Party toll

Name: party toll
Cook time: 25 min
Total time: 190 min
Yield: 10
Ingredients: 100 g unsalted butter; 100 ml Full Milk; 100 ml tap water; 1 lemon cleaned up; 350 g bread mix white; 3 el white caster sugar; 3 tl biscuits; 2 tl salt; 2 el baking flour to pollinate; 100 g raisins; 75 g currants; 100 g veded apricots without pit; 95 g unroasted hazelnuts; 95 g unsalted pistachios; 1 medium sized egg; 300 g almond paste; 2 el almond shavings; 10 g icing sugar to pollinate

Christmas or Easter toll, a real classic. With raisins, currants, nuts and almond paste.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Heat the butter, milk and water in a saucepan until lukewarm. Turn off the heat and wait until the butter has melted.
Grate the yellow skin of the lemon. Mix the grater with the bread mix, sugar, biscuits and the salt in a large bowl.
Make a well in the flour and pour in the butter-milk mixture. Mix with a mixer with dough hooks to a soft dough.
Remove from the bowl and knead by hand on a floured worktop in 8 minutes. Shape it into a ball.
Place the dough in a bowl. Cover with a damp tea towel and let the dough rise for 1 hour in a warm and draft-free place or until it has doubled in volume.
Meanwhile, put the raisins and currants in a bowl and pour as much boiling water as they can undergo. Let them work for 15 minutes.
Meanwhile cut the apricots into small pieces. Chop the hazel and pistachio nuts coarsely.
Split the egg, knead the yolk through the almond paste and make a part of it (the protein is not used).
Drain the raisins and currants and pat dry with kitchen paper.
Push the dough into a large piece of cloth and sprinkle with the raisins, currants, apricots, hazelnuts and pistachios.
Roll up the dough and knead in all the ingredients. Push the dough out into a round piece. Put the almond paste in the middle.
Fold half of the dough over the food and the other half over it, so that the food is completely covered.
Place on a griddle covered with parchment paper. Cover loosely with a floured, clean tea towel and let rise for 1 hour in a warm and draft-free place.
Preheat the oven to 190 ° C.
Bake the stew in the oven for about 10 minutes. Meanwhile, melt the butter.
Brush the stollen with it, sprinkle with the almond shavings and bake for another 35 minutes at 180 ° C. The bread is cooked when it sounds hollow when you tap it.
Allow to cool for 10 minutes on the baking tray. Allow to cool further on a grid. Dust just before serving with the icing sugar.