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You can make this traditional German Christmas pastry at home in a short time.
Please enjoy the change in flavor by slicing and eating a little every day.
Stollen (pound size: 17 to 21 cm)
Dough
110 g salted butter
80 g powdered sugar
20 g honey
100 g whole egg
40 g almond pudding
40g light flour
40g strong flour
3g baking powder
2/3 teaspoon cinnamon powder
Ingredients
Fruit mix 120g
110 g raisins
20 g roasted almonds
20 g roasted walnuts
10 g pistachios
15 g rum
Cinnamon powder to taste
Finishing touches
50 g melted butter
Granulated sugar to taste
A little powdered sugar
A dash of powdered sugar
Oven
170° 55 min.
In my oven (high heat on top)
I put the second layer in for 20 minutes, cut a slit in the middle of the dough with a knife.
I put in the bottom layer for 40 minutes.
(It depends on your oven, so please refer to your oven's instructions.
If the top layer is not browned after 20 minutes, you can leave it as it is without changing the layer.
(You don't need to cut into the middle of the dough with a knife (it's just a matter of appearance).
Preparation
Bring the ingredients to room temperature (especially butter and whole eggs).
Prepare the paper molds.
Preheat oven to 170℃.
Preheat oven to 170°C.
Preheat oven to 170 ◉Additional recipes
The spices can be added as you like.
I recommend adding more cinnamon powder and a few sprinkles of your favorite spices for a deeper and more flavorful taste.
(Cinnamon, Stollen spice mix, spice mix, nutmeg, ginger, cardamom, cloves, star anise, etc,,,,)
Dried fruits, nuts and liqueurs can be substituted as desired.
Flour can be substituted.
(you can also make it with flour only) e.g.,,, 120 g light flour,,, 60 g heavy flour, 60 g light flour
A few points to remember
Bring butter and eggs to room temperature.
Heat the whole eggs in a saucepan and add them to the dough in several batches.
Knead the dough well after adding the flour.
The baked dough should not stick to a skewer.
After baking, shock the dough immediately to release the steam.
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