If there is something in Germany that knows Christmas, it is Stollen or Christollen. It consists of an aromatized bread with confitred orange and lemon peels that also contains black raisins and almonds. Some recipes include confited fruits. Two things characterize this German sweet bread: the first, the form. This Christmas bread has one side higher than another along, which for the Germans symbolizes a baby wrapped in diapers. The second is that it is absolutely covered with icing sugar. So when you prepare your own Stollen recipe, keep in mind that when you think you used a lot of glas sugar, you must sprinkle even more. In recipes, we loved this recipe and we know that you will also like it, so keep reading and discover how Stollen at home step by step.
| 🚻 8 Diners | 🕘 4h | 🍵 Post | 🤯 Diverse Very High |
| Ingredients to make Stollen: |
| Macerated: 100 grams of raisins 100 grams of confitaded fruits 30 grams of confitled orange peel 30 grams of lemon peel confit 1 tablespoon of lemon zest 50 milliliters of liquor or juice mass 300 grams of flour 60 grams of sugar 90 grams of butter 1 egg 210 grams of milk. : Cardamon, cinnamon, nail and anise. 30 grams of ground almonds 30 grams of fillet almonds |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make Stollen:
1. 2 days before preparing this German panqué, macerae in the liquor the shells confitted, raisins, fruits and lemon zest. The ideal is to macerate in liquor, but you can also use juice of some fruit or a mixture of both liquids. Leave it in the fridge well covered.
2. In a pot heats the milk a little and add a spoonful of sugar, 100 g of flour and yeast. Let stand about 10 minutes.
3. In a container, place the flour, salt, spices and ground almonds.
4. Next, add the sugar to the Christollen mixture.
5. Now, add the egg and the mixture of yeast and milk.
6. Matters little by little until you integrate all the ingredients.
7. After a while, you will see that a more or less dry mass will be formed. Let it stand for half an hour.
8. After that time, the mixture passes to a inn to add the butter.
9. Divide the butter into three and place a third above the mixture.
10. With the help of a palette, bend the dough in itself to cover the butter. Repeat this operation twice more until butter is completely integrated.
11. Keep in mind that the mixture will become very sticky and difficult to manipulate. Do not worry, keep working with the palette, lifting it on one side and bending it on itself several times.
12. After approximately 15 minutes, you can make a homogeneous-looking ball. Let the mixture grow for an hour.
13. After that time, place the dough in the inn once more. If necessary, drain the fruits and add them to the dough. Do the same with the fillet almonds.
14. Again, use the palette to integrate all the ingredients and form a ball.
15. Divide the dough into two more or less equal parts. Stretch each portion and fold it in two to form three thirds. Take a third and place it towards the center. Then, place the other third so that it is only a little above half and give the bread. Allow the two loaves to rest for one more hour.
16. Bake in preheated oven at 200 ° C for approximately 30 minutes, on a tray with waxed paper. At the end of cooking, paint the bread with butter.
17. Sprinkle the still hot icing sugar. If you do not have a glasses at home, you can prepare your own following our recipe in the link.
18. wraps the bread in the same paper in which you baked it and then on film paper. Put it in a plastic bag and let the bread mature for about two or three weeks.
19. After those days, take the bread and again sprinkle much more glasses. It serves in slices.
