Apple Stollen

Dough:

1. Dissolve the yeast in the lukewarm milk with 1 tablespoon of the sugar and let it swell for 15 minutes. Boil the potatoes with the skin soft, cut in half and also press with the skin through the press into a bowl (the skin gets stuck and you don’t have to peel it off). Mix with the butter and egg while still warm.
2. Mix the flour, remaining sugar and salt, sift into the potato mixture and knead until a very soft, smooth dough is formed. Close the bowl and place in the oven heated to 30 ° for 1 hour.

Apple filling:

1. In the meantime, pour the water with the lemon juice into a saucepan, peel and core the apples, cut into small cubes and add to the lemon water. Then bring it to the boil on the stove, stir in the sugar, vanilla sugar, cinnamon and rum, and let it simmer over a medium temperature until the apple cubes are cooked through, but still have a very light bite. Then bind everything with the starch mixed in a little water, finally fold in the sultanas and almond sticks, remove from the heat and let cool down.

Streusel blanket:

1. Work all 3 ingredients in a bowl by hand into sprinkles and keep them ready.

Completion:

1. After the dough has rested, take the bowl out of the oven (but keep its temperature at 30 °), place the very risen and extremely soft, sticky dough on the floured work surface and – initially with a dough scraper and then with the Hands – fold together several times. So often until it no longer adheres. Then flour the work surface again well and gently roll out the dough into a rectangle about 5 mm thick. Then cut the dough sheet (from top to bottom) into 4 equal strips, cover each with the apple mixture, roll up and place on the baking sheet lined with baking paper or foil with a little space between them. Is a bit “tricky”, because the rolls are still very soft ….., but later the dough is super fluffy.
2. Finally, brush the surface with the cream and sprinkle the crumble over it. Then slide the tray on the 2nd rail from below into the 30 ° warm oven and turn it up to 185 ° O / bottom heat. During the warm-up time, the blanks still have time to open a little. From the moment the oven light goes out, the baking time is approx. 20-25 minutes. When the stollen are well browned, they can be taken out of the oven. Since they still rise very strongly when baking, they collide with each other. But that doesn’t affect the taste or the appearance.
3. While the stollen cools down slightly, stir the icing sugar into a chewy sauce. Use only 4 tablespoons of water for this and only stir in the 5th when the pouring is still too tough. Then generously sprinkle the studs with it.
4. The cleats can be frozen as a whole separately from each other. The above-mentioned number of people refers to 4 tunnels, which ultimately filled an entire sheet. If that’s too much for you, you can simply halve the amount of ingredients mentioned above. Since the dough is really very soft, I recommend making at least 2 servings out of it, even with a smaller amount of ingredients. It is then easier to tame the sensitive dough.