We bake Stollen (christmas pastries)
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Anja is describing baking Stollen as follows:I bake Stollen
I mix flour, yeast, milk and sugar. Then I let rise all for 15 minutes. In the meantime I put the raisins into rum, grind the almonds and abrade the lemon bowl. Now I add liquid butter, sugar, egg yolk and the lemon bowl. After this, I let again raise everything for 15 minutes. Then I mix under the other ingredients, knead well the paste and form two Stollen. I bake them one hour with 190 to 200°C. At last I coat the pastry with liquid butter and dust everything with icing sugar.
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| The pre-paste must raise for 15 minutes at a warm place. |
The almonds are blanched and taken off. |
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| The candied lemon peel is cut up. | With the hands the Stollen paste can be kneaded in the best way. |
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| The formed Stollen can be baked. |
Now the buttered and sugared Stollen must wait for Christmas. |
Recipe for Stollen here
