Stollen or Christstollen «German Christmas bread»
120 min
Suitable for vegetarians
Cuisine type:
European cuisine
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.063 kg
Sterilised milk
0.046 l
Yeast
12.5 g
Strong flour
0.104 kg
Sterilised milk
0.033 l
Sugar
0.021 kg
Margarine
0.054 kg
Table salt
0.333 g
Flour enhancer
1.667 g
Corinto raisins
0.104 kg
Fruit cubes
0.025 kg
Slivered almonds
0.025 kg
White Diamonds Dorado
0.006 l
Vanilla flavour
0.042 g
Ground nutmeg
0.0 g
Elaboration
Kneading time: 15´
Temperature of the dough: 25 ºC.
1st Fermentation of the dough without dividing: 10´.
2nd Fermentation of a piece of the divided dough: 15´.
3rd Fermentation of a formed piece: 1h
Baking time: 30´.
Temperature of the oven: 190 ºC.
BREAD-MAKING
- Previous preparation, knead part of the flour, part of the milk and the whole of the yeast to make a dough and leave to ferment from 2 - 24 hours covered and kept in the fridge.
- Add the rest of ingredients together with the dough and knead with the exception of the fruit, raisins, almonds, and vanilla powder or vanilla and nutmeg paste, which are added at the end.
- Once a thin and elastic dough is obtained, let it rest away from drafts
- Once settled, divide it into pieces of 400 g. and add the fruit, the raisins previously marinated in rum, the almonds, the nutmeg and the vanilla.
- Form short bars making sure that the raisins and fruits do not fall out.
- Let it stand for 10 minutes.
- With a rolling pin or the bottom edge of your hand press down along the length of the stollen towards the right of the center to create a divot and characteristic hump.
- Place on well-greased plates and ferment at 30ºC and 75% humidity, trying not to give too much volume.
- Bake without steam in an open oven draft.
Notes:
- Dough weight 400 g. Weight once cooked 350 g.
- Once the pieces are cooked and cooled, the fruits that may have been burned during cooking are removed from the surface of the Stollen, as they could be bitter.
- Cover it with melted butter and coat it with sugar to later sprinkle with icing sugar.
- The traditional Stollen can also be filled with marzipan.
Nutritional information (1 portion)
Energy
345.4
kcal
Carbohydrates
48.97
g
Proteins
6.68
g
Lipids
13.19
g
Fiber
3.96
g
Saturates
2.9
g
Monounsaturated fatty acids
4.35
g
Polyunsaturated fatty acids
4.78
g
Cholesterol
14.68
mg
Calcium
48.55
mg
Iron
1.37
mg
Zinc
0.45
mg
Vitamin A
92.21
ug
Vitamin C
0.29
g
Folic acid
52.3
ug
Salt (Sodium)
144.73
mg
Sugars
19.02
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed