Almond Stollen Recipe
Ingredients
| Flour | 8 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Vanilla bean | 1 | |
| Eggs | 2 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter | 1 1/2 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
| Blanched almonds | 2 Cup (16 tbs) | |
| Blanched almonds | 1/2 Teaspoon | |
| Candied lemon peel | 1 Cup (16 tbs), diced | |
| In addition | ||
| Butter | 3/4 Cup (16 tbs) (For brushing) | |
| Vanilla sugar for dredging loaves, made from 1 cup (200 g) sugar combined with the pith of 1 vanilla bean | ||
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.
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.
Chef
