Student mares

Ingredients for 1 servings:

• 1 m.-sized egg(s)
• 250 g flour
• 125 ml milk
• 10 g yeast, fresh
• 40 g sugar
• ½ tsp salt
• 40 g butter, soft
• 150 g dried fruit (trail mix), or raisins/almonds
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Whisk the egg and set aside about 1 to 2 tablespoons for brushing. Warm the milk to lukewarm, crumble the yeast, and mix it with the sugar and a little milk until smooth. Mix the flour well with the remaining egg, salt, and milk. Then add the butter in small pieces and knead for another 3 minutes. Finally, carefully knead the trail mix (or raisins/almonds/etc., depending on your taste) into the dough. Cover the dough and let it rise in a warm place for about 40 minutes (not absolutely necessary if you’re in a hurry). Thoroughly grease a loaf pan or other suitable dish with butter. Briefly knead the dough on a lightly floured surface, shape it into an oval ball, and place it in the dish with the smooth side facing up. Cut a line lengthwise with a sharp knife and brush thinly with the remaining egg. Bake the Stuten in a preheated oven at 180 degrees Celsius (160 degrees Celsius fan-assisted oven) on the lower third of the oven rack for 30 minutes. Let it cool in the pan for another 30 minutes, then turn it out. It’s best eaten lukewarm with butter or jam. It can also be eaten cold.