Christmas baking Tradition to bake shtollen is especially popular in Germany. The first shtolleni were baked from lean pastry - oatmeal and water. Only in 1491 the head of the Catholic Church allowed to use butter, this was stated in a special oil decree. In return, it was supposed to make a certain amount in favor of the church. In our time, there are many recipes for Christmas baking. We will dwell on a recipe for light, moderately sweet Stollen dough. A special feature of any shtollen is the presence of almonds, different candied fruits, raisins in a liqueur and aromatic spices. This cake is baked in a certain shape, and it must be strewn with sugar powder. Stollen can be stored for a long time. Yes, and bake it specially for a month earlier, so that wrapped in paper aditant soaked in the aromas of the filling. Try, choose which of the Christmas pies you will like.
Ingredients:- Flour, wheat 250 g
- Baking powder 4 g
- Butter 70 g
- Sugar 70 g
- Eggs chicken 1 pc.
- Cognac 50 ml
- Orange 1 pc.
- Sugar vanilla 4 g
- Cottage cheese weight 150 g
- Dark raisins 50 g
- Candied fruit 50g
- Almond 50 g
- Cardamom 4 g
- Butter 50 g
- Honey 20g
- Sugar powder 50 g
- Step 1 To prepare the stall, you need to take flour, baking powder, butter, soft cheese, sugar, egg, orange peel, vanillin, cardamom, almonds, candied fruits, raisins, cognac; for anointing oil and honey, for powder - powdered sugar.
- Step 2 Wash raisins and dry them. Remove the zest from one orange. Pour the raisins and peel with cognac. To insist 40-60 minutes.
- Step 3. Burn the almonds. Fine grind (someone who loves you can be large). Sift the flour, add baking powder, crumb of almonds, mix.
- Step 4 Prepare the pineapple and lemon candied fruit (or any to taste). Cut finely into pieces. Roll them in flour.
- Step 5 Beat the butter with room temperature with sugar. Add the egg. continue whipping.
- Step 6 In the egg-and-butter mixture add cottage cheese, zest with raisins, candied fruit. Mix.
- Step 7 Add a dry mixture of flour with almonds and knead the dough. At the end, go to manual kneading. The dough is obedient. Lags behind. Shape into a ball.
- Step 8 Heat the oven to 180 ° C with a tray. Stretch the dough into a circle.
- Step 9 Turn a part of the circle on the left and then the right side towards it.
- Step 10 You will get an asymmetrical groove. Carefully squeeze the halves, so that during baking the cake does not fall apart. Transfer with parchment paper to a baking sheet. Bake 45-60 minutes before ruddy crust. If necessary, cover the end of the baking paper (I have not burned - little sugar).
- Step 11 In the meantime, prepare a honey-and-oil mixture for anointing. In the melted butter add 1 tbsp. l. honey and mix.
- Step 12 Remove the cake from the oven and grease it with a mixture of honey and oil. Leave until completely cooled.
- Step 13 Cooled stollen sprinkle abundantly with powdered sugar. Turn the cake into parchment paper and let it lie down for a month, at least 5-6 hours. Slice thin slices and serve for tea.