Almond Stollen without Raisins

Ingredients

• 1 kg flour
• 2 cubes yeast (fresh)
• 0.25 l milk
• 130 g sugar
• 20 g vanilla sugar
• 1 pinch salt
• 2 tsp lemon zest
• 1 tsp nutmeg flower
• 1 pinch clove
• 1 pinch cinnamon
• 400 g margarine (room temperature)
• 200 g almond kernels
• 2 tsp bitter almond aroma
• 100 g butter (liquid)
• powdered sugar

Instructions

1. 1.

   Sift the flour into a bowl, press a well in the middle and crumble the yeast into it. Add the vanilla sugar and stir with 3-4 tbsp milk until smooth; let the pre‑mix rest for 15 minutes. Then add the remaining ingredients and knead everything into a smooth dough. Let the dough rise in a warm place for about 60 minutes, until it has doubled in volume.

2. 2.

   On a lightly floured surface knead again, divide into two parts and shape each into a stollen loaf. Place on a baking sheet lined with parchment or in a well‑greased stollen mold; let rest another 20–25 minutes. Bake in a preheated oven at 180 °C for about 1 hour.

3. 3.

   Remove from the oven, allow to cool, spread with liquid butter and dust generously with powdered sugar.