Stollen is a German Christmas cake

Stollen is a German Christmas cake. Dense, spicy, with a lot of nuts and candied fruits. And, most importantly, they bake it a month before Christmas. And then put to ripen. So the most difficult thing in cooking is to wait!

The longer tunnel stands – the tastier it turns out in the final result. If you follow the specified technology and do everything correctly, such a cake can be stored in a cool place for several months.

Stolen – ingredients

  • Flour – 1,5 kg (the approximate amount is indicated).
  • Milk – 400
  • Oil – 500
  • Yeast – 100 g.
  • Sugar – 250 g.
  • Raisins – 700 g.
  • Almonds – 500 g.
  • Candied oranges – 50-100 g.
  • Candied lemons – 50-100 g.
  • Juice and zest of 1 lemon.
  • Salt – 1 tsp.
  • Vanilla sugar – 40 g.
  • Cinnamon – to taste (you can also without it).
  • Rum or cognac.
  • For impregnation and sprinkling
  • Oil – 200
  • Powdered sugar – 200 g.

An interesting video on the topic – How to make chocolate sprinkles:

Stolen – preparation

Choose the best butter for baking – the taste of the cake largely depends on it. You can add various spices to stolyen – nutmeg, cardamom, cloves – whatever you like best.

In the evening, we soak the raisins in cognac and take out all the products (except milk) from the refrigerator – they should be at room temperature before cooking.

In the morning, warm the milk slightly, dissolve the yeast and a little sugar in it. Add half of the flour (be sure to sift!), knead the dough. We put it in a warm place for about half an hour. As soon as the foam has increased, you can knead the dough.

Add the rest of the sugar and flour, salt, soft butter to the mixture, and knead the dough. Let the dough rise. While the dough is coming together, chop the almonds (not too finely), squeeze the raisins slightly, grate the lemon zest, squeeze the juice.

Knead the dough, add raisins, candied fruit, lemon zest, nuts, vanilla sugar and cinnamon, lemon juice. Knead again, if necessary – add a little flour. The dough will turn out to be dense, heavy (a little denser than a dough) and you will have to make an effort to knead it well.

Let the dough rise for 2,5-3 hours (usually in a warm place). During this time, we pass it once or twice.

The dough has risen, we begin to form the stolyen. Divide the dough into 2 parts. Form two oval loaves, transfer to a baking sheet. With a sharp knife, make an incision along the entire length of the loaf, but not in the center, but slightly on the side.

If you want the stollen to keep its shape well, make edges of foil slightly larger than the loaves themselves. To do this, fold the foil several times, fasten it and spread it around the cupcakes.

Leave the stollen to rise for 30 minutes, then put it in an oven heated to 200 degrees, bake for 15 minutes. We lower the temperature to 170 degrees, continue baking for another 35-40 minutes.

Let the finished cupcakes cool down. Melt the butter, grease the oven well, literally rubbing the butter on all sides. Then sprinkle with a thick layer of powdered sugar, wrap in foil, pack in a spacious plastic bag and store in a tightly closed ceramic dish or in a large pot.

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