Stollen (German Christmas Cupcake)

Stollen (German Christmas cake) – a detailed recipe cooking. Photo of the dish:culinary writer Betsy Oppeneer Time: 3 hours. 40 min In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dried fruits

• 1 tbsp. dried fruit mixtures
• 1 tbsp. raisins
• 3 tbsp. l dark rum or orange juice
• 1/2 tbsp. icing sugar for decoration

Opara

• 1 tbsp. l without top or 1 pack. (7 gr.) Active dry yeast
• 1/4 Art. warm water (approximately 43 ° C)
• 2/3 Art. milk
• 1 tsp honey
• 1 tbsp. premium wheat flour

Dough

• 1/3 Art. honey
• 1 beaten egg, category CO
• 1/2 tbsp. (110 gr.) Softened butter
• 1 tbsp. l finely grated lemon peel
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tbsp. chopped toasted almonds
• 3 – 4 tbsp. premium wheat flour
• Bowl oil

Filling

• 2 tbsp. l melted butter
• 2 tsp ground cinnamon
• 3 tbsp. l granulated sugar

Recipes with similar ingredients: eggs, milk, powdered sugar, premium flour, yeast dough, lemon zest, Orange juice, rum, candied fruit, raisins, nutmeg, almonds, cinnamon, honey

Recipe preparation:

1. Prepare Fruits: Mix candied fruits, raisins and rum. Cover and let stand. Shake or stir mix from time to time so that the fruits are covered with rum. Prepare the dough: Pour water into a large bowl and pour yeast. Preheat the milk to 43 ° C and add it to the yeast along with honey and 1 cup flour. Cover the sponge with cling film and give rise until it becomes airy and bubbling, for about 30 minutes
2. Manually: Add fruit mix, honey, egg to the dough. zest, salt, nutmeg and 2 tbsp. flour. Stir vigorously 2 min Gradually add the remaining flour in 1/4 tbsp. Until the dough is will begin to lag behind the edges of the bowl. Put the dough on a sprinkled flour work surface. Knead by adding a little flour until the dough will not become smooth and elastic. Mixer: Into the bowl of the mixer to add the fruit mix, honey, egg, zest, salt, nutmeg walnut and 2 tbsp. flour. Beat vigorously for 2 minutes. Using the nozzle in as a spatula, mix the mixture at a moderately low speed 2 min Gradually add the remaining flour in 1/4 tbsp. Until the dough is will begin to lag behind the edges of the bowl. Change the nozzle to the dough hook. Continue adding a tablespoon of flour until the dough stops sticking to the bowl. Knead for 4-5 minutes. at moderately low speed.
3. First rise: Put the dough in a greased bowl and turn over so that the entire ball of dough is coated with oil. Tight cover with a cloth towel and let rise twice, about In one hour.
4. Shaping and filling: Put the dough on lightly greased oil work surface. For one stollen roll the dough into oval 23×33 cm in size. For 2 stolens, divide the dough in half and roll each half into an oval 18×23 cm. Lubricate the surface oval (s) melted butter. Mix cinnamon and sugar sand and sprinkle one half of the oval (s) along the long side. Fold the dough in half along the long side and carefully shift stollen on coated with parchment paper or well oiled a baking sheet. Squeeze the fold lightly so that the bread retains its shape in lifting and baking process.
5. Second climb: Tightly cover the stollen (s) with a towel and let stand 45 minutes. Oven heating: In about 10 minutes. before start baking, preheat the oven to 190 ° C. Baking and cooling: Bake for 25 minutes until the internal temperature of the bread will not reach 88 ° C. Immediately remove the pan from the oven and set to cool on the wire. Serve: Sprinkle before serving a thick layer of powdered sugar.
6. Options: Between 2 pieces of parchment or cling film roll out 85 g. half almond paste or marzipan the length of the oval. Do not oil or put sugar with cinnamon. Put the marzipan on half the oval and roll the dough in half. Give rise and bake, as the recipe says. Tips: Instead candied fruit, you can take one glass of coarsely chopped dried fruits. Pour boiled water over dried fruits and let stand room temperature 8-12 hours. Drain and use as candied fruit. You can also make candied fruits yourself. fruits and candied fruits. Stollen can be stored in the freezer for up to 6 months. If a you are going to freeze it, do not sprinkle with powdered sugar. For thaw bread first, then place on a baking sheet and put in the oven preheated to 190 ° C for 7-10 minutes. Sprinkle with powdered sugar immediately before serving.