Juicy Plum Stollen
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 200 g whipped cream
- 500 g wheat flour
- 1 pack dry yeast
- 80 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 medium egg (s)
- 1 medium egg white
For the filling:
- 450 g plum jam
- 150 g walnuts, chopped
- 100 g suar
- 0.5 teaspoon ½ cinnamon
For painting:
- 1 medium egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Dough:
- Warm the cream. Mix the flour and yeast in a bowl. Add the remaining ingredients and the warmed cream and use the hand mixer (dough hook) to mix everything into a smooth dough. Cover the dough and let it rise in a warm place until it has visibly enlarged.
- Cover the baking sheet with baking paper and preheat the oven to 180 ° C.
- Knead the dough briefly on a lightly floured work surface and cut in half. Roll out the halves into a rectangle of 30 cm.
- Filling:
- Brush a rectangle of pastry with puree and carefully place the other sheet of pastry on top. Mix the sugar and cinnamon, set aside 2 tablespoon. Sprinkle the dough sheet with cinnamon sugar and 100 g nuts. Roll up the dough from the long side, place on the baking sheet and shape into a semicircle.
- Cut the surface crosswise. Whisk egg yolks with milk. Brush the stollen with it, sprinkle with walnuts and the rest of the cinnamon sugar.
- Put the baking sheet in the middle of the oven for about 30 minutes.
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