Stollen, the richest German sweet.
The Christstollen or Stollen it is a sweet bread with candied fruits Y nuts which is made in Germany for Christmas. It is the sweet that is served as a dessert and cannot be missing from German tables on these dates.
They have shapes reminiscent of a Newborn child wrapped in his swaddling clothes, for this reason he covers himself with powdered sugar.
Its origin dates back to 1329 and at that time it was a lighter bread. Over the years it was enriched until it reached the current recipe.
It is a real delicacy, full of calories, a cold winter candytypical of German Christmas to which today we join with this recipe.
The Christmas candies They are excessive, colourful, forceful but we can also make them fresher like the chocolate trunk and orange curdor follow the mass line and make a PANDORO, but if yours is the unconditional love for panettone in this blog you can find them chocolate and orange and also him classic sweet bread always. I like classic sweets and making them but I have to admit that the shortbread and the classic Christmas trunk or Noel crop, It never fails on my Christmas table.
WATCH THIS RECIPE ON VIDEO
1 large Stollen approx. 1,300 gr. or two small
- 600 gram high strength flour
WITH sourdough we put
- 5 gram fresh baker's yeast
- 180 gram sourdough well active
WITHOUT sourdough, we put
- fifteen gram fresh baker's yeast or 5 g dry baker's yeast
- 220 gram milk at room temperature
- 120 gram butter at room temperature
- 1 cda Sweetie
- 60 gram common sugar
- 3 gram. living room
- 30 ml of rum or muscatel
- two eggs L
- 80 gram raisins and blueberries to soak: cognac, rum or water
- 200 gram of candied fruits
- Almond Paste
- -50 g butter at room temperature
- - 2 tablespoons of milk
- - 200 g ground almonds
- - 120 g of common sugar
- - 1 egg
- To end
- Beaten egg to brush before baking
Soak the cranberries and raisins in a good splash of cognac, rum or water. (better a minimum of 2 hours)
Mix the butter with the sugar until you get a homogeneous cream
Add the egg and mix. Add the almond in several batches, mix each time and when the mixture calls for it, add the 2 tablespoons of milk. Once everything is well integrated, pour the mixture into a cup, cover with film and refrigerate for 1/2 hour.
mass of the STOLLS
Put in the bowl of the mixer, the flour, the pinch of salt, the sourdoughthe 2 eggs, the sugar, the yeast, the milk, the rum, the honey, knead at low speed until the dough is homogenized and comes away from the sides of the bowl, stop the mixer, add the orange zest, return to knead 5 minutes and let rest 10 minutes
Put the mixer back on and medium-high speed, add the butter at room temperature. We will add it little by little giving time for the dough to assimilate it. If necessary, we stop the machine to scrape off the butter that may have stuck to the sides of the bowl.
When the butter has been integrated into the dough, stop the mixer and let the dough rest for 10 minutes. We put the machine back into operation at speed. medium for 5 minutes, we check the kneading point by doing the membrane test.
Turn the dough out onto a lightly floured work surface, shape into a ball, and store in an oiled bowl. Let ferment until doubled in size. In my case, I made this dough with SOURDOUGH, in a warm place it was 3 hours.
Meanwhile, we recover the almond paste from the fridge, stretch a rectangle of transparent film, model the almond paste in the shape of a cord, place it on the transparent film, oil the edges to be able to close without the danger of it sticking, turn the ends simulating a caramel and we put it back in the fridge.
After the fermentation time has passed, we oil the work surface, recover the dough, stretch it as much as we can on the counter and distribute the candied fruits, raisins and blueberries on it. Once it is stretched, we fold the dough on itself, and we form a rectangle. We recover the string of almond paste and place it on one of the sides of the rectangle of dough and wrap it as if it were a roll. (It is recommended to watch the video). Once the STOLLEN is formed, we transfer it to a banetton or a basket lined with a cloth for the last fermentation in a warm place (in my case, it took 70 minutes).
Transfer the STOLLEN to a baking tray lined with paper and brush with beaten egg.
Bake in a preheated oven at 180º with heat below and above for approximately 50 minutes. Watch in case you have to cover with aluminum foil at some point in case it gets too toasted.
- After cooking, unmold on a wire rack and let cool.
- Sprinkle with plenty of icing sugar and serve
The dough is very reminiscent of the texture of a brioche.
It seems sweet to me, the bite in which the marzipan cream is mixed with the crumb reminiscent of the flavor of the Roscón de Reyes is to make you jump, delicious, I assure you.
Y special sweet with which to gift our table or that of our family or friends.
RECIPES YOU CANNOT MISS
You may be interested in seeing a few sweet and savory recipes to cook this holiday season