Nut Stollen
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1/2 TEASPOON Salt
- 1 cube (40 g) fresh yeast
- 75 g Sugar
- 1/8 l tepid milk
- 225 g Butter or margarine
- 50 g crushed almonds
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 100 g Hazelnut kernels
- 50 g whole, peeled almonds
- 100 g Walnut kernels
- 50 g Pistachios
- 7-10 Tbsp Flour
- 25 g chopped hazelnuts,
- 7-10 Tbsp walnuts, almonds and
- 7-10 Tbsp Pistachios
- 75 g Butter
- 125 g Icing sugar
Directions
- 1
Put flour and salt in a bowl. Make a depression in the middle. Crumble the yeast into it. Add about 1 tablespoon of sugar and half the milk. Mix with some flour. Cover the pre-dough and let it rise in a warm place for 20-30 minutes.
- 2
Melt the fat and let it cool down. Add the remaining milk, ground almonds, sugar, vanillin sugar and lemon zest to the pre-dough. Knead everything with the dough hooks of the hand mixer and add the lukewarm fat.
- 3
Cover the yeast dough and leave to rise in a warm place for 30 minutes. Place the dough on a floured work surface and knead the nuts. Roll out the stollen dough to a rectangle about 2 cm thick and give it the typical stollen shape by folding over the long sides.
- 4
Place on a baking tray lined with baking paper and leave to rest for 10-15 minutes. Preheat oven to 225°C. After inserting the oven, switch it down (electric oven: 175°C/ gas: level 2) and bake the stollen for 50-60 minutes.
- 5
In the meantime mix chopped hazelnuts, walnuts, almonds and pistachios and roast them in a pan. Melt the butter. Brush the still warm stollen with half of the butter and sprinkle with some icing sugar.
- 6
Sprinkle roasted nuts on the stollen. Spread with the remaining butter and sprinkle with the remaining icing sugar. Let the stollen cool down.
Nutrition Facts
310 kcal
24 g
21 g
5 g
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