John Myers
Contents
show
Christmas Bakery: Stollen
The perfect christmas bakery: stollen recipe with a picture and simple step-by-step instructions.
for ONE stud
- 400 g Raisins or sultanas
- Rum about 1/3 bottle
- 1 kg Flour
- 80 g Fresh yeast = 2 cubes
- 200 g Sugar
- 250 ml Milk
- 400 g Butter
- 1 tsp Salt
- 1 Lemon – the complete zest
- 0,5 tsp Ground mace
- 0,5 tsp Ground cardamom
- 100 g Lemon peel
- 100 g Orange peel
- 200 g Chopped almonds
- 0,5 Bottle of bitter almond flavor or 15 g of bitter almonds chopped
and later
- Butter for brushing
- Powdered sugar
at least two days before preparation
- Soak the raisins in rum, ideally put in a screw-top jar, then you will not eat as much.
Preparation and dough making
- Chop the almonds into large pieces. Also chop the lemon peel and orange peel into smaller pieces. Put the butter from the refrigerator in the warm, otherwise the kneading will be even more strenuous. Weigh out all other ingredients and have them ready … the hands will be full of batter later, so this is very practical.
- Put the soaked raisins in a sieve and drain well. Catch the rum and, if necessary, use it to pickle it for another recipe … or drink it.
- Warm the milk slightly, add a tablespoon of sugar and dissolve the yeast in it. Put the flour in a large bowl and make a deep hollow. Pour in the yeast milk and stir in some of the flour with a wooden spoon. Cover and let this pre-dough rest in a warm place for about 30 minutes.
- In the meantime, break open the cardamom pods and remove the seeds (do not throw away the pods, they can be used to flavor tea). Grind the seeds with the salt in a mortar (you can also use ground cardamom, but this way the spice is much more intense and brings a wonderful smell into the kitchen), grate the lemon peel and grind vigorously again.
- Now work the well-done pre-dough with the remaining sugar, the slightly crushed butter, the spices, raisins and almonds into the remaining flour. It takes a while, but the kneading really produces a fairly homogeneous end result (it takes about 20 minutes by hand, I don’t know whether a food processor can knead this very heavy dough) … the dough should come off the bowl completely.
- Now knead the dough together as a block and cover. It is best to let it rest overnight, but for at least two hours.
- The next day: Preheat the oven to 190 ° C, knead the dough again briefly, then shape it like a loaf of bread (for traditionalists: roll out as a thick oval and fold it up once, the bottom should protrude at least 5 cm, then it’s the real one Stud shape). Leave as few raisins as possible on the surface, they burn faster than the stollen is completely baked … Place on a greased baking sheet.
- Put the stollen in the oven and bake at 190 ° for approx. 70 – 90 minutes. Place a bowl of hot water on the bottom of the oven for the first 70 minutes so that the stollen does not get too hard. It is best to set the kitchen alarm clock to 70 minutes, after this time remove the hot water from the oven and from this point onwards observe the degree of browning.
- When the stollen is nicely browned, take it out of the oven and let it cool down completely.
- Unfortunately, the stollen cannot be tried now, it has to be stored for at least 4, better 6 weeks (the longer it is stored, the better it gets). Use a sufficiently large plastic bag and wrap the stud in it.
- After the “waiting period” the stollen is coated with melted butter and dusted with plenty of powdered sugar.
- The photos for this will follow in due time 😉
- I always make double the amount, so two stollen … because later, if it tastes good, you unfortunately cannot bake for the current year.
Facebook Comments