Every housewife can surprise her loved ones and please them with delicious delicacies on New Year's Eve. To do this, you should familiarize yourself with the recipes of the sweet stolen in this article.
Contents of the
- A real Christmas Dresden gallery with marzipan: a classic step-by-step recipe with a photo of
- A festive muffin cake with yeast raisins: recipe, photo
- Stollen Chocolate: recipe
- Stallion without yeast on leaven
- Stollen without rum and alcohol: recipe
- Stollenfrom Julia Vysotskaya: recipe
- How to store the gallery?
- Video: "Christmas drift"
This Christmas Dresden adit with marzipan: classic step-by-step recipe with a photo
Not everyone is familiar with such a delicious sweet dish as the gallery. This product is traditionally baked in Germany and Austria, most often in the Christmas season. The stolen can have different fillings, but the most popular is the stuffing from candied fruits, various walnut, poppy and marzipan widens.
The peculiarity of baking is that it is prepared by from a "heavy" dough with a yeast base. In addition, you must always observe the proportions of the filling when baking. After the adit is ready, it should be smeared with melted fat butter and thickly sprinkle with powder from sugar.
INTERESTING: The gallant - baking is very unusual, if only because the bakes it in advance .She has a long shelf life( up to three months).If you need a gallery for Christmas, you can bake it about a month and store it all in a cool place. The longer the adit is "maturing", the more it becomes tastier.
Dresden's stove is distinguished by its clear compliance with proportions and stuffing from candied fruits along with marzipan. To prepare a gallery, you first need to prepare for him an incense.
You will need:
- Yeast - 42 g( use only fresh)
- Flour - 400 g( only wheat and only the highest grade, be sure to sift).
- Milk - 4 tbsp.(fat content of 2.5%)
- Sugar - 2 tbsp.
Preparation:
- Milk pour into a small bowl and preheat in a microwave for a couple of minutes until warm.
- Yeast should be covered with sugar and leave to stand, so that they melt.
- After a while, add the rest of the ingredients: flour and milk.
IMPORTANT: Prepare stuffing from candied fruits. Pour them with boiling water and let them brew. When candied fruits are softened, water should be drained and poured candied fruits.
Candlesticks should be prepared for candy:
- Orange and lemon( any) - 80 g.
- Raisins - 260 g( you can add any: dark or light).Citrus citrus - 1,5 tsp.
In the gallery you also need:
- Vanilla extract - 0.5 tsp.(essence or sugar vanilla - 1 sachet).
- Carnation - pinch( only ground!)
- Crumb of almonds - 60 g( can be replaced with almond flour - marzipan).
- Rum - 50 ml.(dark)
- Salt - 1 tsp.(large, preferably marine)
- Lemon Essence - 2 ml( 0.5 tsp)
- Cardamom - 0.5 tsp.
- Oil - 200 g( at least 73% fat content)
- Milk - 125 m.( Fat content 2.5%)
- Pepper - 1/3 tsp.
- Sugar - 100 g.
Preparation:
- After insisting on the spoons, you should start kneading the test
- Gradually add all the spices in the dough, without stopping to mix it.
- After spices, mix almond chips
- Melt the oil a little in the microwave
- Knead the dough with butter and gradually pour in the milk.
- It is best to knead the dough with a mixer
- After mixing, cover the dishes and leave to "rest"( no more than two hours).
- Then apply the candied fruits together with the alcohol
- The mass should be sufficiently greasy
- Form the loaves
- In the oven( temperature 190) send the
- stove Bake for exactly 15 minutes. Then remove, grease the bread with oil and send it back to the oven.
- To the full readiness to keep the product in the oven for another half an hour.
- In the end, you should grease the finished baking with oil.
- The coffin is abundantly powdered with sugar.
Christmas treat Festive cupcake curd with yeast raisins: recipe, photo
You will need:
- Flour 650 gr( sift, take the premium flour)
- Sugar - 200 g
- Curd - 270 g( use soft curd mass)
- Oil - 270 g( 73%)
- Candied fruit - 160 g
- Nuts - 150 g( preferably almonds)
- Rum - 175 ml( better dark)
- Egg - 2 pieces.(preferably home)
- Lemon - 1 pc.(small size)
- Baking Opener - 1 pack( this is approximately 15 g).
- Vanillin as desired
IMPORTANT: You will need butter for coating and powdering the gallstock - about 100 grams, and a packet of powdered sugar( 100 g).
Preparation:
- Before mixing the dough, it is necessary to soak the raisins in the rum.
- First of all, you should give time to the oil to become soft
- Soft oil should be mixed with a mixer with sugar
- Gradually driving in eggs, do not stop mixing the mass.
- Add cottage cheese or rub cottage cheese through a sieve.
- Gradually sift and sprinkle the flour
- Add the
- stuffing. The dough should be shaped like a tunnel - a loaf( see photo).
- The drill is laid out on parchment
- Bake it for an hour. The temperature in the oven should not exceed 180.
Important: If after an hour you think that the tunnel is not ready, hold it for another ten to fifteen minutes. Take out the adits and, letting it cool down, grease with butter. Abundantly sprinkle with powdered sugar over the liquid oil.
Shtolen form Shtollen chocolate: recipe
For marzipan it will be required:
- Almonds chopped or flour - 100 g.
- Powdered sugar - 50 g.
- Sugar sand - 150 g.
- Water - 40 ml.
Preparation:
- Sugar should be dissolved in water and put on fire.
- . The mass is heated over low heat and boiled for 5 minutes after boiling.
- All five minutes the mass should be thoroughly mixed, so that it does not burn.
- After this it is necessary to pour in almond crumb or flour and to make mass up to 4 minutes.
- Prepare the prepared mass on a cold surface and knead marzipan.
IMPORTANT: Well-mixed marzipan should be sent to the refrigerator for a couple of hours.
For the chocolate wall you will need:
- Flour( highest grade) - 0,5 kg( sift)
- Sugar - 100 g.
- Cocoa - 25 g.
- Curd - 250 g.( Mashed through a sieve or curd soft mass)
- Oil - 200 g, 73% fat, one packet)
- Vanillin for flavor - 1 package
- Baking powder - 2 sachets( this is about 3 tsp)
- Cognac - 3 tbsp.
- Egg - 2 pcs.(preferably home)
- Dried cherry
IMPORTANT: Before kneading the dough, soak with cherries, drain the water and pour it with boiling water.
Preparation:
- Mix soft butter with sugar.
- Gradually, drive in the eggs and knead the dough.
- Add the cottage cheese mass.
- After pouring cocoa, continue to stir.
- Add vanillin and baking powder to the dough.
- Mix and gradually add flour.
- At the last step, add cherry, diced marzipan and form a characteristic loaf in the dough.
- Put the stolen on parchment paper and send it to the oven for 45 minutes. The temperature of the oven should not exceed 180 degrees.
IMPORTANT: The baked drum is lubricated with oil and sprinkled with powdered sugar in a hot condition.
Coconut cask Stallion without yeast at yeast
You will need:
- Leaven - 300 g.
- Flour 850 g( sift)
- Milk 350 g( fat)
- Oil( not less than 73%) 200 g
- Sugar - 75 g.( The tunnel turns out to be moderately sweet)
- Egg - 4 pcs.(preferably home)
For filling it will be required:
- Light raisins - 180 g( can be replaced with dark ones)
- Cranberries dry - 100 g.( if desired, you can substitute another dried berries, for example, cherries).
- Orange peel - 100 g( if you do not want a sharp aroma, reduce the amount to 50 g).
- Almond crumb or petals - 60 g.
- Rum( for berries) - 4 tbsp.
Preparation of starter:
- Wheat starter - 30 g.( Fresh)
- Flour - 150 g.
- Water( refined) - 150 g.
IMPORTANT: All ingredients should be mixed and left for a while for at least 10 hours.
Preparation:
- Before cooking, soak dried fruit with boiling water, drain and pour with alcohol to soak.
- In a large basin pouring out leaven and milk.
- Gradually, driving the eggs, start kneading the dough.
- Add the oil melted in the microwave.
- Gradually sift and mix the flour.
- Add the filling.
- Let the dough stand warm before baking for half an hour.
- Form a characteristic loaf( or a couple) and send it on a baking sheet into the oven.
- Bake galleries should be half an hour in the oven, where the temperature is not more than 190 degrees.
- Ready drill is poured with melted butter and abundantly sprinkled with sugar powder.
Recipe for leaven Stollen without rum and alcohol: recipe
You will need:
- Flour - 0,5 kg.
- Butter( creamy, not less than 73% fat content) - 300 g( 1.5 packs).
- Milk - 250 ml.(1 glass)
- Almond flour - 100 g
- Yeast - 50 g.( Always fresh)
- Sugar - 85 g.
- Spices to taste. You can add cinnamon, cardamom, cloves or even pepper).
- Pinch of salt
Filling:
- Raisins - 1 glass
- Dates - 0.5 cups( pitted)
- Tsukat - 100 g.
- Nuts - 100 g.
- Lemon or orange lemon peel from single fruit
- Dried cherry - 100 g.
- Cognac or rum - 100 ml.(for marinating berries)
Preparation:
- Yeast is filled with sugar. It is necessary to wait for them to melt.
- Preheat milk, add yeast and sugar residues to it.
- Add soft oil and almond flour to the paste
- Gradually mix the flour, knead the dough
- Add the spices to taste
- Add the nuts, the zest and the soaked berries
- Knead the dough with the hands, form the loaves and lay them on the baking tray.
- Give the loaf to stand for about 40 minutes in the warmth to get up.
- Put the stove in the oven for 70 minutes.
- Basking is necessary at a temperature of not more than 190 degrees.
- Hot galleries must be oiled and sprinkled with powdered sugar.
Recipe without alcohol Stollen from Julia Vysotskaya: recipe
You will need:
- Flour - 700 g( sift)
- Yeast - 25 g.( Always fresh)
- Milk - 1 glass
- Sugar - 1 glass( can be reduced to 200 g.)
- Butter( at least 73%) - 300 g.
- Honey - 1 tsp.
- Egg - 2 pcs.(preferably home)
- Almonds( can be replaced with any other nuts) - 100 g.
- Rum - 100 ml.(can be replaced with cognac)
- Raisins( light) - 150 g.
- Candied fruit - 150 g.( any)
- Orange peel - from one fruit
- Ginger root - 15 g.( fresh, grated)
- Cardamom - 0.5 h.l.
- Vanillin - 1 package( or freshly chopped)
- Salt - 1 pinch
Preparation:
- Candied fruits and berries are soaked in slightly warmed alcohol for half an hour. To them add a spoonful of honey, zest and grated ginger root.
- Yeast Melt the sugar
- In warm milk, send the yeast and the rest of the sugar. Add eggs and mix thoroughly. Add 250 g of soft butter.
- Add almonds to the mixture and start pouring in the flour gradually, mixing the dough.
- Add the filling to the dough, continue pouring in the flour and kneading the dough.
- Form two loaves of the resulting dough. Leave them to rise at a warm temperature on the baking sheet.
- After half an hour, send the bread to the oven. Bake them for about 50 minutes. The temperature in the oven should be no more than 180-190 degrees. When a beautiful golden crust appears on the shtolene, the baking is ready.
- Apply gall oil and sprinkle with hot sugar.
Recipe from Julia Vysotskaya