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Pistachio Stollen Recipe
|Flour||1 Kilogram (8 cups)|
|Active dry yeast||1⁄2 Ounce (2 packages)|
|Milk||3⁄8 Liter (1 1/2 cups)|
|Sugar||2⁄3 Cup (10.67 tbs) (130 gram)|
|Lemon||1 , rind grated|
|Butter||300 Gram (1 1/4 cups plus 1 tablespoon)|
|Candied orange peel||200 Gram, finely diced (1 cup)|
|Candied lemon peel||120 Gram, finely diced (2/3 cup)|
|Almond paste||7 Ounce (200 gram)|
|Pistachios||200 Gram, finely chopped (1 2/3 cups)|
|Powdered sugar||100 Gram (1 cup)|
|Maraschino cherry||1 Tablespoon|
|Butter||200 Gram (3/4 cup plus tablespoons butter for brushing on loaves)|
|Vanilla sugar||200 Gram (for dredging loaves, made from 1 cup / 200 gram sugar combined with the pith of 1 vanilla bean)|
|Powdered sugar||2 Tablespoon (for sifting over loaves)|
Calories 521 Calories from Fat 212
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 64 mg
Sodium 57.5 mg2.4%
Total Carbohydrates 68 g22.8%
Dietary Fiber 4.4 g17.4%
Sugars 24.2 g
Protein 9 g18.6%
Vitamin A 12.8% Vitamin C 33.5%
Calcium 7.9% Iron 17.3%
*Based on a 2000 Calorie diet
Make a depression in the center and crumble in the yeast.
Warm the milk, pour it in, and stir to completely dissolve the yeast in the milk.
Sprinkle a little flour over the yeast-milk mixture, cover, and let stand in a warm place 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, lemon rind, and vanilla pith.
Add to the fermenting yeast-milk solution and beat to form a smooth, firm dough.
Let rise, covered, about 15-20 minutes.
Cut the almond paste into bits; knead together with the pistachios, powdered sugar, and maraschino liqueur.
Roll out this pistachio-marzipan mixture about 3/8 inch (1 cm) thick and cut into 3/8-inch (1-cm) cubes.
Knead these as quickly as possible into the yeast dough; they should remain visible as small inlaid spots in the Stollen.
Divide the dough in half.
Shape into two Stollen and place both on a baking sheet lined with silicone paper.
Let rise once more 15-20 minutes, covered with a cloth; the Stollen ought to increase markedly in volume.
Preheat the oven to 400°F. (210°C).
Bake the Stollen on the bottom shelf for about 50-60 minutes.
Test with a wooden pick to be sure that no dough clings to it and that the Stollen are baked all the way through, then remove.
Melt the butter and brush the still-warm Stollen with it on all sides.
Combine the sugar with the vanilla pith and thoroughly coat the Stollen with it.
Sift with powdered sugar before serving.