Nut Stollen

Name: Nut Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 g Millet; 700 g Wheat flour (Type 1050); 1 1/2 cubes (42 g each) Yeast; 125 g Honey; 1 coated tsp salt; 1/4 TEASPOON Cinnamon; 3 TABLESPOONS Rum; 1 egg (size L); 1/4 l Milk; 125 g Butter or margarine; 175 g Raisins; 75 g Currants; 7-10 Tbsp Flour; baking paper; 300 g ground hazelnuts; 90 g Honey; 6 TABLESPOONS Whipped cream; 1 pinch Salt; 1/2 TEASPOON Cinnamon; 100 g Butter; 2 TABLESPOONS Honey; 2 TABLESPOONS Rum; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 g Millet
700 g Wheat flour (Type 1050)
1 1/2 cubes (42 g each) Yeast
125 g Honey
1 coated tsp salt
1/4 TEASPOON Cinnamon
3 TABLESPOONS Rum
1 egg (size L)
1/4 l Milk
125 g Butter or margarine
175 g Raisins
75 g Currants
7-10 Tbsp Flour
baking paper
300 g ground hazelnuts
90 g Honey
6 TABLESPOONS Whipped cream
1 pinch Salt
1/2 TEASPOON Cinnamon
100 g Butter
2 TABLESPOONS Honey
2 TABLESPOONS Rum
7-10 Tbsp Aluminium foil

Directions

1
Finely grind the millet in a flour mill or in a universal chopper. Place the millet and flour, crumbled yeast, honey, salt, cinnamon, rum and the egg in a large bowl. Warm the milk slightly, melt the fat in it.
2
Wash the raisins and currants and dab dry, add to the flour together with the milk-fat mixture. Mix everything with the dough hooks of the hand mixer to a smooth dough. (The dough should come off the bowl rim.) Cover the dough and let it rise in a warm place for about 30 minutes until it has visibly increased in size.
3
In the meantime, knead hazelnuts, honey, cream, salt and cinnamon for the filling. Roll out the dough to an oval about 2 cm thick on a lightly floured surface. Shape the filling with wet hands into a roll the length of the pastry sheet and place on top in the middle.
4
Whip one side of the dough over it so that the nut mixture is covered and the typical stollen shape is created. Place on a baking tray lined with baking paper and leave to rise for another 15 minutes.
5
Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for the first 10 minutes. Then set the temperature to (electric oven: 175 ° C/ gas: level 3) and bake the stollen for another 50 minutes.
6
To spread, melt butter and stir in honey and rum. Prick the still warm stollen all around and spread with the rum-honey-butter. Let the nut stollen rest for 2-3 weeks wrapped in aluminium foil.
7
Results in about 40 slices.