Almond stollinis

For 65 pieces
  • 200 g Raisins
  • 4 EL Rum, 500 g flour, salt
  • 100 ml + 100 ml milk
  • 2 EL + 50 g sugar
  • 2 Packets (7 g each) Dry yeast
  • 200 g + 150 g Butter
  • 1 packet Vanillin sugar
  • grated zest of 1 untreated lemon
  • 100 g ground almonds (e.g. without skin)
  • 100 g + 5 tbsp chopped almonds
  • 125 g Icing sugar, baking paper
90 minutes
light
1.
Raisin n wash, drain. Mix with rum, let it steep. Put the flour and a pinch of salt in a bowl, making a well in the middle. Gently heat 100 ml milk and 2 tablespoons sugar, stir in the yeast. Pour into the well and mix with some of the flour to make the pre-dough. Let rise in a warm place for about 30 minutes
2.
Melt 200 g butter, pour in 100 ml milk. Add 50 g sugar, vanilla sugar, 1 pinch of salt, lemon peel, ground almonds and lukewarm milk mixture to the pre-dough. Knead everything with the hand mixer until smooth. Knead the raisins and 100 g of chopped almonds with your hands. Cover and let rise for 45-60 minutes
3.
Line 3 baking trays with baking paper. Knead the dough briefly, use it to make knobs the size of a walnutshape, press a little flatter, fold over 2/3 lengthways. Place on the trays
4.
Melt 150 g butter. Brush the stollinis with a little melted butter, sprinkle with 5 tablespoons of chopped almonds and press lightly. Bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 12 minutes. Brush with the rest of the liquid butter while it is still hot (reheat if necessary) and dust with icing sugar. Cooling down
1 piece approx:
  • 120 kcal
  • 500 kJ
  • 2 g protein
  • 7 g fat
  • 11 g carbohydrates

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