Pumpkin Cranberry Stollen

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

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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