Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stollen. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season. Перевод слова stolen, американское и британское произношение, транскрипция, словосочетания, примеры использования. How did you know Tom had the stolen diamond?
Stollen is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Stollen is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook stollen using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Stollen:
- Take 500 g All-Purpose Flour
- Get 100 g Caster Sugar
- Make ready 150 g butter, softened
- Prepare 1 egg + 1 egg yolk
- Get 100 g sourdough starter
- Make ready 200 ml Whole Milk
- Prepare 0.5 tsp vanilla extract
- Get 2 drops almond extract
- Prepare 2 pinches mixed spice
- Get 7 g salt
- Prepare 200 g raisins/currants/dried blueberries etc
- Get 80 g mixed candied peel
- Take 100 ml cardamom coffee
- Take 225 g Marzipan
- Make ready melted butter
- Prepare icing sugar
Christstollen is a rich yeast dough full of raisins, nuts, and candied fruit. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Dresden Stollen, German Christmas bread goes by many different names: Stollen, Dresden Stollen, Strutzel, Striezel, Stutenbrot, or Christstollen. Stollen is a famous yeast based fruit cake from Germany that is quite popular at holiday times.
Steps to make Stollen:
- Make dough by mixing flour, sugar, starter, butter, egg, milk, vanilla extract, almond extract and mixed spice. Work into a dough and then knead for a bit. Work in the salt and then knead some more. 7 minutes kneading in total.
- Leave to prove for 5hours at 20C. While it is proving, make a coffee. Not for you - we are going to soak the fruit in it. Ideally you want to make a double espresso with about 8 cardamom pods in it. (crack them, so liquid can get into the pods, but don't open them so the seeds fall out). Add the cardamom pods while the coffee is still hot, and then leave to sit at room temp for an hour or so.
- Remove the cardamom pods from the coffee and pour the coffee into a bowl containing the raisins and the mixed peel. Stir occasionally over the course of the next few hours (while the dough is still proving).
- Make Marzipan (unless you just bought it).
- When the dough has finished proving (it might have doubled in size, don't worry if it hasn't quite) drain any excess liquid from the fruit and work it into the dough by doing a series of folds. This becomes quite hard work when there is a lot of fruit. Don't worry if you can't get it all into the dough.
- When the fruit is evenly distributed, roll it flat to about 45cm x 35cm. Roll the Marzipan flat to 35cm x 20cm. place the Marzipan on top of the dough and roll it up so that you have a sausage-shaped loaf with a swirl of dough running through the centre. It should be quite big. Don't worry if there is exposed marzipan sticking out the end. This will turn into the most excellent burnt bits imaginable.
- Leave to prove for another 2 hours.
- Bake at 180C for 1 hr.
- Poke holes in the dough using a cake tester, then melt butter onto the surface and try to work it into the holes. When the Stollen has cooled, dust with icing sugar.
However, holidays or not, stollen is prized for its amazing taste around. Not traditional bakery stollen, but easy homemade stollen, much more familiar to our American palates than the austerely dry/crumbly German-style stollen sold at supermarkets.
So that is going to wrap it up for this exceptional food stollen recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
