Walnut-raisin stollen
easy
120 mins
120 mins
Ingredients
- 75 g Currants
- 75 g Raisins
- 100 g diced candied orange peel
- 7-10 Tbsp and candied lemon peel
- 6 TABLESPOONS Rum
- 1/8 l Milk
- 1 cube (42 g) fresh yeast
- 500 g Flour
- 75 g Sugar
- 170 g Butter or margarine
- 80 g rendered lard or beef fat
- 1 egg (size M)
- 1 pinch Salt
- 1 knife tip ground coriander and mace
- 6 drops of bitter almond
- 7-10 Tbsp cooking oil
- 100 g Walnut kernel halves
- 150 g Marzipan raw mass
- 1 Egg Yolk
- 50 g Butter
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Icing sugar
Directions
- 1
Wash currants and raisins and dab dry. Soak currants, raisins, candied orange peel and candied lemon peel in rum for about 1/2 hour. Warm the milk, crumble yeast into it and stir it until it has dissolved.
- 2
Place flour, sugar, 170 g soft fat, cooled lard or beef fat, egg, salt, coriander, mace and bitter almond oil in a bowl. Add yeast milk and knead everything into a smooth dough using the dough hooks of the hand mixer.
- 3
Cover and leave to rise in a warm place for about 20 minutes. In the meantime, chop the walnuts coarsely in the universal chopper. Briefly knead the yeast dough on a floured work surface and roll out into a rectangle (40 x 30 cm).
- 4
Knead marzipan in pieces, soaked fruit, walnuts and egg yolk with your hands. Spoon by spoon on the yeast dough and press down with your hands. Wrap a third of the long side towards the middle and form into a stollen.
- 5
Place on a greased baking tray and leave to rise for about 20 minutes. Bake in the preheated oven (electric cooker: 250°C/ gas: level 5) for 5 minutes. Then turn the temperature down (electric oven: 175°C/ gas: level 2) and bake for about 1 hour.
- 6
Melt the butter and spread it on the still hot stollen. Leave to cool, dust with icing sugar. Results in about 25 slices.
Nutrition Facts
290 kcal
31 g
16 g
4 g
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