Stollen recipe classic Anna Krasovskaya. Sweets that conquered the world: German stollen - recipe with photo

Stollen (German: Stollen, Christstollen) is a traditional German Christmas cake made from heavy yeast dough with candied fruits and dried fruits in the filling. To prepare a real stollen, it is extremely important to observe the correct proportions: ten parts by weight of flour require at least three parts of butter and six parts of candied fruit. Candied fruits and dried fruits are pre-soaked in alcohol, and the finished cake is packed in paper and kept in a cool place for about a month. From the point of view of the confectionery process, this makes sense - alcohol maximizes aromas and serves as a kind of preservative, and buttery dough has the ability to absorb and retain odors. And given the fact that there is a huge amount of all kinds of spices in the yeast dough for stollen, you can fully imagine how wonderfully the infused and ripened cake will smell fragrant when it is taken out and unwrapped in due time!
Cooking stollen is a special pleasure. Sort dried fruits, cut candied fruit, flavor the filling, grind spices in a mortar, monitor the growing yeast dough, knead pliable dough, form rounded appetizing loaves, inhale enchanting Christmas smells coming from a hot oven, wrap ready-made stollens in parchment, tie with a rope and hide on storage - all this inspires, pleases and gives anticipation of the holiday! And then for a whole month you can mentally return to the cherished delicacy, which is waiting in the wings in a secluded place, getting better every day ... Be sure to pamper your loved ones, give them sweet winter magic!

To prepare Christmas stollen, you will need the following ingredients:

Filling:
200 g raisins,
100 g dried cranberries,
150 g candied fruits,
1 orange
100 ml brandy.

Dough:
200 g butter,
170 g milk
100 g sugar
450 g flour
1 st. l. dry yeast,
a pinch of salt,
spices (cinnamon, cloves, coriander, cardamom, star anise, nutmeg, etc.).

Sugar crust:
50 g butter,
70 g of powdered sugar.

How to make Christmas stollen:

So, let's move on to the process of preparing the Christmas stollen.

The day before the preparation of the stollen, you need to prepare the filling. To do this, wash and dry the raisins and cranberries, cut the candied fruit (I have melon and ginger) into pieces and put everything together in a jar.

Wash the orange, dry thoroughly, remove the zest and squeeze out the juice.

Mix cognac with orange juice and zest.

And fill this mixture with candied fruits and dried fruits.

Close the jar tightly with a lid and leave for a day so that the berries and fruits are saturated with aromatic liquid. Shake the jar from time to time. This is what its contents look like the next day - juicy shiny pieces that look like gems. The smell is just intoxicating!

Now you can prepare the dough for the stollen. First, we put the dough - add a tablespoon of sugar, a tablespoon of flour and dry yeast to warm milk.

Mix everything and cover with cling film. We make a hole in the film for air circulation. Leave in a warm place for 15-20 minutes.

In this we select and prepare spices. I took a few cardamom seeds, three cloves, a couple of star anise petals and a pinch of coriander seeds, added a pinch of salt and a teaspoon of sugar, and ground it in a mortar and mortar. Then I added some ground cinnamon and nutmeg. You can also add vanilla.

Sift the spice mixture into the oil.

By this time, the dough is already ready, the yeast has come to life and formed a lush foam.

Add the remaining sugar and butter with spices to the yeast dough.

In several steps, mix in the flour.

We knead soft dough - due to the large amount of oil in the composition, it will not stick to your hands, it will be convenient to knead it. Knead the dough for 5-10 minutes.

We cover the container with the dough with cling film, do not forget about the hole.

Let the dough rest in a warm place for 40 minutes to rise. It is convenient to proof the dough in an open oven at a minimum temperature. The dough will double in volume.

We add the filling to the dough - candied fruits and dried fruits, along with the liquid remaining in the jar.

Mix (if necessary, add a little flour) and divide the dough into two equal parts.

Stollen is a German pastry with the addition of candied fruit, raisins, poppy seeds, etc. to the dough. The more fantasy, the more stollen recipes.

Stollen Christmas

Usually the Germans bake at least two stollen - one for the family, the other for the guests.
Therefore, all the ingredients in the traditional recipe are designed for two large stollen.

Required products:

• 1.5 kg flour
• 0.5 kg butter,
• 0.4 l milk,
• 100g yeast
• 100g lemon and orange candied fruits,
• 1 lemon
• 0.7 kg raisins,
• rum (can be cognac),
• 0.5 kg almonds (sweet),
• 1 tsp salt,
• powdered sugar,
• vanilla sugar and cinnamon - to taste,
• 200g butter.

Recipe:

1. Soak raisins in cognac and leave overnight.
2. Dissolve yeast in warmed milk and add some sugar. Leave in a warm place for 30 minutes.
3. Stir flour, remaining sugar, butter and salt into the infused dough.
4. While the dough is suitable, make the filling: chop the almonds, peel the zest from the lemon and squeeze the juice, squeeze the raisins.
5. Stir in nuts, lemon zest, vanilla sugar, candied fruit, raisins, cinnamon and lemon juice.
6. Leave for 2.5-3 hours in a warm place.
7. Divide the dough into two parts. Form two loaves from the dough, place on a baking sheet.
8. Make an incision along the entire length a little on the side. Leave for half an hour.
9. At a temperature of 200 degrees, bake for 150 minutes, then at a temperature of 170 degrees, bake for 35-40 minutes.
10. Once completely cooled, wrap in foil and refrigerate for about three weeks.

Classic recipe

The proportions for oil stollen, according to an old recipe, are as follows:

for 1 kg of flour 0.4-0.5 kg of butter, at least 7 parts of dried fruits, part can be replaced with marzipan or almonds.

Required products:

• 500g flour
• 100g almond flour
• 300g butter,
• 250ml milk,
• 50g yeast
• 85g granulated sugar,
• 1 tsp spices - ginger, cinnamon, pepper, cardamom - to taste,
• a pinch of salt,
• 100g dates
• 200g raisins,
• 100g nuts
• 100g dried cherries or cranberries,
• 1 orange
• 1 lemon
• 100 ml of alcohol (brandy, rum, cognac or otherwise),
• powdered sugar.

Cooking method:

1. Mix raisins, cherries (cranberries), nuts chopped into large pieces, finely chopped candied fruits and dates.
2. Add lemon and orange zest.
3. Squeeze the juice from the orange and pour it into the mixture along with the alcohol. Mix all.
4. Leave to infuse for 10-15 hours.
5. For the dough, mix yeast and sugar.
6. Pour in half of the milk, preheating it. Stir until yeast dissolves.
7. Leave until the dough begins to foam strongly.
8. Separately, mix the flour with the rest of the sugar, salt and spices.
9. Pour in the second part of the milk, mix for 10 minutes.
10. Mix in butter. Leave for 1-1.5 hours.
11. When the dough is infused, add almond flour and filling mixture to it. Mix everything well.
12. From the finished dough, make two layers about 2 cm thick.
13. Stepping back 2/3 from the edge, make a dent with the edge of the palm and bend the dough along it.
14. Cover a baking sheet with parchment and put the dough on it. Leave in a warm place for 35-45 minutes.
    At a temperature of 190 degrees. bake for 60-70 minutes.
15. Grease the finished pies with butter, sprinkle with powdered sugar.
16. Completely cooled cake, wrap in foil and put in a cold place for about three weeks.

Dresden Stollen

The name Dresden stollen is only stollen, which was hand-made in the vicinity of Dresden with strict observance of all proportions.

Required products:

• 300g almonds
• 0.5 kg of flour,
• 60g yeast
• 3 eggs,
• 90g sugar
• 150ml milk
• 3 tablespoons Roma,
• 0.5 tsp salt,
• 400g butter,
• 175g raisins,
• 100g candied apples,
• 100g candied oranges,
• 1 lemon
• 100g powdered sugar,
• 175g dried quiche misha,
• 1 packet of vanilla sugar.

Cooking method:

1. Mix nuts (previously chop half in a blender), raisins, candied fruit, quiche, vanilla sugar, grated lemon zest. Leave the prepared mixture overnight.
2. Grind yeast. Warm up the milk.
3. Put yeast, milk and sugar with salt in the center of the bowl with flour. Mix all.
4. Put 250g pieces of butter around the edges of the bowl, beat in the eggs and mix everything well.
5. Leave the dough for 40 minutes. Add the filling mixture to the dough.
6. Grease the form with butter, sprinkle with flour.
7. Roll out the dough into 4 squares 30x40cm.
8. Wrap one edge of the square towards the middle so that 2/3 of the edge is closed.
9. On the other hand, overlap the dough. Make a hollow in the center, pressing lightly with a rolling pin. Leave for 30 minutes.
10. At a temperature of 175 degrees. bake 40 minutes.
11. Grease the finished pies with butter, sprinkle with powdered sugar.
12. Cooled cake, wrap in foil and refrigerate for about three weeks.

Cottage cheese stollen

Cottage cheese stollen according to the rules contains at least 400 g of cottage cheese or curd products and 200 g of butter or margarine per 1 kg of flour.

Required products:

• 225g fat-free cottage cheese,
• 180g flour
• 1 egg
• 75g sugar
• 1 tsp lemon zest,
• 1 tbsp chopped almonds
• 4 tablespoons raisins,
• 50ml brandy,
• 8g vanilla sugar
• 2 tablespoons butter,
• 1 pinch of salt
• 1 tsp baking powder
• 2 tablespoons powdered sugar.

Cooking method:

1. Grind nuts in a blender.
2. Soak raisins in cognac for half an hour.
3. Beat sugar, egg and vanilla sugar.
4. Add cottage cheese and mix well.
5. Squeeze out the raisins and stir them together with the almonds and zest into the mixture.
6. Add sifted flour, salt and baking powder.
7. Sprinkle the form lightly with flour and put the dough on it.
8. At a temperature of 180 degrees, bake for about 40-50 minutes.
9. Coat the finished cake with butter, sprinkle with powdered sugar.
10. Completely cooled stollen, wrap in foil and put in a cold place for about a week.

Recipe from Yulia Vysotskaya

Required products:

• 350g butter,
• 350g brown sugar
• 350g flour
• 5 eggs
• 100g hazelnuts
• 200g prunes,
• 200g dried apricots,
• 200g raisins,
• 200g dried cranberries
• 200g dried figs
• 1 tsp baking powder
• cognac - to taste.

Cooking method:

1. First you need to finely chop the dried fruits, grind the nuts in a blender.
2. Beat butter and brown sugar, add eggs.
3. Add dry ingredients and mix well.
4. Grease the form with oil, lightly sprinkle with flour and put the dough.
5. Bake at 180 degrees for an hour.
6. Bake for the next 2 hours at 160 degrees, covered with baking paper.
7. Sprinkle the finished stollen with cognac and sprinkle with powdered sugar or glaze.

Cooking:

Prepare the ingredients. Rinse raisins under hot water, let drain. Cut the candied fruit into small 0.5 cm cubes. In a bowl, mix the raisins, candied fruits, chopped almonds and rum.

In a medium-sized bowl, combine warm (not hot! Ideally 40 ° C) milk, yeast and 1 tablespoon of sugar. Stir to dissolve the yeast and add 200 grams of flour. Knead the dough, cover with a towel and leave in a warm place to rise for 20-30 minutes (the dough should bubble strongly and rise 2-3 times, so choose an appropriately sized bowl so that the dough does not leak out over the edge).

Cut the vanilla pod in half lengthwise and scrape out the seeds, add them and the lemon zest to the remaining sugar and rub well with your fingers.

Sift 600 grams of flour into a large bowl. If you use spices instead of vanilla, grind them in a mortar and mix well with flour.

Mix flavored sugar with salt and eggs and add this mixture, along with the dough, to a large bowl of flour. Knead the dough, kneading thoroughly. The dough will turn out quite steep, so it is easier to knead it on a flat surface - a large board or table. Cover the dough with a towel and leave to rise for 40 minutes (the dough should increase in volume by 1.5-2 times).

Mix soft butter with 400 grams of flour and add to the dough that has come up, knead it again until smooth (at first this may seem difficult, since the butter-flour mixture is very soft and the dough is quite steep, but in the process of kneading all the ingredients will gradually combine with each other another). Cover with a towel and let rise again for 30-40 minutes.

Prepare a baking sheet. Make 2 large rectangular molds with 3-4 cm sides from foil folded 4 times (3 or 4 molds if you make smaller stollen). Forms should be of such a size that they both (all) fit on a baking sheet (see photo).

Turn the dough out onto a work surface, roll it out and sprinkle the rum mixture of candied fruit, raisins and almonds onto the dough. Mix the fruit mixture well so that it is evenly distributed in the dough. Transfer the dough back to the bowl or saucepan, cover with a towel and let rise for 30 minutes.

Divide the risen dough into 2 (3 or 4) parts. Roll each part into a rectangle 40 by 20 cm (40 cm is the future length of the stollen, so if you make 3 or 4 stollen, roll it in length according to the size of the prepared foil forms and 2-3 cm thick), then make a small depression in the middle with a rolling pin in the middle the length of the rectangle. Fold the stollen in half with an offset: the recess that you made is the place of the fold, and the edge that you fold is closer to the second edge, lightly press the fold with the edge of your palm. Transfer the stollen to the prepared foil tins on a baking sheet, cover with a towel and leave to rest for 30-40 minutes. They should increase in size by 1.5-2 times.

Preheat oven to 190-200˚C. Bake 1 hour - 1 hour 20 minutes on a medium rack. Check the stollen while baking. If the crust starts to fry too much, cover them with foil on top.

While the stollen are baking, melt the butter in a saucepan.

Transfer hot stollen directly in foil molds to a large cutting board, remove burnt raisins and candied fruit (if any), grease generously with melted butter (several times, because the oil will be absorbed into the crust). Turn upside down, also remove all burnt raisins and brush with oil. Then dust very generously with powdered sugar, turn over and sprinkle the stollen with powdered sugar on top. Leave on a board or wire rack to cool.

Completely cooled stollen carefully wrap with foil in several layers and put in a cool place (for example, in the refrigerator) to ripen for 3-4 weeks.

Dust again with powdered sugar before serving.

Every housewife will be able to surprise her loved ones and please them with delicious treats during the New Year holidays. To do this, you should familiarize yourself with the recipes for sweet adit in this article.

A real Christmas Dresden adit with marzipan: a classic step-by-step recipe with a photo

Not everyone is familiar with such a delicious sweet dish as adit. This product is traditionally baked in Germany and Austria, most often at Christmas time. Stollen can have different fillings, but the most popular is a filling of candied fruit, various widow nuts, poppy seeds and marzipan.

The peculiarity of baking is that it is prepared from the "heavy" dough, which has a yeast base. In addition, it is imperative to observe the proportions of the filling when baking. After the adit is ready, it must be smear with melted fatty butter and sprinkle thickly with powdered sugar.

INTERESTING: Stolen is a very unusual pastry, if only because bake it ahead of time. It has a long shelf life (up to three months). If you need adit for Christmas, it can be baked about a month in advance and stored all this time in a cool place. The longer the adit “ripens”, the tastier it becomes.

Dresden adit is distinguished by its strict observance of proportions and the filling of candied fruits along with marzipan. To prepare adit, you first need to prepare a dough for it.

You will need:

• Yeast - 42 g (use only fresh)
• Flour - 400 g (only wheat and only the highest grade, be sure to sift).
• Milk - 4 tablespoons (fat content of 2.5%)
• Sugar - 2 tbsp.

Cooking:

• Pour milk into a small bowl and heat in the microwave for a couple of minutes until warm.
• Yeast should be covered with sugar and left to stand to melt.
• After a while, add the remaining ingredients: flour and milk.

IMPORTANT: Prepare the candied fruit filling. Pour boiling water over them and let them brew. When the candied fruits soften, drain the water and pour the candied fruits with rum.

For adits, it is necessary to prepare candied fruits:

• Orange and lemon (any) - 80 g.
• Raisins - 260 g (you can add any: dark or light).
• Citrus zest - 1.5 tsp

In the adit it is also necessary:

• Vanilla extract - 0.5 tsp (essence or vanilla sugar - 1 sachet).
• Cloves - a pinch (only ground!)
• Almond crumb - 60 g (can be replaced with almond flour - marzipan).
• Rum - 50 ml. (dark)
• Salt - 1 tsp (large, preferably marine)
• Lemon essence - 2 ml (0.5 tsp)
• Cardamom - 0.5 tsp
• Butter - 200 g (at least 73% fat)
• Milk - 125 m (fat content 2.5%)
• Pepper - 1/3 tsp
• Sugar - 100 g.

Cooking:

• After insisting the dough, you should start kneading the dough
• Gradually add the spices to the dough all in turn, without ceasing to knead it.
• After the spices, stir in the almond crumbs.
• Melt the butter a little in the microwave.
• Knead the dough with butter and gradually pour milk into it.
• It is best to knead the dough with a mixer
• After kneading, cover the dishes and leave to “rest” (no more than two hours).
• Then stir in the candied fruit along with the alcohol.
• The mass must be sufficiently fat
• Form loaves
• We send adit to the oven (temperature 190)
• Bake exactly 15 minutes. Then take it out, grease the loaves with oil and send it back to the oven.
• Until fully cooked, keep the product in the oven for another half hour.
• At the end, grease the finished pastries with oil.
• The adit is generously sprinkled with powdered sugar.

Christmas treat

Festive cottage cheese cake with raisins on yeast: recipe, photo

You will need:

• Flour - 650 g (sift, take premium flour)
• Sugar - 200 g
• Cottage cheese - 270 g (use soft curd mass)
• Butter - 270 g (73%)
• Candied fruits - 160 g
• Nuts - 150 g (preferably almonds)
• Rum - 175 ml (preferably dark)
• Lemon - 1 pc. (small size)
• Baking powder - 1 pack (about 15 g).
• Vanillin optional

IMPORTANT: For smearing and powdering adits, you will need butter - about 100 g, and a pack of powdered sugar (100 g).

Cooking:

• Before kneading the dough, soak the raisins in rum.
• First of all, you should give the oil time to become soft.
• Soft butter should be mixed with a mixer with sugar
• Gradually driving in the eggs, do not stop kneading the mass.
• Add the curd mass or rub the curd through a sieve.
• Gradually sift and add flour
• Add stuffing
• Give the dough a characteristic adit shape - a loaf (see photo).
• Shtolen laid out on parchment
• It should take an hour to bake. The temperature in the oven should not exceed 180.

Important: If after an hour it seems to you that the adit is not ready, hold it for another ten to fifteen minutes. Remove the adit and, without letting it cool, brush with butter. Dust generously with powdered sugar over the liquid butter.

adit form

Chocolate Stollen: Recipe

For marzipan you will need:

• Chopped almonds or flour - 100 g.
• Powdered sugar - 50 g.
• Sugar sand - 150 g.
• Water - 40 ml.

Cooking:

• Sugar should be dissolved in water and put on fire
• The mass is heated over low heat and boiled for 5 minutes after boiling.
• All five minutes, the mass should be thoroughly kneaded so that it does not burn.
• After this, add almond crumbs or flour and stir the mass for another 4 minutes.
• Put the finished mass on a cold surface and knead the marzipan.

IMPORTANT: Well-mixed marzipan should be sent to the refrigerator for a couple of hours.

For the chocolate bar you will need:

• Flour (highest grade) - 0.5 kg (sift)
• Sugar - 100 g.
• Cocoa - 25 g.
• Cottage cheese - 250 g (rubbed through a sieve, or curd soft mass)
• Butter - 200 g (butter, fat content 73%, one pack)
• Vanillin for flavor - 1 pack
• Baking powder - 2 sachets (that's about 3 tsp)
• Cognac - 3 tbsp.
• Egg - 2 pcs. (preferably homemade)
• dried cherry

IMPORTANT: Before kneading the dough, soak the cherries with boiling water, drain the water and pour boiling water over it.

Cooking:

• Mix soft butter with sugar.
• Gradually beat in the eggs and knead the dough.
• Add curd mass.
• While adding cocoa, keep stirring.
• Add vanilla and baking powder to the dough.
• Stir and gradually add flour.
• At the last stage, add cherries, diced marzipan to the dough and form a characteristic loaf.
• Put the cork on parchment paper and put in the oven for 45 minutes. The temperature of the oven should not exceed 180 degrees.

IMPORTANT: The baked adit is smeared with butter and sprinkled with powdered sugar while hot.

Stolen with cocoa

Stollen recipe without yeast on sourdough

You will need:

• Sourdough - 300 g.
• Flour - 850 g (sift)
• Milk - 350 g (fatty)
• Butter (not less than 73%) - 200 g
• Sugar - 75 g (adit will turn out moderately sweet)
• Egg - 4 pcs. (preferably homemade)

For the filling you will need:

• Light raisins - 180 g (can be replaced with dark ones)
• Dry cranberries - 100 g (if you wish, you can replace it with another dried berry, for example, cherry).
• Orange peel - 100 g (if you do not want a sharp flavor, reduce the amount to 50 g).
• Almond crumbs or petals - 60 g.
• Rum (for berries) - 4 tbsp.

Starter preparation:

• Wheat sourdough - 30 g (fresh)
• Flour - 150 g.
• Water (purified) - 150 g.

IMPORTANT: All ingredients should be mixed and left to ferment for a while (at least 10 hours).

Cooking:

• Before cooking, soak dried fruits in boiling water, drain and pour alcohol to absorb.
• Leaven and milk are poured into a large basin.
• Gradually beating in the eggs, begin to knead the dough.
• Add butter melted in the microwave.
• Gradually sift and stir in the flour.
• Add toppings.
• Let the dough stand warm before baking for half an hour.
• Form a characteristic loaf (or a couple) and send on a baking sheet to the oven.
• The adit should be baked for half an hour in the oven, where the temperature is not more than 190 degrees.
• The finished adit is poured with melted butter and sprinkled with powdered sugar.

Sourdough Recipe

Stollen without rum and alcohol: recipe

You will need:

• Flour - 0.5 kg.
• Butter (butter, not less than 73% fat) - 300 g (1.5 packs).
• Milk - 250 ml. (1 glass)
• Almond flour - 100 g.
• Yeast - 50 g (necessarily fresh)
• Sugar - 85 g.
• Spices to taste. You can add cinnamon, cardamom, cloves or even pepper).
• A pinch of salt

Filling:

• Raisins - 1 cup
• Dates - 0.5 cups (pitted)
• Candied fruit - 100 g.
• Nuts - 100 g.
• Zest of a lemon or orange from one fruit
• Dried cherries - 100 g.
• Cognac or rum - 100 ml. (for pickling berries)

Cooking:

• Yeast is loaded with sugar. You have to wait for them to melt.
• Warm the milk, add yeast and sugar to it.
• Add soft butter and almond flour to the mass
• Gradually mixing flour, knead the dough
• Add spices to taste
• Add nuts, zest and soaked berries
• Knead the dough with your hands, form the loaves and put them on a baking sheet.
• Let the loaves stand warm for about 40 minutes to rise.
• Put the adit in the oven for 70 minutes
• It is necessary to bake adit at a temperature of no more than 190 degrees.
• Hot adit must be greased with oil and sprinkled with powdered sugar.

Recipe without alcohol

Stollen from Yulia Vysotskaya: recipe

You will need:

• Flour - 700 g (sift)
• Yeast - 25 g (necessarily fresh)
• Milk - 1 glass
• Sugar - 1 cup (can be reduced to 200 g)
• Butter (not less than 73%) - 300 g.
• Honey - 1 tsp
• Egg - 2 pcs. (preferably homemade)
• Almonds (can be replaced with any other nuts) - 100 g.
• Rum - 100 ml. (can be replaced with cognac)
• Raisins (light) - 150 g.
• Candied fruits - 150 g (any)
• Orange peel - from one fruit
• Ginger root - 15 g (fresh, grated)
• Cardamom - 0.5 tsp
• Vanillin - 1 pack (or fresh pod)
• Salt - 1 pinch

Cooking:

• Candied fruits and berries are soaked in slightly warmed alcohol for half an hour. To them add a spoonful of honey, zest and grated ginger root.
• Melt yeast with sugar
• In warm milk, send the yeast and the rest of the sugar. Add eggs and mix everything thoroughly. Add 250 g soft butter.
• Add the almonds to the mass and begin to gradually pour in the flour, kneading the dough.
• Add the filling to the dough, continue to add flour and knead the dough.
• Form two loaves from the resulting dough. Leave them to rise at a warm temperature on a baking sheet.
• After half an hour, send the bread to the oven. Bake them for about 50 minutes. The temperature in the oven should be no more than 180-190 degrees. When a beautiful golden crust appears on the adit, the pastry is ready.
• Grease the hot adit with oil and sprinkle with powdered sugar.

Recipe from Yulia Vysotskaya

How to store adit?

Stolen is a pastry with a long shelf life. However, it should only be stored at sub-zero temperatures. If you leave adit in the refrigerator, then its shelf life should not be longer than 1.5 months (given that the temperature in your refrigerator is minus 18-20 degrees).

IMPORTANT: Stolen can be stored for more than two months (up to three). To do this, it should be wrapped in food foil and sent to the freezer.

Video: "Christmas adit"

Ingredients

• 250 g butter
• 250 g sugar
• 250 g cottage cheese with a fat content of 9% or more
• 2 eggs
• 700 grams of flour
• 1 lemon
• 200 g assorted nuts
• 350 g dried fruits and candied fruits
• 100 ml cognac or rum
• 50g powdered sugar
• 3 tsp baking powder
• salt - on the tip of a knife
• 1 tbsp vanilla sugar

Cooking time 25 minutes + 60 minutes for baking.

Output: 5 pieces.

As soon as Christmas is approaching, all of Europe traditionally goes to the store for a festive stollen, and the best housewives bake their own most famous pies in Europe - stollen. What is this? Why is he so popular? What ingredients does classic stollen contain and how do you make it yourself? All these questions will be answered by our article.

Stollen (German Stollen) or Stolya is a traditional German Christmas cake, generously flavored with various nuts, dried fruits, candied citrus fruits and spices. From above, it is abundantly sprinkled with powdered sugar and wrapped in parchment in the form of a swaddled baby Christ. As a rule, such cupcakes are baked 3-4 weeks before Christmas and put in a cool place to ripen. During this time, dried fruits infused with alcohol and spices become even more fragrant, and the taste of stollen fully manifests itself.

Of all the types of such Christmas cakes (Dresden, almond, poppy seeds, sourdough stollen, yeast stollen, etc.), we chose cottage cheese stollen. The recipe with photos will show you the step by step preparation of this one of the most delicious cupcakes baked especially for Christmas.

How to cook stollen - german stollen recipe without yeast

Prepare all ingredients for baking. The first of the three secrets of a good stollen is quality and fresh ingredients. As with any holiday baking, take the highest grade wheat flour, sift it through a sieve so that the pastries are loose and airy.

First of all, soak dried fruits and candied fruits in alcohol. It is best to do this at night, so that the fruits are soaked with cognac and after 3-4 weeks in a cool place the aroma turns out to be real - festive, Christmas.

As supplements, I took 50 g of dried cranberries, 50 g of dried cherries, 50 g of dried apricots (dried apricots), 50 g of raisins, 50 g of kumquats (citrus fruits), 100 g of multi-colored candied pineapple. Of course, what ingredients will be in your stollen is up to you, but it is kumquats and lemon zest that give the very citrus bouquet that comes in handy on a winter Christmas evening.

Divide the butter into 2 parts - 200 g and 50 g. Place most of the butter in a deep and wide bowl and melt slightly in the microwave. Pour in the granulated sugar and grind with a culinary whisk until white. You can do this with a food processor, a pastry spatula will do the job just fine.

Beat 1 egg into the sugar-butter mixture and add it to the stollen dough with cottage cheese. When the egg is completely mixed, enter another one, do the same with the third. The mass will become more liquid, airy.

After the eggs are introduced into the dough, stir in the fatty cottage cheese. I have cottage cheese from the store, with a fat content of 9%. Homemade cottage cheese of a homogeneous consistency will cope with the same task.

After that, add the lemon juice and zest of ½ lemon, as well as vanilla sugar, to the bowl. Stir, sugar should dissolve. At this stage, you can add other spices for the Christmas stollen. The classic recipe includes vanilla, but cardamom, cinnamon, cloves, allspice or ginger would also be appropriate.

Gradually add and mix flour into the dough. I recommend kneading the dough with 500 g of wheat flour, and leave 200 g for sprinkling while mixing in the mass of dried fruits and nuts on the table. By adding flour gradually, you adjust its amount so as not to look for an answer to the question - why did the stollen turn out to be tough.

So, when the dough begins to more or less hold its shape, sprinkle a flat surface with a thick layer of flour and put the mass on the table. Flatten the dough into a cake with your hands and lay out the nuts. Nuts can also be taken to your taste and wallet, I have the following ratio: 50 g of walnuts, 125 g of almonds and 125 g of hazelnuts. Stir nuts into dough.

Drain dried fruits and dry a little. Re-shape the cake and put the dried fruits on it, and mix them into the dough. At first, it will be difficult to do this, but the more you interfere, the more uniform the dough becomes and the dried fruits “fit” into it.

The result is a yeast-like soft dough, from which products are easily formed. This is the second secret of a good stollen - the dough must be well kneaded and allowed to stand apart so that all the ingredients are combined.

Line a baking sheet with parchment paper and grease it with vegetable or butter. From the dough, form five stollens of equal weight and distribute them on a baking sheet at a small distance from each other so that they have room to “grow”. The stollen shape is traditionally oblong, like a log, and resembles a baby wrapped in swaddling clothes. The Christmas cupcake won't spread too much, so you don't need to use any stops or rims.

Bake the cottage cheese stollen according to the recipe in an oven preheated to 180 degrees for about 1 hour. Check readiness with a dry match. If it remains dry, then the cake can be taken out.

Sprinkle generously with powdered sugar only on buttered cupcakes. It is in this form that stollen is usually sold and served to guests.

The freshly baked German stollen, the recipe with the photo of which you just viewed, will undoubtedly be delicious right away, but hold on. Wrap in foil or parchment paper, tie with pretty ribbon, and store.

How to store stollen? Put it in a cool place (in the refrigerator, on the loggia or in the basement) for 3-4 weeks, it should be “aged”. The cupcake will become qualitatively better, the dough will be saturated with the aromas of candied fruit, alcohol-soaked raisins and kumquats, and spices. Its taste and variety of Christmas smells will become much richer.

Why doesn't stollen go bad? Traditional Christmas cupcakes are kept for at least a month. These muffins contain eggs, fat, and butter, yet these muffins do not spoil for almost centuries. Alcohol as a preservative greatly increases the shelf life of stollen, as does cottage cheese.

It is in such a beautiful form that home-made Christmas stollen can be presented to friends, relatives, taken to work and treated to colleagues and colleagues. Merry Christmas!