Christstollen
Instructions
Sift 1000 g flour into a bowl, placing it at the fountain, and make a recess in the Center.
Put crumbled yeast, this wet with warm milk and let it dissolve.
Knead everything together and let stand, covered, for 20 minutes.
After this time, add the eggs, sugar, vanilla in the splint scraped with a knife, the grated lemon rind and salt and knead the ingredients until a smooth paste and soda.
Let it rest for 10-12 minutes.
Knead the rest of the flour with the butter, add the mixture to the dough and let it rest for another 15 minutes.
Meanwhile together raisins, softened in warm water and squeezed, the candied fruit and almonds in a bowl and moisten with rum.
Let marinate for a few minutes, then drain the pasta mixture, embed and let rise again for 10-15 minutes.
Divide the dough into two equal pieces and shape each into two cylinders 30 cm long.
With a rolling pin lightly crushed every sweet lengthwise, placing the device near one of the two long sides, so that the rising purchases, the typical asymmetrical shape.
Cover two baking plates with a piece of buttered parchment paper, lay over Christstollen and let them rise for 20-30 minutes, then cook in a preheated oven (200° c) for 60 minutes.
After this time, remove the cakes from the oven and, while still hot, spennellatene the surface with melted butter, then sprinkle them with powdered sugar scented with the stick of vanilla.
Ingredients and dosing for 12 persons
- 1200 g of flour
- 100 g of brewer's yeast
- 40 cl of milk
- 100 g of sugar
- 2 eggs
- 1 stick of vanilla
- == 1 lemon (zest)
- 1 teaspoon of salt
- 400 g of butter
- 350 g of sultanas
- 100 g of peeled almonds and chopped
- 100 g of candied citron
- 50 g of candied orange
- Cl = 2 = Rum
- For garnishing:
- 150 g of melted butter
- 200 g of icing sugar
- == 1 stick of Vanilla