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Almond Stollen

Holidaycooking's picture
Ingredients
  Flour 1 Kilogram (8 Cups)
  Active dry yeast 1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
  Lukewarm milk 1 1⁄2 Cup (24 tbs) (3/8 Liter)
  Vanilla bean 1
  Eggs 2
  Sugar 120 Gram (2/3 Cup)
  Salt 1⁄2 Teaspoon
  Butter 350 Gram (1 1/2 Generous Cups)
  Flour 150 Gram (1 Cup)
  Chopped blanched almonds 250 Gram (2 Scant Cups)
  Ground blanched almonds 1⁄2 Teaspoon
  Diced candied lemon peel 200 Gram (1 Cup)
  Butter 200 Gram (3/4 Cup Plus 2 Tablespoons For Brushing On Loaves)
To make vanilla sugar for dredging loaves:
  Sugar 200 Gram
  Vanilla bean pith 1
Directions

Sift the flour into a bowl.
Make a depression in the center and sprinkle in the yeast.
Pour in the lukewarm milk, dissolve the yeast in it, and sprinkle a little flour over the yeast-milk mixture.
Let stand in a warm place, covered, until small fissures are clearly visible on the surface.
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
Combine the eggs with the sugar, salt, and vanilla pith; add to the fermenting yeast-milk solution.
Knead and beat to form a smooth, firm dough.
Let rise 20-25 minutes.
Knead the butter with the flour, almonds, and diced candied lemon peel.
Work this mixture into the yeast dough until you again have a completely smooth dough.
Let rise again, covered, 20-30 minutes.
Shape the Stollen and proceed.
Bake this version also at 400°F. (210°C) on the bottom shelf for 50-60 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Ingredient: 
Almond
Cook Time: 
50 Minutes

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