Nut Stollen

Name: Nut Stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 250 g Flour; 1/2 cube (21 g) Yeast; 1 TABLESPOON Icing sugar; 1 pinch Salt; 1 egg (size M); 1/2 (75 g) Cup of sour cream; 6 TABLESPOONS Whipped cream; 125 g Butter or margarine; 7-10 Tbsp Flour; baking paper; 200 g Sugar; 1 medium-sized apple; 100 g candied quinces; 150 g ground; 7-10 Tbsp Hazelnuts and almonds; 2 TABLESPOONS Apricot Jam; 100 g Raisins; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 Egg Yolk

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

250 g Flour
1/2 cube (21 g) Yeast
1 TABLESPOON Icing sugar
1 pinch Salt
1 egg (size M)
1/2 (75 g) Cup of sour cream
6 TABLESPOONS Whipped cream
125 g Butter or margarine
7-10 Tbsp Flour
baking paper
200 g Sugar
1 medium-sized apple
100 g candied quinces
150 g ground
7-10 Tbsp Hazelnuts and almonds
2 TABLESPOONS Apricot Jam
100 g Raisins
7-10 Tbsp pulp of 1/2 vanilla pod
1 Egg Yolk

Directions

1
Put flour, crumbled yeast, sugar, salt, egg and sour cream in a bowl. Warm the whipped cream slightly and melt the fat in it. Pour in and knead everything into a smooth dough.
2
Cover and leave to rise for about 30 minutes. In the meantime, boil down the sugar and 4 tablespoons of water until syrupy. Wash and quarter the apple and remove the core. Grate apple roughly.
3
Finely dice the quince. Mix apple, quince, hazelnuts, almonds, jam, raisins and vanilla pulp with the sugar syrup. Knead the yeast dough again and roll out to a rectangle of 50 x 40 cm on a floured work surface.
4
Spread the filling over it, leaving a rim of about 2 cm free. Roll everything up and place on a baking tray lined with baking paper. Leave to rise for another 15 minutes. Brush with egg yolk and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 60 minutes.
5
Results in about 40 pieces.