Nougat Stollen

Ingredients for 1 servings:

• 500 g flour (type 405)
• 1 packet of dry yeast (7 g)
• 60 g sugar
• ½ tsp salt
• 50 g almond(s), ground
• 2 eggs
• 125 ml milk
• 160 g butter
• ½ lemon(s), untreated, grated peel
• 200 g nougat, diced
• 50 g hazelnuts, chopped
• 50 g hazelnuts, ground
• 40 g butter, liquid
• 50 g icing sugar for dusting
• Butter, soft, for the mold
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Christmas Stollen with nougat filling without candied lemon and orange peel

Pour the flour into a mixing bowl. Add the dried yeast, sugar, salt, lemon zest, and ground almonds. Mix everything with a spoon. Make a well in the center. Crack the eggs into a cup, one at a time, and add them one at a time. Heat the milk until lukewarm and melt the butter in it. Add the warm milk-butter mixture to the flour and knead with the dough hook of a hand mixer until the dough forms a smooth ball of dough that pulls away from the sides of the bowl. Dust the dough with flour and cover with a kitchen towel. Let it rise in a warm place for about 30-40 minutes. Brush a Stollen pan with soft butter. Place the yeast dough on a floured surface and knead thoroughly with your hands. Then roll it out into a rectangle (approx. 35 cm x 45 cm). Dice the nougat and spread it on the dough. Mix the chopped and ground hazelnuts together and sprinkle over the dough. Roll up the dough from the shorter side, press the ends together. Place it seam-down in the greased Stollen tin. Turn the tin out onto a baking tray lined with baking paper. Let the dough rise again for about 15 minutes. Preheat the oven to 180°C top/bottom heat (gas mark 2-3, fan oven 160°C). Place the Stollen tin on the second rack from the bottom of the oven and bake for 40 minutes. Only then remove the Stollen tin and bake the Stollen for a further 20 minutes. Then remove from the oven. Melt 40g of butter and immediately brush it onto the hot Stollen. The butter seals the pores of the Stollen and ensures it will keep for a long time. Once cooled, wrap in aluminum foil and store in a cool place. Dust with icing sugar to serve.