Oriental Stollen

Ingredients for 1 servings:

• 100 g date(s), dried
• 100 g fig(s), dried
• 200 g apricot(s), dried
• 40 g pistachios
• 3 tbsp Arrack (Indonesian)
• 500 g flour
• 1 tsp cinnamon
• 1 tsp cardamom, ground
• 1 pinch of clove powder
• 1 pinch(s) mace, ground
• 1 pinch(s) of anise powder
• 1 pinch of ginger powder
• 1 pinch(s) of Allspice, ground
• 150 ml milk
• 1 cube of yeast
• 1 tsp vanilla sugar
• 70 g sugar
• 1 pinch of salt
• 1 lemon(s), (peel)
• 200 g butter, soft
• 2 tbsp flour
• 100 g butter
• 4 tbsp powdered sugar
• 1 tbsp cocoa powder
• 1 tsp cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Christmas treat in German-Arabic crossover

Chop the dried fruit and pistachios. Place them in a bowl, pour over the arrack, mix everything well, and let it sit for a few hours or overnight. Put the flour in a bowl and mix with the spices. Heat the milk until it is lukewarm. Crumble in the yeast and dissolve it. Make a well in the flour, add the milk-yeast mixture and the vanilla sugar, and knead everything into a dough. The dough should not stick to the bowl or your hands; if necessary, add more milk or flour a tablespoon at a time until the dough consistency is right. Cover the dough and let rise in a warm place for 30 minutes. Add the sugar, salt, lemon zest, and butter to the dough and knead everything into a smooth dough. Cover the dough again and let rise in a warm place for 30 minutes. Drain the fruit and mix it with 2 tablespoons of flour so it doesn’t sink to the bottom of the dough. Knead the dough into the dough. Pour the dough into a Stollen pan or shape it into a Stollen shape and place it on a baking sheet lined with baking paper. Cover and let it rise for about 30 minutes. Bake at 200°C fan-assisted oven for 10 minutes, then reduce the temperature to 175°C and bake the Stollen for another 30 to 35 minutes (test with a toothpick). Melt 100g of butter and brush it onto the still-warm Stollen. Mix the powdered sugar, cocoa, and cinnamon and sprinkle half of it over the Stollen. Let it cool. Repeat this process until all the butter and sugar mixture are used up.