Mandelstollen
Instructions
Sift the flour into a bowl, placing a fountain, make a hollow in the Center, add the crumbled yeast and let it dissolve with the warm milk.
Knead well and let stand for 15-20 minutes, until the surface cracks will form.
At this point the leavened dough the eggs, sugar, salt and nutmeg and mix well to obtain a smooth paste and soda, that you leave it sit for 15-20 minutes.
Knead the rest of the flour with the butter, add the mixture to the dough and let it rest for another 15 minutes.
Stir the almonds and chopped candied fruit, then to the dough and knead dough again, then let it rise for another 20 minutes.
Give the characteristic shape sweet proceeding as described in the recipe of Christstollen, then place them on the oven tray covered with a sheet of buttered parchment paper.
Let rise the Mandelstollen covered with a towel for 20-25 minutes, so that greatly increases in volume.
Let it bake in the preheated oven (200° c) for 60 minutes; check doneness with a toothpick.
When it is ready, and while it is still hot, spennellatelo with melted butter and sprinkle with icing sugar scented with the stick of vanilla.
Ingredients and dosing for 12 persons
- 500 g of flour
- 80 g of brewer's yeast
- 35 cl of milk
- 2 eggs
- 120 g of sugar
- 1 teaspoon of salt
- == 1 lemon (zest)
- 1 rub of nutmeg
- 300 g of butter
- 200 g of candied citron
- 50 g of candied orange peel
- 300 g of almonds
- For garnishing:
- 150 g of melted butter
- 200 g of icing sugar
- 1 stick of vanilla