Photo: from open sources
The advantage of this dish is that it can be stored for a very long time.
Stollen is a traditional Christmas pastry usually made in Germany. Stollen is an ideal combination of yeast dough with spices, raisins and other dried fruits. The recipe was shared on the All Recipes website.
Stollen
Ingredients:
- wheat flour – 440 g;
- butter – 120 g;
- yolks – 6 pcs.;
- milk – 1/2 cup;
- brown sugar – 3 tbsp. l.;
- dry yeast – 7 g;
- zest of 1/2 lemon;
- vanilla – half a pod;
- sugar – 1 tsp;
- salt – 1 tsp.
For filling:
- mixture of any nuts – 2 cups;
- mixture of candied citrus fruits;
- dark raisins;
- dark rum or Cointreau liqueur – 1/2 cup;
- flour for dusting.
To cover:
- butter – 100 g;
- powdered sugar – 1/2 cup;
- vanilla – 1/2 pod.
Preparation:
- First prepare the dried fruits. Pour rum over raisins, candied fruits and mixed nuts and leave for 4-6 hours.
- Then place on a sieve, dry and roll in flour.
- In a deep bowl, mix milk with regular sugar, add yeast and 5 tbsp. l. sifted flour. Remove the dough, cover with film and leave in a warm place for 20 minutes.
- Grind the lemon zest for stollen, mix the vanilla seeds with soft butter. Add the remaining flour, brown sugar, vanilla oil and yolks to the dough. Knead the dough.
- Add the prepared mixture of candied fruits and nuts, zest and salt. Knead the dough on a floured work surface. Place the stollen dough in a deep bowl, cover with a towel and place in a warm place for 2 hours.
- Roll out the dough for stollen into an oval shape. Using the edge of your palm, make a longitudinal depression in the middle of the oval and fold the right half of the dough over the left so that it slightly extends beyond the middle. Place the stollen dough on a baking sheet lined with parchment, cover with a towel and leave in a warm place for 1 hour.
- Preheat the oven to 170 degrees and bake the stollen for about an hour. After 40 minutes, you can cover it with foil to prevent it from burning.
- Melt the butter for coating, add vanilla seeds, brush the stollen with butter, sprinkle with powdered sugar. Wait until a crust forms and repeat this procedure three more times.
