Christmas stollen

[Lena]

Lena, already, apparently, I'm writing late. When you stir in candied fruits, add flour so that the dough is moderately soft, but not sticky. And when you bake, form a stollen, and it is better to bake in any rectangular shape. The Germans generally have special uniforms for stollen.

If the dough is too soft, "flowing", you need to add a little flour.

[notglass]

notglass, yeah, baked already ... pancakes But it smells great !!! So all the same, thank you very much)) Here is a photo upside down only, they lie here they smell, you know

[Lenochka]

Lenochka, healthy turned out, rosy. Late I saw your post.
And the smell is really amazing.
We couldn't stand it. We are already sharpening our own slowly. Vksnoooo.

[notglass]

notglass,
So we are already sharpening)) Tasty))

[Antonovka]

Antonovka,

[Antonovka]

Antonovka, woooot! and I have such came out one to one!

Anna, Zhenya, thanks for the tip on the candied pomelo, took it, liked it! even give a Christmas tree)))

Still very tasty and with a delicate aroma of candied sweets.
And I added another 100 grams of flour and my dough turned out to be hard, but now I feel my stollen - soft. I'd like to argue, but ... "Until the first star - you can't."

sweets.

Tom, what a beast?

As green as oranges. Outwardly, they are very similar to green grapefruit. The pulp is juicy, sweet and sour, closer to sweet. Very tasty.

And something has dried up thoroughly
Already three weeks gaining strength-aroma))))) boom to indulge in crackers)))

[ulaaa]

ulaaa, and you soaked it well, generously with oil? And you need to wrap it very tightly and without gaps in baking paper. I shook it severely. Mine feels like a good metropolitan cupcake.

[dessert]

Annushka, my dear, I baked Stollen a week ago, but I just don't have enough time to give you a thank you! Thank you very much. My Tsar is lying - ripens! Thank you my dear! My eldest son is taking exams at the university - he will arrive somewhere after 22 - let's get it out! I took dried fruits arbitrarily - what they were. In addition, I cooked orange peels in sugar and also there. And instead of candied fruits - dried pumpkin. Everything was soaked for almost a day. It turned out a lot went into dessert... We are looking forward to the goodies!

Ira, I'm looking forward to the result of the tasting. And I'm very glad that you paid attention to my recipe. I hope the cupcake doesn't disappoint you. But dried pumpkin is a class. All pumpkins are like grass here. You can't get anything good out of it.

Finally I found a recipe with lard, this is how the Germans bake, thank you very much for the wonderful recipe!

[GenyaF]

GenyaF, Tricia, but could you share the recipe for candied fruits that you notglass gave ??? Thank you very much in advance!!!

today I repeated last year's successful experience)
question: can it be stored in film? I kept it in parchment last year: it was pretty dry, though I baked it in early December.
so this time I want to keep it from drying out. I saw on sale packed in a film, but I'm afraid - it will grow moldy

[eye]

eye, I'm in foil in two layers, then a clean ironed towel, then in paper and in the pantry cold - 3.5 months, soft! The main thing is to grease and sprinkle well. And to cool down well, just a few hours, so as not to soak!

Ol, thanks, smeared from above and from the side and poured in the same way. in the same place in the composition of oil half to flour.
there is foil, went to wind two layers,

current role of a towel? ...

Hello again!
and I thank you together:

everything is according to the recipe, the current has added marzipan, for even more deliciousness, so I'm calm to him, but in the stollen he is oh so good!
baked two, remembering how last year it spread over a baking sheet, this time baked in glass and silicone molds.
in silicone it came out juicier, and it was taken out by itself, the glass must be covered all the same.
Annushka, thank you for the recipe, cakes and cookies used to be, and now the stollen is a mandatory program, 2 weeks is the optimal period for ripening)
and, yes, thanks Ole, I kept it in foil, but without a towel)))

Anya, and I was tempted by your stollen !! I made it exactly according to the recipe, only soaked raisins and candied fruits in cherry liqueur, I don't know what happens, it's very interesting Of course, I didn't get it, like a real stollen, because I baked one of 500 grams. flour)) It cooled down all day, wrapped it in a hundred) layers of paper and in a towel, put it away in a cool place, away from everyone! We wait!!

I also baked 3 stollen of different sizes from a full portion this year, one has already flown away to friends, two are at home, wrapped in parchment and foil. wait, sir)))

This year the adits were baked according to two different recipes. They are very delicious. But not the same as when I baked many years ago. And the recipe was lost when moving ...
Although Christmas has already passed, I will definitely try to bake according to your recipe, suddenly it is the same

Added Saturday 14 Jan 2017 00:59

I have lamb fat inside, okay? There really is a smell ...

[notglass]

notglass, hello this year I decided to bake stollen according to your recipe, for the first time with yeast, can you tell me? Here in the discussions it was said about 500 gr. flour and the recipe says 650 gr. It's right? And maybe a completely stupid question, an almond needs to be peeled or not, if I honestly can't imagine how?

[Elena]

Elena, I take any almonds. When there is a desire to clean, I clean; if not, I take it as it is.
To peel the almonds, pour boiling water over them, let them stand until they cool and then just press on the nut and it will slip out of the peel by itself.
As for the flour.
It is different for all of us. It may happen that you need not 500, but 700g. It all depends on the humidity. My flour is sooooo dry and you need less. It is necessary to look at the dough, it must be plastic but in no case liquid.

Anya, thank you very much! Probably tomorrow I will be engaged in baking, I will unsubscribe what happens!

I baked the shtollens, it turned out three pieces, the dough was greasy, it floated between the fingers when it dried into my hands. Added flour gr. 150. We will try for Christmas, they look and smell handsome. Thank you

First cooked by Shtolen. At the family council, it was decided that the oven was needed! Yearly!
The only thing that confused me is that it is very fatty. I used homemade oil, maybe that's why?

[Marina]

Marina, it should be so, very oily. After all, they eat it in small pieces. Little by little, until Christmas. In the dough recipe, you can remove a bit of oil, 50 grams, no more.

Thanks, we will do it! Thank you for getting to know new traditions (for my family)

Three things have just been baked from one portion, in aluminum bread molds, rectangular, but not spread.
Every year, since 2014, I bake it, for the fifth time, always successfully.
Anya, I bow!

I'm going to bake half a portion, according to the descriptions of everyone who has already baked, only delights ... thanks for the recipe Anya ... and for the third year now I have had a very thick jam-confiture of tangerines and lemons, all with zest, is it possible add candied fruits instead?

This is the first time I am making stollen using this recipe. And indeed the first time baking with so many dried fruits.)
My question is the following. I put dried fruits and almonds in a liter jar, filled in 200 ml of Admin (there was no juice). It was not enough. I poured another 100 ml - not enough. I added a little lemon juice and boiled water. I crushed dried fruits with a spoon. It seems that everyone is covered.
After overnight, the liquid was almost completely absorbed, about 100 ml free. Do I need to drain it and squeeze another 100 ml out of dried fruits? To arrive at the original 200 ml prescription? Or what has been absorbed - let it stay?



Ready to pack))
The dough did not melt.But I was afraid to bake without a form, maybe for the first time. You need to buy a special one.
In the meantime, I have a Christmas cake, and not stollen came out)
After NG, I'll show you the section


It is a pity that the author of the topic does not enter HP

My stollens were blurred, I added candied fruits with alcohol (there was not much of it), but I thinned the dough ... but it won't affect the taste, I'm sure

I dropped in late. For the very first time, my adit also crept apart. Mua was also Kazakh and it was necessary to put it almost 50% more. Now I bake all the time on the French thing and everything is fine, if you need to add flour, then just a little. And I also wrap marzipan sausage in the middle. It turns out very tasty.

I wanted to buy marzipan, but only blue and green were available. I did not dare)

[Painting]

Painting, although this is not the first time I have baked, but it happened like this before I sent it to the oven, they were so beautiful, even and on you

Hello everyone ! I baked stollen for the first time in my life. I'll cut it for Christmas. Thanks for the recipe. But I want to ask. My "lyalki" lie in the pantry cool! Everyone writes that they are soft, but mine are hard. I try to poke my finger. Or is this butter frozen in the dough and then it will be soft in the room?

[Rum bababa]

Rum bababa, Tatyana, did you soak it with oil? Then you need to wrap it well and tightly in parchment, baking paper. Straight like this, wrap it tightly several times. Of course, it will not be as soft as a loaf or biscuit, it has the softness of a good fresh capital cake.

Thanks for the answer. I soaked it, as it is written, and strongly sah. sprinkled with powder. Probably overdried. I point my finger at it, it bends a little. That’s really a feminine essence, I can't wait to find out what's there. It has been lying for 10 days, lying down even before January 7. I'll be exhausted all. I will definitely unsubscribe about my impressions.

I could not stand it, cut it)

[Fotina]

Fotina, the beauty of the cut is very beautiful, and the taste is even better !!!

[Umka]

Umka, Please share the recipe for candied fruits (if you are answered). Thank you in advance

[Natalia]

Natalia, thanks for the raised topic! Time to check for dried fruit, nuts and rum. And buy marzipan)

[Sena]

Sena, Natalia, the last message on the first page of the recipe is an option.
There are others on the forum.

Oh girls
Yesterday I soaked dried fruits, I was surprised that there were 100 ml of rum in the recipe, because it took me 250 ml))) I decided that it was too much salt later.
Now I am reading the recipe, I think at what point to add the juice, my dough is not very dense anyway.
I read carefully - it turns out, in dried fruits :))
Is it okay that I got twice as strong as a nasoy? Alcohol will have time to evaporate?

Svetlana, all the rules will be okay! It will be even tastier)
Moreover, alcohol will evaporate at high temperatures!

[Svetlana]

Svetlana, the flour is different for everyone, you can add a little flour, and drain the excess impregnation. It is delicious with tea.
This time I added flour. The dough should be soft and pliable, but not crumbling or floating. I baked on a French thing.

There was no excess moisture - 75 ml, but I also poured 250 ml. 20 ml does not count))
Very soft dough, but did not dare to add flour. I will bake, like last year, in molds. Still, I'm afraid that she will float. Experimenting somehow in the middle of the year.
I don’t remember how I did it last year. According to the recipe, after adding dried fruits, you do not need to strain. And I again put it on proofing like cake. I decided that it shouldn't be worse, the yeast is fresh, it shouldn't lose strength ..

Added flour gr. 150.

And I added 150g .... well, I want to say, nothing special about this stollen (as my husband says, Darnitsky with raisins), baked in molds .... for me Christmas cake, much tastier ... the oven is no longer I will ... I will show the result

[Elena]

Elena, we are all different: I didn’t repeat the cupcake more than once, but this stollen has been baking every year since 2014. I add marzipan as a filling
This year, the pouring did not drain, the noodle, the flour did not fill up, so the roofs fell.