Oriental tunnel

Name: Oriental tunnel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g dried dates and figs; 200 g dried apricots; 3-4 Tbsp Cointreau (French orange liqueur); 500 g Flour; 1/8 l Milk; 1 cube (42 g) Yeast; 75 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TEASPOONS Gingerbread spice; 300 g Butter or margarine; 60 g crushed pistachio kernels; 125 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g dried dates and figs
200 g dried apricots
3-4 Tbsp Cointreau (French orange liqueur)
500 g Flour
1/8 l Milk
1 cube (42 g) Yeast
75 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 TEASPOONS Gingerbread spice
300 g Butter or margarine
60 g crushed pistachio kernels
125 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Roughly chop the dried fruit and marinate in Cointreau for about 1 hour. Put the flour in a bowl and make a depression in the middle. Warm half of the milk lukewarm and dissolve the yeast in it. Pour into the well. Sprinkle 1 teaspoon of sugar over it. Mix with some flour from the rim to a pre-dough.
2
Cover and leave to rise in a warm place for about 30 minutes. Add remaining milk, remaining sugar, salt, lemon peel, spice and 200 g fat in flakes and knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 1 hour. Drain the marinated fruits well, turn them in flour and knead them together with the pistachios into the dough, except for about 3 teaspoons for sprinkling. Shape the dough into a stollen and place it on a baking tray lined with baking paper and let it rise again in a warm place for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 5-10 minutes. Turn down the oven (electric oven: 175 °C/ gas: level 2) and bake for another 25-30 minutes. Let cool slightly on a cake rack. In the meantime, melt the remaining fat and coat the stollen with it. Dust with icing sugar. Spread the stollen with more fat and dust with icing sugar.
3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 5-10 minutes. Turn down the oven (electric oven: 175 °C/ gas: level 2) and bake for another 25-30 minutes. Let cool slightly on a cake rack. In the meantime, melt the remaining fat and coat the stollen with it. Dust with icing sugar. Spread the stollen with more fat and dust with icing sugar. Sprinkle with remaining pistachios. Results in about 25 slices