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Hello, this is Jadore.
This week's video is finally the long-awaited Stollen haha.
I did a lot of testing to make it delicious,
I bought stollen directly from Germany, I bought spice directly, and I bought it at various stores and tried it.
I think there are almost 6 loaves of Stollen that I ate in November lol
Using all-purpose flour, not bread flour,
Without a lot of gluten formed,
the short fermentation time,
Although it is a bread, my Stollen has a taste closer to cake or cookies.
I hope you like it!
▶Ingredients (for 3 medium-sized stollen)
[Sponge dough]
60g all-purpose flour
60g whole milk
5g instant dry yeast (gold)
1) Mix all ingredients.
2) Ferment in a warm place until it swells 2.5 times (27 degrees Celcius/ about 1 hour).
[Stollen dough]
Sponge dough
180g all-purpose flour
55g whole milk
25g egg yolk
30g organic cane sugar: You can use other sugar according to your taste
8g honey
3g salt
100g unsalted butter
4g vanilla paste: Vanilla extract or vanilla bean can be used
200g dried fruit soaked in alcohol
50g almonds (toasted)
50g pecans (toasted)
50g pistachios (toasted)
4g spice mix (see directions below)
extra melted butter
extra sugar
extra powdered sugar
1) Mix warm milk, yolk, vanilla paste, and honey.
2) Add the prepared sponge dough, all-purpose flour, sugar, salt, butter, and spice mix and mix until no powder is visible.
3) Knead by hand for about 5 minutes until the surface becomes slightly smooth.
4) Add dried fruit and nuts and knead until evenly distributed.
5) Do the bulk fermentation in a warm place for 30 minutes. (about 27 degrees Celcius)
6) Divide into 285-290g portions, roll, and rest at room temperature for 10 minutes.
7) Roll out into a flat circle with a rolling pin, then place marzipan in the center and shape.
8) Perform the final proofing at room temperature for about 30 minutes. (24 degrees Celcius)
9) Bake in a preheated oven at 170 degrees for 20 minutes.
10) When hot, apply melted butter to the surface and cover with sugar.
11) After completely cooling, place a generous amount of powdered sugar on the surface and wrap.
[Stollen Spice Mix]: If you don't have any, add only the spices you like.
2g Ceylon cinnamon
2g allspice
2g ginger
2g mace (similar to nutmeg. You can substitute it if you have nutmeg)
2g cardamom
1g coriander
1g cloves
1) Mix all ingredients and measure as needed.
(The reason for doing this: 4g of stollen spice goes into the dough, so if you want to measure each time according to this ratio, It will be like 0.66666g of cinnamon powder and 0.66666g of allspice, which is way too complicated.)
[Marzipan]: Makes 6 pieces. If you are making three, measure only half of each.
160g almond flour
120g powdered sugar
30g egg whites
2g Almond Extract: If you don’t have it, omit it.
1g salt
1) Mix all ingredients and knead into one loaf, then divide into six loaves and shape into a cylinder.
*Storage: It tastes better 4-5 days after making, and can be stored at room temperature for more than 2 months. When eating, slice it thinly from the center and wrap it so that the cut edges touch each other. Then you can enjoy it for a long time without it drying out.
instagram : / jadore________
blog: blog.naver.com/innocenteun
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