Dresden stollen - a step-by-step classic recipe. Christmas stollen - step-by-step recipe with photos Stollen is also necessary

Ingredients

250 g butter
250 g sugar
250 g cottage cheese with a fat content of 9% or higher
2 eggs
700 grams of flour
1 lemon
200 g assorted nuts
350 g dried 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

Prep time 25 minutes + 60 minutes baking.

Yield: 5 pieces.

As soon as Christmas approaches, all of Europe traditionally goes to the store for festive stollen, and the best housewives bake the most famous pies in Europe - stollen. What is this? Why is he so popular? What ingredients does classic stollen contain and how to prepare it yourself? Our article will answer all these questions.

Stollen (German: Stollen) or Stolla is a traditional German Christmas cake, generously flavored with various nuts, dried fruits, candied citrus fruits and spices. It is generously sprinkled with powdered sugar on top and wrapped in parchment in the shape of the swaddled baby Christ. As a rule, these cupcakes are baked 3-4 weeks before Christmas and placed in a cool place to mature. During this time, dried fruits infused with alcohol and spices become even more aromatic, and the taste of stollen fully manifests itself.

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

How to cook stollen - recipe for German stollen without yeast

Prepare all baking ingredients. The first of the three secrets of good stollen is high-quality and fresh ingredients. As with any holiday baking, take premium wheat flour and sift it through a sieve so that the baked goods 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 fruit is soaked in cognac and after 3-4 weeks in a cool place the aroma turns out to be real - festive, Christmas.

As additives, 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 exact ingredients will be in your stollen is up to you, but it is kumquats and lemon zest that give that very citrus bouquet, which is so useful 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. Add granulated sugar and rub with a pastry whisk until white. You can do this using a food processor; a dough paddle will do the job perfectly.

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

After the eggs are added to the dough, stir in the fat cottage cheese. I have cottage cheese from the store, 9% fat. Homemade cottage cheese of a uniform consistency will cope with the same task.

After this, add lemon juice and zest of ½ lemon, as well as vanilla sugar, to the bowl. Stir until the sugar dissolves. 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.

Add flour little by little and mix into the dough. I recommend kneading the dough with 500 g of wheat flour, and leaving 200 g for adding when mixing in the mass of dried fruits and nuts on the table. By adding flour gradually, you regulate its quantity so as not to look for the answer to the question - why the stollen turned out to be tough.

So, when the dough begins to more or less hold its shape, sprinkle a thick layer of flour on a flat surface and place the mixture on the table. Use your hands to flatten the dough into a flat cake and add the nuts. You can also take nuts according to your taste and budget, I have the following ratio: 50 g of walnuts, 125 g of almonds and 125 g of hazelnuts. Stir the nuts into the dough.

Drain the dried fruits and dry a little. Form the flatbread again and place the dried fruits on it and mix them into the dough. At first it will be difficult to do this, but the more you stir, the more homogeneous the dough becomes and the dried fruits “fit” into it.

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

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

Bake the curd 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.

Just sprinkle the buttered cupcakes generously with powdered sugar. It is in this form that stollen are usually sold and served to guests.

Freshly baked German stollen, the recipe with photo of which you just looked at, will undoubtedly be delicious right away, but hold on. Wrap in foil or parchment paper, tie with a 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 “rest.” The cake will become qualitatively better, the dough will be saturated with the aromas of candied fruits, alcohol-soaked raisins and kumquats, and spices. Its taste and Christmas variety of smells will become much richer.

Why doesn't stollen spoil? Traditional Christmas cakes are aged for at least a month. These muffins contain eggs, fat, and butter, however, 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 this beautiful form that homemade Christmas stollen can be presented to friends and family, taken to work and treated to colleagues and co-workers. Merry Christmas!

Dresden Stollen is the most famous version of the German Christmas cake, which was traditionally baked in the last days before Advent, left for many weeks until Christmas, and symbolized the infant Christ in swaddling clothes. This is a rich, dense cupcake that will fill your home with the magical aroma of Christmas even when baked!

It should be noted that recently the quality of products has deteriorated and I noticed that sometimes the dough does not rise in store-bought milk, perhaps this is due to additives or stabilizers that are added so that the milk does not sour, one way or another, use homemade high-quality milk or organic ecological milk If you still can’t find good milk, knead the dough in water - it will definitely rise.

Stollen dough is sweet and fatty, it rises hard, so no matter how long it takes, you must wait:

1. The dough should rise.
2. The dough should increase in size, only then knead it.
3. Stollen should lie down and expand slightly before baking.
But in any case, stollen is not a rich bun, it should not be airy, it is a rich, aromatic, but dense yeast cake.

Ingredients:

Makes 2 cupcakes

200g butter (150g for dough and 50g for soaking)
2 eggs
2 lemons (you will need zest)
300 g mixture of candied fruits, raisins, nuts (almonds)
100 ml rum
500g flour
0.2l milk
200 sugar (of which 150 g in the dough, 50 g in the form of powdered sugar for sprinkling)
A little salt (1/5 teaspoon)
1 teaspoon of dry yeast (or as written on the package per 500 g of flour)
Spices (1 tsp): vanilla, ground ginger, ground nutmeg.

Pour 100g of rum into a mixture of candied fruits, raisins and nuts and leave for 6-12 hours

Mix 150g sugar + all dry spices + vanilla + lemon zest + salt Heat 150g butter to room temperature, it should be elastically soft (the butter can be heated a little, but so that it does not turn into melted)

Mix half the milk (100ml) well with the eggs

Preparing the dough:

Mix 100 ml of warm milk (35 degrees) thoroughly with yeast and 1 tbsp. spoon of sugar, set aside for 20 minutes in a cool place without drafts (for example, a cabinet, microwave, pan with a lid)

Prepare the dough from the prepared mixtures:

Mix butter, sugar with spices, milk with eggs, suitable dough and 500g of flour. Knead the dough for about 10 minutes. It should become elastic and not stick to your hands.

Place the dough in a warm place to rise for about 2 hours (you can place the container with the dough in warm water (about 36-38 degrees) in the bathroom)

Knead the risen dough and mix in infused raisins with candied fruits and nuts
Divide the dough into 2 parts (according to the number of cupcakes)

Roll out the dough to 1 cm in an oval shape

You will need to fold the stollen in a special way.

In the context according to this diagram.

To do this, fold the oval in half, wrap the top part, place the stollen on a baking sheet greased with vegetable oil, you need to let the dough rise a little - leave the stollen for 30-40 minutes.

Bake for about 1 hour at 160 degrees. Melt 50 g of butter As soon as the stollen is ready (you can check with a wooden stick, if it comes out with sticky pieces of dough or is wet, the stollen is still raw)

Generously coat the entire surface of the stollen with oil except the bottom.

Sprinkle thickly with powdered sugar

Allow the stollen to cool and wrap tightly in foil or parchment. (I wrap it in parchment and additionally with a towel, then I put it all loosely in a bag and hide it in the closet.)
Leave in a dry place (for example, a closet) to infuse for several weeks; according to tradition, stollen was stored throughout the entire Christmas period (4 weeks) until Christmas.

Renew the powdered sugar before serving.
Bon appetit and Merry ***Christmas!***

I found this recipe.

Why are you interested, you ask?
I’ve just been trying to remember the name of this cupcake (or pie) for many years.
this was in the early 70s... God!. how long ago it was! our school was a sister school to the Dresden school... and children from Dresden came to visit us... and it was just after the New Year. they lived at the students’ house... so there was a girl who lived with us, although I don’t remember the name because of the years ago... I think Gerta or Greta... and so she brought this stollen. her mother baked it herself...
I have been baking for many years now and have tried many different baked goods, but I can’t forget that taste!
You can choke on the aroma alone!!!
I've been wanting to find a recipe for a long time, but didn't know the name...
Now I know! hooray!
Now is the time to bake it so that it is ripe for Christmas!
and in connection with this question. or rather two...
1. Is it possible to do without ginger... either the ginger we have is not the same, or I didn’t use it correctly in baking, but it spoils the taste of the product... if you can’t do without it completely, then is it possible to reduce its amount?
And
2. Will the cake go bad in 3-4 weeks? won't it go rancid?
Well, I really want to eat it again! and most importantly - TRY TO BAKE!

And how to find out whether it was a success or not. If for some reason the previous stollen recipes didn’t work for you, we offer two more.

Stollen is a traditional German Christmas cake, full of flavors from rum-infused candied citrus fruits, dried berries and raisins. Sometimes marzipan is added to it and wrapped inside; there are varieties of marzipan with poppy seeds, ginger, and nuts. The shape of the stollen resembles a swaddled baby. The cake itself is buttered, sprinkled with powdered sugar, wrapped tightly and left for three weeks before the onset of Christmas. During the ripening process, stollen is imbued with aromas and becomes incredibly tasty for the holiday.

Ingredients:

flour - 3 tbsp. (2:1 general purpose wheat flour and durum flour)
butter - 120 g
sugar - 150 g
cream cheese - 60 g (Almette or similar is suitable)
soft cottage cheese (homogeneous) - 150 g
egg - 2 pcs.
a pinch of salt
baking powder or baking powder - 1 tbsp. (or soda - 1 tsp)
vanilla extract - 1 tsp.
flavoring "rum", "almond" or "citron" - a few drops as desired.
candied orange and lemon peels - 100 g
raisins - 100 g
dried apricots, dried cranberries or cherries - 100 g
rum, cognac or orange juice - 200 g
powdered sugar for sprinkling
butter for greasing - 50 g

Pour candied fruits and dried berries with rum and leave for several hours, preferably for a day. Then drain, dry, sprinkle with a small amount of flour.
Beat softened butter with sugar, gradually add eggs, cottage cheese, cream cheese, a pinch of salt and vanilla extract. Mix flour with baking powder and gradually add to the dough. Then add candied fruits. Knead thoroughly.
Cover the finished dough and refrigerate for at least half an hour. Preheat the oven to 180°C.
Then form the dough into a random cake and fold the edges towards the center as if swaddling a baby. Makes one large cake, bake in the oven for 70-80 minutes. at 180°C.
You can divide the dough into two parts - then it will take less time to prepare the stollen, so it’s better to check the readiness with a splinter.
Grease the finished stollen with melted butter, then generously sprinkle with powdered sugar, wrap in foil or parchment and store in the cold (for me, on the balcony) until the holiday.

Candied fruits, dried berries, raisins - 100 g, cognac (brandy, rum) - 100 ml. Soak dried fruits for a day or three in alcohol. I made an excellent aromatic cocktail from scotch tape and Riga balsam (proportions 2:1) - I recommend it.
100 g softened butter, 100 g sugar, 1 egg, pinch of salt. Beat sugar and butter, add egg and salt.
Then add: 120 g soft cottage cheese, 2 tbsp. flour with baking powder (I have baking soda on the tip of a knife), lemon juice - 1 tbsp, zest of half a lemon, a pinch of cinnamon and 1 tbsp. vanilla sugar for extra flavor. Knead the dough.
Remove the candied fruits from the alcohol, dry, cut into small cubes if necessary, roll in flour, and add to the dough. I added some peanuts and pistachios to one of the stollen.

Place the dough in the refrigerator for half an hour, preheat the oven to 180°C.
Divide the dough into two parts. Form each part into a flatbread, tuck the sides of the flatbread towards the middle. Bake for 30-40 minutes at 180°C. Ready to check for dry splinters.
Cover the finished stollen with melted butter (50-100 g), sprinkle with powdered sugar (2-3 tbsp), wrap in foil or wax paper and leave to ripen for a couple of weeks.

Comment on the article "Christmas stollen: 2 recipes for curd stollen"

Someone posted a recipe for curd Stollen here, thank you very much from the whole family, and not only!!! This was my first time making this cake and I was very impressed with it. Its taste, extraordinary aroma, the fact that it is stored for so long, and does not get any worse.

I used to buy stollen and eat them with pleasure - I liked the dough base (the fact that there was a lot of dough, and not these airy masses of zilch). Didn't find what you were looking for? Check out other discussions: Christmas stollen: 2 recipes for curd stollen.

Dresden Christmas stollen. Bakery. Cooking. gallery Bakery. Cooking. Culinary recipes, help and advice on cooking, holiday menus and receptions...

I baked stollen, though it was cottage cheese. Very >. I baked stollen, though it was cottage cheese. I really liked the recipe, my stollen are already on the shelf in the refrigerator, waiting in the wings.

Stollen, maybe someone knows. Dinner. Cooking. Culinary recipes, help and advice on cooking, holiday menus and Stollen - a Christmas cake. Stollen recipe.

I lost the stollen recipe. Bakery. Cooking. Culinary recipes, help and tips for preparing Christmas stollen dishes: 2 recipes for curd stollen. Stollen is a German traditional Christmas cake, full of...

Christmas stollen: 2 recipes for curd stollen. Stollen is a traditional German Christmas cake, full of flavors from rum-infused candied citrus fruits, dried berries and raisins. Sometimes marzipan is added to it...

Stollen imported from Germany can be bought from me in the Finnish purchase [link-1] purchase here I bake according to the usual cottage cheese recipe, which everyone knows here, but I use very good dried fruits. and Christmas Cake - a recipe for the holiday. Taste of New Year and Christmas.

I lost the stollen recipe. Bakery. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests Stollen is a German traditional Christmas cake, full of aromas of candied citrus fruits and dried berries steeped in rum...

I wanted to place the stollen on the balcony, but it needs to be in the cold? and now, at +7 and raining, should I put it in the refrigerator? or score? just put it in foil, or you can put it in plastic...

Check out other discussions: Christmas stollen: 2 recipes for curd stollen. Stollen is a German traditional Christmas cake, full of aromas of candied citrus fruits steeped in rum, dried berries...

Questions about stollen. Teach you how to cook! Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection.

Should stollen be hard? Bakery. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection.

Section: Ideas, advice (tvonaka adit). More for New Year's baking. I didn’t do anything special this year, tell me who did something very successful. what recipes...

If stollen is baked on one day, for example, December 22, is it normal? And where do they get rum for 1 time? I want stollen, I don’t have time and hands, maybe from there, but there is no experience in development.

Christmas gallery. Bakery. Cooking. Culinary recipes, help and cooking tips Section: Baking (hamster apricot stollen). Christmas gallery.

Let's bake stollen together! :). Bakery. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection.

Dresden Christmas stollen. Bakery. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection.

Ingredients

250 g butter
250 g sugar
250 g cottage cheese with a fat content of 9% or higher
2 eggs
700 grams of flour
1 lemon
200 g assorted nuts
350 g dried 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

Prep time 25 minutes + 60 minutes baking.

Yield: 5 pieces.

How to cook stollen - recipe for German stollen without yeast

After the eggs are added to the dough, stir in fat cottage cheese. I have cottage cheese from the store, 9% fat. Homemade cottage cheese of a uniform consistency will cope with the same task.

Bake the curd 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.

Just sprinkle the buttered cupcakes generously with powdered sugar. It is in this form that stollen are usually sold and served to guests.

It is in this beautiful form that homemade Christmas stollen can be presented to friends and family, taken to work and treated to colleagues and co-workers. Merry Christmas!

In this recipe we will tell you how to make a Christmas stollen - a German Christmas cake.

Stollen is a traditional German Christmas pastry with lots of candied fruits, spices and butter. It is customary to bake adits on December 1 - before Christmas it must brew for at least three weeks, although a properly prepared cake can be stored until spring (the longer it sits, the tastier it becomes). In Germany they often did this - they baked many galleries at once, which were stored in a cold place in ceramic dishes.

If you want to bake something interesting for Christmas, then a gallery is a great option. It is easily prepared by analogy with our Easter cakes, although from completely different products.

Raisins for shtolen must be soaked in alcohol for at least 6 hours.

Christmas adit recipe

Photo: kpcdn.net

500 g flour

250 ml warm milk

225 g softened butter

100 g sugar

14 g dry yeast

by 1 lemon and orange (zest)

1/4 tsp each ground cardamom, cinnamon, nutmeg and ginger

250 g raisins

90 g peeled almonds

80 ml rum

75 g each dried cranberries and candied fruits

50 g butter

powdered sugar

How to prepare a Christmas adit:

Mix all the ingredients for the dough listed in the recipe - the dough should be soft, non-sticky, cover it with a clean towel and leave to rise at room temperature for 1 hour.

Place dried fruits in a bowl, pour boiling water over them, leave for 2 minutes, then drain in a colander and dry, put back in the bowl, add candied fruits, pour rum over everything, stir and leave for 1 hour.

When the dough has risen, add dried fruits and candied nuts to the dough along with the rum and knead it thoroughly again.

Place the dough on a floured work surface, roll it out lightly and fold it in half to give it a doughnut shape.

Place the adit on a clean, dry baking sheet, cover with a towel, leave to proof for 40 minutes, then put in an oven preheated to 190 degrees and bake for 60-70 minutes - it should brown and increase slightly in size.

Taking it out of the oven, let the adit cool for 5 minutes, then rub butter over the entire surface and immediately sprinkle generously with powdered sugar - the surface should be snow-white, due to the temperature the powder will melt and you need to add it until the top layer remains white.

Cool the adit completely and store it in a cool place.

Happy cooking!

Friends, have you ever tried German Christmas adit? If you tried it, tell us about your impressions of this baking in the comments to the recipe.

Video recipe for Christmas adit

Every housewife can surprise her loved ones and please them with a delicious delicacy during the New Year holidays. To do this, you should familiarize yourself with the recipes for sweet adit in this article.

Real Christmas Dresden adit with marzipan: classic step-by-step recipe with photos

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

The peculiarity of baking is that it is prepared from a “heavy” dough with a yeast base. In addition, be sure to follow the proportions of the filling when baking. After the adit is ready, it must be coat with melted fat butter and sprinkle thickly with powdered sugar.

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

Dresden adit It is distinguished by its strict adherence to proportions and the filling of candied fruits along with marzipan. To prepare a adit, you must first 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 tbsp. (2.5% fat content)
Sugar – 2 tbsp.

Preparation:

Pour the milk into a small bowl and heat in the microwave for a couple of minutes until warm.
The yeast should be covered with sugar and left to stand until it melts.
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 rum over the candied fruits.

For the adit you need 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 (ground only!)
Almond crumbs – 60 g (can be replaced with almond flour - marzipan).
Rum – 50 ml. (dark)
Salt – 1 tsp. (large, preferably sea)
Lemon essence – 2 ml (0.5 tsp)
Cardamom – 0.5 tsp.
Butter – 200 g (at least 73% fat content)
Milk – 125 m (fat content 2.5%)
Pepper – 1/3 tsp.
Sugar – 100 g.

Preparation:

After steeping the dough, you should start kneading the dough.
Gradually add spices to the dough one by one, 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 dish and leave to “rest” (no more than two hours).
Then stir in the candied fruits along with the alcohol.
The mass should be quite fatty
Form the loaves
Place the adit into the oven (temperature 190)
Bake for exactly 15 minutes. Then take it out, brush the bread with butter and put it back into the oven.
Keep the product in the oven for another half hour until it is completely ready.
At the end, you should grease the finished baked goods with oil.
The adit is generously sprinkled with powdered sugar.

Christmas treat

Festive cake shtolen curd with raisins with yeast: recipe, photo

You will need:

Flour – 650 g (sift, use 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 package (about 15 g).
Vanillin optional

IMPORTANT: To coat and sprinkle the adit, you will need butter - approximately 100 g, and a pack of powdered sugar (100 g).

Preparation:

Before kneading the dough, soak the raisins in rum.
First of all, you should give the oil time to soften.
Soft butter should be mixed with sugar in a mixer
Gradually beat in the eggs and keep kneading the mixture.
Add the curd mass or rub the curd through a sieve.
Gradually sift and add flour
Add the filling
The dough should be given the characteristic shape of a gallery - a loaf (see photo).
The gallery is laid out on parchment
It should be baked for an hour. 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 allowing it to cool, grease it with butter. Sprinkle a generous amount of powdered sugar on top of the liquid butter.

Shape of the adit

Chocolate stollen: recipe

For marzipan you will need:

Chopped almonds or flour – 100 g.
Powdered sugar – 50 g.
Granulated sugar – 150 g.
Water – 40 ml.

Preparation:

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

IMPORTANT: Well-kneaded marzipan should be placed in the refrigerator for a couple of hours.

For the chocolate gallery you will need:

Flour (premium grade) – 0.5 kg (sifted)
Sugar – 100 g.
Cocoa – 25 g.
Cottage cheese – 250 g (mashed through a sieve, or soft curd mass)
Butter – 200 g (butter, 73% fat, one pack)
Vanillin for aroma – 1 package
Baking powder – 2 sachets (about 3 tsp)
Cognac – 3 tbsp.
Dried cherries

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

Preparation:

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

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

Shtolen with cocoa

Recipe for stollen without yeast on sourdough

You will need:

Sourdough – 300 g.
Flour – 850 g (sifted)
Milk – 350 g. (fat)
Oil (at least 73%) - 200 g
Sugar – 75 g (the adit will be 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 desired, you can replace them with other dried berries, for example, cherries).
Orange zest – 100 g (if you don’t want a strong aroma, reduce the amount to 50 g).
Almond crumbs or petals – 60 g.
Rum (for berries) – 4 tbsp.

Preparing the starter:

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

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

Preparation:

Before cooking, soak dried fruits in boiling water, drain and add alcohol to absorb.
Sourdough and milk are poured into a large basin.
Gradually beat in the eggs and begin kneading the dough.
Add the butter melted in the microwave.
Gradually sift and stir in the flour.
Add the filling.
Let the dough rest in a warm place for half an hour before baking.
Form a characteristic loaf (or a couple) and place on a baking sheet in the oven.
The adit should be baked for half an hour in the oven, where the temperature is no more than 190 degrees.
The finished adit is poured with melted butter and generously sprinkled with powdered sugar.

Sourdough recipe

Stollen without rum and alcohol: recipe

You will need:

Flour – 0.5 kg.
Butter (butter, at least 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 glass
Dates – 0.5 cups (pitted)
Candied fruit – 100 g.
Nuts – 100 g.
Lemon or orange zest from one fruit
Dried cherries – 100 g.
Cognac or rum – 100 ml. (for pickling berries)

Preparation:

The yeast is covered with sugar. You need to wait for them to melt.
Heat the milk, add yeast and remaining sugar.
Add soft butter and almond flour to the mixture
Gradually add flour to knead the dough
Add spices to taste
Add nuts, zest and soaked berries
Knead the dough with your hands, form the loaves and place them on a baking sheet.
Let the loaves sit in a warm place for about 40 minutes to rise.
Place the adit in the oven for 70 minutes
It is necessary to bake adit at a temperature of no more than 190 degrees.
The 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 (at least 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 zest - from one fruit
Ginger root – 15 g (fresh, grated)
Cardamom – 0.5 tsp.
Vanillin – 1 package (or fresh pod)
Salt – 1 pinch

Preparation:

Candied fruits and berries are soaked in slightly warmed alcohol for half an hour. Add a spoonful of honey, zest and grated ginger root to them.
Melt yeast with sugar
Add yeast and remaining sugar to warm milk. Add eggs and mix everything thoroughly. Add 250 g soft butter.
Add almonds to the mixture and begin to gradually add flour, kneading the dough.
Add the filling to the dough, continue adding flour and kneading 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, place the bread in the oven. Bake them for about 50 minutes. The oven temperature should be no more than 180-190 degrees. When a beautiful golden crust appears on the adit, the baking is ready.
Grease the hot adit with butter and sprinkle with powdered sugar.

Recipe from Yulia Vysotskaya

How to store adits?

Shtolen is a baked product with a long shelf life. However, it only needs to be stored at sub-zero temperatures. If you leave the adit in the refrigerator, then its shelf life should not be longer than 1.5 months (taking into account that the temperature in your refrigerator is minus 18-20 degrees).

IMPORTANT: The adit can be stored for more than two months (up to three). To do this, wrap it in food foil and place it in the freezer.

December 20, 2015

As you know, Catholic Christmas comes two weeks earlier than Orthodox Christmas, and we have to continue fasting for two whole weeks, daily under the barrage of Hollywood Christmas stories, and with a slight tinge of understandable envy rejoice for our Western contemporaries in connection with this historically established religious phenomenon 🙂

We do not waste time, and with our usual enthusiasm and healthy curiosity we comprehend European Christmas traditions. We invite you to join one of the branded attributes of Christmas in German - we are preparing a stunning traditional Christmas cake called “Stollen” (the spellings “Stollen” and “Stollenn” are also found) from “heavy”, i.e. super-rich yeast dough with a large amount of oil and fillers in the form of raisins, candied fruits and nuts.

Along with the legendary Christmas stollen, it creates that unique spicy aroma of Christmas. The peculiarity of this baking is that the stollen should be prepared at least two weeks before the holiday, and even better - a month, so that the cake has time to “rest”, ripen and be maximally saturated with those same aromas. Join us - you still have time :)

We make four stollen weighing about 1.2 kg each, and it’s unlikely that even this will be enough to satisfy everyone who wants to do something nice on the eve of the holiday. We pack the stollen in beautiful wrapping paper, tie it with ribbons and give it to our loved ones. If you need a lot of the baking volume we planned, take two or four times less food and make the amount you need.

Today we will need patience (heavy yeast dough is lazy :-)), several bowls, a rolling pin, a lot of parchment paper and the products indicated in the recipe.

Preparation: 4 hours
Preparation: 1 hour
Exit: 4 stollen, 1.2 kg each

Ingredients

800 g high fat butter

you can use medium-fat butter or margarine with the addition of purified (odorless) lard, or even better - ghee

300 grams of fine sugar or powdered sugar in the dough

1 teaspoon salt

1 pack (100 g) of fresh pressed yeast or 3 teaspoons with a mountain of active dry yeast

500 ml of milk for the dough and another 150 ml for breeding the yeast

2 kg premium wheat flour

filling ingredients for “rich” stollen

600 grams of dark and light seedless raisins, you can also use other good quality dried fruits

400 grams of candied fruits, preference for candied orange and lemon peels

400 g almonds or other nuts

you can make it more modest by reducing the number of fillers :)

rum or cognac for soaking dried fruits - as much as you need, about 300 ml, or you can soak dried fruits in sugar syrup with the addition of alcohol and rum essence, which is much more economical, but further from the classics :)

ground spices

1 teaspoon cardamom

half a teaspoon each of cinnamon, cloves, allspice, nutmeg

on the tip of a knife ground bitter almonds and vanillin

zest of two oranges and one lemon (optional if using candied citrus fruits)

you can use a ready-made store-bought spice mixture for cake or “dry perfume” for gingerbread, and generally make the adit as spicy as you want :)

for coating stollen

250 g butter

for sprinkling

250 g powdered sugar

How we do it

25 One way or another - the dough is ready for shaping, and the fun begins. Divide the dough into four equal pieces - two stollen for each baking sheet. Here we need to make a reservation - when baking, our “heavy” dough will tend not to rise up, but rather to spread to the sides, and we need to prevent this. Those who bake stollen often purchase special forms, which are not easy to buy in our latitudes, so we make do using the ingenuity inherent in our compatriots - we make pre-boundary frames from parchment paper folded in two to four layers. The length of the frames should be equal to the length of the baking sheet, the width should be slightly less than half the width of the baking sheet, and the height of the sides should be 4-5 cm. We fasten the frames with a stapler and grease the inside with oil so that the dough does not stick to them during baking.

26 We flatten each piece of dough with our hands in the form of an elongated cake and lightly roll it out to a thickness of 2-2.5 cm.

27 Then, pressing with a rolling pin, we make a notch along the layer of dough closer to one of the edges of the cake and wrap the wider edge into this notch.

28 This is the traditional form of stollen - an unevenly rolled roll with an asymmetrical top. We would call its type “log”, but there are others filled with deeper symbolism of interpretation (the baby Christ wrapped in swaddling clothes), which we will not dispute, especially keeping in mind the future fate of the cupcake :)

29 Transfer the formed stollen to a parchment-lined baking sheet in the prepared frames, do not grease anything on top, and leave in a warm place to “rest” before baking.

30 The cupcakes should be given enough time to rise until they begin to rise again, otherwise the cupcakes will not turn out adequately porous. Although it should be noted that in fact, the finished stollen in its structure is more reminiscent of sweet holiday bread than a muffin in the usual sense - their flesh is not the same as that of muffins, it is juicy and crumbly due to the addition of a significant amount of milk to the dough. But, on the other hand, this is their individuality :)

31 In order for the stollen to grow during proofing and baking in the right direction, namely upwards, if we do not use special forms, we support them on the sides with something else - for example, hard cardboard cores wrapped in parchment from used rolls of the same parchment or foil, if any preserved by accident, or by strips of thick cardboard moistened with water. Helps :)

32 Bake stollen in an oven preheated to 180 degrees for approximately. If you bake on two baking sheets at once, swap them in the middle of the baking process - move the bottom baking sheet up, and vice versa. If the top of the muffins is too baked, cover with food foil. If there are burnt raisins on the surface of the baked stollen, simply remove them before coating.

33 We judge the readiness of the stollen by their rise, increase in volume and browning of the surface. You can conduct a standard test by immersing a dry match deep into the cupcake. The match should remain dry after removal.

34 Remove the baked hot stollen from the frames and generously, several times, grease the top and sides with melted butter (the butter will be absorbed), and then sprinkle it just as generously through a sieve with powdered sugar, literally a snowdrift :)

Once soaked in oil, the powder forms a delicious sweet crust on the surface of the stollen, in the style of butter fudge.

That’s all, basically, all that’s left is to wait for the stollen to cool to room temperature, wrap them in parchment paper (we warned you that there would be a lot of it :-)) and hide them in a cool place until Christmas. This is all the more difficult to do because the aroma of baking is already unbearably tantalizing, and will only intensify as the Christmas cupcakes ripen. Hide with your imagination, otherwise the stollen won’t last until the holiday :)

Tired? Never mind, it will be forgotten before Christmas, and there will be plenty of pleasure and beauty on the table. We see that the recipe, although in a new format, is just as detailed and, accordingly, long, but, as usual, we forgive ourselves for being pedantic (by the way, very much in the German spirit :-)) - in cooking, it’s the details that decide everything, and we We sincerely wish you successful baking.

If Christmas stollen are not eaten immediately, then, wrapped in parchment, they can be stored in a cool place for up to three months without loss of quality. Trustworthy sources say so, but so far it has not been possible to verify - somehow there is no object left for storage :)

And a little more about stollen to smoothly leave the topic :) For a long time in Germany, from the end of November, in every house in which they were preparing for Christmas with hope and joy, they began to bake stollen (German: Christstollen), and patiently waited for the moment when they can be displayed on the holiday table or given away with good wishes to friends, relatives and everyone who knocks on the door on Christmas. In the era of supermarkets, stollen in beautiful tin boxes are pleasing to the eye on store shelves, but despite their undoubted all-round advantages, it is difficult for anything to compete with handmade, homemade Christmas baking :)

The famous Dresden stollen, which is protected from attacks on plagiarism by an officially registered geographical mark, is prepared with strict adherence to a number of canons and exclusively in Dresden, is deservedly considered the most correct and classic. Holidays and fairs are regularly held there, records are set for the size and weight of baked stollen - the last champion in this regard weighed more than four tons :)

However, the theme of stollen continues to develop creatively to this day, and not only in Germany. In addition to the one we prepared according to the traditional German home recipe, there are other versions of stollen - Christmas yeast muffins in the form of stollen are prepared with marzipan, different types of nuts, poppy seeds, cottage cheese, chocolate, etc.

Bon appetit, and happy holiday!

I caught the sun in the morning

Stollen is prepared under the same conditions and with the same mood as our Easter cakes. Ready-made stollen are wrapped in film and stored for two months or more, so they can be baked in advance. Powdered sugar and rum act as a preservative.
If you want to make stollen with marzipan, you need to mix 150 g. marzipan mass with 2 tbsp. l. favorite liqueur, roll into a “sausage” and roll it into the middle when forming a stollen. Or roll out the marzipan mass into a rectangle smaller than the dough, place it on top of the dough layer and form a stollen.

I baked three stollen (pictured) according to this recipe, but did not soak the raisins and cranberries in orange juice, as I did this time. The version with juice turned out to be a little more tender
On the picture:
on the left - stollen with marzipan mass, rolled into a layer;
in the center - stollen with a marzipan “sausage” wrapped in dough;
on the right is stollen without marzipan.

P.S. In my diary () you can see stollen recipes that I found on German sites

And now for some spiritual food

The origin story of the Christmas Stollen

The Dresden Christmas stollen (cake) is inextricably linked with the cultural history of the city of Dresden.

In the Middle Ages, Dresden stollen, as a pastry during Lent, was originally mentioned in 1474 in an invoice for the Christian hospital of St. Bartholomew. At that time there was no question of the exquisite taste of this pastry: medieval stollen consisted only of flour, yeast and water!
As a symbol of perfect renunciation during the pre-Christmas fast, the Catholic Church did not allow the use of either butter or milk.

Since the Saxons have always been famous as a people who love to eat, one day Elector (in our opinion, Prince) Ernst of Saxony and his brother Albrecht asked Pope Innocent VIII to lift the ban on the use of butter during Lent. The Holy Father granted this request by sending the so-called “Butterbrief Letter” to the Elector of Saxony in 1491. From that time on, bakers were allowed to use various additional ingredients when baking stollen.

Already in 1500, delicious stollen was sold to townspeople at Dresden's famous Christmas market, the Striezelmarkt.

Dresden stollen received its title of royal dish in 1560. According to tradition, at Christmas each Dresden baker gave one or two Christmas stollen to his prince.

I wish everyone a Merry New Year and Christmas!

This recipe is part of the "Cooking Together - Culinary Week" campaign. Discussion of cooking on the forum -

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Dresden stollen - step-by-step classic recipe

Pre-holiday preparations take a lot of time: buy and pack gifts, do general cleaning in the apartment, find and decorate the Christmas tree - everything needs to be done in time! There are some things you can do in advance, for example, baking Christmas Dresden Stollen, the step-by-step recipe for which I’m sharing today. A festive cupcake with which Germans traditionally celebrate Christmas. There is a compelling argument for preparing it in advance - it is not customary to treat yourself to stollen right away; it must sit, and the longer the better, becoming tastier.

Of course, we won’t be able to compete with the Dresden baking masters, but it’s worth a try.

I love traditions, I gradually developed my own on my blog - I try to tell the history of the dish. You won't leave today without a story. Agree, knowing that there is a dish with a certain “story” on the table, some unusual sensations appear, some additional zest. By the way, I have a couple of articles about the history of Königsberg cuisine, which is in tune with Dresden; if you are interested, read about bedbugs And marzipan.

The history of stollen goes back centuries. Christmas was one of the most significant holidays in the Christian world, which was celebrated on a grand scale, and they tried to set the tables richly. At that time, it was important that baked goods, and even bread, reflected religious motives.

Stollen was first served at the Saxon court in Dresden in 1427, in a form symbolizing the baby Jesus Christ in swaddling clothes.

Since the cake was baked for the Nativity Fast, vegetable oil was used in the recipe. Everything changed in 1491 - then, by a special decree, Pope Innocent VIII allowed the inclusion of butter instead of vegetable oil.

Interestingly, Prince Ernst of Saxony and his brother Duke Albrecht turned to the pope for permission. They motivated the request by the fact that olive trees do not grow in their lands, so there is little oil and it is of too poor quality, in addition, it is incredibly expensive.

The pope revoked the ban and allowed daughters, sisters, sons and servants to use butter without fear of persecution from the church.

A little later, all residents of Saxony received permission.

By the way, the Dresden stollen has a personal mark of quality - a beautiful medallion with the image of a golden horseman.

Today, Dresden stollen is a rich version of the ancient cake, generously decorated with nuts, candied fruits, and dried fruits. Some cooks add poppy seeds, marzipan and cottage cheese. But the current stollen resembles that traditional classic recipe.

Dresden stollen - step-by-step recipe

You will need:

Almonds - 100 gr.
Raisins, dark - 175 gr.
Candied fruits, colored - 50 gr.
Dried cranberries - 100 gr.
Lemon zest - 1 teaspoon.
Vanilla sugar - 1 teaspoon.
Rum, light - 100 ml.
Milk - 100 ml.
Sugar - 100 gr.
Flour - 500 gr.
Yeast, fast-acting - 5 gr.
Oil - 200 gr.
Powdered sugar - 100 gr.

Step-by-step cooking recipe:

Soak raisins, candied fruits and cranberries in rum for half an hour. Then add chopped almonds and stir. If you have the option, soak the fruit for a longer time, then the cake will come out more flavorful.

Make the dough: mix yeast, 50 g. flour, sugar and warm milk (not hot).

Place the resulting dough for 30 - 40 minutes, it should begin to swell and bubble - it should work.

Melt 150 gr. butter. Pour into the dough and add the remaining flour (450 g). Add vanilla sugar and grated lemon zest, stir well.

Now knead the dough - the process is not too easy, since the kneading turns out dense and stiff.

The next step is to mix soaked dried fruits (candied fruits, raisins with cranberries and nuts) into the dough. Difficult, but doable. Distribute the additives in the dough and knead thoroughly.

Form the dough into an oblong, not too long and rather thick sausage.

Press along the sausage with a rolling pin, make a depression, and then overlap one edge over the other, as shown in the photo.

Bake the future stollen at 190 degrees for about an hour. To prevent the top from burning, cover with foil, but do not forget to remove it 10 minutes before the end.

Take out the finished stollen, pour melted butter on top (the remaining 50 grams).

Sprinkle the baked goods with powdered sugar on top and wrap tightly in several layers in baking paper or foil. You can put the Christmas stollen in a box, but in any case, hide the finished baked goods in a cool place.

Attention! The longer the stollen sits, the tastier it turns out.

A couple of tips:

The finished stollen will initially be soft, like a bun. But soon it will become heavy and hard. Don’t be alarmed; while the cake sits for a while, the somewhat dry dough will be saturated with rum and become soft.
You need to store stollen in a cooler place, but do not put it in the refrigerator, hide it in a cabinet, away from the radiator.
Instead of cranberries, you can add cherries and kumquats. It is quite appropriate to replace almonds with other nuts.
The original recipe does not contain candied fruits, I took colored ones and did not regret it.