Traditional tunnels

COOK TIME
105 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Wash the sultanas, drain and sprinkle with rum. Heat 5 tablespoons of milk, mix with almonds and leave to stand. For the pre-dough 1 ⁄ Heat 4 l milk. Put 250 g flour in a bowl, crumble yeast. Gradually stir in the milk. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   In the meantime, finely chop the candied lemon peel and candied orange peel. Put 750 g flour, 2 teaspoons salt, 200 g sugar, lemon zest, bitter almond flavour and 500 g soft butter in a large bowl. Add the candied lemon peel, almonds and leavened pre-dough. Knead everything with your hands to a smooth dough. Then knead in the sultanas. Leave to rise in a warm place for about 2 hours.

3. 3

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. Briefly knead the dough on a little flour, divide into thirds and shape each into a stollen. For this, roll out each stollen in a rectangle about 3 cm thick, lengthwise about 1 ⁄ 3 Fold the dough inwards and press down slightly. Place them next to each other with a little space between them on the tray. Bake in a hot oven for about 1 hour.

4. 4

   Melt 200 g butter. Take the stollen out of the oven, immediately brush it with about half of the butter and sprinkle it with about 100 g sugar. Spread with the remaining butter and sprinkle with 100 g sugar again. Let them cool down. Keep cool wrapped in foil until you eat them.

Nutrition Facts

KCAL
215 kcal

CARBS
22 g

FATS
12 g

PROTEINS
2 g