Spice-nut Stollen from sheet metal

Name: Spice-nut Stollen from sheet metal
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 400 g Butter; 200 ml Milk; 2 dice (42 g) fresh yeast; 1 kg Flour; 150 g Sugar; 1/2 TEASPOON Salt; 1 TEASPOON Cinnamon; 1/2 TEASPOON ground aniseed; 1 knife tip ground cloves; 1 knife tip Cardamom; 7-10 Tbsp grated peel of 1 untreated orange; 150 g dried figs; 100 g Walnut kernels; 100 g Almond kernels; 100 g Hazelnut kernels; 60 g Pine nuts; 350 g Icing sugar; 100 ml Red wine; 7-10 Tbsp candied oranges, anise stars, gold and silver beads; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

400 g Butter
200 ml Milk
2 dice (42 g) fresh yeast
1 kg Flour
150 g Sugar
1/2 TEASPOON Salt
1 TEASPOON Cinnamon
1/2 TEASPOON ground aniseed
1 knife tip ground cloves
1 knife tip Cardamom
7-10 Tbsp grated peel of 1 untreated orange
150 g dried figs
100 g Walnut kernels
100 g Almond kernels
100 g Hazelnut kernels
60 g Pine nuts
350 g Icing sugar
100 ml Red wine
7-10 Tbsp candied oranges, anise stars, gold and silver beads
7-10 Tbsp Grease

Directions

1
Melt the butter. Warm the milk lukewarm and let it cool down. Dissolve yeast in it. Mix flour, sugar, salt, cinnamon, anise, cloves, cardamom and orange peel. Knead yeast milk and butter with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough.
2
Cover and leave to rise in a warm place for about 1 hour. Cut the figs into small pieces. Coarsely chop the walnuts. Grease the fat pan of the oven well. Knead dough with figs, walnuts, almonds, hazelnuts and pine nuts. Roll out on a floured work surface in the size of the fat pan. Place the dough in the baking tray. Cover and leave to rest in a warm place for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Leave to cool on a cake rack. Stir icing sugar with red wine until smooth.
3
Roll out on a floured work surface in the size of the fat pan. Place the dough in the baking tray. Cover and leave to rest in a warm place for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Leave to cool on a cake rack. Stir icing sugar with red wine until smooth. Spread on the cake and let it dry. Cut the stollen into pieces and decorate with oranges, aniseed stars and pearls
4
3 hours waiting time