Stollen
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Long shelflife
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E-Commerce Friendly
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:
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Medium
Sponge
Ingredients: Sponge
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1450 gflour
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170 gyeast
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1000 gmilk
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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1200 gdried cherries
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250 zestfine orange zest
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780 g
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150 gbrandy
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260 gchopped almonds
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250 g
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250 g
Preparation: Fruits
Add to the sponge.
Dough
Ingredients: Dough
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1400 g
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1400 gbutter
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350 gcaster sugar
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65 gegg yolks
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600 gCHD-CU-20X014
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80 gfresh ginger
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100 glemon 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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