Curd-Nut Stollen




Rating: 3.00 / 5.00 (240 Votes)


Total time: 1 hour

Servings: 2.0 (servings)

For the dough:















For the filling:







For outdoor:




Instructions:

For the curd nut stollen, chop the candied lemon peel and candied orange peel with a food processor, mix with 3 tablespoons of rum and let stand covered for one hour.

Mix flour, baking powder, salt, curd cheese, sour cream, 200 g butter, 2 eggs, 175 g sugar and vanilla sugar to a dough and chill for one hour.

Then knead almonds and the rum mixture into the dough by hand. Divide dough into two pieces and roll out. For the filling, mix nuts, 130 g sugar, 2 small eggs and 7 tbsp rum or water.

Put the jam in a bain-marie and let it become liquid. Spread jam and nut filling on rolled out dough, roll up and form into stollen. Bake the two stollen at 150 degrees hot air for about 55 minutes.

While still hot, brush with melted butter and dust with powdered sugar. Sugar cooled stollen again.

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