Fruit Stollen
easy
120 mins
120 mins
Ingredients
- 500 g Flour
- 1 cube (42 g) Yeast
- 100 g Sugar
- 1/8 l Milk
- 200 g Butter
- 2 packages Vanillin sugar
- 7-10 Tbsp Salt
- 1 egg (size M)
- 125 g Edible quark (20% fat in dry matter)
- 1 package Christmas stollen spice
- 250 g dried dates
- 250 g dried figs
- 100 g Brazil nut kernels
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Put the flour in a bowl. Make a depression in the middle. Crumble the yeast into it and sprinkle 1 teaspoon of sugar over it. Heat the milk in a pot and pour half of it over the yeast.
- 2
Mix yeast, sugar and milk a little bit. Cover the yeast dough and let it rise in a warm place for about 15 minutes. Melt 100 g butter in the remaining milk, add 75 g sugar, 1 packet of vanillin sugar, 1/4 teaspoon salt and egg, mix and add to the yeast dough together with quark and stollen spices.
- 3
Beat everything into a smooth dough until bubbles form. Let the yeast dough rise for another 20-30 minutes. In the meantime, pit the dates. Cut dates, figs and Brazil nut kernels into small pieces. Knead the fruits and nuts under the yeast dough.
- 4
On a lightly floured work surface, roll out the dough into an oval shape and fold it over so that an approx. 2 cm wide edge remains free. Place on a baking tray lined with baking paper. Allow the stollen to rise for a further 10 minutes and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 15 minutes.
- 5
Turn down the oven (electric oven: 200 °C/ gas: level 3) and bake the stollen for another 45 minutes. Melt the rest of the butter in a pot and spread it on the hot stollen. Sprinkle remaining sugar and vanilla sugar over the stollen.
- 6
Stollen can be stored well. Results in approx. 24 slices.
Nutrition Facts
250 kcal
33 g
11 g
5 g
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