TOP 3 recipes for Dresden Christmas stollen at home. Features and secrets of making a German cake. Video recipes.
Stollen is a famous traditional German pastry for Christmas. This is a fragrant cake made from heavy sponge yeast dough with a generous amount of filling. A distinctive feature of the German stollen is a certain technology for its baking and storage. Stollen is prepared 2-4 weeks before Christmas. he must still ripen. After that, it turns out to be especially delicate, aromatic and with a rich taste. Preparing the adit is very simple, and the most difficult thing in preparing it is to resist the temptation and not eat the cake right away.
Features and secrets of cooking
- For the first time, in 1329, the stollen was cooked lean in water with the addition of rapeseed oil, because used it during fasting. To improve the taste of baked goods, butter was added in 1491. And even later, the recipe was supplemented with filling.
- For the filling in stollen, an abundance of candied fruits, raisins, almonds, raisins, poppy seeds, marzipan, chocolate, and fruits are used. Variants of stollen with exotic fillings such as dried apricots, ginger, cranberries, red wine, champagne, and cottage cheese are widely known. But the most common type is stuffed with raisins and candied fruits.
- Matures the finished cake in a cupboard, wrapped in foil and parchment for 2 weeks to 1 month. And in a cool place, it can be stored for 2-3 months.
- Classic proportions for stollen made from heavy yeast dough - for 1 kg of flour, 300 g of butter or margarine and 600 g of candied fruits. Of course, each baker adjusts the recipe and the composition of the seasonings to his own taste, from which there are a huge number of types of stollen today. But the filling should be more than the dough, this is the hallmark of a good stollen.
- After baking, the stollen is greased with melted butter and sprinkled with powdered sugar.
- Check the readiness of the cake with a wooden skewer. By piercing it in the center, it should come out dry and clean.
Classic recipe
The classic Dresden Christmas adit must mature, as the long history of its preparation says. Therefore, be sure to hide it in the closet to check the correctness of this legend.
- Caloric content per 100 g - 368 kcal.
- Servings - 1 cupcake
- Cooking time - 1 day
Ingredients:
- Flour - 750 g
- Fresh yeast - 42 g
- Sugar - 140 g (in dough), 100 g (in glaze)
- Milk - 125 g
- Vanilla in pods - 1 pod
- Butter - 375 g (in dough), 200 g (in glaze)
- Candied orange fruits - 65 g
- Powdered sugar - 200 g
- Almonds - 125 g
- Black raisins - 100 g
- White raisins - 275 g
- Gingerbread spices - 1 tablespoon (ground cardamom, cinnamon, cloves, nutmeg, anise)
- Candied lemon - 65 g
- Lemon zest - 1 pc.
- Sea salt - a pinch
Preparation of the classic Dresden stollen:
- Grind half a serving of almonds into fine crumbs.
- Wash the raisins, pour boiling water over for 5 minutes, strain and mix with candied fruits, almonds and rum. Close the lid and leave at room temperature overnight.
- Remove the zest from the lemon.
- Remove the vanilla from the pod and mix with the zest and gingerbread spices.
- Crumble yeast into sifted flour, add sugar and pour in warm milk. Mash the yeast to form a homogeneous mass, cover with a towel and leave for 20 minutes.
- After a while, add sugar, spices, butter, the remaining milk, salt to the yeast and knead the dough for 10 minutes. Then hit it with force several times on the table.
- Stir the raisins and nuts into the dough and leave under a towel in a warm place for 1 hour.
- Divide the dough into pieces, depending on the size of the cake you want to get.
- Form rectangular pieces and place them on a parchment-lined baking sheet.
- Cover it with a towel and refrigerate overnight.
- The next day, preheat the oven and bake the adit: the first 10 minutes at 220 ° C, the next 35 minutes at 170 ° C.
- Prick the finished hot stollens on all sides with a skewer, generously grease with melted butter and sprinkle with powdered sugar.
- Grease the cake again with butter and dust.
- Cool the baked goods, wrap in parchment and foil and leave on the balcony for 2 weeks.
Chocolate stollen
Delicate creamy taste, crumbly and aromatic - chocolate Dresden Christmas stollen. The recipe is prepared in 2 stages, so it is not at all troublesome to prepare it. The main thing is to wait for the moment of ripening.
Ingredients:
- Flour - 500 g
- Cocoa powder - 100 g
- Butter - 200 g
- Milk 3% - 200 ml
- Sugar - 150 g
- Fast acting dry yeast - 1, 25 bags
- Salt - a pinch
- Eggs - 2 pcs.
- Spice mixture (cardamom, nutmeg, cinnamon, ginger) - 1.5 tsp
- Dried cherries - 150 g
- Nuts (walnuts, almonds, hazelnuts) - 100 g
- Dark rum - 100 ml
- Raisins (light and dark) - 100 g
- Powdered sugar - 100 g
Making a Chocolate Dresden Christmas Stollen:
- Soak dried cherries, raisins and nuts in rum and leave to infuse for 12 hours.
- Combine sugar (2 tablespoons), warm milk (100 ml) and yeast. Cover with a napkin and leave in a warm place for 20 minutes to form a yeast "cap" on the surface.
- Whisk the remaining milk (100 ml) with eggs at room temperature.
- Sift cocoa flour, add a pinch of salt and aromatic seasonings. Make a depression where you pour in the matched dough.
- Send milk with eggs and softened butter (150 g) to this depression.
- Knead the dough by hand kneading for 10 minutes until smooth so that it does not stick to your hands and is tight enough.
- Shape the dough into a ball, put it in a deep bowl, cover with a towel and put it in a warm place without drafts for 2 hours so that it doubles in volume.
- Knead the dough and stir in the rum-soaked cherries, raisins and nuts, evenly distributing them.
- Divide the dough into 2 parts, roll out the dough into a layer 1, 5 cm thick and roll it into a roll, forming a cake.
- Place the muffin on parchment paper, cover with a towel and leave to stand for half an hour in a warm, draft-free place.
- Send it to a preheated oven at 180 ° C for 45 minutes.
- When the stollen is browned, melt the remaining butter and brush over the top of the muffins. Sprinkle immediately with a thick layer of powdered sugar.
- Wrap the muffins in parchment and foil and place in the cupboard for 2-4 weeks.
Generous stollen
The Dresden Christmas Lavish adit is incredibly tasty, luxurious and rich. It has a lot of various fillings: dried fruits, nuts, spices …
Ingredients:
- Flour - 750 g
- Butter - 125 g (in the dough), 80 g (for greasing the cake)
- Fast-acting yeast - 15 g
- Milk - 175 ml
- Sugar - 150 g
- Powdered sugar - 250 g
- Salt - a pinch
- Raisins - 250 g
- Dried apricots - 100 g
- Dried cranberries - 50 g
- Candied lemon - 40 g
- Candied orange fruits - 60 g
- Candied pineapple - 50 g
- Almonds - 125 g
- Hazelnuts - 125 g
- Cognac - 350-500 ml
- Lemon - 0.5 pcs. (juice and zest)
- Ground cinnamon - 0.5 tsp
- Ground nutmeg - 0.25 tsp
- Ground cloves - 0.25 tsp
- Ground anise - 0.25 tsp
- Vanilla sugar - to taste
Cooking the Lavish German Christmas Stollen:
- Peel the almonds and hazelnuts the day before baking, place in a preheated oven to 180 degrees and, stirring, fry until golden brown. Then finely chop the nuts with a knife.
- Combine raisins, dried apricots, cranberries, nuts, candied fruits and cognac. Close the container hermetically and leave to infuse for a day. After this time, add lemon juice with zest, ground cinnamon, nutmeg, cloves, anise and vanilla sugar.
- The next day, sift flour (150 g), mix with sugar (1 tablespoon), yeast and salt. Pour in warm milk and stir. Cover with a towel and leave in a warm place for 45 minutes.
- Add warm butter, remaining sugar and flour to the matched dough. Knead a smooth and soft dough for 10 minutes, cover it with a towel and leave to infuse for 45 minutes.
- Add the filling to the matched dough, gradually stirring it in, and form it into a "ball". Cover the dough with a towel and leave in a warm place for 4 hours.
- Knead the present dough for 1 minute and place the dough in a greased mold. Roll it into an oval 1 cm thick and fold it in half.
- Insist the cake for 15 minutes, then put it in a preheated oven up to 220 ° C for 10 minutes. Then reduce the temperature to 170 ° C and bake for another half hour.
- Grease the finished hot cake generously with butter and sprinkle with a thick layer of powdered sugar.
- To store the stollen, refrigerate completely, wrap in foil, wrap with tea towel and store in a cool dry place for 2 weeks.
