Wonderful yeast stollen
So! Urgently! This week is perfect for making the most delicious New Year's treat! Because this very delicacy must still ripen for two to three weeks in the refrigerator. My husband described it as follows: first there was a big explosion, and then everything somehow came together perfectly and the earth was formed. And that's great. And with stollen as well - at first, the atmosphere of the big bang reigns in your kitchen, desperately fragrant with alcohol, and then you get the most wonderful and delicious cake, and indeed, pastries, that you have ever tried. My refrigerator is just full of stollens, I cooked a lot - I wanted to give it away, but my husband categorically announced that he would eat everything himself. Yes guys, this is really delicious right now. I'm afraid to even imagine how great the shtollens will become when they mature.
- 250 g milk warmed up to 37 °;
- 2 tsp sugar;
- 1 packet (11g) dry yeast;
- 80 g of sugar;
- 10 g vanilla sugar;
- 500 g flour (you may need a little more);
- 100 g almond flour;
- 360 g soft butter (room temperature);
- 400 g of dried fruits (take different - several types of raisins, dried peaches and pears, ginger, strawberries and cranberries, for example);
- a cup of hot strong tea;
- 100 g of aromatic strong alcohol;
- 100-150 g of nuts (almonds and hazelnuts, dry for 10 minutes at 150 ° in the oven);
- 1 tsp cinnamon (with a slide);
- 1 tsp ginger (if you add dried ginger, then without a slide, if not, then you can have more ground);
- a pinch of salt;
- 50 g butter (for lubrication);
- powdered sugar for a generous dusting.