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Stollen Wreath for Christmas
Ingredients
- 500 g flour
- 30 g yeast
- Approx. 170 ml warm milk
- 80 g sugar
- 2 eggs
- 90 g soft butter
- 1 pinch salt
- 100 g dried fruit, e.g. dried grapes, currants, etc.
- Sweet cherries
- 3 cl rum
- 80 g pistachio kernels
- 60 g peeled almonds
- Flour, for the worktop
- 4 tbsp liquid butter
- 50 g icing sugar
- 1 – 2 tbsp cream
- Icing sugar, for glazing
Instructions
1. Sift the flour into a bowl and make a hole in the middle. Crumble the yeast, add the warm milk and mix with 1 tablespoon of sugar and a little flour.
2. Leave the mixture to rise, covered, for about 15 minutes. Then add the eggs with the butter, salt, remaining sugar and vanilla sugar to the yeast mixture. Knead everything together to obtain a smooth dough that stands out well from the edge of the bowl. If necessary, add a little flour or milk. Leave the dough to rise, covered, in a warm place for about 1 hour.
3. Chop the dried fruit and soak it in rum. Coarsely chop the pistachios and almonds.
4. Preheat the oven to 170°C in convection mode and line a baking tray with baking paper. Knead the dough again on a floured work surface and roll out into a large rectangle. Sprinkle with dried fruit and nuts, roll up on the long side and twist into a spiral shape. Make a circle with the roller, place it on the prepared sheet and press the ends together tightly. Brush the wreath with liquid butter, leave to rise for another 15 minutes and bake in the oven for 45 – 55 minutes until golden brown. Leave to rest briefly, remove from the baking tray and allow to cool on a cake rack.
5. Mix the icing sugar with the cream to a thick consistency, sprinkle the icing in fine lines over the wreath and leave to dry. Decorate the stollen wreath with a ribbon and a small Christmas ball and serve lightly sprinkled with icing sugar.