Recipe (english)

Almond Stollen

Almond Stollen

Almond Stollen should be baked at least 5 days before cutting. Warm the milk lukewarm. Mix 100 ml of the milk with fresh yeast and 1 teaspoon sugar. Put the rest of the milk aside. Add some flour to the yeast. Stir to a soft pre-dough. Pour the rest of the flour into a bowl. Press a hollow in the middle. Pour the dough into the trough. Sprinkle with some flour. Cover the pre-dough and leave to rise in a warm place for 20 minutes. Knead in 50 ml milk, 100 g sugar and a pinch of salt. Mix in almonds, candied orange peel, candied lemon peel, grated lemon peel, nutmeg, a few drops of almond oil and vanilla aroma. Knead in 250 g soft butter and lard until the dough is smooth. Cover and leave to rise for 1 hour in a warm place. Preheat baking oven to 220° C. Cover the baking tray with baking paper. Knead the dough again vigorously. Form a loaf of 30 cm length. Roll slightly flat with a rolling pin, the long edges should remain slightly thicker. Fold over the rear long side towards the centre. Place the almond studs on the baking tray. Bake for 15 minutes on the middle shelf. Reduce temperature to 200° C. Bake almond stollen for 20 minutes. Take the stollen out of the oven. Allow to cool slightly. Melt 150 g butter. Brush the almond studs until all the butter has been absorbed. To conserve, sprinkle the Stollen with 60 g of sugar. Then sieve powder sugar in a thick layer over it. Wrap in aluminium foil and leave to rest in a cool place.

Servings: 20, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
501 kcal
44 g
9 g
31 g

(C)opyright by Marions Kochbuch