Nut and cinnamon butter and mini stollen

Name: Nut and cinnamon butter and mini stollen
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 100 g Hazelnuts (with skin); 100 g Pistachio kernels; 750 g Butter; 1 TEASPOON Cinnamon; 500 g Flour; 75 g Sugar; 100 g crushed almonds; 1 pinch Salt; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Butter; 1/8 l Milk; 1 cube (42 g) Yeast; 100 g dried cranberries (esp. raisins); 200 g Icing sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 2

100 g Hazelnuts (with skin)
100 g Pistachio kernels
750 g Butter
1 TEASPOON Cinnamon
500 g Flour
75 g Sugar
100 g crushed almonds
1 pinch Salt
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
250 g Butter
1/8 l Milk
1 cube (42 g) Yeast
100 g dried cranberries (esp. raisins)
200 g Icing sugar
baking paper

Directions

1
Coarsely chop the hazelnuts and pistachios. Knead with 375 g not too hard butter. Pour into 2 large (approx. 10 cm Ø) cookie cutters and chill well. Mix remaining butter and cinnamon. Also fill into 2 large moulds and let cool. For the stollen, put flour, sugar, almonds, salt, vanillin sugar and lemon zest in a bowl.
2
Melt 200 g butter. Heat the milk lukewarm. Dissolve yeast in it. Knead yeast milk and butter with the dough hooks of the hand mixer into the flour mixture. Mix to a smooth dough and let it rise covered in a warm place for about 45 minutes. Then knead in the cranberries. Divide the dough into 4 pieces. Roll out to a rectangle (20 x 20 cm) and form into stollen by folding the long sides over each other. Place on a baking tray lined with baking paper, cover and leave to rise for a further 30 minutes. Then bake in a preheated oven (electric: 200 °C/gas: level 3) for 5 minutes. Turn the temperature down (electric oven: 175 °C/ gas: level 2) and bake for about 20 minutes. Melt the remaining butter.
3
Divide the dough into 4 pieces. Roll out to a rectangle (20 x 20 cm) and form into stollen by folding the long sides over each other. Place on a baking tray lined with baking paper, cover and leave to rise for a further 30 minutes. Then bake in a preheated oven (electric: 200 °C/gas: level 3) for 5 minutes. Turn the temperature down (electric oven: 175 °C/ gas: level 2) and bake for about 20 minutes. Melt the remaining butter. Brush the stollen while still hot 2-3 times with some butter and dust with icing sugar, then let it cool down. Well packed they keep for 1-2 weeks.
4
Waiting time about 75 minutes. Per tunnel approx. 5800 kJ/1400 kcal. E 20 g/F 68 g/KH 177 g