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Stollen Cake Recipe

This recipe is made in 2 days. On the first day, put raisins, dried oranges, dried lemons, crushed almonds, rum and water in a bowl and close the lid. Keep at room temperature. To make the topping the next day; make a deep hole. Make a dough by mixing water, milk, yeast and sugar. Rest the dough. Combine egg yolk, salt, cinnamon, cloves, almond paste and 100 g butter with the previous day’s mixture to form a dough. Roll out a rectangular shape with a rolling pin. Fold it in half lengthwise and once transversely. Wait 20 minutes. Again roll out into a rectangle with the rolling pin and fold it lengthwise once. Wait 10 minutes. Bake for 45 minutes in a preheated oven at 200 degrees, then lower the oven temperature to 175 degrees. Cook for another 15 minutes. When it comes out of the oven, brush the butter you reserved on it. Sprinkle vanilla sugar on top. This cake is inedible right away. Eat after two weeks.

Stollen Cake Recipe

Stollen Recipe Materials

1 cup of raisins
1 cup of dried orange
1 lemon
½ cup crushed almonds
2 glasses of water
1 glass of water Milk
2 tablespoons of sugar
1 egg yolk
1 cup of almond butter
3 tablespoons of butter
1 packet of yeast
½ teaspoon ground cinnamon
½ teaspoon of cloves
1 packet of vanilla
Salt

Filling:
1.5 cups of seedless raisins
1 sachet of Dr. Oetker Sugar Vanillin
1 lemon zest
0.5 teaspoon of nutmeg
3 – 4 tablespoons of water
1 cup raw almonds
For the candy:
Peel of 1 orange (cut into small cubes)
0.5 cups of granulated sugar
0.5 cups of water
Peel of 1 lemon (cut into small cubes)
0.5 cups of granulated sugar
0.5 cups of water
Pastry:
5 cups of flour
1 sachet of Dr. Oetker Instant Yeast
100 g melted butter
2.5 teaspoons of warm milk
1.5 teaspoons of granulated sugar
1 sachet of Dr. Oetker Sugar Vanillin
1 pinch of salt
For the above:
50 g melted butter
2 – 3 tablespoons of Dr. Oetker Powdered Sugar
Pattern:
Stollen Cake Mold (31 cm)

How to Make Stollen Cake Recipe

Take the raisins in a deep bowl. Add vanilla sugar, lemon zest, nutmeg grated and water on it and mix with a spoon. Cover and leave for 3-4 hours. At the end of the time, take it to a strainer and strain the water.
Soak the almonds in hot water for 15-20 minutes and drain the water. Peel the skins and cut them in half.
Take the orange peels in a saucepan and add enough water to cover them. Boil for 4-5 minutes on medium heat, remove from the stove and strain the water. Put the orange peels back in the pot. Add half a glass of granulated sugar and half a glass of water to it. Bring to a boil over medium heat, stirring occasionally. When the water is completely absorbed, reduce the stove and cook for 1 more minute, stirring. Remove from the stove, spread on baking paper and leave to cool.
Prepare the lemon peel like the orange peel, spread it on baking paper and let it cool.
Sift the flour and mix it with the yeast. Add melted butter, milk, granulated sugar, vanilla sugar and salt and knead well. Cover the dough and let it rest in a warm place for 45 minutes.
Pre-open the oven to set it to the specified temperature and warm up.
Top-bottom cooking: 160 °C
Turbo cooking: 150 °C
Take the fermented dough on a lightly floured counter, knead for a short time, add the raisin mixture, almond, orange and lemon candied on it. Knead until the ingredients are evenly distributed. Shape the dough into 30 cm long rolls and place on a greased or baking paper lined baking tray. Grease the Stollen cake mold with margarine, cover the dough and bake.
Cooking time: Approx. 60 – 65 minutes
Let the cake you take from the oven stand for 5 minutes and remove the mold. Without waiting, apply melted butter on it and sprinkle with powdered sugar. Serve chilled and sliced.

WomansMiror

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