In German it's a Christmas miracle is called Weihnachtsstollen or Christstollen. Its history originates in the middle ages. The signal to start baking stolley for the Germans is a word or phrase spoken by the pastor in one autumn Sunday sermons. Then public blessings are "gatehouse" Germany turn to their secret family recipes and start baking the most delicious winter cake. This happens usually in November, as Stollen before Christmas should be well Mature, saturate all the many diverse flavors of its constituent ingredients.
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About a week before baking is necessary to make harvesting the most delicious ingredient - raisin-cokato-cedrowa mixture.
Raisins, candied fruit, cherry bust, slice to the size of the average raisin (cherries with ~ 4 pieces), soak for 5-7 days in a mixture of brandy and fresh orange juice. I usually lay them in 2-or 3-liter jar, close the lid and the first 2-3 days regularly shaken to uniformly soaked fruit. On the third day there almost does not remain fluid, but still need to continue to flip and shake the jar. After a week the night before the dough - the rest of the liquid from banks to merge, raisins and candied fruit to spread on a dish, slightly dry.
In the morning
All products must be at room temperature, fat, soft, but not melted, milk warm
Opara. In the warm milk razvesti yeast is soft, add 1 tablespoon sugar and 2-3 table. tablespoons of flour. Mix well and leave for 30 minutes.
Wipe the eggs with the sugar, enter them in the dough. Add the whole soft (but not melted!) fat, try to "spread" the fat in the milk (do not heat!). Add vanilla (1/4 teaspoon), cinnamon (1/2 tsp), ground cloves (2 grain), crushed grain cardamom (2-3 seeds), ground allspice (a little), grated zest of one orange and one lemon. Put all the candied fruit and raisins and carefully start to mix it all with flour. When it formed a dough (will be away from the walls of the container), cover with a clean cotton cloth and put to rise in a warm place. In winter you can practice the immersion tank with the dough in a large bowl of very warm water. Water should be changed several times. After about 3-4 hours the dough is ready for baking stolley.
Divide the dough into 2 or 3 pieces, depending on desired size stolley. Each part roll into a ball, gently roll out a small rectangle about 3 cm thick. Fold in half, to give the characteristic shape of stolen to make the longitudinal recess and cut along the strip at a part of the big one. (Ideally, in the middle stalley put "sausage" made of marzipan. Marzipan can be cooked the most, but it was too troublesome.)
Stolli prepared to shift on the sheet, greased with oil, place on top of the stove for 30 minutes until the dough came back.
Then send them in the oven (200°). moreover, the first 30 minute bake in the oven ajar, then close the door and bake them until tender. Monitor the color, cover it with foil when you start actively reddening. Test baking of wooden splinters. Ready stolley when tapped on it should make a hollow sound.
Hot (slightly cooled) Stolle thoroughly grease with butter and sprinkle with very fine sugar, again brush with oil and liberally sprinkle with powdered sugar.
Stolli when completely cool, package in foil and in a box or heavy paper, to stand in a cool place (they have to Mature, to soak up all the flavors and aromas to Mature) and wait for the onset of Christmas. All a pleasant appetite! Happy Christmas and sweet New Year!
PS do Not judge strictly. This is my debut, Cook, recipes which we enjoy with the whole family.