2020-08-13 / test@t

Christmas stollen

Stollen is usually prepared for Christmas. It is baked 2-3 weeks in advance, so that it has time to fully soak in cognac and acquire a richer taste. To store the stollen, first wrap it in parchment, and then in foil. In this form, it will be perfectly stored until Christmas.

Ingredients

fast-acting yeast 1 tsp
vanilla sugar, packing 1 pc.
icing sugar 60 g
wheat flour 500 g
milk 1 glass (s)
sugar 1 cup (s)
salt 1 tsp
nuts (mix, any) 230 g
raisins 120 g
candied fruits 100 g
cognac 150 ml
cinnamon 1 tsp
1 pinch (s) nutmeg
egg yolk 2 pcs.
butter 230 g

STEP-BY-STEP COOKING RECIPE

Step 1

Soak candied fruits, raisins and nuts in cognac in advance, for 2-3 hours, or even better overnight. Dissolve yeast in warm milk, add 2 tbsp. sugar and 2 tbsp. sifted flour. Leave in a warm place to form a foam.

Step 2

Then add all the spices (vanilla sugar, cinnamon and nutmeg), add the yolks. Mix. Add sifted flour. Mix.

Step 3

Add 200 g softened butter.

Step 4

Knead a fairly dense dough. Cover with a towel and leave in a warm place for 2 hours, during which time the dough should double in volume.

Step 5

Combine nuts, raisins and candied fruits soaked in cognac with the dough.

Step 6

Divide the dough into 2 parts, form 2 thick oval cakes from them. Stepping back 1/3 from the edge, make a groove with the edge of your palm. Wrap most of the dough to the groove, so shape the second stollen. Let it stand in a warm place for 35-40 minutes. Bake at 180 degrees for 45 minutes.

Step 7

Melt the remaining butter and grease the hot stollens liberally with it. Sprinkle with icing sugar while still warm.

Step 8

Sprinkle with icing sugar while still warm.

Preparation time

30m

Cooking time

Servings

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