Amarettini cherry stollen bread

Ingredients

Directions

1. 1

   Sieve 500 g flour into a bowl, making a depression in the middle. Heat milk and 2 tablespoons of sugar. Crumble yeast into it and dissolve it. Pour into the hollow and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Melt 200 g butter, let it cool down for about 10 minutes.

3. 3

   Roughly chop the almonds. Finely chop the cherries. Mix almonds and cherries with rum and set aside. Add liquid butter, 50 g sugar, vanilla sugar and 1 pinch of salt to the pre-dough and knead everything smooth with the dough hooks of the mixer.

4. 4

   Cover and leave to rise for about 1 hour.

5. 5

   Grease a large (30 cm long; approx. 2 1⁄2 l capacity) and a medium (25 cm long; approx. 1.8 l capacity) box form. Knead almond mixture and Amarettini with floured hands under the dough.

6. 6

   Divide the dough into 2 pieces of different sizes (about 800 g and about 600 g). Roll out both pieces of dough on some flour each 16-18 cm wide and in the length of the respective box shape. Shape the dough sheets in the typical Stollen shape.

7. 7

   Place in the box moulds. Cover and leave to rise for about 45 minutes.

8. 8

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Turn the oven down (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake small stollen for approx. 25 minutes, large stollen for approx. 35 minutes.

9. 9

   Melt 100 g butter. Take the stollen out of the oven. Cool down for about 5 minutes. Turn out and brush the hot stollen immediately alternating with butter and dust with icing sugar. Cool down. Dust them again thickly with icing sugar.

10. 10

    Pack both stollen.