Fast Advent – Stollen ala Kräuterjule

Ingredients for 1 servings:

• 500 g flour
• ⅛ liter milk
• 40 g yeast
• 100 g margarine
• 50 g sugar
• 1 egg yolk
• 440 ml jam, pumpkin, apple, orange or other
• 150 g raisins
• 100 g candied lemon
• 100 g candied orange peel
• 80 g hazelnuts, finely ground
• 80 g breadcrumbs
• 1 pinch of salt
• 1 egg yolk, for brushing
• Sugar, brown and/or powdered sugar
• 50 g butter, for spreading

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Quick yeast dough, or cold, wet yeast dough

Knead 1/3 of the flour with the milk, yeast, and margarine to form a dough, then mix well. Shape the dough into a ball and place it in a bucket or other large container with lukewarm water. The dough will sink to the bottom and after about 15-20 minutes, it will float to the surface. It’s risen and ready to use. Now you can knead in the sugar, salt, egg yolk, pre-soaked raisins, candied lemon peel, and candied orange peel along with the remaining flour. I start with 300g of flour, and after it’s risen (in the bucket), I add 200g. Then I mix the jam (the recipe is in the database in my profile) in a bowl with the ground hazelnuts and breadcrumbs until it has a nice, mushy consistency. The dough is now pressed out flat, the jam and nut mixture is spread over the dough, and then the dough is folded into a stollen, just like you would with a normal stollen. The ends are pressed together and brushed with the second egg yolk. Here I add the brown sugar on top. It can also be granulated sugar. The yeast stollen is baked at 200°C for 35 minutes. While it is still warm, melted butter is spread on top, and if you like, you can then sprinkle with powdered sugar. You can also omit it. This dough can be shaped into any other desired form. It doesn’t have to be a stollen. It can also be formed into a plait or a wreath.