Stollen
-
Long shelflife
-
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:
-
Medium
Sponge
Ingredients: Sponge
-
1450 gFlour
-
170 gYeast
-
1000 gMilk
Preparation: Sponge
Mix together and knead into a dough.
Leave to rest in a cool environment for 30 minutes.
Fruits
Ingredients: Fruits
-
1200 gDried cherries
-
250 zestFine orange zest
-
780 g
-
150 gBrandy
-
260 gChopped almonds
-
250 g
-
250 g
Preparation: Fruits
Add to the sponge.
Dough
Ingredients: Dough
-
1400 g
-
1400 gButter
-
350 gCaster sugar
-
65 gEgg yolks
-
80 gFresh ginger
-
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.
Comments