Recipe: My Christmas Stollen step by step with pictures | Handy.Recipes

My Christmas Stollen

Cooked My Christmas Stollen

Nutritional Value

In German this Christmas miracle is called Weihnachtsstollen or Christstollen. The story of its creation goes back to medieval times. The signal to start baking bread rolls in German is a word or phrase spoken by a pastor in an Autumn Sunday sermon. After this public blessing, all the Gutehausfrau in Germany turn to their secret family recipes and start baking the most delicious winter sweet cake. This usually happens in November, because. к. The stollen should age well before Christmas, soaking up all the many and varied flavors of its ingredients.

Author of the recipe

Ingredients for my Christmas Stollen:

  • Yeast (fresh, live) - 50 g
  • Milk (warm) - 1.5 glass
  • Wheat flour / Flour (highest grade) - 8 glass
  • Chicken egg - 4 pcs
  • Sugar - 400 g
  • Butter (250 - at room temperature, 100 - melted - for sprinkles) - 350 g
  • clarified butter (room temperature) - 150 g
  • Fat (pork lard, cleaned, odorless) - 50 g
  • Raisins (black, green, white, brown) - 600 g
  • Candied fruits (multicolored) - 200 g
  • Cherry (dried) - 100 g
  • Orange peel (from) - 1 pc
  • Lemon peel (from) - 1 pc
  • Cognac (any ) - 250 ml
  • Orange juice (freshly squeezed from ) - 2 pcs
  • Powdered sugar (with vanilla flavoring) - 300 g
  • Spices (vanillin, cinnamon, cardamom, nutmeg, cloves - to taste)

How to cook my Christmas Stollen step by step with photos

About a week before baking, you need to make the most delicious ingredient - the raisin-tsucate-cherry mixture. Pick the raisins, candied fruits, and cherries, cut them to the size of an average raisin (the cherries ~ in 4 pieces), soak for 5-7 days in a mixture of cognac and freshly squeezed orange juice. I usually put them in a 2 or 3 liter jar, close the lid and the first 2-3 days I shake regularly so that the liquid soaked the fruit evenly. On the third day there is almost no liquid left, but you still need to continue to turn and shake the jar. A week later - in the evening, the night before kneading the dough - pour off all the liquid left in the jar, put the raisins and candied fruits on a dish, and slightly dry them.

In the morning All ingredients should be at room temperature, the fat soft but not melted, the milk warm Stuffing. Dissolve soft yeast in warm milk, add 1 tbsp. spoonful of sugar and 2-3 tablespoons. spoonfuls of flour. Mix well and let stand for 30 minutes. Whisk the eggs with the sugar and add them to the stew. Add all the soft (but not melted) fat!!!), try to "spread" the fat in the milk as much as possible (do not heat it)!!!). Add vanillin (1/4 teaspoon), cinnamon (1/2 teaspoon), ground cloves (2 peppercorns), ground cardamom seeds (2-3 peppercorns), ground paprika (a pinch), grated zest of an orange and a lemon. Place all the candied fruits and raisins and gently start kneading it all with the flour. When the dough forms (starts to come away from the sides of the container), cover with a clean cotton cloth and put it in a warm place to rise. In the winter, you can practice dipping the container with the dough in a large bowl of reasonably warm water. The water will need to be changed several times. In about 3-4 hours the dough will be ready for baking stolls. Divide the dough into 2 or 3 parts, depending on the desired size of the stollen. Roll each part into a ball and gently roll out a small rectangle, about 3 cm thick. Fold it in half, give it the characteristic shape of a stollen, make a longitudinal depression and overlap the smaller part of the larger one along the strip. (Ideally, a "sausage" of marzipan is placed in the middle of the Stollen. You can make your own marzipan, but it's too much trouble.) ) Then transfer the ready made Stolli to a buttered baking sheet and place it on the stove for 30 minutes, so that the dough can rise again.

Then put them in the oven (200 degrees Celsius).) bake with the door ajar for the first 30 minutes, then close the door and keep baking until soft. Watch for color and cover with foil when it starts to brown actively. Check baking with wooden splinters. The finished stollen should make a thud when tapped. Coat the hot (slightly cooled) Stolli thoroughly with butter and dust them with very fine sugar, then butter them again and sprinkle them generously with powdered sugar.

When stolli are completely cooled, wrap them in foil and wrap in a box or thick paper, put in a cool place (they should stand in a cool place, soak all the flavors and smells - ripen) and wait for the Christmas Eve. Bon appetit, everyone! Merry Christmas and a sweet new year! P.S. Don't judge. This is my debut on Povarenka, whose recipes we enjoy as a family.

Nutritional Value:

Whole Dish:
14866.4 Calories
206 g
533.9 g
2230.7 g
337.9 Calories
4.7 g
12.1 g
50.7 g

Flour, Wheat Flour, Sugar, Butter, Sweet, Spices, Eggs, Milk, Raisins, Baking, Buttered Butter, Cognac, Orange Peel, Cakes, Orange Juice, Lemon peel, Pastry, Candied Cherries, Sugargar Cane

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap