Stolle

Fresh hot Stollen smeared with melted butter and sprinkle liberally with powdered sugar — so it can be stored for a long time, gradually improving its taste and aroma. Traditionally Stoll makes a pretty big — 3-4 kg. This cake is baked before Christmas.

Ingredients
• 50g raisins

• 50 grams of prunes

• 50 grams of candied fruit peel

• 50 grams of dried cherries

• 100 g of rum, brandy or cognac

• 20 g of compressed yeast

• 75 g of sugar

• 450 g flour

• 50 g almonds

• 150 ml milk

• 0,25 tsp salt

• 1 egg

• 150 g butter

• 1 tablespoon caster sugar

Cooking method
1. Dried fruits and candied fruit put in a jar, fill with alcohol, close the lid, shake and leave overnight or even a longer period. Add the ground almonds, sprinkle in 1 tablespoon flour and shake to flour is evenly distributed.

2. Sprinkle 1 tablespoon yeast sugar, pour 2 tablespoons of warm water, stir and let sit for 5 minutes.

3. Whisk the egg into a lush lather. 100 g butter cut into cubes and leave in a warm place, and 50 g — melt.

4. Heat the milk to body temperature, dissolve it in the remaining sugar. In a large bowl, sift the flour, leaving ’50 Add salt and yeast mixture, pour milk and beaten egg, mix well.

5. Sprinkle the desktop remaining flour and knead the dough well until it ceases to stick to hands. By continuing to knead the dough, stir it dried.

6. A bowl brush with melted butter, put it in the dough, oil the surface, cover with a towel and leave in a warm place for several hours until the dough will increase in size. Punch him, roll out into a rectangle 30×20 cm and brush with butter.

7. Connect the opposite side of the rectangle in the center, then tuck the other side to the center and form a neat loaf. Put the dough on a baking sheet, floured, lubricate the remaining butter and leave in a warm place for 1 hour. Stollen rising bake at 190 degrees for 45-50 minutes. Cooled galleries sprinkle with powdered sugar.

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