Spicy Stollen

Clean, rinse and finely dice the peppers and also finely dice the salami. Roast the pine nuts in a frying pan without fat. Drain the tomatoes well and chop them finely. Pluck the herbs from the branches and chop. Finely grate the parmesan.

Sift the flour into a suitable bowl. Add the yeast, lukewarm salt, milk, sugar, a little bit of pepper, 300 g of room-warm butter (in pieces) and the egg yolks. Mix all ingredients with the dough hooks of the mixer until a smooth dough is formed. 3.

Now, using your hands, knead in the salami, pine nuts, diced peppers, tomatoes, herbs and 50g of Parmesan cheese. Leave the dough to rise for half an hour in a warm place with the lid closed.

Grease a loaf pan (23.5 cm long). Knead the dough repeatedly and divide into 3 on the spot pieces. Form one piece into a 23 cm long roll, place in the stollen mold and turn out onto a baking sheet with parchment paper. Let rise for another 15 min. Put the rest of the stollen dough in the fridge. 5.

Bake the Stollen in a hot oven at 200 °C (gas 3, convection oven 40 min. at 180 °C ) on the 2nd rack from the bottom for 45 min., remove the Stollen mold after 30 min.

Bake the remaining two pieces of dough in the same way. When all the stollen are baked, melt 100 g butter and brush the stollen with it. Sprinkle with 50g of Parmesan and cool.

Shelf life: 2 weeks

Packaging: buy or make a cardboard box, place it with bu

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