Cashew Stollen
Stollen, Germany's iconic Christmas cake, has been part of festive traditions for centuries. Cashews, as a modern addition, enrich the classic recipe, making it special not only in taste but also in texture. The slightly sweet, buttery flavor of cashews harmonizes perfectly with dried fruits and gingerbread spices. This version is an excellent choice if you want to try something new among classic holiday cakes. Tip: Toasted cashews can provide an even more intense flavor!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add the dry yeast, sugar, and gingerbread spice mix. Mix well to ensure the yeast and spices are evenly distributed.
2
Add the warm milk, melted butter, and egg. Knead into a soft, manageable dough. If it's too sticky, add a little more flour.
3
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, prepare the chopped cashews and dried fruits.
4
Knead the dried fruits and roughly chopped cashews into the risen dough. Distribute them evenly throughout the dough, ensuring every slice gets some.
5
Shape the dough into the classic stollen shape: roll it out into an oval, then fold one side lengthwise over the other, slightly overlapping.
6
Place on a baking sheet lined with parchment paper and let it rest for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) using the conventional setting (top and bottom heat).
7
Bake for 35–40 minutes, or until the dough is nicely golden brown. If it browns too quickly, cover it with parchment paper. Let it cool completely.
8
Dust with powdered sugar after it has completely cooled. Tip: Stored in an airtight container, it will stay soft and delicious for several days.
