Stollen Christmas, Dresden: recipe classic turn-based with a photo. How to prepare a real German gallery with marzipan?
Every housewife can surprise her loved ones and please them with delicious delicacies on New Year's Eve. To do this, you should familiarize yourself with the recipes of the sweet stolen in this article.
A festive cake with a cottage cheese with raisins: recipe, photo
Stollen Chocolate: recipe
Stallion without yeast on leaven
Stollen without rum and alcohol: recipe
StollenFrom Julia Vysotskaya: recipe
How to store the gallery?
Video: "Christmas drift"
A real Christmas Dresden gallery with marzipan: a classic step-by-step recipe with a photo
Not everyone is familiar with such a delicious sweet dish as the adit. This product is traditionally baked in Germany and Austria, most often in the Christmas season. The stolen can have different fillings, however the most popular is stuffing from candied fruits, various walnut, poppy and marzipan widen
The peculiarity of baking is that it is prepared by from a "heavy" dough with a yeast base. In addition, you must always observe the proportions of the filling when baking. After the adit is ready, it must be smeared with melted fat butter and densely sprinkle powder from sugar.
INTERESTING: The gallant - baking is very unusual, if only because bakes it in advance .She has a long shelf life( up to three months).If the gallery you need for Christmas, it can be baked for about a month and stored all this time in a cool place. The longer the adit is "maturing", the more it becomes tastier.
Dresden's stove is distinguished by its clear observance of proportions and stuffing from candied fruits along with marzipan. To prepare a gallery, you first need to prepare for him an incense.
You will need:
Yeast - 42 g( use only fresh)
Flour - 400 g( only wheat and only the highest grade, be sure to sift).
Milk - 4 tbsp.(Fat content of 2.5%)
Sugar - 2 tbsp.
Milk pour into a small bowl and preheat in a microwave for a couple of minutes until warm.
Yeast should be covered with sugar and leave to stand, so that they melt.
After a while, add the rest of the ingredients: flour and milk.
IMPORTANT: Prepare stuffing from candied fruit. Pour them with boiling water and let them brew. When candied fruits are softened, water should be drained and poured candied fruits.
For shtolena it is necessary to prepare candied fruits:
Orange and lemon( any) - 80 g.
Raisins - 260 g( you can add any: dark or light).Citrus citrus - 1,5 tsp.
Crumb of almonds - 60 g( can be replaced with almond flour - marzipan).
Rum - 50 ml.(Dark)
Salt - 1 tsp.(Large, preferably marine)
Lemon essence - 2 ml( 0.5 tsp)
Cardamom - 0.5 tsp.
Oil - 200 g( not less than 73% of fat content)
Milk - 125 m.( Fat content 2.5%)
Pepper - 1/3 tsp.
Sugar - 100 g.
After pouring on the spoons, you should start kneading the test
Gradually add all the spices in the dough, without stopping to mix it. After
spices should stir in almond crumb
melt a little butter in the microwave
Knead the dough with the butter and gradually pouring in the milk.
It is best to knead the dough with a mixer
After mixing, cover the dishes and leave "rest"( no more than two hours).
Then stir with candied
alcohol mass should be sufficiently fatty
bread in an oven( temperature 190)
ship drifts Bake for exactly 15 minutes. Then remove, grease the bread with oil and send it back to the oven.
To the full readiness to keep the product in the oven for another half an hour.
In the end, you should grease the finished baking with oil.
The stolen is covered with a lot of sugar powder.
Festive cupcake cottage cheese with raisins on yeast: recipe, photo
You will need:
Flour 650 g( sift, take high grade flour)
Sugar - 200 g
Cottage cheese - 270 g( use soft curd mass)
oil - 270 g( 73%)
Nuts 160 g - 150 g( preferably almond)
Rohm - 175 ml( preferably dark)
Egg - 2 pieces.(Preferably home)
Lemon - 1 pc.(Small size)
Baking Opener - 1 package( this is approximately 15 g).
IMPORTANT: You will need butter for coating and powdering the gallery - about 100 grams, and a packet of powdered sugar( 100 g).
Before mixing the dough, it is necessary to soak the raisins in the rum.
First of all, the oil should be given time to become soft
Soft oil should be mixed with a mixer with sugar
gradually hammering the eggs, do not cease to knead the mass.
Add cottage cheese or rub cottage cheese through a sieve.
Gradually sift the flour and pour the filling
Give the dough should form a characteristic Stoll - loaf( see photo.).
The drill is laid out on parchment
Bake it for an hour. The temperature in the oven should not exceed 180.
Important: If after an hour you think that the tunnel is not ready, hold it for another ten to fifteen minutes. Take out the gallery and, letting it cool, grease with butter. Abundantly sprinkle powdered sugar over the liquid oil.
recipe for marzipan required:
chopped almonds or flour - 100 g
powdered sugar - 50 g
Sugar - 150 g
Water - 40 ml.
Sugar should be dissolved in water and put on fire.
. The mass is heated over low heat and boiled for 5 minutes after boiling.
All five minutes the mass should be carefully kneaded so that it does not burn.
After this it is necessary to pour in almond crumb or flour and to make the mass even before 4 minutes.
Prepare the prepared mass on a cold surface and knead marzipan.
IMPORTANT: Well-mixed marzipan should be sent to the refrigerator for a couple of hours.
For the chocolate wall you will need:
Flour( highest grade) - 0,5 kg( sift)
Sugar - 100 g.
Cocoa - 25 g.
Cottage cheese - 250 g.( Mashed through a sieve or curd soft mass)
Oil - 200 g, 73% fat, one packet)
Vanillin for flavor - 1 package
Baking Powder - 2 sachets( this is about 3 tsp)
Cognac - 3 tbsp.
Egg - 2 pcs.(Preferably homemade)
IMPORTANT: Before kneading the dough, soak with cherries, drain the water and pour it with boiling water.
Soft butter and sugar.
Gradually, drive in the eggs and knead the dough.
Add the cottage cheese mass.
After pouring cocoa, continue to stir.
Add vanillin and baking powder to the dough.
Mix and gradually add flour.
In the last step, add cherry, diced marzipan and form a characteristic loaf in the dough.
Put the stolen on parchment paper and send it to the oven for 45 minutes. The temperature of the oven should not exceed 180 degrees.
IMPORTANT: The baked drum is lubricated with oil and sprinkled with powdered sugar in a hot condition.
Stallion without yeast at leaven
You will need:
Leaven - 300 g.
Flour 850 g( sift)
Milk 350 g( fat)
Oil( not less than 73%) 200 g
Sugar - 75 g.( The tunnel will be moderately sweet)
Egg - 4 pcs.(Preferably homemade)
For filling it is required:
Light raisins - 180 g( can be replaced with dark ones)
Cranberries dry - 100 g.( If desired, you can substitute another dried berries, for example, cherries).
Orange peel - 100 g( if you do not want a sharp aroma, reduce the amount to 50 g).
Almond crumb or petals - 60 g.
Rum( for berries) - 4 tbsp.
Preparation of starter:
Wheat starter - 30 g( fresh)
Flour - 150 g.
Water( refined) - 150 g.
IMPORTANT: All ingredients should be mixed and left for a while for at least 10 hours.
Before cooking, soak dried fruit with boiling water, drain and pour with alcohol to soak.
In a large basin pouring out the leaven and milk.
Gradually, driving the eggs, start kneading the dough.
Add the butter melted in the microwave.
Gradually sift and mix the flour.
Add the filling.
Let the dough stand warm before baking for half an hour.
Form a characteristic loaf( or a couple) and send it on a baking sheet into the oven.
Bake galleries should be half an hour in the oven, where the temperature is not more than 190 degrees.
Finished gallery is poured with melted butter and abundantly sprinkled with sugar powder.
Stollen without rum and alcohol: recipe
You will need:
Flour - 0,5 kg.
Oil( creamy, not less than 73% of fat content) - 300 g( 1.5 packs).
Milk - 250 ml.(1 glass)
Almond flour - 100 g
Yeast - 50 g.( Always fresh)
Sugar - 85 g.
Spices to taste. You can add cinnamon, cardamom, cloves or even pepper).
Pinch of salt
Raisins - 1 cup
Dates - 0.5 cups( pitted)
Nuts 100 g - 100 g
Zest lemon or orange fruit from one
Dried Cherry - 100 g
cognac or rum - 100 ml.(For marinating berries)
Yeast is filled with sugar. It is necessary to wait for them to melt.
Preheat milk, add yeast and sugar residues to it.
Add the weight of soft butter and almond flour
gradually mixing in the flour, knead the dough
Add spices to taste
Add nuts, peel and soaked
berries Knead dough hands, form the bread and place them on a baking sheet.
Give the loaf to stand for about 40 minutes in the warmth to get up.
Put the adits in the oven for 70 minutes.
The galler is to be baked at a temperature of not more than 190 degrees.
Hot gallstones should be oiled and sprinkled with powdered sugar.
Stolle of Julia Vysotsky:
recipe you will need:
Flour - 700 g( Sift)
Yeast - '25( definitely fresh)
Milk - 1 cup
Sugar - 1 cup( can be reduced to 200 g.)
Butter( at least 73%) - 300 g.
Honey - 1 tsp.
Egg - 2 pcs.(Preferably home)
Almonds( can be replaced with any other nuts) - 100 g.
Rum - 100 ml.(Can substitute brandy)
Raisins( light) - 150 g
candied - 150 g( any)
Orange peel - from one fetal
Ginger root - 15 g( fresh, grated)
Cardamom - 0.5 hours. L.
Vanilla - 1 package( or fresh beans)
salt - 1 pinch
Candied fruits and berries are soaked in slightly warm alcohol for half an hour. To them add a spoonful of honey, zest and grated ginger root.
Yeast Melt the sugar
In warm milk, send the yeast and the rest of the sugar. Add eggs and mix thoroughly. Add 250 g of soft butter.
Add almonds to the mass and start gradually adding flour, mixing the dough.
Add the filling to the dough, continue pouring in the flour and kneading the dough.
Form two loaves of the resulting dough. Leave them to rise at a warm temperature on the baking sheet.
After half an hour, send the bread to the oven. Bake them for about 50 minutes. The temperature in the oven should be no more than 180-190 degrees. When a beautiful golden crust appears on the shtolene, the baking is ready.
Apply gall oil and sprinkle with hot sugar.
How to store the gallery? The gallstone is a bakery with a long shelf life. However, it is only required to store it at sub-zero temperatures. If you leave the tunnels in the refrigerator, the shelf life should be no longer than 1.5 months( taking into account the fact that the temperature in your fridge minus 18-20 degrees).
IMPORTANT: The shaft can be stored for more than two months( up to three).To do this, it should be wrapped in food foil and sent to a freezer.