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🍽️ Apple Raisin Stollen

679 kcal · 30 min · 4 servings

Ingredients

• 375 g flour
• 80 g sugar
• 1 packet dry yeast
• 100 ml milk
• 1 packet vanilla sugar
• 1 pinch salt
• 4 drops bitter almond flavoring
• 2 pinches cardamom
• 2 pinches clove
• 2 pinches nutmeg
• 3 egg yolks
• 100 g butter
• 25 g lard
• 200 g raisins
• 50 ml rum
• 1 tbsp rose water
• 700 g apples
• 60 g sugar
• 1 tbsp vanilla sugar
• 20 g butter
• 150 g almonds
• 150 g butter
• powdered sugar

Instructions

1. 1. Put all dough ingredients into a large bowl.
2. 2. Process the mixture with the dough hook of your hand mixer on low speed first.
3. 3. Increase the speed to maximum and knead the dough for another 5 minutes until it is smooth.
4. 4. Cover the bowl and let the dough rise in a warm place until it has doubled in size.
5. 5. Wash the raisins and drain them well.
6. 6. Mix the raisins with rose water and rum.
7. 7. Let the raisin mixture steep covered.
8. 8. Peel the apples and quarter them.
9. 9. Remove the core from the apple quarters.
10. 10. Chop the flesh into small pieces.
11. 11. Sauté the apple pieces with sugar, vanilla sugar, and hot butter for about 5 minutes while stirring constantly.
12. 12. Stir the almonds and raisins into the apple mixture.
13. 13. Let the filling sauté briefly.
14. 14. Let the filling cool completely.
15. 15. Preheat your oven to 175 degrees Celsius.
16. 16. Knead the dough briefly by hand again.
17. 17. Lightly flour a work surface.
18. 18. Roll the dough out into a rectangle (approx. 30x40cm).
19. 19. Spread the apple mixture evenly over the dough.
20. 20. Make sure to leave a border of approx. 10cm on the short sides.
21. 21. Make sure to leave a border of approx. 2cm on the long sides.
22. 22. Fold the narrow dough edges over the filling.
23. 23. Roll the dough from the short side.
24. 24. Line a baking sheet with baking paper.
25. 25. Place the stollen on the prepared baking sheet.
26. 26. Bake the stollen on the middle rack for 50 to 60 minutes.
27. 27. Melt the butter shortly before the end of the baking time.
28. 28. Remove the stollen from the oven.
29. 29. Brush the hot stollen immediately with half of the melted butter.
30. 30. Dust the stollen with half of the powdered sugar.
31. 31. Let the stollen cool briefly.
32. 32. Repeat the process with the remaining butter.
33. 33. Repeat the process with the remaining powdered sugar.

Nutrition per serving

• kcal: 679
• Protein: 11 g · Fett/Fat: 36 g · Carbs: 71 g