Walnut Stollen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 405
- 250 g butter
- 25 g fat, (concentrated butter)
- 100 g suar
- 1 cube yeast, (approx. 42g)
- 125 ml milk
- 50 ml maple syrup
- 3 g salt
- 400 g walnuts, (tree nuts)
- 0.5 ½ kl. Bottle / s butter-vanilla flavor
Print Recipe
Pin Recipe Instructions
- Heat the milk to 40 ° C, put the sugar in a bowl, add the milk and the yeast, stir everything with a whisk until the yeast is dissolved. Add half of the flour and knead everything. Pour the remaining flour over the pre-dough, cover the bowl and let rise in a warm place.
- After 30 minutes, knead the pre-dough, 200g butter, maple syrup and salt into a smooth dough, cover with a cloth and let rise in a warm place for another 30 minutes.
- During this time, lightly toast the walnuts in a pan, swirling constantly, and chop them into small pieces with a chopping knife. Please do not use it in a mixer, as this will make the semolina too high and the stollen will become unsightly. Add the chopped walnuts and knead everything and shape into a ball. Let rest for 15 minutes.
- Shape the dough into a bread and place on a baking sheet and let rest for 15 minutes in a warm place.
- Brush the stollen with water, cut it flat in the middle and put it in the oven preheated to 200 ° C. Reset the oven to 180 ° C. Bake for 45 to 50 minutes.
- 200 ° C 180 ° C with top and bottom heat, 180 ° C 160 ° C with circulating air.
- Top and bottom heat is better because the stollen stays juicier
- Briefly bring the remaining butter (50g) and the clarified butter to the boil and brush the stollen with it immediately after baking and sprinkle with a little sugar.
- Before slicing, sprinkle the stollen with powdered sugar or snow.
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