Nut Stollen

Ingredients

• 500 g spelt flour (Type 1050)
• 1 cube fresh yeast
• 1 pinch salt
• 70 g coconut blossom sugar
• 200 ml lukewarm milk (add more if needed)
• 2 Eggs
• 200 g soft butter
• 200 g Ground hazelnuts
• 5 tbsp Honey
• 1 Egg white
• 1 tsp cinnamon
• 50 g finely chopped raisins

Instructions

1. 1.

   Dissolve the yeast with coconut blossom sugar in 150 ml lukewarm milk and knead well with the dough hooks of a hand mixer together with salt, one egg and 150 g soft butter. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Meanwhile mix the ground hazelnuts with 50 ml milk and let them swell for about 5 minutes. Whip the egg white stiffly. Stir in 50 g butter, egg, honey, egg white, cinnamon and raisins, then allow to cool.

3. 3.

   Roll out the risen dough on a floured work surface to a thickness of about 0.5 cm into a rectangle and spread the filling over it, then roll from one long side towards the middle. Place on a baking tray lined with parchment paper and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 1 hour.

4. 4.

   Sprinkle powdered sugar over the hot stollen as desired.