Ingredients (for seven people):
- 250g pumpkin (e.g. Hokkaido)
- 500g wheat flour
- 1 cube of fresh yeast
- 75g sugar
- 200ml soy drink nature, hand-hot
- 1 teaspoon salt
- 100g Alsan
- 1 pack vanilla sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 150g of nuts (walnuts, hazelnuts or other), coarsely chopped
- 120g Cranberries
- icing sugar
From our assortment
Preparation:
- Remove pumpkin seeds and peel, cut it into large pieces. Place pumpkin pieces on a baking sheet lined with baking paper and bake for about 20 minutes in a preheated oven at 200 °C.
- Dough: Put the flour in a large mixing bowl and make a hole in the middle. Crumble fresh yeast into the hole, sprinkle the sugar over it, pour 3 tablespoons of the warm soy drink over it and sprinkle with a little flour. Cover bowl with a kitchen towel and place dough for about 20 minutes in a warm place.
- Let the baked pumpkin pieces rest let cool and puree them still warm with a hand blender to a fine pulp. Knead pumpkin puree, salt, Alsan (small pieces), vanilla sugar, lemon juice and the remaining soy drink to homogenous dough, using a hand mixer.
- Chop nuts and add them together with the cranberries to the dough. Knead everything by hand, using a floured surface. Form a ball, cover with a towel and let it rise for another 30 minutes.
- Divide the dough into two equal pieces and roll out each rectangular to about 3cm thickness. Fold 1/3 of the rectangle from the long side to the middle, roll up the remaining 2/3 and press against the folded-thirds. Slightly press with your hands to obtain the typical form of a stollen. Proceed the second dough ball like the first one. Place the finished stollen on a baking tray, covered with baking paper. Bake at 180 °C in a preheated oven for 40-50 minutes.
Sprinkle with icing sugar before serving! Wrap the stollen in clingfilm for storing.
Our tip: Tastes wonderful with dried sour cherries and chopped pistachios!
Recipe by Sophie Mathisz
