Christmas stollen after Dresdner Art
Attention that is really a giant family. But that's the only way it tastes so good!
preparations
sultanas
Soak 250 grams of sultanas, 50 grams of citron, 50 grams of chopped almonds in about 200 ml of rum, slice a little lemon peel of washed untreated lemons or limes and scrape out half a vanilla pod and add. Leave the whole in a warm place for about a day. The raisins (sultanas) pull the rum into it.
Dough 1
400 grams of wheat flour and 250 grams of butter with 50 grams of sugar, 50 grams of raw marzipan 2-5 grams of cadmium and 2-3 grams of mazi blossom (alternatively nutmeg, but be very careful, tastes great) knead into a flaky dough. Attention do not knead the dough completely. He can still be a bit quirky. Keep warm.
Dough 2
From 50 ml of water, 20 grams of yeast and 100 grams of wheat flour knead a Vorteig and let stand until it has risen really well.
preparation
In a large bowl knead dough 1 and dough 2 with the addition of a small pinch of salt. You can go easy on the arms ;-) Then add the raisins, the citrons and all the remaining ingredients and knead them carefully and patiently (with the clean-washed hand and not with a wooden spoon, only then you have the feeling for the dough and its consistency)! If you have kneaded the dough smooth (raisins and dough are evenly distributed), just make a roll out of it, let it rest for about fifteen minutes and then cut slightly lengthwise.
Preheat the oven to 200 degrees. Put the stollen on the greased baking tray and go into the oven. Leave to stand at the temperature for about an hour. Who has a kitchen thermometer can check whether the tunnel is through. Just reinpieken and if it comes to about 75 -80 degrees, the tunnel is finished. Otherwise, the tunnel should be through after this time. (I do not guarantee for that ;-))
Go on:
Make some butter liquid and apply with a brush on the hot studs. Gently grease. The butter gradually gets into the tunnels. Sprinkle with sugar immediately. He is liable then. If you like, you can add some butter after sugaring and sugar again. The studs should be allowed to rest for 2-3 days. The butter then really goes through and the sultanas, which have been preserved in rum, only gradually release their aromas back into the galleries. He gets juicy. But 1-2 days are enough.
Powder the stollen with icing sugar and you're done.
Have a good appetite and have fun copying.
