Wrapped Apple – Cinnamon – Stollen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 375 grams flour
- 1 packet yeast (dry yeast)
- 100 g suar
- 100 ml milk
- 1 teaspoon cinnamon
- 1 egg (s)
- 125 g butter
For the filling:
- 4 apples
- 250 g raisins, soaked
- 0.5 ½ bottle rum flavor
- 1 tablespoon butter
- 1 tablespoon sugar
- 75 g butter
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Put the yeast, sugar, cinnamon and egg on the edge of the flour and mix everything with a dough hook. Add the butter, then work everything on the highest level into a smooth dough in about 5 minutes. Cover the dough and let it rise in a warm place until it has visibly enlarged. (1-2 hours)
- Wash, peel and core the apples and cut into small pieces. Lightly sauté the apple pieces with sugar, cinnamon and butter while stirring and stir in the soaked raisins, let the filling cool down a little.
- Roll out the dough to the size of a tray on a lightly floured work surface.
- Spread the apple filling on the dough so that 10 cm of the dough remains free on the upper short side and approx. 2 cm on the other sides. Fold the narrow edges over the apple filling.
- Roll up the dough from the shorter side that was folded over, place on a baking sheet lined with baking paper and let rise again.
- Meanwhile preheat the oven to 250 ° C.
- Turn down to about 175 ° C and bake for about 45-50 minutes.
- Melt butter. Immediately after baking, brush the stollen with half of the butter and dust with powdered sugar.
- Let cool a little and repeat the process.
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