German Stollen Confection ~~~***~~~ Himmlisches Stollen Konfekt
German Stollen Confectionery
lovely Christmas pastry - a bite-size stollen - a wonderful German treat you can easily make in your own home - please use the best ingredients for tasty result and please make every step as stated in the recipe for the best outcome - worth the wait - I love this so much - Alissa
3/4 cups raisins
3/4 cups cranberries
1/2 cups orange peel
1/4 cups lemon peel
3/4 almond (s), chopped
4 tbsp rum
For the dough: (pre-dough)
3 cups flour
2 teaspoons of cinnamon
1/4 cups of sugar
1/2 cup of milk
1 cube of fresh yeast or 2 1/4 tsp active dry yeast
For the dough: (butter and sugar mixture)
1 cup butter
1 cup powdered sugar
4 tbsp almond (s), chopped
4 tbsp powdered sugar
2 tbsp Amaretto
Aside from that:
1 1/3 cup butter, (important!)
1 1/3 cup powdered sugar
Pour the rum over the raisins, orange peel, and almonds and cover, and let steep.
Sift the flour,
salt, sugar, and spices into a bowl, mix together and make a well in the center.
Pour the milk into this recess and crumble the yeast into it. Mix the milk and yeast
gently and cover and let rise in a warm place for 15 minutes. Meanwhile, stir the 1 cup butter with 1 cup powdered sugar until frothy.
Finely grind the 4 tbsp almonds with 4 tbsp of powdered sugar in a blender and add enough amaretto to form a thickened mass. Mix this with the butter and powdered sugar mixture. First mix the pre-dough with the rest of the flour, then mix in the butter-sugar mixture and the pickled fruits. Cover and let rise for another 30 minutes. Shape the dough into thick rolls and cut each 2 cm long piece. Place the confectionery at a distance of approx. 2 cm on baking sheets lined with baking paper and cover the baking sheets for another 10 minutes. Then bake in the preheated oven for about 15 minutes at 375° F top/bottom heat till golden brown at the edges - check and bake a bit longer if necessary.
Meanwhile, melt 1 1/3 cup butter. Turn the confectionery pieces in the melted butter while they are
still hot and then toss them in powdered sugar until they are completely
covered. Let cool down on
cake racks lined with baking paper.
Then close the Stollen Confectionery in airtight cans and let it steep for at least two weeks.
Stollenverführung im Pralinenformat - alina1st von Chefkoch
Großartiges Rezept - etwas aufwendiger als andere Weihnachtsplätzchen aber so Wert - bitte keinen Schritt auslassen! Freue mich dieses köstliche Weihnachtsrezept mit Euch teilen zu können
250 g Rosinen