Almond Stollen

very easy

1.

Flour insift a large bowl. Press in the recess. Warm up 100 ml milk, crumble in the yeast and dissolve while stirring. Mix in 10 g sugar. Pour into the flour trough, mix with a little flour from the edge to the pre-dough.

2.

Cover and let rise in a warm place for about 30 minutes.

3.

In the meantime, mix the cherries with the amaretto. Roughly chop the almonds. Heat 300 ml milk lukewarm. Add 115 g sugar, milk, 300 g butter, eggs and salt to the pre-dough. Knead vigorously with the dough hook of the hand mixer.

4.

Knead in the almonds and amaretto cherries. Cover and let rise in a warm place for about 1 hour. Knead the dough well again and cut in half. Roll out each piece of dough into an elongated, oval flatbread (approx. 25 x 35 cm), fold in the long sides towards the middle, press lightly so that the typical stollen shape is created.

5.

Place on two baking sheets lined with baking paper. Let rise for another 20 minutes.

6.

Bake the stollen one after the other in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) for about 12 minutes. Then turn down the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) and bake the Stollen for another 30-40 minutes.

7.

After approx. 20 minutes, cover with foil if necessary. (Meanwhile put the remaining stollen in a cool place). Take the stollen out of the oven. Melt 75 g butter and brush the stollen immediately with about 1/3. Mix 2 packets of vanilla sugar and powdered sugar.

8.

Remove half and set aside. Dust the stollen with about 1/3 of the mixture. Repeat the process until the melted butter and powdered sugar mixture is used up. Do the same with the second Stollen, 75 g butter and 150 g powdered sugar mixture.