John Myers
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Baking: Apple Stollen
The perfect baking: apple stollen recipe with a picture and simple step-by-step instructions.
the shortcrust pastry
- 120 g Ice cold butter
- 100 g Powdered sugar
- 100 g Grated lemon peel
- 1 tablespoon Vanilla sugar, homemade
- 1 piece Egg from Marianne
- 1 tablespoon Cream 10% fat
- 250 g Flour
- 50 g Grated almonds
- 0,5 packet Baking powder
- 1 pinch Salt
the apple mixture
- 750 g Apple wedges
- 50 g Sugar
- 1 handful Raisins
- 2 cl Rum
- 1 teaspoon Cinammon
- 100 g Roasted almond sticks
the cinnamon cream
- 150 ml Cream 30% fat
- 1 Knife point Ground cinnamon
the shortcrust pastry
- Quickly work the butter with powdered sugar, vanilla sugar and lemon zest into an even mass.
- Now add the egg, cream and knead with salt, flour and baking powder to form a short crust.
the apple mixture
- Peel the apples, remove the core and cut away the damaged areas. Eighths and cut into slices.
- Mix with sugar and stew for about five minutes. Add rum, cinnamon, roasted almond sticks and raisins and stir in.
final spurt
- Mix the apple mixture with the batter.
- Line a baking sheet with paper or foil and form a stollen out of the dough.
- It was baked at 180 degrees for about 35 minutes until it was golden yellow. (Stick sample) After cooling, sprinkle with powdered sugar and serve with cinnamon cream.
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