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Christmas stollen

Christmas stollen

Ingredients

  • Main ingredients
  • World Cuisine

Inventory:

baking sheet, oven, bowl

Cooking:

To begin with, dried fruits (I have raisins), soak in alcohol (I have rum), add the zest of mandarin (you can lemon, orange). Leave for 2 hours, stir occasionally.

Pour the sifted flour into a bowl, add sugar, yeast, salt and spices. Mix.

In a separate bowl, mix 2 eggs, warm milk and butter at room temperature.

Mix the flour in parts. And leave the dough for 2 hours in a warm place.

Chop nuts. I have walnuts (in the classic stollen they use almonds). Add to the dough, add raisins there, drain the liquid before that. Knead. Sprinkle with flour, divide the stollen into parts, I divided by 3. Using a rolling pin, we form an oval 1 cm thick, fold in half, like a cheburek. And then the edge of the upper part is still cut in half. Lay on a baking sheet. Lined with parchment paper. Leave for proofing for 40 minutes. Bake at 160 degrees, 40-50 minutes. We take the stollen out of the oven. We generously lubricate with butter, sprinkle with powdered sugar. I wrap the cooled stollen in a bag and put it in the refrigerator. Sprinkle with powdered sugar before serving.


Recipe Tips:

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Ready stollen can be stored for up to 3 months in the refrigerator, if tightly wrapped in a bag. After standing, it becomes tastier, but the next day it is very tasty)