Oriental tunnel
easy
180 mins
180 mins
Ingredients
- 100 g dried dates and figs
- 200 g dried apricots
- 3-4 Tbsp Orange liqueur
- 1/8 l Milk
- 500 g + 1 tablespoon of flour
- 1 cube (42 g) fresh yeast
- 1 TEASPOON + 70 g sugar
- 1 pinch Salt
- 1 TEASPOON grated lemon peel (is there
- 7-10 Tbsp ready to buy)
- 2 TEASPOONS Gingerbread spice
- 200 g + 100 g soft butter/margarine
- 60 g crushed pistachio kernels
- 7-10 Tbsp Grease
- 125 g Icing sugar
Directions
- 1
Roughly chop dried fruit and sprinkle with liqueur. Leave to stand for approx. 1 hour
- 2
Warm up the milk. Put 500 g flour in a bowl and make a depression in the middle. Crumble yeast into it, add milk. Mix with some flour and 1 teaspoon sugar to the pre-dough. Cover the dough and let it rise in a warm place for about 30 minutes
- 3
Add 70 g sugar, salt, lemon peel, spice and 200 g fat in pieces to the pre-dough. Knead everything into a smooth dough. Cover and leave to rise for about 30 minutes
- 4
Drain the fruit and turn it in 1 tablespoon of flour. Mix with pistachios, up to 1 tablespoon, and knead into the dough. Shape dough into a stollen and place on a greased baking tray. Cover the stollen and let it rise for about 30 minutes
- 5
Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for approx. 10 minutes first. Then bake at 175 °C (fan oven: 150 °C / gas: level 2) for another 25-30 minutes
- 6
Melt 100 g fat. Spread half of the warm stollen, dust half of the icing sugar over it. Repeat the process. Sprinkle with the rest of the pistachios
Nutrition Facts
260 kcal
32 g
12 g
4 g
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