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Christmas Stollen with Yeast Dough
The perfect christmas stollen with yeast dough recipe with a picture and simple step-by-step instructions.
Pre-dough
- 100 g Wheat flour type 550
- 100 g Lukewarm water
- 1 Msp Dry yeast
Breakfast
- 225 g Rye flour type 1150
- 250 g Boiling water
- 2 tbsp Honey
Main dough
- 800 g Wheat flour type 550
- 2 tbsp Wheat sourdough approach
- 180 ml Lukewarm milk
- 250 g Butter
- 5 g Salt
- 4 g Vanilla sugar
- 2 Pc. Eggs medium
- 100 g Beet syrup
- 12 g Dry yeast
- 150 g Ground almonds
- 200 g Marzipan raw mass
Seasoning ingredients
- 200 g Lemon peel
- 200 g Orange peel
- 0,5 tsp Ground cinnamon
- 1 pinch Nutmeg
- 0,5 tsp Ground cardamom
- 1 tsp Crush the mace blossom
- 1 Pc. Lemon organic quality peel abrasion
- 3 Pc. Crush the cloves
- 100 ml Rum
- 250 g Sultanas
- 100 g Currants
- 0,5 tsp Grated ginger
For dusting
- 150 g Powdered sugar
- The tunnel is said to have been mentioned in a document for the first time in Naumburg an der Saale in 1329. The Dresdeners claim this for themselves around 1474. Anyway, the Christbrod is quite old anyway. It should symbolically represent the Christ child wrapped in white sheets (powdered sugar). If they were presumably not the first either, which certainly goes back to the Dresdeners, is the butter that goes into it. That was wrested from the Pope. Before that, the tunnel must have been a pretty bland and dreary thing. My interpretation gets by with little sugar or beet syrup and has little to do with the sugar bombs from the supermarket. It is more of a spice bread than a cake and is therefore perhaps closer to the origin than a paperboard fat lump from the supermarket.
- Weigh the water for the pre-dough and stir in a pinch of dry yeast. Pour in the flour and mix. Let it start for two hours at room temperature and then overnight (12 – 24 hours) in the refrigerator at 6 – 8 ° C.
- Weigh the water for the broth and heat it in a saucepan to boiling point and pour it over the flour. Add the honey and mix everything together. Allow to swell overnight (12-24 hours) at room temperature.
- Put the sultanas and currants in a bowl with a lid and pour the rum over them. Close the lid and let it sit overnight (12-24 hours) at room temperature. After a few hours stir so that the rum reaches all the sultanas / currants and is completely absorbed at the end.
- Rub the peel of the organic lemon and mix with the remaining spice ingredients – except for the lemon peel and orange peel – and leave to steep overnight (12 – 24 hours) at room temperature.
- The next day: initially weigh only 150 grams of the milk. Only use the rest if the dough gets too dry (depends on the quality of the flour used and other factors – see under 7.). Mix the milk lukewarm with the yeast. Then weigh the flour, sourdough mixture, beet syrup, salt and vanilla sugar and add them. Also the broth and the pre-dough. Mix with the food processor on the lowest setting for 5 minutes.
- If so many moist ingredients are added to the dough, the consistency of the dough can vary. It is therefore advisable to retain some of the liquid. So: if the dough is too dry, add the rest of the milk and possibly a little more of it. A dough with the right moisture content will become noticeable after a while by smacking noises when kneading.
- Knead for another 5 minutes on the next higher level with the food processor. In this phase the gluten structure is formed, whereby the other dough ingredients would only interfere. Therefore, only now, during the next 5 minutes of the kneading process, begin to add 125 grams of soft butter in flakes to the dough. You can also use lard instead of butter, which gives a nice and smooth batter. Now knead in the spices perfumed with lemon peel, the eggs, the almonds and, at the end of the kneading phase, the succade (lemon peel & orange peel), as well as the rum currants and sultanas. The kneading process takes a total of 10 minutes.
- The dough must now rise at room temperature, covered, for 2.5 hours. It should be stretched at least 3 times and then folded up again to bring air (oxygen) into the dough.
- After this time, spread the dough into a square and crumble the marzipan mixture and spread it on top. Preheat the oven to 210 ° C top / bottom heat. Beat the dough in such a way that the marzipan is on the inside and the classic stollen shape is created. Place on a baking sheet with parchment paper and let relax again for 30 minutes until the oven has reached temperature.
- Now put it in the oven and spray several strokes of water from a spray bottle into the oven to generate steam. This way the baked goods rise better. Reduce the heat of the oven to 180 ° C and bake for 60 minutes until light brown. If the stollen browns too quickly, put on aluminum foil.
- Take out of the oven and brush while hot with 125 g of melted butter. It is important not to skimp on the butter at this point, because the butter plays an important role in moisture and shelf life. Then dust with icing sugar.
- Let cool down a bit and then wrap in aluminum foil and store in a cool room until the cut. So that the tunnel can pull through nicely, you should be patient with the cut for at least a week. The shelf life is 4 – 6 weeks when stored in a cool place (for me it is in the garden shed at low temperatures). I will publish the recipe today, on December 23rd, 2019. The stollen in the pictures was baked on November 2nd, 2019. It still tastes nice and moist and tastes better and better!
- The Stollen tastes intensely like its spice ingredients. It’s not very cute. It can be enjoyed without a topping or thinly with butter (although there is already enough in it) or thinly spread with jam. It is an excellent companion to a cup of mulled wine.
- 15th supplement on January 8th, 2020: The last piece of the stollen in the pictures was eaten today. It lasted a little more than 2 months (2 months and 6 days) under cool storage in aluminum foil. Still moist enough to eat without a spread. In terms of taste, it got better and better
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