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🍽️ Coconut Stollen with Fruit and Nut Filling

408 kcal · 30 min · 4 servings

Ingredients

• 1 cube yeast
• 100 g coconut blossom sugar
• 225 ml lukewarm milk (3.5% fat)
• 500 g whole grain flour (e.g. spelt, wheat, emmer)
• 250 g room-temperature butter
• 1 egg
• 0.5 tsp organic lemon zest
• 270 g coconut flakes
• 75 g soft apricots
• 75 g soft plums
• 50 g almond kernels
• 50 g hazelnut kernels
• 100 g honey marzipan

Instructions

1. 1. Dissolve the yeast together with one tablespoon of sugar in three tablespoons of warm milk.
2. 2. Put the flour into a large bowl and make a small well in the center.
3. 3. Pour the yeast milk into the well and mix it with some flour from the edges.
4. 4. Let the dough rise covered in a warm, draft-free place for about ten minutes.
5. 5. Add the remaining milk, sugar, butter, egg, lemon zest, and coconut flakes.
6. 6. Knead everything into a smooth dough.
7. 7. Place the dough back into the bowl and let it rise covered for another 45 minutes.
8. 8. Roughly chop the apricots, plums, almonds, and hazelnuts.
9. 9. Mix the chopped ingredients with the remaining coconut flakes, milk, and marzipan.
10. 10. Roll out the dough on a floured surface into a rectangle.
11. 11. Spread the filling evenly over the dough.
12. 12. Fold each long side of the dough slightly over the center towards the inside.
13. 13. Gently press the edges together in the center and shape a stollen.
14. 14. Place the stollen on a baking sheet lined with baking paper.
15. 15. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas mark 2-3).
16. 16. Bake the stollen for about 40 minutes.
17. 17. Meanwhile, melt the butter.
18. 18. Brush the still warm stollen with the melted butter.
19. 19. Sprinkle the remaining coconut flakes over it immediately.

Nutrition per serving

• kcal: 408
• Protein: 8 g · Fett/Fat: 28 g · Carbs: 31 g