The aroma throughout the apartment and even in the hallway.. the neighbors are in disbelief, Christmas month, and I have already met :) Stollen with marzipan specially for the Druid boy.
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First put raisins 4 tbsp water + 3 tbsp rum.
The process of dough - kneading and proving process - I trusted his assistant-bread maker.
Follow the instructions to HP first, downloaded all the liquid ingredients: butter melted in the milk on the stove, cooled to warm, poured into the Cup CP.
Then whole egg and yolk. Sugar, spices. Flour.
Top and poured the yeast.
Went back to the kitchen after 1.5 hours. The dough came, very soft, fragrant, does not stick to hands.
Batch without HP normal: dilute yeast in warm milk, add a little flour, leave for 15 minutes.
Pour the remaining flour into the Cup, add sugar, eggs, spices, melted butter and milk with yeast. Knead the dough, knock it well, spun bun and put 1 hour in the proofing in a warm place.
After an hour the dough abenaim, beat in the softened raisins and candied fruit, leave for another hour in a warm place.
Further, according to the recipe.
Prepare the filling: marzipan add the cocoa and the liquid in which raisins were soaked (about 6 tbsp), and knead to obtain a homogeneous mass.
Now wrap one side towards the center,
The other half...
Fold in half again and placed this roll in a rectangular shape.
Put in a warm place for half an hour.
Preheat the oven to 180*C,
put the form with the dough and bake for 45-55 minutes.
The finished Stollen lubricated with melted butter
And sprinkle with powdered sugar.
Let cool completely, cut into...