Mandelstollen

Ingredients

• 500 g wheat flour type 1050
• 1 cube fresh yeast (42 g)
• 125 ml lukewarm milk (3.5 % fat)
• 65 g raw cane sugar
• 1 pinch salt
• 0.5 tsp lemon zest
• 1 pinch ground nutmeg flower
• 1 pinch ground cloves
• 1 tsp cinnamon
• 250 g warm butter
• 100 g Ground Almonds
• 150 g chopped almond kernels
• 50 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Sift flour into a bowl, make a well in the center and crumble yeast into it, then stir with 3–4 tbsp milk until smooth. Cover the pre‑mix for 15 minutes in a warm, draft‑free spot.

2. 2.

   Add sugar, salt, lemon zest, nutmeg flower, cloves, cinnamon, 150 g butter, ground almonds and chopped almonds to the mixture and knead into a smooth dough. Let it rest in a warm place for about 60 minutes until doubled in volume.

3. 3.

   Place the dough on a lightly floured surface, knead again and shape into a stollen loaf. Line a baking tray with parchment paper and lay the dough on it. Grease a stollen mold with 1 tbsp butter and place the dough inside; let rest another 20–25 minutes.

4. 4.

   Bake the stollen in a preheated oven at 180 °C (convection 160 °C, gas: level 2–3) for about 1 hour (test with a skewer).

5. 5.

   Remove from the oven and allow to cool slightly. Melt remaining butter and brush the stollen with it. Dust generously with powdered sugar and let the stollen cool completely.