Stollen Particles, Fluffy and Juicy
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 12 mins |
| Total Time | 2 hrs 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube fresh yeast
- liter ⅛ milk
- 50 grams sugar
- 2 egg (s)
- 200 g butter
- 1 pinch (s) salt
- 100 g raisins
- 100 g almonds, chopped
- 100 g orane peel
- 100 g lemon peel
- 1 tablespoon lemon juice
- 2 tablespoon rum
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Warm the milk slightly. Sift the flour into a bowl. To press a hollow in the middle. Put in the fresh yeast in small pieces. Pour the lukewarm milk over them. Pour a bit of the sugar over the yeast / milk mixture and cover the dough and let it rest in a warm place for about 20 minutes.
- Chop the orange peel and lemon peel a little (I like to do this with a chopping knife).
- Mix the raisins, chopped almonds, crushed orange peel and lemon peel in a bowl with the lemon juice and rum and let it steep.
- Add the remaining sugar, salt, eggs and the soft one to the starter dough! Give butter (not! Liquid) and knead everything in with the dough hook of the food processor. Add the raisin, almond, orange peel and lemon peel mixture and knead everything into a homogeneous dough with your hands (should not stick to your hands - add a little more flour if necessary).
- Cover the bowl and let the dough rise in a warm place for at least 30 minutes - the dough should double in size.
- Knead the stollen dough vigorously again with your hands. Divide in half. Shape these into rolls and cut approx. 2 cm thick strands. Shape it into particles (size approx. 7 x 2 cm), place on a baking sheet lined with baking paper and let rise again for approx. 20 minutes.
- Bake in the preheated oven at 220 degrees (top / bottom heat) for 12 minutes.
- Put the stollen pieces straight from the oven on a wire rack to cool and sprinkle with powdered sugar.
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