Description
Christstollen. Stollen (Stollen) — a favorite in Germany and is widely known in other European countries Christmas cakes. The tradition of baking Stollen exists in our family for a long time. The recipe is passed down from generation to generation. This Stollen is very similar to the famous Dresden Stollen. "New year tastes of the planet"
Ingredients
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Raisins
300 g
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Rum
6 Tbsp
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Flour
540 g
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Sugar
90 g
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Melted butter
85 g
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Butter
250 g
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Candied
200 g
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Almonds
220 g
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Marzipan
50 g
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Salt
0.5 tsp
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Lemon peel
1 piece
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Spices
0.5 tsp
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Milk
140 ml
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Yeast
84 g
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Jam
3 Tbsp
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Powdered sugar
Cooking
In the evening pour the raisins with rum.
Heat half the milk, add the yeast, 3 tbsp Flour and a spoonful of sugar. All good stir and put for 20 minutes in a warm place.
Add the remaining flour, marzipan, sugar, spices, milk, salt, almonds and butter. Knead the dough. Add the remaining ingredients.
Put the dough in a warm place and allow to rise.
The dough lightly roll out into an oval. In the middle to do with the help of a rolling pin recess.
Wrap Stollen.
Bake shafts 60 minutes at a temperature of 175 degrees.
Stollen is still hot, coat with jam and liberally sprinkle powder. When the Stollen has cooled, sprinkle again with powdered.
So Stollen looks in the cut. The finished Stollen, wrap in parchment paper and give 4 weeks to lie. Thus Stollen gets its real flavor.
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