Walnut stud ring

Name: Walnut stud ring
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 ml + approx. 6 tablespoons almond drink; 1/2 cube (approx. 20 g) Yeast; 380 g + some flour; 2 TABLESPOONS + 150 g brown sugar; 7-10 Tbsp Salt; 60 g soft + 50 g vegan margarine (e.g. Alsan); 300 g mixed nuts (e.g. cashew nuts, pistachios, walnuts); 100 g Icing sugar; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 ml + approx. 6 tablespoons almond drink
1/2 cube (approx. 20 g) Yeast
380 g + some flour
2 TABLESPOONS + 150 g brown sugar
7-10 Tbsp Salt
60 g soft + 50 g vegan margarine (e.g. Alsan)
300 g mixed nuts (e.g. cashew nuts, pistachios, walnuts)
100 g Icing sugar
baking paper

Directions

1
For the yeast dough, heat 200 ml almond drink. Crumble yeast into it and dissolve while stirring. Put 380 g flour, 2 tablespoons sugar and 1⁄4 TL salt in a bowl. Stir in the almond drink with the dough hooks of the mixer, kneading 60 g margarine in flakes until the dough is smooth.
2
It forms a ball and separates from the bowl rim, continue kneading for about 4 minutes. Cover the yeast dough and leave to rise in a warm place for about 1 hour.
3
Preheat oven for filling (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Finely chop the nuts. Place on a baking tray lined with baking paper and roast in a hot oven for approx. 10 minutes.
4
Boil 150 g sugar, 50 g margarine and 100 ml water. Simmer for 5 minutes. Add nuts and bring to the boil once. Remove from heat. Leave to cool.
5
Press the yeast dough slightly flat on some flour. Roll out thinly to a rectangle (approx. 25 x 26 cm). Spread the cooled walnut mixture on the dough, leaving a 4 cm wide edge on the upper and lower long sides.
6
Coat the edges with almond drink. Roll up the dough from the long side. Roll the dough roll onto a sheet of baking paper. Pull the paper onto a baking tray. Form the roll into a circle. Press the ends together.
7
Spread with almond drink. Let it go again for about 1 hour.
8
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut into the wreath all around approx. every 6 cm to just under half. Spread the stollen wreath with almond drink again and bake in a hot oven on the middle shelf for 30-35 minutes until golden brown.
9
Remove the stollen and let it cool down.
10
Mix icing sugar and approx. 2 tbsp. almond drink to a thick smooth icing. Sprinkle the icing over the still warm stollen. Spread the rest of the nut mixture on top. Let the stollen cool down.