In traditional germany at christmas what sort of food is stolen?!
Answers:
Here's a recipe so you can make your own! Stollen is delicious!
Christmas Stollen
2 oz!. currants
2 oz!. raisins
2 oz!. candied orange
2 oz!. candied lemon
4 tablespoons rum
5 oz!. butter
2 oz!. sugar
12 oz!. flour or as needed!.
1/4 oz!. dry yeast
1 teaspoon vanilla extract
1 pinch salt
zest of a lemon
2 eggs
4 oz!. ground almonds
1/2 cup of milk or as needed!.
3 oz!. butter to brush stollen
3 oz!. powdered sugar to decorate stollen
Shape dough into an oval!.
Press rolling pin into
middle of dough once
Fold dough in half
Mix currants, raisins, orange, lemon and rum and let soak overnight!. Mix flour, yeast, sugar, vanilla, salt and zest of lemon!. Melt butter!. Mix butter, eggs, almonds and add to flour!. Slowly add lukewarm milk and knead the dough!. If the dough is to soft, add some additional flour, if the dough is to hard add some additional milk!.
Let stand un-refrigerated for at least 2 hours until the dough has risen visibly!. Add the rum and fruit mixture to the dough!. Let the dough rise for another 2 hours!. Shape the dough into an oval!. Press a rolling pin into the middle of the dough once (see picture) and fold dough in half!.
Put dough onto a parchment lined baking sheet!. Bake at 350 F for approximately 1 hour!. Brush stollen immediately with melted butter and powdered sugar!. Repeat until butter and sugar are used up!. Stollen should have a thick, white layer!. (approximately 270 calories per slice)!.
Tip: The bigger the stollen the more moist and tasteful it will be!. You can double the recipe, just bake the stollen for another 1/2 hour!. If the stollen is getting a little too dark, cover it with parchment paper for the rest of the baking time!. Www@FoodAQ@Com
Christmas Stollen
2 oz!. currants
2 oz!. raisins
2 oz!. candied orange
2 oz!. candied lemon
4 tablespoons rum
5 oz!. butter
2 oz!. sugar
12 oz!. flour or as needed!.
1/4 oz!. dry yeast
1 teaspoon vanilla extract
1 pinch salt
zest of a lemon
2 eggs
4 oz!. ground almonds
1/2 cup of milk or as needed!.
3 oz!. butter to brush stollen
3 oz!. powdered sugar to decorate stollen
Shape dough into an oval!.
Press rolling pin into
middle of dough once
Fold dough in half
Mix currants, raisins, orange, lemon and rum and let soak overnight!. Mix flour, yeast, sugar, vanilla, salt and zest of lemon!. Melt butter!. Mix butter, eggs, almonds and add to flour!. Slowly add lukewarm milk and knead the dough!. If the dough is to soft, add some additional flour, if the dough is to hard add some additional milk!.
Let stand un-refrigerated for at least 2 hours until the dough has risen visibly!. Add the rum and fruit mixture to the dough!. Let the dough rise for another 2 hours!. Shape the dough into an oval!. Press a rolling pin into the middle of the dough once (see picture) and fold dough in half!.
Put dough onto a parchment lined baking sheet!. Bake at 350 F for approximately 1 hour!. Brush stollen immediately with melted butter and powdered sugar!. Repeat until butter and sugar are used up!. Stollen should have a thick, white layer!. (approximately 270 calories per slice)!.
Tip: The bigger the stollen the more moist and tasteful it will be!. You can double the recipe, just bake the stollen for another 1/2 hour!. If the stollen is getting a little too dark, cover it with parchment paper for the rest of the baking time!. Www@FoodAQ@Com
David R is right the other are very wrong, it is not a cake it is a yeast based dough filled with an almond filling like a large danish and it is shaped in a free formed loaf like shape, and is either iced or not it is a rich buttery bread like dessert served at Tannebaulm!. I make my own and the recipe is the best one I could give you, I also soak my raisins in rum, and for the glazed fruits just use a peel orange or lemon!.
It keeps for days out but in the fridge to, wrapped in plastic wrap and foil, I like it chilled but you can eat it at room temp, I do not recommend heating it, it is to soft!.Www@FoodAQ@Com
It keeps for days out but in the fridge to, wrapped in plastic wrap and foil, I like it chilled but you can eat it at room temp, I do not recommend heating it, it is to soft!.Www@FoodAQ@Com
It's the German version of a Christmas cake!.
It's bread full of currants, raisins, dried fruit etc!. With a strip of marzipan running though the middle!. Usually has icing sugar on top!. It's really nice ;)Www@FoodAQ@Com
It's bread full of currants, raisins, dried fruit etc!. With a strip of marzipan running though the middle!. Usually has icing sugar on top!. It's really nice ;)Www@FoodAQ@Com
its tradithional german reath shaped cake here it a link to the bbc good food website which has a recipe for i t im making on this chrsitmas yumm
http://www!.bbcgoodfood!.com/recipes/8352/!.!.!.Www@FoodAQ@Com
http://www!.bbcgoodfood!.com/recipes/8352/!.!.!.Www@FoodAQ@Com
It's a sort of fruit cake, a little dry, not too sweet!. It has nuts and candied fruit in it, usually dusted with powdered sugar!.Www@FoodAQ@Com
a cakeWww@FoodAQ@Com