and place the marzipan nougat roll inside. Fold over one side of the dough so that the filling is just covered. Use the edge of your hand to press the dough diagonally under the filling.

  7. 7

    Press the sides of the cleats together slightly to create the typical cleat shape. Place on a baking tray lined with baking paper. Place in the preheated oven (electric cooker: 225 ° C/ gas: level 4).

  8. 8

    But then lower the temperature immediately (electric oven: 175 °C/ gas: level 2) and bake for 50 to 60 minutes. Leave to rest for ten minutes in a switched-off oven. Remove from the oven and brush with melted butter while still hot.

  9. 9

    Allow the stollen to cool completely and wrap it in aluminium foil for about two weeks. To serve, dust thickly with icing sugar. Makes 30 slices.

Nutrition Facts

KCAL
270 kcal
CARBS
32 g
FATS
14 g
PROTEINS
4 g