Stollen
Annettes Klingelhöfer's Stollen is a great idea for your Xmas banquet. Ingredients such as cherry brandy and white wine add unusual flavour accents that will surpise your guests.
- Level:
-
Easy
Sponge
Ingredients: Sponge
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2.0 lbwhole wheat flour
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3.2 lbwhole wheat flour
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6.0 ozyeast
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2.2 lbmilk
Preparation: Sponge
Mix together and knead into a dough.
Leave to rest in a cool environment for 30 minutes.
Fruits
Ingredients: Fruits
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2.6 lbdried cherries
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250 zestfine orange zest
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1.7 lbraisins
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5.3 ozbrandy
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9.2 ozroasted almond pieces
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1.1 lbNUN-PI-HA213
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8.8 ozwhite wine
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8.8 ozcrystallized ginger
Preparation: Fruits
Add to the sponge.
Dough
Ingredients: Dough
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3.1 lbwhole wheat flour
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3.1 lbbutter
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12.3 ozcaster sugar
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2.3 ozegg yolks
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1.3 lbCHD-CU-20X014
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2.8 ozfresh ginger
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3.5 ozlemon zest
Preparation: Dough
Add to the sponge and knead into a dough.
Leave to rest in a cool environment for 15 minutes,
shape into a loaf and bake at 94°C for 45 minutes.
Finishing and assembly:
Cover the stollen with a fine layer of powdered sugar, decorate it to the taste and serve it as dessert at your Xmas banquet.
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