Dresden Stollen (german Stollen 2) |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 2 |
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the reciepe states it cooks in 3 hours but from my experience it takes longer than that. Ingredients:
sponge |
200 g flour |
50 g fresh yeast |
120 g lukewarm milk |
final dough |
400 g flour |
50 g lukewarm milk |
70 g sugar |
160 g butter, melted and cooled down |
3 g salt |
a pinch ground nutmeg |
a pinch of ground cloves |
a pinch of ground cinnamon |
336 g rum-soaked raisins |
30 g rum |
120 g candied fruits |
60 g almond flakes |
for the finishing |
100 g melted butter |
Directions:
1. Sponge: Dissolve yeast in milk.
2. Add 180 g of the flour, mix well and cover with rest of the flour (20 g).
3. Cover bowl with plastic foil and let rise for 45 minutes at 28C.
4. For the final dough mix sponge, flour, sugar and milk on low speed for about 2 minutes, add butter and mix another 6 minutes on a higher speed .
5. Add rest of the ingredients and mix just until they are evenly distributed.
6. Cover and let rise 45 minutes.
7. Preheat oven to 200 C.
8. Roll the dough into a flat oval shape.
9. Press down center lengthwise with rolling pin. Fold over lengthwise (2/3).
10. Bake immediately (no second rising necessary) for 50-55 minutes.
11. Remove from oven, brush immediately with melted
12. butter.
13. Let cool on a wire rack, keep in a cool place.
14. Next day dust with icing sugar.
15. Wrap tightly in aluminum foil and keep in a cool place for at least 2 days to ripen.
16. It tastes best after 1 week.
17. Tip from the baker:
18. Add a little bit of cornstarch to the icing sugar, so the sugar remains on top and does not soak the Stollen
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