Studded roller with nut filling
easy
120 mins
120 mins
Ingredients
- 500 g Flour
- 1 cube (40 g) fresh yeast
- 125 g Sugar
- 200 ml tepid milk
- 200 g Butter or margarine
- 1 pinch Salt
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 2 TABLESPOONS Gingerbread spice
- 100 g hazelnut, pistachio and walnut kernels
- 4 TABLESPOONS Whipped cream
- 1 Protein
- 1 package Rum-back
- 1 package Vanillin sugar
- 50 g Butter
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Sieve the flour into a bowl, make a depression in the middle. Stir yeast, 1 tablespoon of sugar and some milk until smooth, put into the depression and cover with some flour from the rim. Cover the pre-dough and let it rise in a warm place for about 10 minutes.
- 2
Add 200 g melted fat, 50 g sugar, salt, lemon peel, gingerbread spice and remaining milk to the pre-dough and knead all ingredients to a smooth dough. Cover and leave to rise for a further 20 minutes.
- 3
Chop 75 g each of the hazelnuts, pistachio kernels and walnuts. Mix the chopped ingredients, cream, egg white, rum bake, remaining sugar and vanillin sugar. Knead the stollen dough again well and roll out on a floured work surface approx. 30x40 cm.
- 4
Spread the nut filling evenly over the dough. Roll the dough from both long sides to the middle. Place the stollen roll on a baking tray lined with baking paper. Cover and allow to rise for a further 15 minutes.
- 5
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Finely chop remaining hazelnut and pistachio kernels. Brush hot stollen with melted butter and sprinkle with the hazelnut-pistachio mixture.
- 6
Allow the stollen to cool on a grid and store well packed. Results in about 25 pieces.
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