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Dresden Christmas Stollen

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Stollen is a traditional German pastry that is usually served at Christmas. This is a kind of cake, shaped like a wrapped up in the cradle of Jesus Christ, this is the idea. The basis is a dense yeast dough, and candied fruit, marzipan, dried fruit, poppy seeds, nuts can be used as a filling.

For the aroma may be added strong alcohol, for example, rum. There are several varieties of stollens, such as Dresden, poppy, oily, walnut, marzipan and even champagne.

The story of stollen originates from the Middle Ages, and the first mentions of such baking appeared in the far 14th century, and it was described as a kind of offering to the bishop. But in those days pies were used in fasting, so the dough was cooked on water.

Option One

To bake classic stollen, it is necessary to prepare such products:

  • 100 g butter,
  • one lemon,
  • big chicken egg
  • 150-170 g of a mixture of candied fruit and raisins,
  • 300 g flour,
  • 50 ml of rum,
  • 100 ml of milk,
  • 100 g sugar
  • a couple tablespoons of powdered sugar for sprinkling,
  • half a teaspoon of dry fast yeast,
  • a pinch of salt,
  • optional spices, such as vanilla, cinnamon.

  1. First you need to pour candied fruit and raisins with rum and leave to infuse all night so that the flavor is absorbed and the filling has acquired the desired softness.
  2. Next, rub lemon zest, mix it with sugar (literally leave a teaspoon for the dough), salt and spices.
  3. Soften butter (about 20 grams, leave to soak the cake).
  4. Carefully whip half the volume of the milk you have in with the eggs. In the remaining milk, dissolve the yeast and sugar, leave the dough for half an hour in a warm place.
  5. Then all the prepared compounds (dry mixture, oil, brew and milk-egg mixture) combine, mix. Enter flour into this mass. You should have a rather dense, but elastic dough. Leave it for two or three hours in a warm place so that it “fits” a little and increases in volume.
  6. Next, the dough need to knead and beat. Then enter in it the rum candied fruits with raisins.
  7. Mash the dough slightly, and wrap the resulting rather thick layer: first one edge, then another on top of it.
  8. Place the cake on a baking tray made by baking paper, send it to bake at 170 degrees for about an hour.
  9. Soak in hot stollen with melted butter and sprinkle with powdered sugar.
  10. Done!

Option Two

This recipe will allow you to cook an appetizing stollen with marzipan. Here is what is required for this:

  • a glass of milk,
  • 500 g flour,
  • bag of dry yeast or 30 grams of fresh,
  • 100 g sugar
  • egg or yolk separately,
  • orange,
  • 100 g raisins,
  • 200 g almonds,
  • 50-60 ml of rum,
  • cinnamon stick

  1. First, pour the yeast with a small amount of milk, add a little sugar and leave this mixture for about half an hour to prepare the brew.
  2. Grate the orange zest.
  3. Dip the cinnamon stick into the rum, leave it for a few hours or all night to get a bright aroma.
  4. Peel the almonds and chop them in any way to obtain an almost homogeneous mass. It will replace marzipan.
  5. Beat the sugar with the egg and the remaining milk, and add the ready brew, as well as the zest and rum fed on vanilla. Begin to introduce flour and knead the dough. When it is ready, cover it and set it aside: it should increase in volume.
  6. Raisins can be filled with boiling water for a short time if it is excessively hard.
  7. Add almond paste and raisins to the dough, mix everything thoroughly again.
  8. Roll out a thick layer, wrap it, put it on a baking sheet covered with parchment (it can be oiled).
  9. Bake stollen for about an hour at 160-170 degrees.

If you want to please households or guests with unusual pastries, then try to bake German stollen and better learn the traditional cuisine of this country.

Ingredients

Flour - 750 g + - 50 g (for working with dough)

High-speed yeast - 14-15 g

Salt - 1 pinch

Butter - 125 g (in the dough) + 70-80 g (for greasing the cake)

Sugar powder - 250 g

Filling:

Orange candied - 60 g

Candied lemon - 40 g

Dried cranberries / cherries - 50 g (optional)

Candied pineapple - 50 g (optional)

Rum / cognac - 350-500 ml

Lemon - 0.5 pcs. (juice and zest)

Ground cinnamon - 1 tsp

Nutmeg - 0.25 tsp.

Vanilla sugar - to taste

  • 289 kcal
  • 5 hours

Cooking process

Dresden Christmas stollen - an incredibly delicious, luxurious festive cake with dried fruits, nuts and spices. This cupcake is a great option for a gift made by yourself, a great addition to a cup of coffee or tea, and, of course, a wonderful festive treat.

Quite unsightly in appearance (for which he received the nickname "Dresden Monster), Stollen is incredibly seductive in the section and absolutely unforgettable to the taste. Crowded with nut and fruit filling, fragrant and juicy, this cake conquers with its texture and taste from the first piece. Try it!

Prepare the ingredients on the list.

Prepare the filling the day before baking. Peel the almonds. To do this, pour the nuts with boiling water and leave for a few minutes. Then pour the hot water and fill the nuts with cold water. After such a "contrast shower" to clean the nuts will be very easy.

Put the peeled nuts in a preheated 180 degree oven and, stirring, fry until golden brown.

Chop the roasted nuts with a knife or chop in a blender in pulsation mode. Do not try to get a very fine grinding, let some of the pieces remain large. This will add some charm to the taste of stollen.

Combine all the ingredients of the filling: raisins, prepared almonds and candied fruits. I add sliced ​​homemade candied peel of lemons and oranges, as well as, for a change, a little dried cranberries and candied pineapples. You can use a mixture of candied fruit or only candied citrus peel of lemon and orange peel - in any case, it will be very tasty. Mix everything thoroughly and place the mixture in an airtight container or jar.

Pour in rum or brandy, tightly close the container and allow the mixture to infuse for at least 24 hours.

On the day of baking, first of all, remove butter from the fridge - it should be warmed to room temperature. Sift wheat flour.

Separate about 150 grams of flour and add half the sugar, yeast and a small pinch of salt to it.

Pour in warm milk and mix everything thoroughly.

Cover the container with cling film and a towel and place the mixture in a warm corner of the kitchen for 40-50 minutes.

Then add warm butter, the remaining half of sugar and another 200-300 grams of flour. Mix the ingredients and knead the smooth, soft dough. Knead dough for 5-10 minutes.

Place the dough in a greased bowl, cover with a towel or cling film and let it brew for another 35-50 minutes.

Meanwhile, add the juice of half a lemon to the prepared filling (you can also add zest), as well as ground cinnamon, nutmeg, vanilla sugar or essence.

Add the filling to the dough. Stuffing turns out more than a test - this is the hallmark of a good stollen. At first it may seem that the amount of filling the dough just can not, but it is not. Add the filling in small portions, gradually mixing it into a soft dough, and everything will work out.

Also, adding in small portions, knead the remaining third of the flour into the dough and form a bowl of smooth soft dough.

Place the dough in a greased form, cover with a towel or cling film and place in a warm corner in the kitchen for another 3.5-4 hours. During this time, two or three times lower the dough, kneading it for about 1 minute.

Lay out the bottom of the baking dish with 2 layers of foil. Also unwind a piece of foil twice as long as the form, and fold it 3-4 times horizontally, forming a strip about 8-10 cm wide. This strip of foil will become a kind of cake shape.

Knead the dough for about 1 minute. Then divide into 2 parts and form from each of them a ball. Place the first part of the dough in the bowl again, and form the stollen from the second.

Roll out the dough in the form of an oval about 1 cm thick. Then fold the dough in half, but slightly offset. So that the upper half of the dough covers the bottom, about 2/3. Place the cupcake in the prepared form.

Repeating the contours of the cupcake, set the strip of foil. Secure the ends so that the foil retains the desired shape.

Let the cupcake brew for another 15 minutes, in the meantime, preheat the oven to 220 degrees.

Place the muffin in the oven and bake for 10-15 minutes at 220 degrees. Then, when the cupcake is reddened, reduce the temperature to 170 degrees and bake another 30-35 minutes.

Check the readiness by piercing the cupcake with a wooden skewer; if the skewer comes out clean - stollen is ready.

Liberally grease the surface of the hot cake with butter.

And then sprinkle with a thick layer of powdered sugar.

Of course, such a cupcake can immediately be served at the table, but it is also designed for long-term storage. Traditionally, stollen is baked 3-4 weeks before Christmas, since, when it is present, it becomes even tastier.

For storage: completely cool the cake, then wrap in 2-3 layers of foil and wrap with a kitchen towel. Place the cupcake in a wooden box or enamel pot and store in a cool, dry place. I keep cupcakes in the kitchen cupboard at about 20 degrees.

Dresden Christmas stollen ready! Enjoy your meal!

Recipe "German Stollen":

Soak the raisins in cognac a few days in advance.
On the day of cooking stollen - chop almonds, walnuts - add to the raisins. Cut dried apricots - add to the mixture.

In a glass of warm milk we part 60 gr. pressed yeast, add a tablespoon of sugar and 2 tablespoons of flour. Stir, cover the bowl with a towel and leave for 30 minutes in a warm place.

Pour 4 cups of flour, half a cup of sugar, half a teaspoon of salt, chopped lemon zest and vanillin (or several sachets of vanilla sugar) into a large bowl for dough. Put 300 gr. softened butter and grind everything into butter crumb.

Fill the milk-yeast mixture. Knead.

Add 2 eggs. Knead

The dough turns out pretty cool, don't let that bother you. Knead carefully until smooth.
Cover the bowl with a thick towel and put in a warm place for about an hour.

An hour later, add all the fruit-nuts, candied fruit, knead the dough again and set again to approach.

The oven is preheated to 200 degrees.
Divide the dough into 2 halves. Spread both parts on a baking sheet.

Every knead in the form of an oval, in the middle we make a longitudinal dent with a rolling pin, fold in half.

Put in the oven at 200 degrees for 15 minutes, then switch the temperature at 180 degrees, cover the top of the cupcakes with foil and bake for another hour (or more). The cooking time depends on the oven. It is necessary that Stollen bake well.
Readiness check with a toothpick or thin stick.

Hot muffins grease with melted butter and sprinkle thickly with powdered sugar from all sides. The layer of powder should be thick.

Wrap tightly in foil, then in cotton towels.

Put in a cool place.

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Comments and reviews

December 11, 2016 0lya UA #

December 11, 2016 0lya UA #

January 7, 2016 NATASHA SHVETS #

January 13, 2014 Anisya #

January 13, 2014 Planetarina # (author of the recipe)

January 13, 2014 Anisya #

November 29, 2013 marfutak # (moderator)

December 6, 2013 Planetarina # (author of the recipe)

December 10, 2012 Snowdrop

November 19, 2011 AnnaSkorn #

November 21, 2011 Planetarina # (author of the recipe)

January 3, 2011 Planetarina # (author of the recipe)

in general, at the first stage (without dried fruits), the dough should rise. maybe not 2 times, but 1.5 and more for sure. when you put dried fruits, etc., the dough rises a little. I hope you do not overdo it with flour.

oil for impregnation I take by eye. depending on the size of the stollens and your desire. for 2 large stollen in the whole baking sheet - 100-200 grams of butter. I melt the butter in the microwave - then immediately pour the butter out of the cake with a spoon, helping to distribute the butter with my hands. I try not to pour all the same Pts much - the cake is too high in calories) and then immediately I have to sprinkle the cake with icing sugar

about the jam is not at all sure. did not meet. all the same, dusting it with icing sugar and oil creates a layer through which no air should flow - this is necessary for long-term storage.
Yes, and the taste with jam will be somewhat different.

January 3, 2011 slastena07 #

January 3, 2011 slastena07 #

January 3, 2011 Planetarina # (author of the recipe)

December 24, 2009 asesia2007 #

December 21, 2009 Bandikot

December 21, 2009. Irina66 #

December 21, 2009 Planetarina # (author of the recipe)

December 22, 2009 Planetarina # (author of the recipe)

December 22, 2009 Planetarina # (author of the recipe)

December 21, 2009 smirn deleted #

December 21, 2009 Olya-In deleted #

December 21, 2009 ruska #

December 21, 2009 vaselisa #

December 21, 2009 irmama #

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Step-by-step recipe with photos

Cut candied fruits into small pieces, the size of a raisin. I recommend using candied citrus fruits (they are the most fragrant). The candied fruits of pomelo are especially good with cupcake dough.

Try to make the cupcake really elegant and festive, use candied fruits of various colors. You can add dried cherries or cranberries, kumquat, combine different varieties / colors of raisins. It is long believed that the best and tasty things should be combined in the Christmas cake.

Remove the zest from the orange and lemon.

Raisin (250 g) thoroughly rinse in running water and put to the rest of the candied fruits in a bowl. Squeeze orange juice, lemon juice (about 100 g each juice), zest of orange and lemon.

Add rum (about 2-3 tablespoons) or brandy in the same quantity to a candied fruit container. Give this mixture thoroughly brew (at least 2 hours), but ideally - a few days.

Butter (250 g) should be at room temperature at the time of cooking in order to mix well. If the oil is taken out late from the refrigerator, and it is solid, chop it into pieces about 2 cm in size, so the oil will warm faster and get the consistency we need.

It turned out that 100 grams of butter were warm, and 150 grams got out of the refrigerator, so this method came in handy. In a convenient bowl for whipping spread butter and sugar (120 g).

Beat these ingredients until smooth (the mass increases and becomes homogeneous, light and fluffy).

Now you need to drive two eggs in turn, after each stirring until smooth.

Add the cottage cheese (250 g) and mix again. I use a homogeneous pasty curd, for example, like this:

If you have granular cottage cheese - wipe it through a sieve with a spoon.

Curd mass will become airy and homogeneous, without lumps.

After combining with the egg-egg mixture, an airy and tender base is obtained for the dough.

We now turn to the dry ingredients. Almonds (or hazelnuts) need to grind in a blender.

Do not try to make a perfect milling flour, let it be both small crumb and medium-sized pieces.

Combine almond crumb with flour. Nut "flour" makes stollen more crumbly in structure, do not exclude it from the ingredients.

Add baking soda (1 teaspoon), spices (cinnamon, coriander, nutmeg - all 0.5 tsp). And mix with the help of the corolla (the little hands of my daughter help me) At this stage, our task is to uniformly distribute the soda in the flour.

Knead homogeneous dough.

Add dry ingredients to the main ones.

Knead the dough. It turns out quite thick, does not stick to hands.

Transfer the dough to a horizontal surface, flatten it into a tortilla and spread candied fruit and raisins squeezed from the juice. Now our task is to mix it all in the dough.

The result is such a beautiful bun.

I divide the entire volume into two parts. From each such billet will be chipped.

Roll out each half of the dough into an oval-shaped cake.

We fold it like a book so that the lower part is slightly visible from under the upper one.

The shape of stollen has a sacred significance - it personifies the crafted newborn Christ.

We ship the stollens in the preheated oven for 1 hour (at a temperature of 170 ° C). The surface of the baking sheet is covered with baking paper or a Teflon mat. 15 minutes before the end of the baking, cover the cupcakes with foil (with the mirror side up) so that they do not redden unnecessarily.

Admittedly, these Christmas cupcakes will look well-browned anyway.

Saturate the finished stollens with melted butter (100 g), then sprinkle with powdered sugar through a sieve.

It is more convenient to saturate with a silicone brush.

Когда пудра немного впитается, повторно присыпаем. Штоллен одевается в толстую сахарную шубку, в которой будет храниться 2-3 недели до самого Рождества.

Хранить штоллен рекомендуют в плотно завёрнутой бумаге для выпечки в прохладном месте. Во время настаивания вкус штоллена меняется: становится глубже, интенсивнее, ярче.

Штоллен можно разрезать на кусочки, обвязать ленточкой и подарить друзьям и родным. Подарок, испеченный своими руками, порадует их наверняка гораздо лучше покупного!

Waiting for your comments, photos, comments to the recipe. I collect a collection of stollens by the tag #pirogeevo # (mark by tag in Instagram and VKontakte).

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