Mini Nut Stollen

Name: Mini Nut Stollen
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 200 ml Milk; 500 g Flour; 1 cube (42 g) fresh yeast; 75 g Sugar; 150 g mixed nut kernels (e.g. walnut, hazelnut, almond, pistachios); 100 g + 7 pieces dried apricots; 1 egg (size M); 1 package Vanillin sugar; 1 TEASPOON Salt; 100 g soft butter; 150 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

200 ml Milk
500 g Flour
1 cube (42 g) fresh yeast
75 g Sugar
150 g mixed nut kernels (e.g. walnut, hazelnut, almond, pistachios)
100 g + 7 pieces dried apricots
1 egg (size M)
1 package Vanillin sugar
1 TEASPOON Salt
100 g soft butter
150 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper

Directions

1
Warm the milk lukewarm. Sieve the flour into a large bowl and press a depression in the middle. Mix yeast and 5 tablespoons of lukewarm milk. Add sugar and yeast milk to the flour bowl and mix together with a little flour to a smooth pre-dough. Cover and leave to rise for 15-20 minutes in a warm place. Roast the nuts in a pan without fat and chop roughly.
2
Cut 7 apricots in half horizontally and cut out 14 small stars. Chop the apricots and 100 g apricots finely. Add egg, vanilla sugar, salt, butter and 150 ml milk to the pre-dough and knead to a smooth yeast dough. Cover and leave to rise in a warm place for 30-45 minutes. Knead the yeast dough again and add 100 g nuts and the chopped apricots. Divide the dough into 8 equally sized pieces. Roll out each piece to a rectangle (approx. 10 x 15 cm). Whip the transverse side twice to the middle (2/3 of the surface) and press firmly. Place the stollen on a baking tray lined with baking paper and leave to rise for another 10-15 minutes. Bake in a preheated oven (electric: 175-200 °C/ gas: level 2-3) for 25-35 minutes. Sift icing sugar into a bowl. Add lemon juice and mix to a smooth glaze.
3
Roll out each piece to a rectangle (approx. 10 x 15 cm). Whip the transverse side twice to the middle (2/3 of the surface) and press firmly. Place the stollen on a baking tray lined with baking paper and leave to rise for another 10-15 minutes. Bake in a preheated oven (electric: 175-200 °C/ gas: level 2-3) for 25-35 minutes. Sift icing sugar into a bowl. Add lemon juice and mix to a smooth glaze. Remove the stollen from the oven, let it cool down briefly and brush with the icing. Immediately sprinkle with remaining nuts and decorate with the apricot stars
4
1 hour waiting time