Post by lionstar on Dec 12, 2016 20:19:48 GMT
Prepare:
5-10 days before baking:
Candied Lemonpeel, candied Orangepeel, Sultana and currant weigh, wash Sultana and Currant under cold Water, let them dry and select them in a with Rum. Close it tightly and mixied once a day.
The day before baking:
weigh remainding ingredients , poor boiling Wateer over the Almondes, peel them and chop thick.
On baking day:
Make the yeastdough like usual. Heat and melt Butter and svet. Give the ingredients into thedoug one by one (the Fruit Rum mix last). Then let the dough rest again.
Divide the dough in 2 pices. Form a gallery from each pice (dont use a Baking-Tin).
Let the Stollen rest on the baking Tray again (use Baking Paper). Spread with Milk before baking. Bree heat the Ofen to 220°C, put the Stollen in the Ofen and turn the temperature down to 180°C and bake it for 45-55 min. If the surface is getting to dark, cover it with Baking Paper.
Remove dark or black raisins from the surface, spread the gallery with lotts of Butter dripping directly after baking (all around !) and sprinkle it thick with icing Sugar.
Before baking the second and ever other Stollen bree the heat to 220°C oterrice above.
Let the Stollen cool out over night and pack it in cellophan (ideal is a Baking Tube) let it rest on a cool and dark place, for at least 14 days.
P.S.:
This recepie is used by our family since 1954
1000 g Flour/ Mehl Typ 550
250 g Sugar/Zucker
300 g Butter
100 g Beef -Svet/ Rindertalg
300 g Almand´s/Mandeln
225 g Sultana/Sultaninen
200 g Currant/Korinthen
150 g Lemon Peel/ Zitronat
50 g Orange Peel/Orangeat
2 Yeast-dice/Hefewürfel à 42 g.
2 Egg´s/Eier
3 g Cardamom grinded/Kardamom gemahlen
3 g Mace grinded/ Macis gemahlen
1/2 Tsp. Salt/Salz
1/4 bitteralmondflavour/ Bittermandelaroma
1/2 Lemonpeel bio/ abgeriebene Zitronenschale unbehandelt
120 ml Rum
5-10 days before baking:
Candied Lemonpeel, candied Orangepeel, Sultana and currant weigh, wash Sultana and Currant under cold Water, let them dry and select them in a with Rum. Close it tightly and mixied once a day.
The day before baking:
weigh remainding ingredients , poor boiling Wateer over the Almondes, peel them and chop thick.
On baking day:
Make the yeastdough like usual. Heat and melt Butter and svet. Give the ingredients into thedoug one by one (the Fruit Rum mix last). Then let the dough rest again.
Divide the dough in 2 pices. Form a gallery from each pice (dont use a Baking-Tin).
Let the Stollen rest on the baking Tray again (use Baking Paper). Spread with Milk before baking. Bree heat the Ofen to 220°C, put the Stollen in the Ofen and turn the temperature down to 180°C and bake it for 45-55 min. If the surface is getting to dark, cover it with Baking Paper.
Remove dark or black raisins from the surface, spread the gallery with lotts of Butter dripping directly after baking (all around !) and sprinkle it thick with icing Sugar.
Before baking the second and ever other Stollen bree the heat to 220°C oterrice above.
Let the Stollen cool out over night and pack it in cellophan (ideal is a Baking Tube) let it rest on a cool and dark place, for at least 14 days.
P.S.:
This recepie is used by our family since 1954
1000 g Flour/ Mehl Typ 550
250 g Sugar/Zucker
300 g Butter
100 g Beef -Svet/ Rindertalg
300 g Almand´s/Mandeln
225 g Sultana/Sultaninen
200 g Currant/Korinthen
150 g Lemon Peel/ Zitronat
50 g Orange Peel/Orangeat
2 Yeast-dice/Hefewürfel à 42 g.
2 Egg´s/Eier
3 g Cardamom grinded/Kardamom gemahlen
3 g Mace grinded/ Macis gemahlen
1/2 Tsp. Salt/Salz
1/4 bitteralmondflavour/ Bittermandelaroma
1/2 Lemonpeel bio/ abgeriebene Zitronenschale unbehandelt
120 ml Rum
