One week to go until Christmas – perfect time for baking!
Did you know the Christmas stollen dates back to the 14th Century? It was the tradition of the affluent to eat it in honour of the birth of Christ.
Secrets to the Perfect Christmas Stollen
Of course there are many different recipes but this one is based on an original recipe from Dresden.
- 115g flour
- 45g yeast
- 5g sugar
- 65 g milk
- Warm milk to approximately 40° and then let the yeast dissolve in it.
- Then mix all ingredients together and knead to a dough.
- Leave covered in a warm place for approximately 30 mins to rise.
- 230g flour
- 45g sugar
- 100g butter
- 30g clarified butter
- 55g milk
- pinch of salt
- 310g sultanas
- 30g chopped almonds
- 30g orangeat
- 15g citronat
- 2 g mace, finely ground
- 40g rum
- 5g vanilla
- Marinate dry fruits and rum overnight.
- Add all main dough ingredients with the exception of fruits and spices, to the pre dough.
- Mix together.
- Roll pastry out and then add marinated fruits and spices.
- Knead carefully until well mixed and a nice dough has formed.
- Leave covered for another 60 minutes.
- Form the dough into a roll of even thickness, approx 30cm long.
- Using a rolling pin form a groove in your roll. then fold over to complete the shape. At this stage you can optionally add marzipan to your Stollen.
- Leave mixture to sit for another 45 mins.
- Put dough into preheated (180°) oven and bake for approximately 45 mins.
- After baking instantly baste the stollen with melted butter and coat with regular sugar.
- Just before serving dust generously with icing sugar.
- Raisins should be soaked in rum and arrack to enhance their flavour.
- Add a bowl of water to the oven for the first 15 minutes of baking to get a crunchy crust.
- The best rum to use is Stroh
- Perfect temperature for dough to rise is approximately 40°
Here a little image gallery of the Park Hyatt Zurich baking event:
Have fun baking and make the most of the pre Christmas season!
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