Dresden almond Stollen
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Ingredients for Dresden almond Stollen
- Yeast - 1 Pach.
- Sugar - 60 g
- Milk - 250 ml
- Flour - 550 g
- Butter - 250 g
- Almonds - 175 g
- Candied - 100 g
- Powdered sugar - 50 g
Step by step instruction of cooking Dresden almond Stollen
The butter melted in the milk on the stove, then cooled to warm and poured into the Cup CP.
Added flour and sugar, poured from above the yeast.
Mode - yeast dough.
After the signal has added the almonds and candied fruit.
The dough came.
Without yeast bread machine make the dough as usual
put on the delay, abenaim and again give up.
The finished dough spread on a table, covered with flour, form the dough into a roll, slightly replusive and the edge of the palm divide into 2 unequal parts. A smaller part of the fold and put on a big. It is a form stollery sell in the stores.
Give 15 minutes again to come.
At this time, preheat the oven to 180*C.
The dough came up and crawled to the side, it would be good to put the mix in a suitable baking form. I found only this...
Before baking the cake well greased with melted butter.
Bake at 180*C for 50-60 minutes.
Leave it to cool down.
You can cut it the next day, it is fragrant and soft.
But the thing about stolen is that it can be wrapped in plastic wrap or foil or put in a well-closed container and remove to a cool place (ummm :)))
ie you can make it in advance and release the pre-holiday time when other things missing... Stollen after this "maturation" will be more dense than you see in the photo, but will remain fragrant and delicious. And someone says that will be even spicier (I tried, but I can honestly say that the difference is not really noticed, just the structure).