sliced slotten

With this recipe, my list of pending posts is almost done 😀 almost up to date. I wanted to make this cake for so long. I found an awesome recipe. It’s from the 1975 edition of Joy of Cooking (Bobbs-Merrill). It’s one of the very few recipes i haven’t changed at all, except for the fruit filling a bit, so it’s pasted from there entirely. dont’ judge me.

I had no idea what i was getting myself into because it takes a while to raise, and then it gets deflated and needs a second round of raising. Then the baking takes forever. in my case, i kinda screwed it up because i fell asleep while it was still in the oven so it got a bit too dry. it went well with tea and milk nonetheless.

Ingredients (one medium sized stollen)

– 125 ml milk

– 375-500 g flour

– 21 g fresh yeast (7 g active dry yeast)

– 325 dry fruit mix (raisins, nuts, almonds, other kind of fruit) i added some candied orange peel

– 170 g butter

-100 g sugar (i used a mix of brown sugar and white)

– 2 small eggs

– 1 g salt and lemon zest

Glaze

– 100 g confectioner’s sugar

– 10 ml milk

– vanilla extract

stollen ingredients

Directions

1. Combine warm milk with yeast and allow to sit 3 to 5 minutes.

2. Add 60-70 g flour, cover and let rest in warm place until light and foamy, about 1 h.

3. Sprinkle a little sifted flour over raisins, almonds, nuts and candied fruit. Set aside.

4. Cream butter till soft and gradually add sifted sugar and blend until light and creamy. Beat eggs in, one at a time. Add salt and grated lemon zest. Add yeast-flour mixture and enough flour to knead dough until smooth and elastic. Cover and let rise until doubled in bulk.

5. Toss on floured board and knead in fruit and nuts.

6. Roll the dough into an oval. Fold it in half lengthwise and place the loaf on a baking sheet. Brush it with melted butter and let it rise, covered until it doubles in size again, about 45 minutes.

7. Preheat oven to 180 degrees C and bake 30-40 minutes, till bread tests done. When cool, brush with glaze.

8. to make glaze, sift confectioner’s sugar and add hot milk and vanilla, stir well to combine.

stollen up close

Cu această rețetă, lista mea de posturi in asteptare este aproape gata :D. Am vrut să fac cozonacu asta de mult timp. Am găsit o reteta minunata. Una dintre putinele retete pe care n-am ‘adaptat-o’  cu excepția proportiilor din umplutura deci ii copiata de-aici cu totu. nu ma judecati :p

inainte sa va apucati, ii bine de stiut ca dureaza mult pana se face, ca tre sa creasca de mai multe ori. în cazul meu, m-am apucat tarziu dupa munca si dupa ce l-am bagat la cuptor am adormit deci l-am copt putin cam mult si o iesit putin uscat. Eu nu am pus nici glazura care probabil il mai inmoaie putin dar o mers perfect la ceai si lapte.

Ingrediente (1 Stollen gras si frumos)
– 125 ml lapte

– 375-500 g făină

– 21 g drojdie proaspătă (7 g drojdie uscată)

– 325 amestec de fructe uscate (stafide, nuci, migdale, alte tipuri de fructe confiate)

– 170 g unt

-100 G de zahăr(eu am pus brun+alb)

– 2 oua mici

– 1 g de sare și coaja de lămâie

Glazură

– 100 g de zahăr pudra

– 10 ml de lapte

– Extract de vanilie

stollen kneading

Preparare

1. Combina lapte cald cu drojdie și lasă să stea 3 – 5 minute.

2. Adăugați 60-70 g de făină, acoperiti și lasati la loc cald până se umfla si devine o chestie spumoasa, aproximativ 1 oră.

3. Se presara putina faina cernuta peste stafide, migdale, nuci și fructe confiate apoi se dau deoparte.

4. Untul se amesteca pana se inmoaie, apoi se adauga zaharul apoi se aduaga ouale batute, unul cate unul. Se adauga sare si coaja rasa de lamaie apoi amestecul de mai devreme de drojdie-faina si faina suficienta pentru a framanta un aluat omogen si elastic. Se acopera si se lasa sa creasca pana isi dubleaza volumu.

5. Se pudreaza suprafata de framantare cu niste faina apoi se incorporeaza amestecul de nuci si fructe.

6. Rulati aluatul într-un oval. indoiti-l pe lungime pana la jumatate si asezati-l in tava de copt tapetata cu hartie. Ungeti cu unt topit si lasati-l sa creasca pana când își dublează dimensiunea, din nou, aproximativ 45 de minute.

7. Incalziti cuptorul la 180 grade C si coaceti 30-40 de minute. După ce s-a răcit, puteti sa-l ungeti cu glazura.

8. pentru a face glazura, amestecati zahar pudra+lapte+esenta de vanilie sau extract de vanilie.

stollen1

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