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 Classic Yeast Stollen Recipe
I offer you a recipe for stollen, according to which I have been baking this wonderful dough for the second year. Such a stollen can be served to the table, or you can pack it in a beautiful festive paper and give it to family and friends, delighting them with delicious pastries.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Preparation of the stollen should begin with the preparation of the "filling". Pour hot water over the raisins, let them swell and rinse thoroughly. Put the raisins and candied fruits in a jar. Season them with freshly squeezed orange juice and brandy or rum. Close the lid tightly and leave to infuse for at least 12 hours.
    Preparation of the stollen should begin with the preparation of the "filling". Pour hot water over the raisins, let them swell and rinse thoroughly. Put the raisins and candied fruits in a jar. Season them with freshly squeezed orange juice and brandy or rum. Close the lid tightly and leave to infuse for at least 12 hours.
  2. Prepare a decoction. To do this, mix warm milk, 3 tsp sugar, yeast and 100 g flour in a bowl. Stir, cover with a towel and leave in a warm place for 20-30 minutes.
    Prepare a decoction. To do this, mix warm milk, 3 tsp sugar, yeast and 100 g flour in a bowl. Stir, cover with a towel and leave in a warm place for 20-30 minutes.
  3. Add the remaining sugar and salt to the finished dough. Mix well and start slowly pouring in 1/2 of the remaining flour.
    Add the remaining sugar and salt to the finished dough. Mix well and start slowly pouring in 1/2 of the remaining flour.
  4. Place the dough on a flat surface and knead thoroughly.
    Place the dough on a flat surface and knead thoroughly.
  5. Gradually add 225 g of soft butter to the dough. As soon as the dough begins to stick, add flour and knead the dough thoroughly until smooth. The finished dough turns out soft, tender and does not stick to your hands. Let the dough come up for 40-60 minutes. It should increase by 2 times.
    Gradually add 225 g of soft butter to the dough. As soon as the dough begins to stick, add flour and knead the dough thoroughly until smooth. The finished dough turns out soft, tender and does not stick to your hands. Let the dough come up for 40-60 minutes. It should increase by 2 times.
  6. Fry the hazelnuts, let them cool and chop coarsely. A food processor helped me prepare the nuts.
    Fry the hazelnuts, let them cool and chop coarsely. A food processor helped me prepare the nuts.
  7. Knead the dough that has come up, put it on the work surface and roll it out a little. Put the prepared raisins and candied fruits on top, pre-draining the liquid, as well as chopped nuts. Mix the "filling" with the dough.
    Knead the dough that has come up, put it on the work surface and roll it out a little. Put the prepared raisins and candied fruits on top, pre-draining the liquid, as well as chopped nuts. Mix the "filling" with the dough.
  8. Form a ball of dough and let it rise again for 40-60 minutes.
    Form a ball of dough and let it rise again for 40-60 minutes.
  9. Divide the finished dough into 2-3 parts, roll out a little, make a hole with a rolling pin and cover the smaller part of the dough with a large one, form a stollen.
    Divide the finished dough into 2-3 parts, roll out a little, make a hole with a rolling pin and cover the smaller part of the dough with a large one, form a stollen.
  10. Place the stollens on a baking sheet and let them rise. Bake at 180 degrees for about 1 hour.
    Place the stollens on a baking sheet and let them rise. Bake at 180 degrees for about 1 hour.
  11. Ready-made cutlery, still hot, lubricate with butter and sprinkle liberally with powdered sugar. Let them cool completely and wrap them in parchment or foil. Remove to a cool place for 2-4 weeks.t
    Ready-made cutlery, still hot, lubricate with butter and sprinkle liberally with powdered sugar. Let them cool completely and wrap them in parchment or foil. Remove to a cool place for 2-4 weeks.t
  12. Bon appetit!
    Bon appetit!
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