Cooking process
Dresden Christmas shtollen – incredibly delicious, luxurious festive cake with dried fruits, nuts and spices. Such a cupcake is an excellent version of a gift made by oneself, an excellent addition to a cup of coffee or tea, and, of course, a wonderful festive treat.
Quite unpretentious in appearance (for which he received the nickname “Dresden Monster”), the shtollen is incredibly seductive in the cut and absolutely unforgettable in taste. Overcrowded with a nut-fruit filling, fragrant and juicy, this cupcake conquers its texture and taste from the first piece. Try it!
Prepare the ingredients in the list.
The day before baking, prepare the filling. Peel the almonds. For this, pour the nuts with boiling water and leave for a few minutes. Then pour the hot water and pour the nuts with cold water. After such a “contrasting shower”, it will be very easy to clean the nuts.
Peeled nuts, place in a preheated oven to 180 degrees and, stirring, fry until golden brown.
Roast nuts with a knife or grind in a blender in pulsation mode. Do not try to get a very fine grinding, let some pieces remain large. This will add an extra charm to the stollen taste.
Combine all the ingredients of the filling: raisins, prepared almonds and candied fruits. I add chopped homemade candied fruits from the peel of lemons and oranges, and, for a change, a little dried cranberries and candied pineapple. You can use a mixture of candied fruits or only citrus fruits from the peel of lemon and orange – in any case it will be very tasty. Thoroughly mix everything and place the mixture in a sealed container or jar.
Pour in rum or cognac, close the container tightly and allow the mixture to infuse for at least 24 hours.
On the day of baking, first of all get the butter out of the refrigerator – it should be warmed to room temperature. Sift the wheat flour.
Separate approximately 150 grams of flour and add to it half of sugar, yeast and a small pinch of salt.
Pour in warm milk and mix everything thoroughly.
Cover the food container with a film and a towel and place the mixture in the warm corner of the kitchen for 40-50 minutes.
Then add warm butter, the remaining half of sugar and another 200-300 grams of flour. Mix the ingredients and mix a smooth soft dough. Knead the dough for 5-10 minutes.
Place the dough in a greased container, cover with a towel or food film and let it brew for another 35-50 minutes.
In the meantime, add the juice of half a lemon to the prepared filling (you can add zest), as well as ground cinnamon, nutmeg, vanilla sugar or essence.
In the dough that came up, add the filling. The filling is more than a test – it’s a distinctive sign of a good shtollen. At first, it may seem that it is simply impossible to accommodate such a quantity of the filling, but this is not so. Add the filling in small portions, gradually mixing it into a soft dough, and everything will turn out.
Also, adding in small portions, mix the remaining third of the flour into the dough and form a ball of smooth soft dough.
Place the dough in a greased form, cover with a towel or food film and place in a warm corner in the kitchen for another 3.5-4 hours. During this time, two or three times lower the dough, kneading it for about 1 minute.
Bake the bottom of the baking sheet with 2 layers of foil. Also unwind a piece of foil twice as long as the shape, and fold it 3-4 times horizontally, forming a strip about 8-10 cm wide. This strip of foil will become a kind of cake shape.
Knead the dough for about 1 minute. Then divide into 2 parts and form a ball from each of them. The first part of the test is again placed in a bowl, and from the second – form a shtollen.
Roll out the dough in the form of an oval about 1 cm thick. Then fold the dough almost in half, but slightly with an offset. So that the top half of the dough covers the bottom, about 2/3. Place the cake in the prepared form.
Repeating the contours of the cake, install a strip of foil. Fasten the ends so that the foil holds the desired shape.
Allow the cake to brew for another 15 minutes, in the meantime, preheat the oven to 220 degrees.
Place the cake in the oven and bake for 10-15 minutes at 220 degrees. Then, when the cupcake is browned, reduce the temperature to 170 degrees and bake another 30-35 minutes.
Readiness is verified by punching the cake with a wooden skewer, if the skewer comes out clean – the shtollen is ready.
Lubricate the surface of the hot cupcake with butter.
And then sprinkle a thick layer of powdered sugar.
Such a cupcake of course you can immediately submit to the table, but it is also designed for long-term storage. Traditionally, shtollen bake for 3-4 weeks before Christmas, because after brewing, it becomes even more delicious.
For storage: completely cool the cake, and then wrap in 2-3 layers of foil and wrap it with a kitchen towel. Place the cupcake in a wooden box or enameled pan and store in a cool dry place. I store cupcakes in the kitchen cupboard at a temperature of about 20 degrees.
Dresden Christmas shot is ready! Bon Appetit!
Dresden Christmas Scollon
Dresden Christmas shtollen – incredibly delicious, luxurious festive cake with dried fruits, nuts and spices.
Ingredients
Flour – 750 g + – 50 g (for work with the test)
Sugar – 150 g
Yeast high-speed – 14-15 g
Salt – 1 pinch
Butter – 125 g (in dough) + 70-80 g (for lubricating the cake)
Milk – 175 ml
Sugar powder – 250 g
Filling:
Raisins – 350 g
Orange candied fruit – 60 g
Lemon candied fruits – 40 g
Dried cranberries / cherries – 50 g (optional)
Pineapple candied fruits – 50 g (optional)
Almond 250 g
Rum / cognac – 350-500 ml
Lemon – 0.5 pcs. (juice and peel)
Cinnamon ground – 1 tsp.
Nutmeg – 0.25 tsp.
Vanilla sugar – to taste
Cooking process
Dresden Christmas shtollen – incredibly delicious, luxurious festive cake with dried fruits, nuts and spices. Such a cupcake is an excellent version of a gift made by oneself, an excellent addition to a cup of coffee or tea, and, of course, a wonderful festive treat.
Quite unpretentious in appearance (for which he received the nickname “Dresden Monster”), the shtollen is incredibly seductive in the cut and absolutely unforgettable in taste. Overcrowded with a nut-fruit filling, fragrant and juicy, this cupcake conquers its texture and taste from the first piece. Try it!
Prepare the ingredients in the list.
The day before baking, prepare the filling. Peel the almonds. For this, pour the nuts with boiling water and leave for a few minutes. Then pour the hot water and pour the nuts with cold water. After such a “contrasting shower”, it will be very easy to clean the nuts.
Peeled nuts, place in a preheated oven to 180 degrees and, stirring, fry until golden brown.
Roast nuts with a knife or grind in a blender in pulsation mode. Do not try to get a very fine grinding, let some pieces remain large. This will add an extra charm to the stollen taste.
Combine all the ingredients of the filling: raisins, prepared almonds and candied fruits. I add chopped homemade candied fruits from the peel of lemons and oranges, and, for a change, a little dried cranberries and candied pineapple. You can use a mixture of candied fruits or only citrus fruits from the peel of lemon and orange – in any case it will be very tasty. Thoroughly mix everything and place the mixture in a sealed container or jar.
Pour in rum or cognac, close the container tightly and allow the mixture to infuse for at least 24 hours.
On the day of baking, first of all get the butter out of the refrigerator – it should be warmed to room temperature. Sift the wheat flour.
Separate approximately 150 grams of flour and add to it half of sugar, yeast and a small pinch of salt.
Pour in warm milk and mix everything thoroughly.
Cover the food container with a film and a towel and place the mixture in the warm corner of the kitchen for 40-50 minutes.
Then add warm butter, the remaining half of sugar and another 200-300 grams of flour. Mix the ingredients and mix a smooth soft dough. Knead the dough for 5-10 minutes.
Place the dough in a greased container, cover with a towel or food film and let it brew for another 35-50 minutes.
In the meantime, add the juice of half a lemon to the prepared filling (you can add zest), as well as ground cinnamon, nutmeg, vanilla sugar or essence.
In the dough that came up, add the filling. The filling is more than a test – it’s a distinctive sign of a good shtollen. At first, it may seem that it is simply impossible to accommodate such a quantity of the filling, but this is not so. Add the filling in small portions, gradually mixing it into a soft dough, and everything will turn out.
Also, adding in small portions, mix the remaining third of the flour into the dough and form a ball of smooth soft dough.
Place the dough in a greased form, cover with a towel or food film and place in a warm corner in the kitchen for another 3.5-4 hours. During this time, two or three times lower the dough, kneading it for about 1 minute.
Bake the bottom of the baking sheet with 2 layers of foil. Also unwind a piece of foil twice as long as the shape, and fold it 3-4 times horizontally, forming a strip about 8-10 cm wide. This strip of foil will become a kind of cake shape.
Knead the dough for about 1 minute. Then divide into 2 parts and form a ball from each of them. The first part of the test is again placed in a bowl, and from the second – form a shtollen.
Roll out the dough in the form of an oval about 1 cm thick. Then fold the dough almost in half, but slightly with an offset. So that the top half of the dough covers the bottom, about 2/3. Place the cake in the prepared form.
Repeating the contours of the cake, install a strip of foil. Fasten the ends so that the foil holds the desired shape.
Allow the cake to brew for another 15 minutes, in the meantime, preheat the oven to 220 degrees.
Place the cake in the oven and bake for 10-15 minutes at 220 degrees. Then, when the cupcake is browned, reduce the temperature to 170 degrees and bake another 30-35 minutes.
Readiness is verified by punching the cake with a wooden skewer, if the skewer comes out clean – the shtollen is ready.
Lubricate the surface of the hot cupcake with butter.
And then sprinkle a thick layer of powdered sugar.
Such a cupcake of course you can immediately submit to the table, but it is also designed for long-term storage. Traditionally, shtollen bake for 3-4 weeks before Christmas, because after brewing, it becomes even more delicious.
For storage: completely cool the cake, and then wrap in 2-3 layers of foil and wrap it with a kitchen towel. Place the cupcake in a wooden box or enameled pan and store in a cool dry place. I store cupcakes in the kitchen cupboard at a temperature of about 20 degrees.
Dresden Christmas shot is ready! Bon Appetit!