Chestnut stollen
Chestnut stollen as an alternative to normal stollen. The chestnuts replace nuts and are particularly juicy.
Ingredients
- 350 g whole spelt flour
- 30 g starch flour
- 30 g fresh yeast
- 100 g date flour
- 30 g spelt semolina
- 200 g soy drink
- 120 g soy yogurt
- 200 g chopped cooked chestnuts
- 2 tsp cinnamon
- 0,5 tsp each ginger powder, clove powder, cardamom powder
- 1 pinch of ground coriander
- Juice of one orange or lemon
Instructions
- Cook the spelt semolina with the soy drink to make a semolina porridge.
- Mix together the flour, cornflour, date flour and spices.
- Dissolve the fresh yeast in 2 tablespoons of lukewarm soy drink in a cup. Add to the dry ingredients. Add the soy yoghurt and the juice of an orange or lemon. Knead everything well until a homogeneous dough is formed.
- Cover and leave to rise in a warm place for 1 hour. Then knead again and leave to rise for another 30 minutes.
- Slide the dough onto a floured surface.
- Chop the cooked chestnuts and carefully work them into the dough.
- Then shape into a stollen form. Place on a baking tray lined with baking paper and leave to rise again, covered, for approx. 20 minutes.
- Preheat the oven to 200 degrees Celsius top/bottom heat.
- Brush the stollen with lukewarm soy drink and bake in the oven for approx. 35 - 40 minutes. Brush with soy drink every 10 minutes.
- After 20 minutes, turn the oven down to 170 degrees Celsius and finish baking the stollen.
- After baking, brush again with soy drink and leave to cool.
Notes
