German Stollen (Stollen or Christstollen) is a traditional Christmas batch with a stuffing of raisins and candied fruits or with marzipan, nuts, poppy seeds. Sometimes even cottage cheese is prepared.
The first written mention of the Stollen dates back to 1329. It is prepared from a heavy yeast dough with the observance ofcertain proportions (for 1 kg of wheat flour - 300 grams of butter and 600 grams of candied fruit), although, of course, every confectioner and every German hostess has his own Christmas recipe for the Stollen. After baking, the still-hot Christmas cake is smeared with a melted butter and sprinkled with powdered sugar. Correctly prepared shtollen can be stored in a cool place for up to two to three months.
About German Traditions
In Germany, they are very sensitive to the preparation of shtollenov, several types of Christmas cakes are known, the recipes of which are strictly prescribed in a special manual for the production of baked pastries. This manual was developed by the Ministry of Food, Agriculture and Consumer Protection of Germany. Confectioners who produce stollen for sale, must strictly adhere to the established formula. The most famous is the Dresden Stollen, it is even a registered geographical trade mark with a special stamp. Nevertheless, creative German confectioners come up with new Stollen recipes and take part in the federal competition "Stollen Zacharias", held annually. The winners receive a special prize - "Stollenoskar" (Stollenoskar). Currently, many confectionery bakers are offering a new version of the test for shtollen with less caloric ingredients. Experiment with and fillings, using, for example, cranberries, dried apricots and various other components.
How to bake Stollen?
Ingredients:
- 1.3 kg of wheat flour;
- 130 g of sugar;
- 50 g fresh yeast;
- 200 g of natural butter;
- 400 ml of milk;
- vanilla sugar;
- lemon peel;
- salt.
For the filling you will need:
- 400-500 g of dark fine raisins;
- 100 g of peeled and roasted almond kernels;
- 200 g of candied fruits (orange and lemon);
- 130 ml of rum or cognac;
- a little butter for smearing;
- powdered sugar for sprinkling.
Preparation:
Here is the traditional shtollen's recipe. In the evening we'll prepare the crushed candied fruits and washed raisins, pour rum and leave them for the night. In the morning we will prepare the spit: fresh yeast will be crushed into a large bowl, diluted with warm milk, add some sugar and gradually put half of the sifted flour. Cover the bowl with a towel and put in a warm place for 20-30 minutes. When the opara is suitable, we gradually intervene with the rest of the flour and sugar. Add vanillin, lemon peel and slightly add. Mix and add a softened butter. We carefully knead the dough, cover the bowl with a towel and put it again in a warm place for about an hour. The dough should increase in volume approximately twice - we shall oboem it, we shall let in and we will leave to approach in heat once again.
Adding stuffing
Raisins, soaked in rum, we will throw in a colander. After the dough is doubled for the second time, roll 2 round loaves approximately 2 cm thick. On top of the dough, lay the soaked raisins, chopped almonds and candied fruits. We wrap the edges of the flat cake and
We bake a cake
Put the shtollen on a baking tray, oiled, cover with a napkin and leave to stand for about an hour. Bake in a heated oven to 180 ° C for about 1.5 hours. Hot shtollen plentifully grease with butter and generously sprinkle powder. Serve Stoll well with fresh tea or coffee.