\n
Zutaten<\/strong><\/p>\n <\/p>\n
1,25 Kilo Mehl
\n\t\t90 Gramm Hefe
\n\t\t2 TL Zucker
\n\t\t1\/4 Liter Lauwarmme Milch
\n\t\t125 g Rinderfett
\n\t\t125 g Schmalz
\n\t\t125 g Kokosfett
\n\t\t250 g Markenbutter
\n\t\t250 g Zucker
\n\t\t180 g Gehackte Mandeln
\n\t\t1\/2 Fläschchen Bittermandelöl
\n\t\t1 Zitrone
\n\t\t1 Pack. Vanillezucker
\n\t\t250 g Sultaninen
\n\t\t100 g Gewürfeltes Zitronat <\/p>\n
Glasur<\/em>
\n\t\t200 Gramm Butter
\n\t\t3 Päckchen Vanillezucker
\n\t\t6 EL Zucker
\n\t\t150 g Puderzucker <\/p>\n <\/p>\n
Zubereitung<\/strong><\/p>\n <\/p>\n
Mehl in eine gewärmte Backschüssel geben, eine Vertiefung eindrücken, Hefe hineinbröckeln, Zucker ausstreuen. Mit etwas Milch zum Vorteig verrühren, zugedeckt an einem warmen Ort gehen lassen. Fett flüssig, aber nicht zu heiss werden lassen, auf den Mehlrand geben, Übrige Teigzutaten dazugeben, den Teig mischen und kräftig kneten oder schlagen. Den Teig dritteln (zwei Teile kühl aufbewahren und später backen). Erstes Drittel rechteckig ausrollen und zum Stollen zusammenklappen. Backblech mit Alufolie belegen, Stollen daraufgeben und die Folienränder etwas hochklappen, damit der Stollen nicht in die Breite geht. 30 Minuten gehen lassen, dann in den vorgeheizten Ofen 70 Minuten bei 200 Grad Celsius backen. Noch heiss mit einem Drittel der Butter bestreichen. 1 Päckchen Vanillezucker mit 2 EL Zucker mischen und aufstreuen, dann 1\/3 des Puderzuckers aufstäuben. <\/p>\n
<\/p>\n
<\/p>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Zutaten 1,25 Kilo Mehl 90 Gramm Hefe 2 TL Zucker 1\/4 Liter Lauwarmme Milch 125 g Rinderfett 125 g Schmalz 125 g Kokosfett 250 g Markenbutter 250 g Zucker 180 g Gehackte Mandeln 1\/2 Fläschchen Bittermandelöl 1 Zitrone 1 Pack. Vanillezucker 250 g Sultaninen 100 g Gewürfeltes Zitronat Glasur 200 Gramm Butter … <\/p>\n
Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[139,186],"class_list":["post-2995","post","type-post","status-publish","format-standard","hentry","category-geback","tag-stolle","tag-weihnachten","item-wrap"],"yoast_head":"\nLeipziger Stollen<\/title>\n<meta name=\"description\" content=\"- Leipziger Stollen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/04\/leipziger-stollen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leipziger Stollen\" \/>\n<meta property=\"og:description\" content=\"- Leipziger Stollen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/04\/leipziger-stollen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-11-04T20:32:24+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Leipziger Stollen\",\"datePublished\":\"2011-11-04T20:32:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/\"},\"wordCount\":253,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Stolle\",\"Weihnachten\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/\",\"name\":\"Leipziger Stollen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-11-04T20:32:24+00:00\",\"description\":\"- Leipziger Stollen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/04\\\/leipziger-stollen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Leipziger Stollen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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