Instructions for the preparation of German stollen

In early December, always bake. Dresden Recipe from a friend who has lived in Germany for more than 10 years. This is a traditional German Christmas cake that is baked at least 2-3 weeks before Christmas and left in a cool place to ripen. During this time, Stollen acquires its unique taste and aroma.

The recipe takes a lot of time, as the baking is prepared from steam-dough. But trust me, it's worth it. The taste of this cake will not leave anyone indifferent. Such a shtollen will be a nice gift for Christmas, made with your own hands. Be sure to try it!





German Stollen Today editorial office "Site" He will tell you how to cook. stollen And candy for Christmas. It will fill your home with the magical aroma of the holiday!





Ingredients for opar

• 50g fresh yeast
• 1 tbsp sugar
• 180 ml of warm milk
• 150g flour

Test ingredients

• 60g sugar
• 3 yolks
• 50g almond flour
• 400-450g flour
• 250g butter
• 200g nuts
• 2 tsp cinnamon
• 0.5 tsp ground ginger
• cloves, cardamom, sweet pepper to taste
• pinch

Filling ingredients

• 400g dried fruit and candied
• peel
• juice 1 orange
• 100ml rum

Additional ingredients

• 50g melted butter
• 50g powdered sugar

Preparation

1. First you need to prepare dried fruits and candied fruit. Dry fruits soak in boiling water for 15 minutes, rinse with cold water, dry. Cinderella shredded to the size of raisins.
   
   
   
   
2. Mixed candied fruit and dried fruit together in a deep bowl. Add the chopped orange peel, freshly squeezed orange juice, share the light rum. Rum can be replaced with cognac or whiskey. Cover the bowl with a lid and leave to infuse for a day. Periodically, the bowl should be shaken.
   
   
   
   
   
   
3. To prepare opar in a convenient container, dilute fresh yeast with a tablespoon of sugar with warm milk. Stir it to uniformity. Put flour in the poop, mix it. Cover the steam with a towel and move it to a warm place for half an hour.
   
   
   
   
4. In a bowl of steam add sugar, 3 yolks, 50 grams of almond flour or almonds crushed in a blender. Stir it well. Also add a pinch of salt, ground ginger, cinnamon and a pinch of cloves, cardamom and fragrant pepper. Stir everything to uniformity.
   
   
   
   
5. Add 350-400 grams of flour to the dough, stir in a bowl with a spoon. Then pour 50-80 grams of flour on the table, put dough on the flour. Mess the dough on the table with your hands for 3-4 minutes, and then gradually introduce softened butter into the dough. As a result, the dough should be soft and will not stick to the hands.
   
   
   
   
   
   
6. Move the dough in a convenient container, cover with a towel and leave in a warm place for 40 minutes. Come dough, cover with a towel and leave in a warm place for another half an hour.
   
   
   
   
7. Prepare the nuts in advance. You can take any to your taste: walnuts, hazelnuts, almonds. Dried fruits and candies during this time should absorb the syrup. Place the dough that came the second time on a slightly dusty table. Put nuts and dried fruit in the dough. If the dough becomes too sticky, you can add flour, but no more than 50 grams.
   
   
   
   
   
   
8. The dough is divided into 3-4 parts. It depends on how big you want to get stollen. Roll the dough into a rectangle and, retreating 1/3 from the edge, make a pinhole. Now wrap the big side. That's how you shape all the stollens.
   
   
   
   
   
   
9. Cover the pot with parchment. Lay out the shtollens so that during baking they do not spread, you can make foil sides or shift the cupcakes into disposable paper forms. Cover the cupcakes with a towel and leave for another half hour to make the dough fit.
   
   
   
   
10. Bake stollen in a preheated to 180 degrees oven for about 60 minutes before the ruddy crust.
    
    
    
    
11. Cooled stollenes lubricate on all sides with melted butter and sprinkle abundantly with powdered sugar.
    
    
    
    
12. Wrap the stollens in baking paper and then in foil. Please note that you can wrap them even when they are still warm. Store stollen for 2-3 weeks in a cool place (you can also at room temperature).
    
    
    
    
    
    

I also suggest you find out another interesting recipe for a cupcake “Christmas mandarin”. Bright, gentle and cozy, with a citrus aroma, dried fruits and a heady taste of the approaching holiday!



The hardest part was resisting the temptation to eat everything at once. I confess that I tried one stollen with the family the next day, and the second wrapped in foil, beautifully packed and put in a dark place in anticipation of Christmas. Now the whole family is waiting for the holiday with even greater impatience, because this pastry promises to be even more delicious!