Hi, I’m Marie. Today, we’re going to make our family’s stollen recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Our Family’s Stollen Recipe
Our Family’s Stollen is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Our Family’s Stollen is something that I’ve loved my whole life. They’re fine and they look wonderful.
To be with this recipe, we must prepare a few ingredients. You can have our family’s stollen using 20 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Our Family’s Stollen:
- Make ready 300 grams ★Bread (strong) flour
- Get 100 grams ★Cake flour
- Take 100 grams ★Almond powder
- Prepare 10 grams ★ Instant dry yeast
- Make ready 80 grams ★Granulated sugar
- Get 1 pinch ★Salt
- Get 1 tsp ★Cinnamon
- Get 1 tsp ★Nutmeg
- Make ready 1 ◎Egg
- Take 100 ml ◎Milk
- Make ready 1 Lemon
- Prepare 130 grams Unsalted butter (at room temperature)
- Prepare 150 grams combined Nuts of your choice (walnuts, almonds, pecans etc.)
- Make ready 200 grams combined ◆Dried fruits of your choice (raisins, figs, orange peel, apricots etc.)
- Take 2 tbsp ◆
- Get Finishing Touches:
- Take 100 grams ☆Butter
- Make ready 100 grams ☆Granulated sugar
- Make ready 100 grams ☆Powdered sugar
- Make ready 1 Powdered sugar (to finish)
Instructions to make Our Family’s Stollen:
- Sprinkle ◆ dried fruits with and mix well. Leave to macerate for at least half a day. Chop up the nuts.
- Grate the lemon zest first, then cut the lemon in half and squeeze out the juice. Use just 1 tablespoon of the juice.
- Put the ★ ingredients in a bowl. Add lemon juice, ◎ milk (warmed to body temperature, if possible), the beaten eggs, and mix with a spatula.
- When the dough comes together add butter, and cut and fold it in with the spatula.
- When the dough comes together again, take it out onto a working surface, and knead it while pressing down on it with your palms for about 10 minutes. Add the grated lemon zest and the dried fruits and nuts from Step 1.
- Keep kneading for another 5 minutes or so until the dough is smooth and shiny. Form into a ball, put into a bowl, cover with plastic wrap and leave at room temperature (a warm place).
- When the dough has increased 1.5 times in bulk, the first rising is done. Divide the dough into 2 portions, and roll each one into a ball.
- Using your palms or a rolling pin, roll out each ball into a 25 cm oval. Fold into half with one edge slight overlapping the other, as shown. Place on a baking sheet lined with parchment paper.
- Make the other half of the dough the same. Put both on a baking sheet with space in between and leave in a warm place.
- After an hour when the dough has doubled in size, bake in a preheated 180°C oven for 40 minutes until properly baked.
- Melt ☆ butter before the bread comes out of the oven. Combine the granulated sugar and powdered sugar and mix well.
- Put the baked stollen on a rack, brush on plenty of melted butter, and dust generously with the combined granulated and powdered sugars.
- Leave to cool. When the stollen have cooled down completely, wrap up well and leave in a cool place for at least a week.
- Take the wrap off after 1 week, dust more powdered sugar, slice thinly and enjoy. If you’re giving this as a gift, dust with powdered sugar before wrapping it.
- The dough takes longer to rise in the winter because the room is colder. I recommend placing the dough in a location that’s about 40°C.
- If you always have -soaked mixed dried fruits on handit’s very handy.
So that’s going to wrap this up with this exceptional dish our family’s stollen recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
