Pistachio Stollen

Ingredients

• 1.5 kg flour
• 120 g yeast
• 0.5 l milk
• 120 g sugar
• 500 g butter
• 1 tsp salt
• fat (for baking tray)
• flour (for baking tray)
• 120 g butter
• 5 tbsp sugar
• 2 packets vanilla sugar
• 150 g powdered sugar
• 150 g whole peeled almonds
• 50 g hazelnuts
• 50 g finely chopped pistachios
• 100 g citronat
• 100 g orangeat
• 150 g raisins
• 150 g currants
• 100 ml rum

Instructions

1. 1.

   On the evening before, chop citronat, orangeat, nuts and almonds and soak them with pistachios, raisins and currants in rum. Cover and let sit. For the dough sift flour into a large bowl, press a depression in the center. Stir yeast with 1/4 l milk and a pinch of sugar. Sprinkle some flour over the rim and cover, leave overnight warm.

2. 2.

   Step 1: The next day gently warm the remaining milk with sugar, butter and salt, add to the yeast mixture and knead vigorously. Cover dough and let rise in a warm place for about 1 hour until doubled in volume.

3. 3.

   Step 2: Divide dough into three parts and roll thin on floured work surface. Drain soaked fruits if needed, divide into 3 portions and distribute evenly over dough.

4. 4.

   Step 3: Fold dough together, roll up, knead lightly, dust with flour and shape into a long loaf. Press a trough along the side with a rolling pin and roll toward the edge.

5. 5.

   Step 4: Flip thick part onto thin to create typical stollen shape. Cover on floured surface for another 30 minutes.

6. 6.

   Preheat oven to 200°C. Grease baking tray well, dust with flour, bake each stollen about 1 hour. After ~30 minutes cover with foil.

7. 7.

   Brush butter in a pot until melted. Mix sugar with vanilla sugar. Brush hot stollen with butter and sprinkle with sugar mixture.