Small yeast dough stollen

Name: Small yeast dough stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g dried apricots; 50 g Raisins; 30 g Pistachio kernels; 250 g Flour; 10 g fresh yeast; 40 g Sugar; 75 ml Milk; 50 g Low-fat curd; 1 pinch Salt; 7-10 Tbsp Flour; 1 Egg Yolk; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g dried apricots
50 g Raisins
30 g Pistachio kernels
250 g Flour
10 g fresh yeast
40 g Sugar
75 ml Milk
50 g Low-fat curd
1 pinch Salt
7-10 Tbsp Flour
1 Egg Yolk
7-10 Tbsp Icing sugar
baking paper

Directions

1
Cut the apricots into strips. Wash the raisins and dab dry. Chop the pistachios roughly. Put the flour in a bowl and make a depression in the middle. Crumble yeast in the middle and sprinkle with sugar.
2
Add lukewarm milk and quark and mix with some flour. Add dried fruit, salt and pistachios, work into a smooth dough with the dough hooks and cover for approx. 30 minutes.
3
Knead the dough on a floured work surface, quarter it and shape it into four small stollen. Place the stollen on a baking tray lined with baking paper. Whisk the egg yolk and 1 tablespoon of water and brush the stollen with it.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Cover the stollen after about 20 minutes. Dust with icing sugar while still hot.