stollen

German Chistmas bread Stollen

Ingredients: 

1000 g flour

150  g sugar

400 g milk

500 g butter

200 g raisins

200 g almonds

120 g candied orange peel

2 eggs

Small glass of rum

½ teaspoon cinnamon

½ teaspoon cardamom

Pinch of salt

For the yeast:

800 g yeast

½ cup warm milk

To paint the Stollen:

100 g butter

100 g icing sugar

Utensils:

Folk

Bowl

Rectangular mold

Oven tray

Process:

1-      Prepared 10 hour before the fermented yeast.

2-      Place in a bowl flour, sugar, salt, cardamom and mix well.

3-      Incorporate yeast fermented the day before.

4-      Put the mixture in milk, rum, eggs and knead gradually incorporating the butter into cubes.

5-      Let stand until doubled in volume.

6-      Squeeze the dough to get the air ( degassing )

7-  Stretch the dough with your hands and spread over more nuts orange knead again for a good integration.

8-      Leave the dough covered for about twenty minutes to weigh again.

9-      After this time the dough into a rectangular shape and roll. Placing in the mold a little floured.

1-   Bake Stollen fifty minutes preheated to hundred eighty degrees.

Just out of the oven paint the top with melted butter and sprinkle icing sugar