Christmas cake "Stollen"

Description

Stollen is one of the main symbols of the Christmas table in Germany and Austria for more than 500 years.

Ingredients

Raisins

150 g
Candied

25 g
Orange juice

30 ml
Almonds

45 g
Flour

250 g
Butter

140 g
Milk

75 g
Yeast

1 tsp
Sugar

50 g
Vanilla sugar

1 tsp
Lemon peel

0.5 tsp
Nutmeg
Rum

1 Tbsp
Salt
Powdered sugar

80 g

Cooking

Raisins and candied fruit, pour orange juice. I have three kinds of raisins instead of candied fruits - cherries and cranberries.

To prepare the nuts. Pour boiling water for 10 minutes, drain the water, peel them, heat them in the oven at 160 degrees for 10-12 minutes (I cooked 500 g of almonds for Italian cantucci)

Sift the flour into a bowl in the center to make a hole, pour the yeast, 1 tsp sugar and 1 tbsp of warm water. Stir well the mixture and sprinkle the top with flour. Leave for 10 minutes to go. Meanwhile, heat the milk until very warm, remove from heat and put into it the butter (at room temperature).

In a bowl put flour, almonds, sugar, vanilla sugar (I have vanilla), lemon zest, nutmeg, salt.

Add the raisins, candied fruit, milk with butter, pour in the rum. All knead well, the dough cover with a towel and leave for 1.5 hours.

Coming up the dough increases greatly in volume, but the structure will be porous and gentle.

The work surface propylite flour. Roll out the dough into a rectangle with a rolling pin to push the dimple (as pictured). A large part of the wrap to the recess, a smaller part to put on top and hands to form the product (as pictured). Cover with a towel and rasstavat 1 hour.

Approached Stollen bake in the oven at t 150 *C for 45 minutes. Check the readiness with a dry stick like a regular cupcake.

Stollen is ready to put on the grill. It should not be dark (!), may be lighter than I have in the photo.

Hot Stollen to grease on all sides with melted butter and generously sprinkle with powdered sugar.

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