Christmas Stollen – The customary sweet creation of Germany

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Christmas Stollen – The customary sweet creation of Germany

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Ingredients

1 kgr strong flour 70%
350 ml fresh milk cold
5 gr baker’s yeast
150 gr vegetable butter
150 gr butter
150 gr sugar
mixture of spices from cinnamon, carnation, orange zest
30 gr black raisins and blond
20 gr orange cubes and bergamot soaked in cognac
20 gr almonds
For almond paste
50 gr almond nutmeat
50 gr sugar
vanilla
2 Egg whites
For decoration
a little butter melted and margarine
Rosewater
powdered sugar
  • Medium

Ingredients

  • For almond paste

  • For decoration

Directions

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Christmas Stollen


The customary sweet creation of Germany

In Germany Christmas is celebrated especially. The Adventskranz wreath with the four candles, as many as the Sundays in December, marks the beginning of the holiday season. Each Sunday they turn off a candle and on Christmas Eve they light up all four candles. Then they decorate the tree with the whole family present. The children prepare the Adventskalender, the Christmas Calendar that they make it masterfully and in the can of each day they put on a chocolate or candy. So eat one every day until Christmas. The customary festive table always has turkey stuffer and potatoes or goose and salad with red cabbage. From Christmas to New Year’s Day, they drink Cluhwein’s hot wine made with red wine, sugar, cognac, citrus and cinnamon with cloves. The houses filled with smells of cookies prepared by the housewives. Stollen’s scent imbues the festive atmosphere. This is a variation of brioche with nuts, dried fruits, cinnamon, and sprinkle with powdered sugar. Stollen is the masterpiece on the Christmas dinners with friends and relatives. Tradition wants to bring good luck to the house … because it has all the goods of God. Germans compete who will make the best.
We have secured the best recipe that revives all the customary tastes of Europe and prepare traditional flavors from all parts of Greece.

Original  Stollen of Germany
by Nana Gamboura, executive chef

Steps

1
Done
90 minutes

In a bowl, mix half the flour, milk and yeast and leave them for 90 minutes at room temperature.

2
Done

Mix the butter with margarine and pour it into the bowl stirring.

3
Done

Prepare the almond paste by mixing all the ingredients in a bowl and knead vigorously.

4
Done

Add the remaining flour, the sugar, the spice mixture and the almond paste to the original bowl.

5
Done

Pour the cognac in the dough with the raisins and the fruits and knead. Finally add the almonds.

6
Done

Put the dough on 2 balls and put in the oven at 50 ° Celcius to "rest".

7
Done
1 hour

Then bind them and cook them like a brioche and bake them in a baking sheet paneled in a well preheated oven at 170 ° C for 1 hour.

8
Done

As soon as we rinse it, we "brush" it with melted butter and margarine and put it on a platter with sugar.

9
Done

Allow to cool well and then sprinkle with rosewater.

10
Done

Let it dry and sprinkle with sugar.

11
Done

If we want we finish decoration with a vanilla stick and red fruit of the forest like raspberry...

TasteDriver

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