Stollen it's a traditional german Christmas pastry. It's a sweet fruit bread. In Stollen use dried and candied fruit. Baked Stollen covered a butter and sugar powder, it's symbolyzed the swaddled christ child. The tradition of baking Stollen is very-very achient. First Christmas Stollen was baked in Dresden in the 15-th century.
My first Stollen I baked four years ago. And my family liked it so much. There are many recipes of Stollen but I like this.
Ingredients:
500 g Flour
60 g Fresh yeast
90 g Sugar
140 ml warm milk
250 g Butter
1 yolk
1/3 teaspoon salt
8 g vanilla sugar
1 citron
Fruit filling:
225 g raisin (you can have several species, dark and light)
250 g candied fruits (multicolored, several species)
175 g almonds
150 g rum
Directions:
All ingredients for filling are mixed in large containers and left overnight.
Open the yeast, pour it with warm milk, sprinkle with a spoon of sugar. Leave in a warm place. Slicing flour, sugar, salt, yolk, vanilla sugar and peel in a mixer bowl.
Add the solution and knead the dough. At the end of the dip, add the soft butter and cover it until it is smooth.
Cover, leave to fit in a warm place before lifting twice (about 2-2.5 hours).
Add the filling, knead with it, cover it again and leave it for re-lifting (about 1 hour).
The finished dough is divided into 2 parts. Everyone roll out into a rectangle-oval. Fold in half, but not even, with a fluff (stepped fold).
Put to the pan the distance from each other. Cover with a towel, leave for 20-30 minutes. Bake at 180 degrees for about 40 minutes. Readiness to check the stick.
Warm Stollen to grease with melted butter and crumble in powder. Leave cool. Sprinkle with powder again (the whole should be in powder). Then, everyone is wrapped in foil and left to ripen for 3 weeks (just put it on the window sill in the room).
