Peanut-Caramel-Stollen Confectionery

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Warm the milk lukewarm. Add milk and 2 tablespoons of sugar to the yeast. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes. Melt 100 g butter, remove from the heat, stir in peanut cream, let cool off lukewarm. Chop the toffees. Add peanut butter, 3 tbsp. sugar, salt and vanillin sugar to the rim of the bowl. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Knead in the toffees. Cover and leave to rise in a warm place for about 1 hour

2. 2

   Press the dough on a floured work surface with your hands to form a plate about 1 cm thick. Use a dough card to cut rectangular pieces (approx. 3 x 5 cm). Spread them on 2 baking trays lined with baking paper. Leave to rise in a warm place for about 15 minutes. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Melt 125 g butter

3. 3

   Leave the confectionery to cool slightly on the baking tray. Put the still warm pastry into a bowl. Remove melted sweets from the confectionery on the baking tray. Sprinkle the confectionery with butter. Turn the bowl so that the confectionery is evenly covered with the butter. Sprinkle 100 g sugar on top, toss again. Let it cool down on a cake rack. Dust with icing sugar. Keep packed airtight in a cool place for several weeks

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
150 kcal

CARBS
19 g

FATS
7 g

PROTEINS
2 g