We bake Stollen (christmas pastries)

the finished StollenAnja describes baking Stollen as follows:

I mix flour, yeast, milk and sugar. Then I let prove the dough for 15 minutes. In the meantime I put the raisins into rum, grind the almonds and abrade the lemon skin. Now I add liquid butter, sugar, egg yolk and the lemon skin. After this, I let again prove everything for 15 minutes. Then I mix under the other ingredients, knead well the paste and form two Stollen. I bake them one hour at 190 to 200 °C. At last I smear the pastry with liquid butter and powder everything with icing sugar.

Starter dough Shelling the almonds
The starter dough must prove for 15 minutes at a warm place. The almonds are blanched and shelled.
Chopping the candied lemon peel kneading the dough
The candied lemon peel is chopped. With hands the Stollen dough can be kneaded in the best way.
the formed Stollen children with the finished Stollen
The formed Stollen can be baked.
Now the buttered and sugared Stollen has to wait for Christmas.

Recipe for Dresdner Stollen

  • Sieve 1 kg flour into the bowl, push in a hollow.
  • Crumble 80 g yeast in, stir together with 1 teaspoon of sugar and a part of 250 ml of lukewarm milk, let the dough prove for about 15 minutes
  • Admix 1 teaspoonful salt, 500 g liquid butter (partially clarified butter and white fat), 150 g sugar, 2 egg yolks, skin of 2 lemons and the remaining milk and form a dough.
  • Let it prove another 15 minutes.
  • Soak 200 g sultanas and 125 g currants with 1 tablespoon of rum.
  • Mix in the dough 75 g candied orange peel as well as 75 g candied lemon peel cut into cubes with 250 g grated almonds and 10 bitter almonds.
  • Roll out the dough ovally and form 2 Stollen.
  • Put them on a well-greased and floured baking tray, let them prove for 20 minutes and bake for about 1 hour at 190–200 °C.
  • Still hot, smear with 100 g of liquid butter and powder with icing sugar.
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