Stollen butter cake

Name: Stollen butter cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 100 g Candied orange and lemon peel; 7-10 Tbsp 1 1⁄2 cubes (63 g) Yeast; 1⁄4 l Milk; 750 g Flour; 125 g + 75 g sugar; 2 packages Vanilla sugar; 7-10 Tbsp Salt; 150 g + some + 150 g soft butter; 200 g chopped almonds; 200 g Raisins; 100 g flaked almonds

AUTHOR
Isreal Robertson

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

100 g Candied orange and lemon peel
7-10 Tbsp 1 1⁄2 cubes (63 g) Yeast
1⁄4 l Milk
750 g Flour
125 g + 75 g sugar
2 packages Vanilla sugar
7-10 Tbsp Salt
150 g + some + 150 g soft butter
200 g chopped almonds
200 g Raisins
100 g flaked almonds

Directions

1
Chop candied orange peel and candied lemon peel very, very finely. Dissolve yeast in lukewarm milk. Put flour, 125 g sugar, vanilla sugar, 1 pinch of salt, 150 g butter in flakes, candied orange peel and candied lemon peel in a large bowl.
2
Add the yeast milk and knead everything well with the dough hooks of the mixer. Then continue to knead with your hands to a smooth dough. Cover the dough and let it rise for about 1 hour.
3
Knead chopped almonds and raisins into the dough. Place on a greased fat pan (deep baking tray; approx. 32 x 39 cm) and roll out on top. Let it rise again for about 45 minutes.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Press small depressions into the dough sheet with your thumb. Spread 150 g butter in flakes. Sprinkle with flaked almonds and 75 g sugar.
5
Bake in a hot oven for about 25 minutes. Remove from the oven, place on a cake rack and allow to cool. Can be easily frozen and baked up again.