Christmas stollen

Christmas stollen

Category: Bakery products

Kitchen: german

Ingredients
Flour	630 g
Pressed / dry yeast	50 g / 16 g
Raisins (black, brown white)	300 g
Candied lemon and orange	100 g
Sun-dried vmshnya or cranberries	100 g
Ground almonds	100 g
Chopped almonds	100 g
Butter	250 g
Lard	50 g
Sugar	85 g
Salt	2.5 g
Lemon zest	1 PC.
Orange zest	1 PC.
Orange juice	100 ml
Rum or cognac	100 ml
Milk	250 ml
Spices (vanilla, cinnamon, cardamom, nutmeg))	1 tsp
For sprinkling:
Melted butter	50 g
Powdered sugar

Cooking method

• 
• There are a great many Stollen recipes, but this one, as it seems to me, is closest to the Dresden one in taste. The dough in this delicacy is sweet, spicy and heavy for yeast to work with due to the large amount of oil and candied fruits.
• So let's get started:
• 
• Rinse candied fruits, cherries, and raisins and soak in a mixture of juice and rum (take so much so that the liquid is on a level with the fruit), adding chopped almonds.
• Leave for 2 hours, or better overnight.
• Pour half a portion of warm milk into a bowl, add yeast and a teaspoon of sugar. Stir and leave in a warm place for 30 minutes.
• Next, pour all the ingredients for the dough: flour, sugar, salt, spices, ground almonds, zest, dough and milk into the bowl of the combine or into the bread maker and knead the dough for 10 minutes. Then add soft (not melted) butter and lard. Knead a slightly sticky soft dough that is lagging behind the bowl.
• The dough looks like this:
• 
• Cover with foil and leave in a warm place to rise for 1 - 1.5 hours.
• This is the dough before proofing:
• 
• And after proofing:
• 
• It can be seen that the dough has doubled.
• 
• Put chopped nuts, fruits together with rum into the dough that has come and mix well into the dough.
• Sprinkle the table with flour. Lay out the dough.
• 
• Slightly roll out the finished dough, press down with a rolling pin at a distance of 1/3 and shape into a stollen.
• 
• Lay the adits on parchment and on a board, cover with foil and put in a warm place for 40-50 minutes.
• Preheat oven to 190 degrees. Bake for 60-70 minutes. The adit should be well browned. We check the readiness with a splinter.
• In the meantime, melt the butter (I take the ghee and melt it).
• 
• Remove the finished adit from the oven, brush with butter and lightly sprinkle with powdered sugar.
• 
• The oil will be absorbed quickly. Now generously coat the adits with the remaining oil and sprinkle with a thick layer of powdered sugar.
• 
• 
• Let the stollen cool completely.
• Wrap it well and tightly in parchment paper, put it in a beautiful box and put it in a cool dry place to stand. A good solid adit takes 4 weeks to stand.
• It is saturated with all the aromas of spices and zest and acquires a unique taste and aroma of the mysterious Christmas.
• Enjoy baking and a Merry Christmas!

The dish is designed for

2 pcs.

Time for preparing:

3 hours

Cooking program:

Oven

Note

In German, this wonderful Christmas treat is called Weihnachtsstollen or Christstollen.
Its history dates back to the Middle Ages.
In 1329, in the city of Naumburg, now Saale, a stollen was first presented as a gift to Bishop Heinrich. This pastry resembles a baby wrapped in swaddling clothes. The first stollen was very different from today, because before the fast was strictly adhered to and the use of butter and milk was not allowed. In 1430, Pope Nikolaus V was asked to allow the use of oil, but he refused. But the centuries and the efforts of the Saxon Elector and his brother Duke Albrecht to lift the ban on butter during fasting changed the Stollen beyond recognition.
Now it is a rich sweet pastry with a lot of oil, spices, candied fruits.It is baked at the beginning of Advent (which begins on December 1st) and eaten in small pieces until Christmas. Stollen tastes better every day.
Despite the fact that the adit is very popular and baked all over the world, the "real" stollen with a special seal of King August the Strong is baked only in Dresden, and only 150 bakers.
(based on materials from the Internet)

[Anna]

AnnaThank you very much for the recipe! We asked him for a reason. Immediately there was a breath of Christmas, a tree and gifts.

[Galina]

Galina, thanks for your attention to my recipe, bake for health! This time it turned out to be very large for me, the dough was unexpectedly good and strong. I packed it up and hid it, and the aroma hovers in the apartment wondrous. Hurry Christmas.

[Anyutochka]

Anyutochkawhat a wonderful stollen
Please tell me, can you use the same butter instead of lard?
And now I know how to make the powdered sugar lay in such a greasy layer!

[Irochka]

Irochka, ghee is used instead of lard. In many recipes I have met just such a tandem.

[Anna,]

Anna, thank you for the master class. I wanted to bake such a roll with a rich history.
Please clarify this point: spices Total 1 tsp different or by 1 tsp each?

Anna! Thanks for the recipe! Very interested!
For three years in a row I have been making stollens according to the recipe from our website, now I can't find it, although the result was excellent! I'm going to bake your version! Handsome in your photo!
Please tell me, does the stollen look not very big in the photo, or so it seems to me?
Is it stollen made from a full dose of flour (500 g)?

[Shelena, Lena]

Girls, thanks for the kind words.
Shelena, Lena, whole spice mixture 1 teaspoon. In general, I put it according to my mood, but 1 tsp. this is according to the original recipe, there are equal parts of each component.
Rada-dms, this stollen is made from 300g of flour, but it turned out to be not small at all: 30 x 15 x 8 cm. For the first time in many years it has risen so well.
This recipe is from my German friend. In their family, it is passed down from generation to generation. Delicious, try it.

[notglass]

notglass, Anyut, I ran to you on Shtolen !!
I'd like to cook! Is it necessary to withstand it for 4 weeks?

[Mashun]

Mashun, it reaches the peak of aroma and goodness already on the 5th day. And then just how the cognac is aged. It is very oily, you don't eat a lot of it, but every day a piece is something.

[Anya,]

Anya, Thank you for the clarification. : flowers: Now you can safely take up baking.

[Rada-dms]

Rada-dms, this stollen is made from 300g of flour, but it turned out not at all small: 30 x 15 x 8 cm

So I see that in the photo it is not from 500 g of flour :) Maybe it is worth adding in the recipe the number of stollins that you recommend baking, based on 500 g of flour. As far as I remember, I do 2-3 pieces. Quite decent sizes are obtained.
We also have relatives living in Germany, I bake several recipes every year. Yours is very attractive!

[By the way, it is recommended to cut the stollen in the center, cut off the pieces on both sides and move. In this case, the cut remains closed and the stollen does not dry out!]

By the way, it is recommended to cut the stollen in the center, cut off the pieces on both sides and move. In this case, the cut remains closed and the stollen does not dry out! (I apologize for the explanations - I thought it was important.)

Masinen, one stollen lasted until March, and it tasted the best! You can eat it, of course, even on the trail. day, but the taste develops in at least two weeks.
Well, this is according to our family experience. And then it's more interesting!

[Rada-dms]

Rada-dms, thanks for the addition. This is really important.
And the fact that it ripens in at least 2 weeks - I absolutely agree. But when children come and smell this fabulous aroma ... How can you resist?

[Rada-dms]

Rada-dms, thank you, I somehow missed the moment of cutting, I'm used to the fact that we always cut rolls and strudels like that.

[notglass]

notglass,

[notglass]

notglass,
Anya, a very enticing recipe I really want to cook, but where to get candied citrus fruits - I just don't know

something a little late, you realized, a couple of weeks ago I baked my rugs and hid them
A good recipe, in our family we have been baking in almost the same way for many generations (only without lard and orange juice and with two approaches of dough mixing in the filling).

I really want to cook, but where to get candied citrus fruits - I just can't imagine

Yes, take those dried fruits and candied fruits that are. The main thing is more and more varied

[Antonovka]

Antonovka, soak for 24 hours, changing more often cold water, citrus peels, rinse, cut into cubes, add sugar and boil over low heat, stirring for 25 minutes, then let it cool, and boil again. Here you have candied fruits, even if they are not quite in structure, they will feel normal in the dough. Yes, and there are recipes, how to make them according to the rules - I always make them by eye.

[Rada-dms]

Rada-dms,
I'll have to try, thanks

Oh, what did I remember !!!!! I should have candied fruits - I had a girl from Germany last year several packets of candied fruits from Dr. She sent the Otter. It remains to find them

[Lena]

Lena, I generally collected all the candied fruits that were on the farm. In the stollen and from the zest with spices, the aroma is breathtaking. I just had very few citrus fruits.

[notglass]

notglass,
In short, if I don’t find these candied fruits at home, I’ll make ordinary candied fruits and stuff the zest of all sorts of different things (I have lemon and orange in bags).

Thank you, Anya! And Happy Birthday Again

[Anna]

Anna, Happy Birthday!!!
All the best and excellent mood !!!

Anna, I heartily congratulate you on your birthday!
I wish you live and enjoy !!!

now with the subject, thank you for a very successful recipe for stollen, which everyone liked and which I will certainly repeat and take the risk as a cake !!!
Girls, I baked it on Saturday! it is very tasty (tried a little)
if you prepare dried fruits and candied fruits the day before, then you can cook "in between times" even for the first time (in a bread maker, kneaded and defrosted). the yeast is fresh, the dough fits perfectly. in the process of kneading, before adding butter, the dough was very steep, I was afraid that it would not mix, I added candied fruit liquids ... and after adding butter, I had to add almost a glass of flour. next time, and it will certainly be, it will not be necessary to pour out all the flour at once.
the dough turned out sooooo pleasant, I manually intervened dried fruits with nuts.
when baking, it blurred strongly, made two stollens, took a standard baking sheet.
but, as they say, it did not affect the taste)))

[Tanyusha]

Girls, dear, thanks for the congratulations. I'm soooo nice.
Tanyusha, thanks for the report. The dough should be initially tight, no need to add water. Then, when you pour in dried fruits, everything is normalized.
And your stollen is really good! I would have pulled a piece off the plate.

For flour: we all have it different in moisture. My Granmulino is sooooo dry. Its 500g is just right, if the humidity is higher, then somewhere plus 50 grams.
Bake for health, it's just fabulously tasty and aromatic.

[notglass]

notglass, Thanks for the recipe !!! Even from the photographs you can see how delicious and aromatic your stollen is !!!
Please tell me, for those who do not know, And to fold in the form of a stollen - does that mean how? I understood about 1/3, and then what? Wrap only one third, or the second third too?

[A.lenka]

A.lenka, it must be folded, how to swaddle. Roll out a wide, slightly oval cake, press with a rolling pin and wrap the overlap so that the top of the dough does not reach the edge.
But to prevent the dough from blurring when baking, you can put it in a low rectangular baking dish.

[notglass]

notglass, I don't quite understand ... Should the dough be folded as a result in two or three layers? And how thick should a raw stollen ideally be in order to bake well? In the form to lay "seam" up or down?
Sorry for stupid questions, I just never saw a real stollen ...

Folds in half. And it fits well, that's how it is. The flat wide part is on the baking sheet, and the smaller part that overlaps is on top. Like this:

And that's exactly how to put it into shape.
My stollen in finished form was about 8cm. She rolled it out about 1 cm thick. But this time, absolutely crazy yeast was caught. This has never been so strong for me.
As a rule, the finished stollen is not high. In the store I saw 4 centimeters, German pastries.
They are baked well. I don't remember being dull or unbaked.If you are afraid of burning, reduce the temperature to 180 degrees and increase the baking time. I check the readiness with a skewer.

[notglass]

notglassThank you very much for the detailed explanations !!!

Anyut, what about stolllen for the little green eyes?
I soaked raisins of 3 colors, cherries, cranberries and my own orange candied fruits, and also candied pineapple fruits of 3 colors, such funny ...
current all the paint came off the lock, but not on yours.
whether I wet it for a long time - 2 days, not two hours, I decided that it was better in advance.

Tanya - okay, I used candied pomelo (a)) in the English Christmas cake), they kept their greens after locking and baking. and there is also a green kumquat, but it seems to me there is a dye

[Tanyusha]

Tanyusha, this is either a pomelo (as Zhenya said) or a lime. I cook candied peels from all the citrus skins that I come across, except for tangerines.

Anechka, throw a recipe for cooking candied fruits at me, pazyayusta!

Zhenechka, I’ll drop your novel in a personal note. There is a whole epic, but deliciously insane.

[notglass]

notglass, forgive me, for God's sake, that I get in, but please throw yourself at me with a novel about candied fruits. I put gingerbread cookies, it is as relevant to me as never before, but whatever candied fruits I cook (and soak in 3-5 waters and what not), everything is not tasty to me ...

[Tricia]

Tricia, Anastasia,

[Anna]

Anna, and the bitterness of your candied fruit remains?
And is it possible to replace star anise with something, otherwise I don't like it hefty, anise also resembles a hospital with some kind of medicine.

[Anastasia]

Anastasia, no, no bitterness. And spices, in principle, can either be excluded, or pick up to your liking. I myself hate star anise. And my household likes it.
The bitterness was in candied orange fruits. But there is a "squiggle". I bought a wonderful looking South African oranges. And they turned out to be so sour and bitter that compared to them, lemons are raspberries.
And still not bitterness, but I would say piquancy, in candied ginger.
Candied fruits are boiled and languished, so there is no bitterness.

Ka-aak I love candied ginger !!! After all, you can also make them according to yours, Anechka? and all citrus fruits

[Tanyusha]

Tanya - okay, I used candied fruits pomelo (a)) in the English Christmas cake), they kept their greens after locking and baking

and how do they taste? citrus? after all, they were on sale ... did not present the taste and did not take, you see in vain

Tanyusha, this is either a pomelo (as Zhenya said) or a lime. I cook candied peels from all the citrus skins that I come across, except for tangerines.

and I only use orange ones, choose specially thick-skinned ones, cut them, then improvise: I boil them twice changing the water, then add sugar and bring them in the microwave in several steps, chop is the most dreary thing, the rest is between times.

And is it possible to replace star anise with something, otherwise I don't like it hefty, anise also resembles a hospital with some kind of medicine.

I had vanillin, cinnamon, cardamom, a little mixture of white and black pepper, for color - turmeric, all by eye, and a zest according to the recipe, it turned out sooo pleasant to the taste and aroma!

[notglass]

notglass,
Finally, today I soaked everything with delicious and fragrant dark Cuban rum and even found candied fruits from non-ham))) I will bake tomorrow evening))

right choice!

[eye]

eye,
Otherwise, Tanya - I don't even doubt it)) Wouldn't eat it ahead of time - that's the problem

and how do they taste? citrus?

Yeah i like

After all, you can also make them according to yours, Anechka? and all citrus fruits

Of course you can. Only then I only add vanilla to the syrup. And then those candied fruits and melted chocolate! Mmmmmmmmmmm, such candies cannot be torn by the ears!

[notglass]

notglass,
Anechka, after adding butter with lard, the dough did not gather in the bun at all



I put it on the proofer now.