Hearty Christmas Stollen

Name: Hearty Christmas Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 500 g Flour; 1 cube (42 g) Yeast; 1/8 l Milk; 5 TABLESPOONS Sugar; 250 g Butter; 100 g ground almonds (without skin); 1 pinch Salt; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 50 g Hazelnut kernels; 50 g Walnut kernels; 50 g Candied orange peel; 50 g Citation; 125 g Raisins; 60 g Pistachio kernels; 50 g Pumpkin seeds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

500 g Flour
1 cube (42 g) Yeast
1/8 l Milk
5 TABLESPOONS Sugar
250 g Butter
100 g ground almonds (without skin)
1 pinch Salt
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
50 g Hazelnut kernels
50 g Walnut kernels
50 g Candied orange peel
50 g Citation
125 g Raisins
60 g Pistachio kernels
50 g Pumpkin seeds
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Warm up about half of the milk lukewarm. Add 2 tablespoons of sugar and lukewarm milk to the yeast. 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. Let it cool down.
2
Add the butter-milk mixture, almonds, 3 tablespoons of sugar, salt, vanillin sugar and lemon zest to the pre-dough. Knead with the dough hook of the hand mixer to a smooth dough, cover and leave to rise in a warm place for about 1 hour. In the meantime, roughly chop the nuts. Roll out the yeast dough on a floured work surface to a rectangle (approx. 24 x 30 cm). Spread candied orange peel, lemon peel, raisins, nuts, pistachios and pumpkin seeds evenly on the dough, up to a total of 3 tablespoons. Press the filling slightly. Form a stollen and place on a baking tray lined with baking paper. Cover and allow to rise for about 30 minutes. Brush the stollen with lukewarm water. Spread the rest of the filling on the stollen. Also press down well. Pre-bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
3
Cover and allow to rise for about 30 minutes. Brush the stollen with lukewarm water. Spread the rest of the filling on the stollen. Also press down well. Pre-bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the Stollen in 20-25 minutes. Meanwhile melt 50 g butter and brush the finished Stollen with butter while still hot. Repeat the coating twice more
4
waiting time approx. 2 hours