Traditional Christmas Stollen


  • Time 35 minutes
  • Servings 3 People
Ingredients
Instructions
  • 1 Put the flour in the bow and open it with your fingers. Intrusion of milk, butter, sugar, salt, eggs and cedru of citrus fruit; when the testo begins to be modeled, scrub it on the working surface and smash it. Or mix everything in a mixer with a special set for a test to smoothness and homogeneity.
  • 2 It's easy to spray the work surface with flour and form a ball from the test. A little flour and put the ball in there. Cover the food film and leave the testo for 1-5 hours.
  • 3 Smash the working surface with a little flour. Put the test on the scrub and fingers to give it a square form.
  • 4 In another mice, mix ingredients for fixing. Smash her on the test and put it down a few times to make the filling completely mixed with the test. Get a ball out of the test and leave it up in a slightly floury mice for 30 minutes.
  • 5 Slightly put the work surface on flour, put the testo on it and split it into 3 equal parts.
  • 6 Each piece of test shall be placed on a slightly submerged flour by a smooth side downwards and fingers to rectangle 15x20 cm. Turn the testo into the wheel and press the edges to seal the stitches. Put the stamps down on the smacked cream oil. If the liver is round, go a little rolling around the table to stretch it a little longer in shape. Put the testo in the mused butter uniform and plug the edges into the stack. Cover a towel and leave it for 2 to 2.5 hours. They should double.
  • 7 Put the vagina with the stollen in the warmed up to 170° oven for 30 to 35 minutes until they become light-solid. Toss the ready boxes out of the oven and smash the stained oil. And then I'm gonna have to get some sugar cane. If the liver is in shape, get out of shape first. Refrigerate in the bar.
Nutrition Facts
  • Calories 2763
  • Total Fat 105,7 g
  • Protein 64,7 g
  • Total Carbohydrate 2763 g
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