Juicy nougat stollen in glass with roasted hazelnuts
Imagine the following scenario: An evening with several foodies. We cook together, snip all day and get a little bit hungry ourselves. I shout "I brought a lug!", Unpack my lug, slice it and prepare it. No reaction. 10 minutes later, the tunnel is still untouched. I say again: "people, the tunnel is cut, please access!". Entered faces. "You, Maja, so, um. I do not like studs honestly so I'm sorry. "Excusing shrug. I say, "Yeah man, that suits me well, me neither! This is a totally simple, fine yeast butter stollen, filled with delicious nougat pieces and roasted hazelnuts! A delicious Nougat Stollen ". You hear knives fall and feet troll. The tunnel is plastered in no time, you immediately demand the recipe: "Would you have said the same thing!".
So I'll say it straight away: I do not like classic cleats. I'm also very sorry about that, because I know how much love and dedication such stollen is baked. But rum-raisins, orange peel and lemonade - that's not possible at all and I just can not eat it. Nonetheless, I find the idea of a yeast pastry that is coated with lots of liquid butter and put under a thick layer of powdered sugar great. And that's why there had to be something that tastes good. And how it tastes!
The idea for a stollen in the glass as a gift idea I have from an older one Issue of food and drink for every day . But this is a pretty classic tunnel. I bake my nougat-hazelnut-studs but now also in the glass. Or as a normal lug from the plate, as you need him right now. Both work with the dough. Here I write down the recipe primarily for the glass variant, because it is not only a great gift idea, but you just always have a quasi fresh studs in the house. For the spontaneous Advent coffee or urgent cake needs in between.
You can from the dough but as I said quite simply make two or three small nougat studs. Simply roll out the dough into a rectangle and fold in from two sides. Put it on a tray lined with baking paper and bake until the stollen is a little browned, but not too dark, about the same length as the glass version, possibly a few minutes longer. Then the nougat stollen is soaked with warm butter and then dusted with icing sugar. Then wrap it well in foil. I think he already tastes good after a day. But if you have the patience and leisure, you can also put it in the cool cellar for 2-4 weeks and then cut it.The Nougatmasse must necessarily come out of the refrigerator beforehand, because otherwise it melts in the dough and discolored it. Yes, I have already made this experience myself because of acute impatience ... The hazelnuts should also be roasted and peeled before use. This is absolutely crucial for the taste, even if it is of course more effort. Now nothing can go wrong and you can get into the stollen production in time for Christmas! Have fun with the nougat tune!
Juicy Nougat Stollen in Glass
Yeast dough butterloaf with roasted hazelnuts and nougat, baked in a jar
- 200 g of nut nougat (nougat paste, no chocolate cream!)
- 150 g of hazelnut kernels
- 500 g of flour (type 405)
- 25 g of fresh yeast
- 125 ml lukewarm Whole milk
- 250 g soft butter, plus something for the jars
- 75 g sugar
- 1/2 teaspoon salt
- 50 g ground hazelnut kernels
- 100 g melted butter
- plenty of powdered sugar for dusting
Put nougat in the fridge with it the mass is cut firm. Preheat the oven to 180 ° C top and bottom heat. Spread the hazelnuts on a baking sheet and roast in a preheated oven for about 8-10 minutes until they start to smell. Then remove from the oven and let the nuts still hot on a clean, dry kitchen towel slide. Scrub the cloth between the hands so that the skins of the nut kernels all peel off. Allow the clean nut kernels to cool, then chop very roughly. Lower the oven to 150 ° C.
Put the flour in a large mixing bowl. Knead the yeast directly into the flour with your fingertips and distribute well. Add the milk, the soft butter in pieces, the sugar and the salt and knead with the dough hook of the food processor or the hand mixer or the hands for a few minutes to a smooth, compact yeast dough.
Drain the bowl with a damp cloth and place the dough on a warm cloth Place for half an hour.
In the meantime, switch the oven back up to 180 ° C or preheat again. Brush the mason jars with the soft butter to about 3 cm below the edge and sprinkle with the ground nuts. Remove remaining nut flour. Carefully pour the dough into the jars, being careful not to soil the rim. Fill the jars with the dough at most 3/4.
To bake a plain lug simply lay out a baking tray with baking paper and divide the dough into two pieces. Carefully form one piece of dough into a rectangle, then hammer in the long sides, one side to 2/3, the other side to 1/3. Place the two studs on the tray and bake on the middle tray in the preheated oven for about 40-45 minutes until the surface is lightly browned.
Remove the finished stollen from the oven and place the jars or sheet on a wire rack. Immediately add a little hot butter to the lentils in the jar while keeping the rim of the jar clean. Dust the surface of the tunnel thickly with powdered sugar. Place the rubber ring on the glass lid, place the lid on the clean glasses and immediately close with clamps. As it cools, it creates a vacuum that seals the glass and makes it tough.
Brush the lumps on the baking tray with plenty of butter and sprinkle with icing sugar. Allow to cool completely on the plate, then wrap well in foil and store cool (but not in the refrigerator).
The recipe is enough for 4-5 oven-proof canning jars of 500 ml each or for 2 normal lugs from the tin. Before cutting, the studs should be stored for 2-3 days and pulled through. They stick in the jar, if they've been working cleanly, at most several weeks.
More ideas for delicious Christmas cookies and Christmas cookies:
Angel eyes | Thumprint Cookies | Husaran Donuts - Delicious Christmas Cookies
Vanilla Meltaways - Delicately Melting, Dried Vanilla Biscuits
Almond Nougat Stollen Confectionery
Chocolate Pistachio Panettone
Dresdner Poppy Seed Strudel
Baked Apple Confectionery
Gingerbread Cookie Dough Fudge
Espresso Walnut Biscuits
Quick Almond Speculoos from the Tin