Peanut-Caramel-Stollen Confectionery
not easy
75 mins
75 mins
Ingredients
- 1 cube (42 g) Yeast
- 225 ml Milk
- 500 g + some flour
- 5 TABLESPOONS + 100 g sugar
- 100 g + 125 g soft butter
- 100 g Peanut cream (e.g. creamy)
- 250 g soft caramel cream toffees (e.g. "cream moo-moo")
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Icing sugar
- baking paper
Directions
- 1
Dissolve the yeast in lukewarm milk and mix a pre-dough with a part of 500 g flour and 2 tablespoons of sugar. Cover and leave to rise for about 15 minutes.
- 2
Melt 100 g butter. Remove from the heat, stir in peanut cream and let it cool down lukewarm. Chop the cream toffees. Knead 3 tablespoons sugar, vanilla sugar, 1⁄2 teaspoon salt and butter mixture with the flour and pre-dough to a smooth dough.
- 3
Knead in some toffees. Cover and leave to rise for about 1 hour.
- 4
Line two baking trays with baking paper. Roll out the dough on a floured work surface to a plate about 1 cm thick. Divide into rectangular pieces (approx. 3 x 5 cm). Spread on the baking trays.
- 5
Let it go for about 15 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake in the hot oven one after the other for about 20 minutes.
- 6
Melt 125 g butter. Leave the stollen confectionery to cool very briefly on the baking tray. If toffees have run out of the confectionery pieces during baking, remove the melted pieces from the confectionery. Drizzle the confectionery with butter in a bowl.
- 7
Swivel, then sprinkle 100 g sugar on top, swivel well again (put the warm stollen confectionery in a very large bowl and swivel first with melted butter, then with sugar until the pieces are well sugared all around).
- 8
Let the confectionery cool down, then dust it thickly with icing sugar. Well packed and stored in a cool place, it will keep for about 6 weeks.
Nutrition Facts
150 kcal
19 g
7 g
2 g
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