John Myers
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Christmas: Christmas Stollen from Upper Lusatia with Sultanas
The perfect christmas: christmas stollen from upper lusatia with sultanas recipe with a picture and simple step-by-step instructions.
to prepare:
- 450 g Sultanas
- 125 g Citron (succade) in one piece
- 50 g Orange peel in one piece
- 2 Vials Taste of rum
further
- 1 kg Flour
- 50 g Yeast fresh
- 150 ml Milk warm
- 150 g Sugar
- 200 g Butter
- 150 g Margarine
- 100 g Clarified butter
- 50 g Lard / fat
- 100 g Sweet ground almonds
- 15 g Almonds, ground bitter
- 10 g Salt
for decoration
- 200 g Butter
- 200 g Sugar
- 200 g Powdered sugar
to prepare:
- Wash the sultanas and drain them in a colander. Then pour into a bowl and drizzle with the rum aroma, then mix well and set aside.
- Cut the lemon peel (succade) and orange peel into small pieces. Both are fresh and available in one piece in health food stores from November. It is a sticky affair to chop the stuff up small and fine, but the effort is worth it, because it is soft and has a more intense taste (aroma) than the finished product which is available in department stores all year round and is also hard … Doubts should really try it out. At first I was skeptical and then I tested it !!!!
and so it goes on …
- Sift the flour into a large bowl and make a well in the middle. Crumble in the yeast, pour warm milk over it and stir into a small batter. Cover and let rise for 20 minutes.
- Then add the sugar, butter, margarine, clarified butter, lard, almonds, lemon peel, orange peel, salt, the almonds and the bitter almond oil. Knead everything into a smooth dough. Finally knead in the sultanas. Now cover the whole thing again for an hour and let it rest warm.
DANGER !!!!
- Dough mass results in a weight of about 2.6 kg. Knowing this is important for baking later.
- Divide the dough into 2 even pieces and shape them into stollen, place on a baking sheet lined with baking paper and leave to rest for another 20 minutes, warm and covered. Then cut about 1 cm deep in the middle and bake in the preheated oven at 190 ° C top-bottom heat.
Baking times:
- 1.0 kg 40 minutes 1.5 kg 50 minutes 2.0 kg 60 minutes Use a wooden stick to check whether the stollen is baked through …
- Place the stollen on a board immediately after baking and butter (use 50 g butter for each stollen), cover with baking paper and leave to rest for a day. Butter again and now add 100 g sugar to each stollen.
- Let the stollen dry and then sift 100g powdered sugar on each stollen. Pack in foil and store in a cool place for 4-6 weeks.
good to know:
- If you don’t want to wait that long, you can roll out the dough on a baking sheet lined with baking paper. Put 400 g of butter flakes on top and sprinkle evenly with 400 g of sugar. Keep warm for 20 minutes and then bake in a preheated oven at 200 ° C top-bottom heat for about 25 minutes +/-. What is created is called STOLLENKUCHEN and can be eaten immediately …..
- Recipe and knowledge come from the book Backen in der Oberlausitz by master baker Roland Bergmann
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