Christmas Stollen Roussillon
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 d 3 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g pear (s) (dried pears)
- 100 g apricot (s) (dried apricots)
- 50 g currants
- 30 g pine nuts
- 30 g pistachios
- 100 ml wine (Muscat de Noel) or other sweet wine
- 25 g yeast
- 2 tablespoon honey
- 50 ml milk
- 200 g flour
- 300 g butter
- 50 g marzipan paste
- Spice mix for stollen
- 1 lemon (s), untreated
- 1 vanilla pod, which the pulp
- cinnamon sugar
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the dried fruit, currants and seeds with the wine and let it steep for 24 hours.
- Knead the lukewarm milk, 100 g flour, honey and yeast into a dough and let it rise for 1 hour. Then knead with the rest of the ingredients. Tear off the zest of the lemon, release the pulp of the vanilla pod and knead in both. Work the soaked and drained fruits into the dough and let rise for another 30 minutes.
- Then shape the dough into a stollen shape and let rise for another 20 minutes.
- Bake in the preheated oven for 15 minutes at 200 ° C top / bottom heat, then for 45 minutes at 175 ° C.
- After baking, brush twice with a total of 200 g of liquid butter and toss in a sugar-cinnamon mixture. Let cool and dust with powdered sugar.
- Store in a cool place in aluminum foil and let rest for at least 2 - 3 weeks.
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