Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Shape the dough into a bread and place on a baking sheet and let rest for 15 minutes in a warm place.
5. 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.
6. 200 ° C 180 ° C with top and bottom heat, 180 ° C 160 ° C with circulating air.
7. Top and bottom heat is better because the stollen stays juicier
8. 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.
9. Before slicing, sprinkle the stollen with powdered sugar or snow.