Easy recipe for stollen
One of the oldest Christmas biscuits is the Christstollen. Stollen are made from heavy yeast dough to which lemon peel, rum raisins and orange peel are added. After baking, the stollen is given a multi-layered layer of powdered sugar and has to rest for several weeks so that it can develop its full flavor. A simple recipe for stollen is to prepare a quark stollen with a marzipan filling.
Ingredients:
- 500g flour
- 250 g butter
- 50 g lard
- 2 eggs
- 1 packet of baking powder
- a pinch of cardamom
- a pinch of cinnamon
- a pinch of allspice
- 250 g low-fat quark
- Pulp of 1 ½ vanilla pods
- 150 grams of sugar
- Zest of half an untreated lemon
- 1 small bottle of rum (0.2 to 0.3 liters)
- 4 drops of bitter almond oil
- 150 g of cubed lemon peel
- 250 g raisins
- 100 g almond sticks
- 100 g marzipan raw mass
- 250 g powdered sugar
- 30 g chopped pistachios (peeled).
- Flour for dusting
- Baking pan for stollen (not absolutely necessary).
A simple recipe for stollen is the quark stollen with marzipan (without yeast).
Preparation of the filling - a simple recipe
One day before preparing the stollen, put 250 g of raisins in rum a.
The next day you can start with the marzipan filling. To do this, mix 100 g of marzipan raw mixture, the pulp of half a vanilla pod and a teaspoon of rum to form a smooth mixture.
Now knead 50 g of chopped pistachios into the marzipan dough.
Then use the marzipan dough to fill the simple stollen into a roll about 4 centimeters thick and about 30 cm long.
At Christmas time you can not only bake delicious cookies, but also cakes. …
Preparation of the stollen
For a simple recipe for the stollen, first melt 50 g of lard and 100 g of butter in a saucepan. Let the mixture cool until lukewarm.
Now mix 500 g flour, 1 packet of baking powder and a pinch of cardamom, cinnamon and allspice together.
Now hit 2 Eggs, the pulp of a vanilla pod, 150 g sugar, half a lemon zest, 4 drops of bitter almond oil, 3 tablespoons of rum and 250 low-fat quark until frothy and add the mixture for the simple stollen together with the warm fat to the Flour.
Now quickly mix 150 g of diced lemon peel, the raisins soaked in rum (drained well) and 100 g of almond sticks into the dough.
Shape the dough of the simple stollen into a roll about 30 cm long on a floured surface and use the rolling pin to roll out the roll to a width of about 20 cm.
The roll of marzipan is now kneaded well again and then placed in the middle of the dough. There should be a seam of dough all around.
Now shape the dough into a stollen by first turning the dough from the right and left to the middle.
Alternatively, you can also use a special baking pan for stollen.
Preheat the oven to 175 ° C (electric stove 175 ° C, hot air / convection 150 ° C, gas level 2-3) and bake the simple stollen for 65 to 75 minutes.
In between, you should brush the stollen several times with butter.
If the Stollen is not baked in a baking pan but directly on a baking sheet lined with baking paper, As a precaution, you should place three layers of parchment paper on the baking sheet so that the stollen does not burn from below. If you find the stud is getting too dark, cover it with aluminum foil.
After baking, the stollen is coated with melted butter and immediately sprinkled with powdered sugar. Repeat this process until you have a two to three mm thick layer of powdered sugar.
The stollen should then be able to develop its full aroma before consumption. For this purpose, the stollen is wrapped tightly in baking paper and also again in aluminum foil or placed in a suitable plastic container / lunch box with a lid.
The stollen should now rest in a cool place (not in the refrigerator!) For three to four weeks and is then ready to be tasted.
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