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Christmasbread Weihnachtsstollen
Prep Time 30 min
Cook Time 50 min
Passive Time 20 min
Servings
bread
Ingredients
Dough
When the cake is baked
Prep Time 30 min
Cook Time 50 min
Passive Time 20 min
Servings
bread
Ingredients
Dough
When the cake is baked
Instructions
  1. The almonds, dry them in paper towels and chop them half fine.
  2. Chop the bitter orange, Sukat and cocktail cherries half fine.
  3. Mix almonds, bitter orange, Sukat, cocktail cherries, currants, raisins and grated lemon rind with alcohol and let it soak.
  4. Mix the two kinds of milk with water, sugar and salt. Stir the yeast, then add the eggs and melted butter.
  5. Add 350 g flour little by little. The dough should initially stired more with a spoon than real kneaded.
  6. Only at the end when the dough is smooth and of being blank, it must be kneaded with the rest of the flour (or maybe a little less). '
  7. Knead thoroughly and long on the kitchen table. Ask the dough to rise in a warm place.
  8. When it has reached double size (1-2 hours) turned it down again and made enough an hour uplift.
  9. Place the dough on a floured work surface and drag, scroll or smooth it out to a 2 cm thick rectangle.
  10. Spread the soft butter and fruits in half and fold the dough over the from both sides.
  11. Carefully roll the dough out and fold it the same way again. Repeat it a few times.
  12. Finally, the dough is shaped again into a rectangle.
  13. Add cake roll center of the long side of the sheet of dough and roll half of dough wider and thinner.
  14. Fold the thin together and cross in the thick portion. In this way gets a stollen its distinctive wave swing lengthwise.
  15. Add stollen on a plate with baking paper, place a piece of plastic film and leave to rise for about 40 min. in a warm place.
  16. Set the stollen in a 190 degrees oven (conventional oven heat) on the bottom shelf.
  17. Let it bake for about 25 min., Turn down to 175 degrees and bake for another 20-25 minutes.
  18. Brush the stollen with melted butter and sprinkle it with powdered sugar as soon as it comes out of the oven.
  19. Let it cool (still in the baking paper) on baking stone.
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