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Ingredients
| 500 g g | Flour Flour | ||
| 42 g g | Fresh Yeast Fresh Yeast | ||
| 100 g g | Sugar Sugar | ||
| 225 ml ml | Milk Milk | ||
| 250 g g | Butter Butter | ||
| 75 g g | Pecan Nuts Pecan Nuts | ||
| Nuts | |||
| 50 g g | Almonds Almond | ||
| 50 g g | Dry fruits Dry fruit | ||
| Dried | |||
| 50 g g | Sultanas Sultanas | ||
| 1 dash dash | Vanilla Extract Vanilla Extract | ||
| 1 pinches pinch | Salt Salt | ||
| 1 pieces piece | Eggs Egg | ||
| 2 tbsp tbsp | Icing Sugar Icing Sugar | ||
Stollen Diamonds Cakes
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0:50
min
(8)
Method
Preparation:
- Place the flour in a bowl and stir in the yeast and add 1 tbsp of sugar.
- Add 50ml of warm milk and gently mix with the yeast.
- Let it stand for 15 minutes.
- Melt 200g of butter with the milk, allow to cool slightly.
- Chop the pecans and almonds coarsely, mix with fruit mix and sultanas.
- Add 75g of sugar, vanilla essence, salt, egg and butter mixture to the flour and knead everything smoothly.
- Add nut-fruit mixture and briefly knead.
- Cover the pastry in a warm place for about 1 hour.
- Cover the base and rim of a baking tray with baking paper (20 x 30 cm).
- Roll the pastry into a rectangle shape, place in the baking tray and allow to sit for a further 30 minutes.
- Bake for 15-20 min in a pre-heated oven at 200°c.
- Remove and allow to cool briefly.
- Melt the remaining butter, spread over the top of the cake and sprinkle with sugar.
- Allow time to cool down.
- Cut into roughly 20 diamonds and sprinkle with powdered sugar.
TIP:
- Best served warm and straight after baking
