Leipzig Gallery

Summary

Ingredients

• 1 kg flour
• 300 ml milk, lukewarm
• 400 g butter, soft
• 250 grams sugar
• Clove (s), nutmeg, cinnamon, cardamom
• 70 g yeast, fresh
• 1 teaspoon salt
• 150 g almond (s), chopped
• 0.5 ½ bottle bitter almond flavor
• 300 g raisins
• 1 packet vanilla sugar
• 150 ml rum OR
• 150 ml rum flavor and water

Print Recipe Pin Recipe

Instructions

1. The day before you should put the raisins in a bowl, cover lightly with water and add the rum flavor.
2. (This variant applies to those who do not like rum.
3. Rum and raisin lovers should replace these 2 things with real rum, which would be about 100-150 ml.)
4. Let the raisins steep overnight so that they can soak up completely. Throw away excess liquid afterwards.
5. Weigh out all the ingredients for the stollen and leave them outside the evening before so that the ingredients have the same temperature the next day and are easier to process.
6. For the pre-dough, mix 150ml of lukewarm milk with 1 packet of vanilla sugar and the yeast well and let rise for about 20 minutes. (Please be sure to use a very tall vessel)
7. For the dough, put the flour in a bowl and crumble the butter into it. Knead together briefly.
8. Add sugar, milk and flavoring and knead well.
9. (You should knead for about 5 minutes)
10. Now add spices (1 tip of a knife each, or 1/2 teaspoon of stollen spice). Add salt, yeast milk, almonds and soaked raisins and knead again well.
11. (The dough can stick a bit)
12. Now put the dough in a bowl and cover it in a warm place and let it rest for a good 2 hours or let it stand in a cool place overnight.
13. (A heavy yeast dough like this needs a long resting phase, please use this too. I let the dough rest for up to 5 hours)
14. After rising, put the dough on the work surface and knead well again. (Here you can now see that it is no longer sticky, the consistency has changed. If it still sticks strongly, add a little flour)
15. Now roll out the dough so that a rectangle of approx. 30x40cm length / width is created.
16. Now roll in 1/3 of the dough from the longer side. Do the same from the other side until the two rollers touch.
17. Press these together and form the hollow again with the ball of your hand.
18. Place the Stollen blank on a baking tray lined with baking paper and let it rest for another hour.
19. After resting, place the Stollen in the preheated oven and bake for 60 minutes at 175 ° C top / bottom heat or 160 ° C fan oven.
20. After baking, brush with butter or clarified butter, covered, and leave to rest for at least 3 hours, preferably overnight.
21. (After baking it is very brittle because it is still very soft, so it should have time to cool down.)
22. The stollen will expand during baking, but this is normal and does not harm the taste.
23. But if you don`t want this, you should either bake the stollen in a stollen form or make a kind of frame with aluminum foil and then stretch it around the dough
24. The next day, sprinkle with powdered sugar as desired and wrap well in aluminum foil.
25. The finished stollen should now rest for at least 14 days so that it can develop its aroma properly. It stays juicy and doesn`t dry out.
26. Always wrap well after cutting so that it does not lose its freshness.

Also Like

Mayor`s Gallery

The perfect mayor`s gallery recipe with a picture and simple step-by-step instructions. More...

Leipzig Larks

The perfect leipzig larks recipe with a picture and simple step-by-step instructions. More...

Leipziger Allerlei

The perfect leipziger allerlei recipe with a picture and simple step-by-step instructions. More...

Königsberger Klopse in Leipzig

The perfect königsberger klopse in leipzig recipe with a picture and simple step-by-step instructions. More...

Leipzig Semolina Dumplings

The perfect leipzig semolina dumplings recipe with a picture and simple step-by-step instructions. More...

Cheese Salad Leipzig Style

The perfect cheese salad leipzig style recipe with a picture and simple step-by-step instructions. More...

Bee Sting Leipziger Art

The perfect bee sting leipziger art recipe with a picture and simple step-by-step instructions. More...

Leipzig All Kinds Of Great-grandmother`s Style

The perfect leipzig all kinds of great-grandmother`s style recipe with a picture and simple step-by-step instructions. More...

Saddle Of Veal with Herb Crust, Potato Turrets and Fine Leipzig-style Vegetables

The perfect saddle of veal with herb crust, potato turrets and fine leipzig-style vegetables recipe with a picture and simple step-by-step instructions. More...