John Myers
Baking: Butter Stolle with Cranberries (Christmas Stolle)
The perfect baking: butter stolle with cranberries (christmas stolle) recipe with a picture and simple step-by-step instructions.
* aside from that
- 150 g Sugar
- 150 g Soft butter
- 150 ml Milk lukewarm
- 1 piece Yeast cubes
- 1 Butter-Vanilla baking flavor
- 100 g Dried cranberries
- 100 g Macadamia nuts chopped
- 50 g Melted butter
- 50 g Powdered sugar
- Put the flour, sugar and butter in a bowl. Crumble the yeast into the milk and dissolve it, then add it to the bowl along with the aroma and knead everything together.
- Cover and let rise in a warm place for about 1 hour.
- Then knead again, adding the cranberries and nuts.
- Roll out a little and then fold in from both sides towards the middle or form a loaf while pressing the cranberries into the dough (they turn black quickly if they are open). Place on a baking sheet and let rise for another 30-60 minutes.
- Bake at 170 ° C for about 40-45 minutes.
- Then brush with melted butter and sprinkle with powdered sugar.
- After cooling down completely, wrap in aluminum foil and store for at least 1 week.
- Before cutting, sprinkle again thickly with powdered sugar.
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