Almond Stollen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg flour
- 300 g yeast
- 750 ml milk
- 4 points vanilla sugar
- 2 lemon (s), the grated zest it
- 35 g salt
- 300 g fat (pork fat) or butter
- 1 kg clarified butter
- 100 g bitter almond (s), round (possibly pharmacy or health food store)
- 500 g almond (s), sweet, round
- 150 g lemon peel
- 850 g suar
Also:
- butter, melted, for brushing
- Icing sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- All ingredients should be stored in a warm room at least overnight so that they are the same temperature.
- Make a well in the sifted flour and use the yeast mixed with a small part of the lukewarm milk to make a medium-firm pre-dough. After rising, add sugar, spices, all the fat, almonds and milk as required and work a dough. It is very important that the dough is kneaded thoroughly. Keep warm and let rise for at least 3 hours. However, you shouldn`t keep the dough too warm, otherwise the fat can leak out.
- Then bump the dough together again and divide it into 1.5 kg pieces, shape into stollen and place on prepared Bach sheets. Bake these without further proofing at medium heat (approx. 175 - 180 ° C top / bottom heat) for approx. 60 minutes.
- In the order: butter, add sugar, butter, sprinkle with powdered sugar, treat and store well packaged. After a week you can already taste it!
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