John Myers
Contents
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Ingredients
Pre-dough
- 1 kg Wheat flour 550
- 126 g Yeast fresh
- 20 g Sugar
- 200 ml Milk warm (approx. 40 ° C)
dough
- 200 g Sugar
- 14 g Salt
- 1 tsp Ground cardamom
- 1 tsp Ground mace
- 100 g Wheat flour 550
- 200 ml Milk warm (approx. 40 ° C)
- 400 g Butter
filling
- 550 g Sultanas
- 100 g Orange peel
- 200 g Lemon peel
- 200 g Chopped almonds
After baking
- Liquid butter
- Sugar
- Powdered sugar
Instructions
Pre-dough
- Put the yeast, sugar, milk and a tablespoon of flour in a shaker. Shake well so that the yeast largely dissolves.
- Cover the pre-dough and cover it in a warm place for about 15 minutes.
dough
- Mix the dry ingredients in a bowl and add to the pre-dough.
- Add the butter in small pieces and the milk. Knead the dough until you get a smooth, non-sticky dough.
- Let the dough rise again for 15-20 minutes.
filling
- Knead the dough well and work in the ingredients for the filling.
- Let the dough rise again for about 30 minutes.
- Lightly knead the dough again on the work surface and bring it into its typical shape. To do this, form a square (approx. 3-4cm thick) then fold over about a third and then place the opposite side over it. (There are tons of videos on the net)
- Place the stollen on a baking sheet and let it rise in the oven at approx. 40 ° C for 30 - 60 minutes. Then turn the temperature up to 180 ° C and bake the stollen for 75 - 100 minutes.
After baking
- Brush the still hot Stollen with plenty of melted butter and sprinkle with sugar, then sprinkle thickly with powdered sugar.
- When the tunnel has cooled down, it is wrapped in aluminum foil and has to rest for at least a week, ... better longer if you manage to wait that long 😉
Nutrition
Serving: 100gCalories: 447kcalCarbohydrates: 46.1gProtein: 6.4gFat: 25.9g
