Ingredients

1/2 cup (50g) ground almonds

1/2 cup (50g) ground hazelnuts

2 cups (250g) all-purpose flour

3/4 cup (175g) butter, softened

1/2 cup (100g) sugar

2 tbsp. vanilla sugar

1 egg yolk

1/4 cup (50g) sugar

2 tbsp. confectioners’ sugar

1 tbsp. vanilla sugar

Instructions

1. In a medium bowl mix ground almonds and hazelnuts together with the flour. Set aside.

 

2. In a large bowl beat butter with sugar, vanilla sugar and egg yolk until light and fluffy. Add the flour-nuts mix and knead until you get a nice smooth dough (best with your hands). Wrap in plastic wrap and let rest in the fridge for at least 1 hour.

 

3. Preheat the oven to 390˚F (200°C). Line two baking sheets with baking parchment. Divide the dough into three pieces and form every piece of dough into a roll with a diameter of 0.8 inches (2cm). Cut the dough rolls into pieces with a length of 1.2 inches (3cm) and form little kipfel (croissants). Place them on the baking sheets, make sure to leave enough space in between the Kipferl – they tend to spread a bit. Bake in the middle of the oven for 8-10 minutes. The Kipferl should not be too soft when you touch them, but make sure the tips are not too dark.

 

4. Mix the sugar with confectioners’ sugar and vanilla sugar. Roll the slightly cooled Kipferl carefully (they break easily) in the sugar mix – they should be covered completely. Let cool completely on a wire rack. Store in an airtight tin box without any other Christmas cookies.

Before baking, let the yeast dough rise until it has doubled and then bring it into its characteristic shape. Immediately brush the Christstollen with butter after baking and dust with icing sugar after cooling. The Christstollen tastes well packed even after weeks juicy.

Ingredients

 

 | 

Yeast dough:

 | 200 g | Raisins
 | 100 g | Currants
 | 100 ml | Room
 | 100 ml | Milk
 | 375 g | Wheat flour
 | 1 cube |  Fresh yeast
 | 50 g | Sugar
 | 1 Pck. |  Vanillin sugar
 | 1 Pr. | Salt
 | 2 Pck. | Christmas aroma
 | 2 | Eggs (size M)
 | 175 g | soft butter or margarine
 | 100 g | Candied orange peel
 | 100 g | Candied lemon peel
 | 100 g |  ground almonds

 

In addition:

 | about 75 g | Butter
 | something | Icing sugar

Preparation

For the dough, pour rum over raisins and currants in a bowl and let it soak overnight.

Prepare the yeast dough:

The next day, heat milk. Put flour in a mixing bowl. Crumble yeast on it. Add milk, sugar, vanillin sugar, salt, finesse, eggs and butter or margarine and mix everything with the blender (dough hook) briefly at the lowest level, then process at the highest level in about 5 minutes to a smooth dough. Cover the dough and let it rise in a warm place until it has visibly enlarged.

3 Briefly knead orange peel, lemon peel, almonds and the soaked raisins and currants on a lightly floured work surface. Cover the dough and let it rise again in a warm place until it has visibly enlarged. Cover the baking tray with triple baking paper (so the stollen does not get so dark when baking from below). Preheat oven.

Top/bottom heat about 250 °C

Hot air about 230 °C

Form 4 studs

Form a stollen from the dough. To do this, roll out the dough into a rectangle (about 30 x 25 cm). Roll up the dough from the longer side.

Press in a depression lengthwise with the dough roller. Beat the left side slightly offset to the right side.

Form the middle part with the hands lengthwise to a bead.

Place the stollen on the baking tray, let it rise again in a warm place until it has visibly enlarged. For baking, reduce the oven temperature.

Top/bottom heat about 160 °C / Hot air about 140 °C / Slot: lower third

Baking time: about 50 min.