Winter Apple Stollen

Name: Winter Apple Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 100 g dried apple rings; 100 ml Apple liqueur; 4 TABLESPOONS + 75 g sugar; 150 g Hazelnut kernels; 7-10 Tbsp Oil; 500 g Flour; 175 ml Milk; 1 cube (42 g) fresh yeast; 200 g + 125 g butter; 1 package Vanillin sugar; 7-10 Tbsp Salt; 300 g Marzipan paste; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 7-10 Tbsp Flour; 150 g Icing sugar; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

100 g dried apple rings
100 ml Apple liqueur
4 TABLESPOONS + 75 g sugar
150 g Hazelnut kernels
7-10 Tbsp Oil
500 g Flour
175 ml Milk
1 cube (42 g) fresh yeast
200 g + 125 g butter
1 package Vanillin sugar
7-10 Tbsp Salt
300 g Marzipan paste
7-10 Tbsp grated rind of 1⁄2 organic lemon
7-10 Tbsp Flour
150 g Icing sugar
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Cut apple rings into small pieces. Bring the apple liqueur to the boil, stir in the apples, remove from the heat and allow to cool. Caramelise 2 tbsp. sugar in a pan until golden brown. Stir in nuts. Spread on a piece of aluminium foil lightly coated with oil and let it cool down.
2
Pour the flour into a mixing bowl and press a depression in the middle. Warm the milk and 2 tablespoons of sugar lukewarm. Crumble yeast into it and dissolve it. Pour the yeast milk into the bowl and mix with some of the flour to make a pre-dough.
3
Cover and leave to rise in a warm place for about 15 minutes.
4
Melt 200 g butter at low heat, let it cool down for about 10 minutes. Coarsely chop the nut caramel. Drain apples. Add 75 g sugar, vanillin sugar, 1⁄2 spread tsp. salt and liquid butter to the pre-dough and knead everything with the dough hooks of the hand mixer to a smooth yeast dough.
5
Knead nut caramel and apples into the dough. Cover and leave to rise in a warm place for about 1 hour.
6
Line a baking tray (approx. 35 x 40 cm) with baking paper. Knead the marzipan and lemon peel with your hands and form into a roll (36-38 cm long). Knead the yeast dough again and roll out to a rectangle (approx. 22 x 40 cm) on some flour.
7
Place the marzipan roll lengthwise in the middle of one half of the dough and roll up the dough from this side to the middle. Whip the opposite side of the dough to the middle and press it down. Place the Stollen diagonally on the baking tray.
8
Cover and leave to rise for about 30 minutes.
9
Bake the Stollen in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Turn down the oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) and continue baking the Stollen for approx. 35 minutes.
10
Melt 125 g butter. Take the stollen out of the oven and immediately brush it with 1⁄3 of the liquid butter and dust with 50 g icing sugar. Repeat this process twice more. Let the stollen cool down.