giovedì 17 maggio 2012

Stollen (Germany)

Stollen (Germany)

Classic Christmas cake in Germany, Stollen is a personal name is rtatucibile andnot in any sense. It has an elongated shape and within contains nuts and raisins. It exists in several variants. What I am about to propose is the classic one.

Foto: Klassischer StollenClassic Stollen (Germany)

for about 24 pieces

For the pasta dough:
225 ml milk
175 g of butter
500 g wheat flour
1 cube of fresh yeast,
125 g of sugar
1 package of vanilla sugar
A pinch of salt
natural lemon flavor
 1 / 2 vial of vanilla flavor
6 drops of almond aroma
125 g candied citron
300 g of raisins
100 g of chopped almonds
To finish:
about 100 g of butter
about 50 grams of sugar

In a saucepan, heat the milk and melt the butter.
Put the flour in a bowl. Dissolve the yeast in the milk and butter. Add the remaining ingredients, except: cedar, raisins and almonds, mix everything up in order to form a smooth paste. Let the dough rise in a warm place until it has grown visibly. Meanwhile, finely chop the candied citron. Line a baking tray with baking paper. Preheat the oven. If electricity to about 250 ° C. If ventilated at 230 ° C.
Sprinkle dough with flour, remove from bowl and knead again, adding the lightly floured raisins, candied citron and almonds.
With the dough into a roll (35 cm), and let it rise in a warm place until you see has increased its volume. Preheat the oven. If electricity to about 250 ° C. If ventilated at 230 ° C. Before introducing the stollen in the oven, reduce oven temperature to about 160 ° C - 140 ° if ventilated.
Bake for about 60 min. Remove from the oven stollen.
Melt the butter in a saucepan. Brush with the butter to the liquid surface of the still warm stollen. Sprinkle with half the sugar. Let cool completely on a wire rack and sprinkle stollen again with icing sugar.

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