Fine Nut Stollen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g sultanas
- 50 g raisins
- 170 ml rum
- 500g flour
- 1 packet baking powder
- 125 g suar, brown
- 175 g butter
- 250 g quark (low-fat quark)
- 200 g hazelnuts, chopped
- 2 egg (s)
- 1 tablespoon oil
- 2 packs vanilla sugar
- 0.5 ½ lemon (s), juice and zest
- 1 pinch (s) nutmeg, salt and cardamom
- 200 g hazelnuts, acc.
- 150 grams sugar
- 1 teaspoon rose water
- 7 tablespoon milk
- 4 drops bitter almond flavor
- 50 g butter
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Dough:
- Let the raisins and sultanas steep in 150 ml rum for about 4 hours.
- Knead the flour, baking powder, sugar, butter, quark, hazelnuts, eggs, oil and vanilla sugar together. Work the rest of the rum and the spices into the batter. Drain the sultanas and raisins well and knead in as well.
- Roll out the dough on a floured surface into a large, thick rectangle.
- Filling:
- Mix the ground hazelnuts with sugar, rose water, milk and bitter almond oil. Spread this filling on the rolled out dough.
- Preheat the oven to 190 ° C.
- Roll up the dough lengthways and place in a cake tin.
- Turn the oven back to 175 ° C and bake for about 60 minutes.
- Melt the butter in a saucepan.
- Take the stollen out of the mold and spread the butter while it is still hot and dust it thickly with powdered sugar.
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