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Cheese Stollen Recipe
Christmas baking as a separate type of pastry art! This time it's German, curd Stollen! I'm sure You will bake it for every New year!
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. A day before cooking, soak candied fruits and nuts in rum. To do this, wash them and dry them , crush them , not finely (I did not do this, because I love whole nuts). Fill with rum , mix, cover with a lid and put in the refrigerator for a day.
    A day before cooking, soak candied fruits and nuts in rum.
To do this, wash them and dry them , crush them , not finely (I did not do this, because I love whole nuts). Fill with rum , mix, cover with a lid and put in the refrigerator for a day.
  2. Beat the softened butter (250g) with the sugar until creamy.
    Beat the softened butter (250g) with the sugar until creamy.
  3. Next, drive in 1 egg and whisk.
    Next, drive in 1 egg and whisk.
  4. After that, cottage cheese (pureed through a sieve), zest and juice of 1 lemon, vanilla. Whisk again.
    After that, cottage cheese (pureed through a sieve), zest and juice of 1 lemon, vanilla. Whisk again.
  5. Then sifted with baking powder flour (600 gr). Begin to knead the dough with a spatula. Then on a flour -dusted surface.
    Then sifted with baking powder flour (600 gr). Begin to knead the dough with a spatula. Then on a flour -dusted surface.
  6. Get the dough. Soft and tender.
    Get the dough. Soft and tender.
  7. We get the nuts and candied fruits soaked in rum. Spread on a paper towel to get rid of excess moisture. Put them in a bowl with flour, we need to lightly dust them to enter into the dough. Enter candied fruits and nuts into the dough, in portions, each time kneading. If it sticks, dust the dough with flour, but do not score. We get this dough.
    We get the nuts and candied fruits soaked in rum. Spread on a paper towel to get rid of excess moisture. Put them in a bowl with flour, we need to lightly dust them to enter into the dough.
Enter candied fruits and nuts into the dough, in portions, each time kneading. If it sticks, dust the dough with flour, but do not score. We get this dough.
  8. Divide the dough into 2 parts. From each form an oval. You can do this immediately on baking paper , which will be smeared with cream. oil. With the edge of the palm, make a recess, stepping back from the edge of 3 cm.
    Divide the dough into 2 parts.
From each form an oval. You can do this immediately on baking paper , which will be smeared with cream. oil.
With the edge of the palm, make a recess, stepping back from the edge of 3 cm.
  9. Then we throw most of the dough to this furrow.
    Then we throw most of the dough to this furrow.
  10. After that, we cover the door. And send it in the oven for 1 hour-180 degrees. If the dough starts to blush strongly, just cover with foil.
    After that, we cover the door. And send it in the oven for 1 hour-180 degrees. If the dough starts to blush strongly, just cover with foil.
  11. The finished Stollen, still warm cover with melted butter.
    The finished Stollen, still warm cover with melted butter.
  12. After that, generously sprinkle with powder. Allow to cool completely. Wrap it in paper or foil and send it to "ripen" for 2-3 weeks in the refrigerator.
    After that, generously sprinkle with powder. Allow to cool completely. Wrap it in paper or foil and send it to "ripen" for 2-3 weeks in the refrigerator.
  13. Our Stollen is ready! Have a nice new year's tea party!
    Our Stollen is ready! Have a nice new year's tea party!

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