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Christmas "Stollen"

Christmas "Stollen"

200 ml of milk TM Shchedryk

2 eggs

150 g of sugar (50 g of sugar powder for sprinkling)

2 tsp of vanilla sugar

200 g of butter Shchedryk TM (150 g for the dough and 50 g for impregnation)

2 tsp of dry yeast (or 25 g fresh)

600 g of flour

100 ml of rum

pinch of salt

spices: vanilla, nutmeg, cinnamon 1 tsp

250 g of a mixture of raisins and candied fruit

150 g of nuts (almonds are recommended)

zest of 2 lemons

Preparation

First you need to pour 100 g of rum into a mixture of candied fruits, raisins and nuts and infuse for 6-12 hours. Mix 150 g of sugar, dry spices, vanilla, vanilla sugar, lemon zest and salt. 150g of cold butter rub. 100 ml of milk whisk well with eggs. To prepare the dough mix 100 ml of warm milk with yeast, 1 tbsp. of sugar, 2 tbsp. of flour, leave for 20 minutes in a warm place without drafts. Mix the butter, sugar, spices and zest, milk, eggs, brew and 500 g of flour. The dough knead for 10 minutes, put it in a warm place for 2 hours, so it grew. The finished dough mix with raisins, candied fruit and nuts. Divide it into 2 parts, because of these ingredients get two good cakes. Roll out one piece of 1 cm in the form of an oval, fold in half. From another, create a "loaf" and make an incision with a sharp knife on the side. Put both of Stoll on a baking sheet with parchment and leave for 30 minutes. Meanwhile Preheat oven to 200 ° C, bake for 15 minutes at this temperature and for another 45 minutes at 170 ° C. Prepared Stollen grease generously with melted butter and sprinkle with powdered sugar. Then cool, wrap in parchment and place in a cool place. This cake can be stored for 3-4 weeks.

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