Advent Stollen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 600 grams flour
- 1 packet baking powder
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 cl rum
- 4 drops bitter almond flavor
- 2 egg (s)
- 175 g butter
- 250 g quark (curd cheese)
- 150 g raisins
- 100 g almond (s), round
- 150 g almond (s), sliced
- 60 g orane peel
- 60 g lemon peel
- 1 lemon (s), the zest it
- 2 teaspoons butter
- 2 tablespoon breadcrumbs for the pan
Print Recipe
Pin Recipe Instructions
- The flour is sifted onto a baking sheet with the baking powder. You make a well by hand, add eggs, quark, softened butter, sugar, salt, vanilla sugar, lemon peel and
- Add bitter almond oil and quickly knead everything into a smooth dough. Finally, the ground and sliced almonds, orange peel, lemon peel and the rum-soaked raisins are quickly kneaded in.
- A stollen baking pan is buttered and sprinkled with breadcrumbs. The prepared dough comes in and is pressed down well. Line a baking sheet with parchment paper and turn the mold on top.
- Bake in the oven at about 200 degrees for about 30 minutes, then turn the temperature back to 180 degrees and bake again for about 40-45 minutes. It is advisable to remove the shape shortly before the stud is finished so that a nice color is still achieved.
- Sprinkle the stollen with powdered sugar.
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