Nut Nougat Stollen in wreath shape
easy
75 mins
75 mins
Ingredients
- 500 g Flour
- 1 knife tip Salt
- 1 cube (42 g) fresh yeast
- 1/8 l Milk
- 75 g Sugar
- 225 g Butter or margarine
- 50 g crushed almonds
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 200 g firm nut nougat
- 7-10 Tbsp masse
- 100 g Hazelnut kernels
- 50 g Walnut kernels
- 50 g peeled almonds
- 50 g Pistachios
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 2-3 TABLESPOONS Breadcrumbs
- 7-10 Tbsp parchment paper
- 30 g Butter
- 2-3 TABLESPOONS Icing sugar for dusting
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put flour and salt in a bowl. Make a depression in the middle. Crumble the yeast into it. Warm the milk. Add about 1 tablespoon sugar and half of the lukewarm milk and mix with some flour. Let the pre-dough rise in a warm place, covered, for 20-30 minutes.
- 2
Melt the fat and let it cool down. Add the remaining milk, ground almonds, vanillin sugar, remaining sugar and lemon peel to the pre-dough. Knead everything with the dough hook of the hand mixer, adding the lukewarm fat. Cover the yeast dough and let it rise in a warm place for 30 minutes. In the meantime, quickly form the nougat mixture into a 50 cm long roll with your hands. Roll out the stollen dough on a floured work surface to a thickness of about 2 cm. Sprinkle the nuts onto the dough plate and fold the dough over several times to spread the nuts (do not knead!). Then roll out the stollen dough into a 60 cm long rectangle. Place the nougat roll in the middle and fold over the dough. Place in a greased, breadcrumbed wreath mould (25 cm Ø, 1 1/2 litre capacity) and press the ends together well. Let the dough rise again for about 20 minutes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes.
- 3
Then roll out the stollen dough into a 60 cm long rectangle. Place the nougat roll in the middle and fold over the dough. Place in a greased, breadcrumbed wreath mould (25 cm Ø, 1 1/2 litre capacity) and press the ends together well. Let the dough rise again for about 20 minutes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes. Cover with parchment paper if necessary. Let the finished stollen rest in the mould for 10-15 minutes. Then turn out of the mould. Melt the butter and coat the warm stollen with it. Store wrapped in aluminium foil. Dust with plenty of icing sugar before cutting. Results in approx. 25 slices
- 4
Let the finished stollen rest in the mould for 10-15 minutes. Then turn out of the mould. Melt the butter and coat the warm stollen with it. Store wrapped in aluminium foil. Dust with plenty of icing sugar before cutting. Results in approx. 25 slices
- 5
Plate: Inta Cado
More Delicious Recipes
