Punch Stollen

Name: Punch Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1/8 l dry red wine; 1 (2 g) Bag of spice for mulled wine (Glühfix); 8 TABLESPOONS Sugar; 100 g dried apricots; 100 g dried figs; 500 g Flour; 1 cube (42 g) Yeast; 1/8 l Milk; 250 g Butter; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g chopped hazelnuts; 50 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1/8 l dry red wine
1 (2 g) Bag of spice for mulled wine (Glühfix)
8 TABLESPOONS Sugar
100 g dried apricots
100 g dried figs
500 g Flour
1 cube (42 g) Yeast
1/8 l Milk
250 g Butter
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g chopped hazelnuts
50 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Bring red wine, mulled wine seasoning and 3 tablespoons of sugar to the boil, let it stand for about 10 minutes. Take out spice bag, let punch cool down. Dice apricots and figs, add to punch and let stand. Put flour into a bowl, press a hollow in the middle and crumble the yeast into it. Heat about half of the milk and add 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.
2
Melt 200 g butter, remove from heat and add the rest of the cold milk. Let it cool down and add it lukewarm together with 3 tablespoons of sugar, vanillin sugar, salt and lemon peel to the pre-dough. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 1 hour. Let figs and apricots drip off a little and mix with the hazelnuts. Place the yeast dough on a floured work surface and knead in the fruit and nut mixture. Form the dough into a stollen. Place on a baking tray lined with baking paper. Cover and let rise for 25-30 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then lower the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the stollen in about 25 minutes. In the meantime melt 50 g butter.
3
Form the dough into a stollen. Place on a baking tray lined with baking paper. Cover and let rise for 25-30 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then lower the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the stollen in about 25 minutes. In the meantime melt 50 g butter. Brush the finished Stollen while still hot with butter and dust with icing sugar. Repeat the coating and dusting 1-2 more times. Let the Stollen cool down. The Stollen tastes especially good if it is well packed and left in a cool place for 2-3 days. Before serving, decorate with apricot cubes if desired. Results in approx. 24 slices
4
Brush the finished Stollen while still hot with butter and dust with icing sugar. Repeat the coating and dusting 1-2 more times. Let the Stollen cool down. The Stollen tastes especially good if it is well packed and left in a cool place for 2-3 days. Before serving, decorate with apricot cubes if desired. Results in approx. 24 slices