I offer you a recipe for Stollen, according to which I have been baking this wonderful pastry for the second year. This shtollen can be served to the table, or you can pack in a beautiful holiday paper and give to family and friends, pleasing them with delicious pastries.
Preparation of the Stollen should start with the preparation of the "filling". Fill the raisins with hot water, let them swell and rinse thoroughly. Put the raisins and candied fruit in a jar. Fill them with freshly squeezed orange juice and brandy or rum. Close tightly with a lid and leave to infuse for at least 12 hours.
Prepare the brew. To do this in the bowl, combine warm milk, 3 tsp sugar, yeast and 100g of flour. Stir, cover with a towel and leave in a warm place for 20-30 minutes.
In the finished brew, add the remaining sugar and salt. Mix well and slowly begin to pour 1/2 of the remaining flour.
Spread the dough on a flat surface and knead thoroughly.
Gradually enter the dough with 225 g of soft butter. As soon as the dough begins to stick, add the flour and carefully knead the dough until smooth. The finished dough is soft, tender and does not stick to your hands. Give the test to come within 40-60 minutes. It should increase by 2 times.
Fry the hazelnuts, let them cool and coarsely chop. A food processor helped me prepare the nuts.
Come up the dough to knead, put on the work surface and roll out a little. Spread the prepared raisins and candied fruits on top, pre-draining the liquid, as well as chopped nuts. Mix the "filling" in the dough.
Form a ball of dough and let it come up again for 40-60 minutes.
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.
Put the stollens on a baking sheet and let them come up. Bake at 180 degrees, about 1 hour.
Stollery ready, still hot, grease with butter and liberally sprinkled with powdered sugar. Let them cool completely and wrap in parchment or foil. Remove to a cool place for 2-4 weeks.