Summary

Ingredients

• 600 grams flour
• 40 g yeast, fresh (1 cube)
• 100 ml milk
• 1 egg (s)
• 100 g suar
• 1 teaspoon cinnamon
• 1 pinch clove (s), cardamom, nutmeg
• 0.5 teaspoon ½ salt
• 1 orange (s) (untreated, rubbed off)
• 200 g butter
• 200 g chocolate (dark)

For the filling:

• 200 g almond (s), chopped (with or without skin)
• 100 g honey
• 2 drops bitter almond flavor or
• 1 tablespoon orange liqueur (e.g. Cointreau)

For decoration:

• 75 g almond (s), sliced or chopped
• 100 g butter, melt
• 75 g powdered suar

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Instructions

1. Sift 500 g of the flour into a bowl, make a well. Dissolve the yeast with 1 teaspoon of sugar in the lukewarm milk, pour into the flour trough, cover with flour and let stand warm for 10-15 minutes until the flour shows cracks.
2. Whisk the egg with sugar and all the spices and beat everything to a smooth, firm dough or knead vigorously at the end. Cover and let rise for 30 minutes.
3. Knead the butter with the remaining 100 g flour and knead thoroughly into the dough. Let rise for 20 minutes.
4. Cut the chocolate into small pieces and knead into the dough. Let rise for 15 min.
5. In the meantime, mix the almonds, honey and, if you like, almond flavor or liqueur to a smooth mixture. Flatten the dough into a large oval, distribute the filling lengthways over a third of the dough, leaving the edges free. Fold the sheet of dough over the filling, press the edges firmly and form a stollen. Place on a greased tray and let rise for another 15-20 minutes.
6. Preheat oven to 180 degrees. Place a long, double-folded strip of aluminum foil around the stollen and secure it with a paper clip so that the stollen does not spread out during baking.
7. Sprinkle the stollen with almond flakes or sticks, slide onto the bottom rail and bake for approx. 45 - 50 minutes. After 30 minutes, brush all over with some of the melted butter.
8. Brush the finished, still warm stollen with half of the remaining melted butter and cover with half of the icing sugar. Repeat the whole thing again. Let the baked goods cool down, wrap them twice in aluminum foil and let them steep for at least a week before cutting.