Lactose-Free Stollen

0
Average: 0 (0 votes)
(0 votes)
Lactose-Free Stollen
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 15 min.
Ready in

Ingredients

for
1
for the fruit filling
100 grams raisins
50 grams chopped almonds
50 grams finely chopped Candied lemon
50 grams finely chopped candied orange
8 drops Rum extract
8 drops Bitter almond oil
1 Vanilla bean
1 teaspoon lemon zest (untreated)
1 teaspoon Orange zest (untreated)
for the dough
1 cube Yeast (42 grams)
50 grams sugar
100 milliliters milk (such as 3.8%)
300 grams Pastry flour (type 550)
200 grams Pastry flour (type 405)
50 grams Marzipan
2 eggs
250 grams butter (for the pan)
1 pinch salt
1 generous pinch ground Cardamom
1 generous pinch ground allspice
1 generous pinch ground Nutmeg
1 generous pinch Ground cinnamon
250 butter (for the pan)
for the topping
150 grams melted butter (for brushing)
sugar (to sprinkle)
150 grams powdered sugar (for dusting)
How healthy are the main ingredients?
raisinsalmondsugareggsaltNutmeg

Preparation steps

1.

Mix the ingredients for the fruit mixture well. Cover with foil and store in warm place overnight.

2.

Dissolve the yeast in sugar and milk. Add 200 grams (approximately 4/5 cup) of flour and knead using an electric hand mixer until smooth. Sprinkle the dough with flour, cover and set aside in a warm place to rise until the surface cracks.

Mix the dough with the remaining flour, the chopped marzipan, eggs, softened butter, salt and spices. Knead into a smooth dough. Add the soaked fruits and knead. Sprinkle the dough with flour and let sit for 1 hour.

3.

Preheat the oven to 180°C (approximately 350°F). Grease the pan with butter.

4.

Roll the dough to double the desired width and length. Shape the dough into a tunnel. Place the dough on the prepared tray and bake for about 60 minutes. After about 10 minutes, brush the cake with 50 grams (approximately 1/5 cup) of melted butter and sprinkle with a little sugar. Brush the finished cake with the remaining melted butter and sprinkle with more sugar. Let cool. Sprinkle with half of the powdered sugar. Wrap in foil and let sit overnight. 

The next day, remove the excess sugar and brush with a thin coat of melted butter. Sprinkle with the remaining powdered sugar and wrap in aluminum foil.