Speculoos Chocolate Stollen

Name: Speculoos Chocolate Stollen
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 50 g Dark chocolate; 500 g Flour; 1 package Baking Powder; 125 g + 50 g sugar; 1 package Vanillin sugar; 2 coated Tsp Spekulatius spice; 7-10 Tbsp Salt; 125 g soft + 100 g butter; 250 g Low-fat curd; 2 Eggs (Gr. M); 3 TABLESPOONS Milk; 2 tablespoons (20 g) Cocoa; 7-10 Tbsp Flour; 50 g demerara sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

50 g Dark chocolate
500 g Flour
1 package Baking Powder
125 g + 50 g sugar
1 package Vanillin sugar
2 coated Tsp Spekulatius spice
7-10 Tbsp Salt
125 g soft + 100 g butter
250 g Low-fat curd
2 Eggs (Gr. M)
3 TABLESPOONS Milk
2 tablespoons (20 g) Cocoa
7-10 Tbsp Flour
50 g demerara sugar
baking paper

Directions

1
Finely grate the dark chocolate. Mix flour, baking powder, 125 g sugar, vanillin sugar, speculoos spice and 1 pinch of salt in a mixing bowl. Add 125 g butter in flakes, quark and eggs. Knead everything first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough.
2
Line a baking tray (approx. 35 x 40 cm) with baking paper. 1⁄3 Knead the dough with 1 tbsp. milk, cocoa and chocolate, roll out to a rectangle (approx. 32 x 37 cm) on some flour.
3
Roll out the remaining dough in the same way. Spread with 2 tablespoons of milk and place the chocolate dough on top. Roll up from a long side to 1⁄3. Roll up from the other side to the end of the other roll, place this larger roll slightly overlapping on the small roll and press together slightly.
4
Place the cleats diagonally on the sheet.
5
Mix 50 g sugar and the brown sugar. Melt 100 g butter at low heat. Spread the stollen with approx. 1⁄3 melted butter and sprinkle with 1⁄3 sugar mixture. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes.
6
Spread the stollen again with 1⁄3 butter and sprinkle with 1⁄3 sugar mixture and bake for about 15 minutes.
7
Take the stollen out of the oven, spread with the remaining butter and sprinkle with the remaining sugar mixture. Let them cool down. Serve with butter.