Christmas Stollen
by Editorial Staff
The magical aromatic stollen is the most delicious baked goods for Christmas! Delicate, soft yeast dough cake with candied fruits and dried fruits.
Ingredients
- Milk (warm) – 100 g
- Large egg – 1 pc.
- Butter – 70 g + 30 g for impregnation
- Sugar – 70 g
- Vanilla sugar – 20 g
- Flour – +/- 250 g (see the dough) + 1 tablespoon. dried fruit spoon
- Fresh live yeast – 20 g
- Zest of 1 orange or large tangerine
- Ground cinnamon – 0.25-0.5 teaspoon
- Salt – 1/3 teaspoon
- Candied fruits, dried fruits, nuts (mixture) – 150 g
- Rum or cognac – 50 g
- Powdered sugar – 30-40 g
Directions
- Pour rum or cognac over dried fruits and candied fruits and let it brew.
- Add yeast to warm milk, a little sugar from the total amount and 3 tbsp flour. Stir, leave in a warm place for 10-15 minutes. Dough should fit. If the dough does not fit, then the yeast is of poor quality and it makes no sense to continue cooking.
- All foods should be either slightly warm or at room temperature.
Add sugar, vanilla sugar, spices, salt and egg to the matched brew. Stir lightly. Add the zest of the orange (or lemon, tangerine). - Add flour in portions. Knead for 3-4 minutes until smooth.
Stir in soft butter (room temperature). Continue kneading the dough (you can knock the dough on the table) until it becomes smooth and plastic.
Dry dried fruits and candied fruits, add 1 tbsp flour. Stir in dried fruits and candied fruits into the dough.
Put the dough in a bowl, cover with cling film (you can wrap it with a towel or blanket) and put in a warm place for about 1 hour. The dough should fit well, increase in volume by at least 2 times.
- Form a stollen on parchment (you can lightly sprinkle it with flour): make a circle out of the dough, fold it in half and bend the edge of the dough up.
Cover with cling film and let rise for 25-30 minutes.
Bake a yeast dough cake in an oven preheated to 160 degrees, 45-60 minutes, navigate your oven. There should be no remnants of raw dough on the wooden skewer.
- Remove the stollen from the oven and immediately grease with plenty of butter and sprinkle with powdered sugar.
According to the rules, you need to pack the stollen in parchment, then in foil and leave in the refrigerator to ripen for 2-4 weeks. During this time, it will become denser, but much more aromatic. If you plan to leave it for ripening, then you need to take ghee for lubrication, since ordinary butter can turn rancid.
Bon Appetit!
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