John Myers
Christmas Stollen with Difference
The perfect christmas stollen with difference recipe with a picture and simple step-by-step instructions.
- 1000 g Sifted flour
- 2 packet Dry yeast
- 500 ml Milk lukewarm
- 450 g Soft butter
- 1 Grated lemon peel
- 200 g Sugar
- 150 g Chopped almonds
- 150 g Donated almonds
- 100 g Sliced almonds
- 100 g Chocolate chips
- Put the flour in a bowl and add the yeast and milk. Knead everything and knead in the butter, sugar and lemon peel. Finally knead in the almonds and the chocolate. The dough shouldn’t be sticky, but rather smooth.
- Tip 2: I use leftover cake decorations or eggs as chocolate pieces and crumble them into the dough. If you like it sweet, you should use whole milk chocolate. I used dark chocolate. Of course, the almonds can also be replaced by other nuts, such as hazelnuts or walnuts.
- Let the dough rise for 30 minutes, covered, in a warm place. Oven at a maximum of 50 ° C also works fine. It should have approximately doubled
- Now knead the dough (if the dough was in the oven, let it cool down a bit, as the chocolate has melted and you will otherwise have no pieces). And then let it go for another hour.
- Now divide into 6 pieces, form loaves and place on a baking sheet lined with baking paper. I always do 6 because they don’t dry out as quickly when you cut them, so they are empty faster. They are baked at 160-170 ° C for about 30 minutes. Have a look every now and then so that they don’t get too dark. DONE!
- The stollen is not that sweet and can therefore even be eaten hearty (despite the chocolate). If you want it even sweeter, you can rub it with melted butter and sprinkle with powdered sugar or cover it with glaze (chocolate or lemon). I do without it, because the crust is just heavenly 🙂
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