The completely different Christmas Stollen

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 100 g coconut flour
• 20 g inulin
• 50 g hazelnuts, ground or ground walnuts
• 75 g almond sticks
• 125 g protein powder, neutral
• 30 g chia seeds
• 1 cube of fresh yeast (42 g)
• 100 ml almond milk (almond drink) or oat milk, coconut milk or other
• 160 g ghee or good margarine
• 30 ml agave syrup
• e.g. vanilla extract
• e.g. dried fruits (raisins, currants, cranberries, candied lemon peel, candied orange peel, dates or other dried fruits)
• 70 g butter, approx. for pouring over
• 80 g icing sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

a Stollen for the health-conscious

First, place the dry ingredients in a bowl, then add the room-temperature yeast and milk, along with the remaining ingredients. Knead everything thoroughly until you have a smooth dough. Let the dough rise for about 1 hour. You can add as much dried fruit as you like. Form 1-2 stollen from this by rolling the dough out into a rectangle and then folding it over one another, like my Erfurter Schittchen (German version). Place both stollen on a baking sheet lined with baking paper. Bake in a preheated oven at medium heat (approx. 180-200°C top/bottom heat) for about 1 hour. After baking, brush or pour over the stollen generously with melted butter, if desired, and sprinkle with powdered sugar. When the stollen is ready, let it cool on a rack and, once cool, wrap it in cling film or a stollen tube.