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Stollen (German Christmas bread)

Ingredients

Adjust Servings:

	240 ml milk
	2 1/4 teaspoons (1 packet) of active dry yeast
	3 1/2 cups (440g) of wheat flour
	1/4 cup (50 g) of sugar
	1/2 cup (115 g) of butter
	1/2 teaspoon of salt
	100 g candied citrus peel
	1/2 cup (75 g) of raisins
	1/2 cup (75 g) of chopped almonds
	1/4 teaspoon of ground nutmeg
	1/4 teaspoon of cinnamon
	(of 1 lemone) lemon zest
	(of 1 orange) orange zest
	115 g (for brushing) butter
	(for dusting) powdered sugar

Nutritional information

60 g

Protein

150 g

Fat

400 g

Carbs

3200

Calories

Stollen (German Christmas bread)

Name: Stollen (German Christmas bread)
Yield: 8
Cuisine: European
Ingredients: milk: 240 ml; active dry yeast: 2 1/4 teaspoons (1 packet) of; wheat flour: 3 1/2 cups (440g) of; sugar: 1/4 cup (50 g) of; butter: 1/2 cup (115 g) of; salt: 1/2 teaspoon of; candied citrus peel: 100 g; raisins: 1/2 cup (75 g) of; chopped almonds: 1/2 cup (75 g) of; ground nutmeg: 1/4 teaspoon of; cinnamon: 1/4 teaspoon of; lemon zest: (of 1 lemone); orange zest: (of 1 orange); butter: 115 g (for brushing); powdered sugar: (for dusting)

Features:

Cuisine:

European

3,5 hour
Serves 8
Medium

Ingredients

240 ml milk
2 1/4 teaspoons (1 packet) of active dry yeast
3 1/2 cups (440g) of wheat flour
1/4 cup (50 g) of sugar
1/2 cup (115 g) of butter
1/2 teaspoon of salt
100 g candied citrus peel
1/2 cup (75 g) of raisins
1/2 cup (75 g) of chopped almonds
1/4 teaspoon of ground nutmeg
1/4 teaspoon of cinnamon
(of 1 lemone) lemon zest
(of 1 orange) orange zest
115 g (for brushing) butter
(for dusting) powdered sugar

Directions

Steps

Done

preparing

1. In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, salt, melted butter, candied citrus peel, raisins, chopped almonds, nutmeg, cinnamon, lemon zest, and orange zest.
3. Add the yeast mixture to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Punch down the risen dough and shape it into an oval or log shape, about 10 inches long. Transfer the shaped dough onto the prepared baking sheet. Cover it loosely with a kitchen towel and let it rise for another 30-45 minutes.
7. Bake the stollen in the preheated oven for 25-30 minutes, or until golden brown.
8. Remove the stollen from the oven and immediately brush it with melted butter while still hot.
9. Let it cool completely on a wire rack. Once cooled, dust the stollen generously with powdered sugar.
10. Slice and serve the stollen as is or toasted with a cup of tea or coffee.

Enjoy the delicious flavors of this traditional German Christmas treat!

Chef Hanna

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DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
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THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
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Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Stollen (German Christmas bread)

Ingredients

Directions

Steps

preparing

Chef Hanna

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