Baking a homemade Christmas stollen (or Christmas bread)

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Abit of work, but the result is so delicious: a homemade Christmas stollen (or Christmas bread). Enjoy it!

For the dough:

  • 190  grams of milk
  • 1  bag of yeast
  • 50  grams of granulated sugar
  • 500  grams of flour
  • 1   egg
  • 1  pinch of salt
  • 250  grams of butter

For the almond paste:

  • 150  grams of almonds
  • 150  grams of granulated sugar
  • 1   egg

For the filling:

  • 150  grams of raisins
  • 120  ml rum
  • 1  teaspoon cinnamon powder

Extra needed

  • Flower to pollinate
  • Butter
  • Powdered sugar

This is a recipe from Rudolph van Veen. Check out the 24Kitchen website for the accompanying video.

Heat the milk, yeast and 1 tablespoon of the sugar until lukewarm. Make a well in the flour and break the egg into it. Add the rest of the sugar and the lukewarm milk. Sprinkle the edge of the flour with the salt and add the butter to the well. Mix together and knead to an elastic dough. Shape into a ball, sprinkle with flour and let rise covered with plastic wrap.

Grind almonds and sugar in a food processor. Separate the egg, add the egg white and whisk until you get a smooth almond paste. Add the yolk if desired. Knead the almond paste and roll it into a pill.

Preheat the oven to 180 degrees. Well, the raisins in the rum. Flatten the dough and sprinkle with cinnamon and the rum raisins and knead the filling through the dough. Let rise covered with plastic wrap for about 30 minutes.

Roll out the dough, sprinkled with flour, in an oval shape. Place the pill of almond paste on top and close the dough. Place the stol on a baking tray lined with baking paper and bake in the oven for about 50 minutes until golden brown and cooked through.

Melt the butter. Brush the stol with butter and dust with powdered sugar.

Christmas stollen

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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