Stollen Rozhdestvensky, Dresden: Classic step by step with a photo. How to cook real German adit with marzipan?

Every housewife will be able to surprise their loved ones and please them with delicious treats on New Year's holidays. To do this, you should familiarize yourself with the recipes of sweet Stollen in this article.

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Real Christmas Dresden Steplen with Marcipan: Classic step -by -step recipe with photo

Not everyone is familiar with such a delicious sweet dish as adit. This product, traditionally baked in Germany and Austria, is most often in the Christmas time. Steplen can have different fillings, but the most popular is filling from tsukats, various widows of nuts, poppy and marzipan.

A feature of baking is that it is preparing from the "heavy" dough that has a yeast base. In addition, it is necessary to observe the proportions of the filling during baking. After the adit is ready, it necessarily follows make a melted with fat butter and sprinkle with powder from sugar.

Interesting: adult - pastries are very unusual, if only because they bake it in advance. His shelf life is quite large (up to three months). If you need a adit for Christmas, you can bake it in about a month and store it all this time in a cool place. The longer the adherents "ripens", the tastier it becomes.

Dresden Swear It is distinguished by its clear observance of proportions and filling from the centers along with Marcipan. To prepare adit, you should first prepare a dough for him.

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:

Pour milk into a small bowl and heat in the microwave for a couple of minutes to a warm state.
The yeast should be filled with sugar and left to stand so that they melted.
After time, the rest of the ingredients should be added: flour and milk.

Important: Prepare the filling from the centers. Pour them with boiling water and let them brew. When the centers are softened, the water should be drained and poured with roma.

For Stollen, it is necessary to prepare the centers:

Orange and lemon (any) - 80 g.
Raisins - 260 g (you can add any: dark or light).
City of Citrus - 1.5 tsp.

In the adult, it is also necessary:

Vanilla extract - 0.5 tsp. (Essence or vanilla sugar - 1 bag).
Cloves - a pinch (only ground!)
Take crumbs - 60 g (can be replaced with almond flour - marzipan).
Rum - 50 ml. (dark)
Salt - 1 tsp (large, preferably sea)
Lemon essence - 2 ml (0.5 tsp)
Cardamon - 0.5 tsp.
Oil - 200 g (at least 73 % fat)
Milk - 125 m. (Bulk 2.5%)
Pepper - 1/3 tsp
Sugar - 100 g.

Preparation:

After insisting dough, you should start the batch of the dough
Gradually add everything in turn to the dough, without ceasing to knead it.
After spices, almond crumbs should be stained
Melt the oil slightly in the microwave
Knead the dough with butter and gradually pour milk into it.
It is best to knead the dough with a mixer
After kneading, cover the dishes and leave to “rest” (no more than two hours).
Then intervene the centers with alcohol
The mass should be fat enough
Form bread
Send a adit to the oven (temperature 190)
Bake exactly 15 minutes. Then take out, grease the bread with oil and send it to the furnace again.
Until finally, to hold the product in the oven for another half hour.
In the end, grease the finished baking with oil.
Steplen is abundantly strewn with powder from sugar.

Festive cupcake cupcake is curd with raisins on yeast: recipe, photo

You will need:

Flour - 650 g (sift, take the highest grade flour)
Sugar - 200 g
Cottage cheese - 270 g (use a soft curd mass)
Oil - 270 g (73 %)
Tsukati - 160 g
Nuts - 150 g (preferably almonds)
Rum - 175 ml (better dark)
Egg - 2 pcs. (preferably home)
Lemon - 1 pc. (small size)
Boarding baking - 1 package (this is about 15 g).
Vanilin at will

Important: you need butter - about 100 g, and a pack of powdered sugar (100 g), to coat and powder Stollen.

Preparation:

Before kneading the dough, you should soak raisins in Roma.
First of all, you should give time to become soft
Soft oil should be mixed with a mixer with sugar
Gradually driving eggs, do not stop kneading the mass.
Add curd mass or wipe the cottage cheese through a sieve.
Gradually sift and pour flour
Add the filling
Give the dough the characteristic form of Stollen - a loaf (see photo).
Steplen is laid out on parchment
Bake it for an hour. The temperature in the oven should not exceed 180.

Important: if an hour later it seems to you that Stodlen is not ready, hold it for another ten to fifteen minutes. Remove the adherent and, preventing it from cool, grease with butter. Sprinkle abundantly with sugar powder on top of liquid oil.

Chocolate Stollen: Recipe

For marzipan, you will need:

The almonds are chopped or flour - 100 g.
Sugar powder - 50 g.
Sugar - 150 g.
Water - 40 ml.

Preparation:

Sugar should be dissolved in water and put on fire
The mass is heated over low heat and after boiling is boiled for 5 minutes.
All five minutes the mass should be thoroughly knead so that it does not burn.
After this, pour almond crumbs or flour and cover the mass for up to 4 minutes.
Put the finished mass on the cold surface and knead marzipan.

Important: a well -mixed marzipan should be sent to the refrigerator for a couple of hours.

For chocolate Stollen, you will need:

Flour (highest grade) - 0.5 kg (sift)
Sugar - 100 g.
Cocoa - 25 g.
Cottage cheese - 250 g (rubbed through a sieve, or cottage cheese soft mass)
Oil - 200 g (creamy, fat content of 73 %, one pack)
Vanillin for aroma - 1 packaging
Baking baking off - 2 bags (this is approximately 3 tsp)
Cognac - 3 tbsp.
Egg - 2 pcs. (preferably home)
Dried cherry

Important: before kneading the dough, soak the cherries with boiling water, drain the water and pour it with boiling water.

Preparation:

Mix soft oil with sugar.
Gradually drive eggs and knead the dough.
Add the curd mass.
Drinking cocoa, continue to interfere.
Add vanillin and baking powder to the dough.
Drink and gradually add flour.
At the last stage, add a cherry, marzipan chopped with cubes and form a characteristic bread.
Put the adit on parchment paper and send it to the oven for 45 minutes. The temperature of the oven should not exceed a mark of 180 degrees.

Important: the baked cake is lubricated with oil and sprinkled with powdered sugar in hot state.

Stilling stall recipe

You will need:

Zkavaska - 300 g.
Flour - 850 g. (Sift)
Milk - 350 g. (Fat)
Oil (at least 73%) - 200 g
Sugar - 75 g (Steplen will turn out moderately sweet)
Egg - 4 pcs. (preferably home)

For the filling you will need:

Light raisins - 180 g (can be replaced by dark)
Dry cranberries - 100 g (you can replace another dried berry, for example, cherry).
Orange zest - 100 g (if you do not want a sharp aroma, reduce the amount to 50 g).
Almond crumbs or petals - 60 g.
Rum (for berries) - 4 tbsp.

Preparation of sourdough:

Wheat Legisire - 30 g (fresh)
Flour - 150 g.
Water (purified) - 150 g.

Important: all the ingredients should be mixed and left to wander for a while (at least 10 hours).

Preparation:

Before cooking, soak dried fruits with boiling water, drain water and pour alcohol for absorption.
Acorus and milk pour into a large pelvis.
Gradually driving eggs, begin to knead the dough.
Add oil melted in the microwave.
Gradually sift and intervene 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 to a baking sheet in the oven.
Bake adults should be half an hour in the oven, where the temperature is not more than 190 degrees.
The finished adit is poured with stomped oil and sprinkled abundantly with powder from sugar.

Stollen without rum and alcohol: recipe

You will need:

Flour - 0.5 kg.
Oil (butter, at least 73% fat) - 300 g (1.5 packs).
Milk - 250 ml. (1 cup)
Almond flour - 100 g.
Yeast - 50 g (necessarily fresh)
Sugar - 85 g.
Spices to taste. You can add cinnamon, cardamom, cloves or even pepper).
A pinch of salt

Filling:

Raisins - 1 cup
Dates - 0.5 cups (without a bone)
TsUKAK - 100 g.
Nuts - 100 g.
Lemon or orange from one fetus
Dried cherry - 100 g.
Cognac or rum - 100 ml. (for pickling berries)

Preparation:

The yeast is covered with sugar. It is necessary to wait for them to melt.
Heat milk, add yeast to it and the remaining sugar.
Add soft oil and almond flour to the mass
Gradually mixing flour, knead the dough
Add spices to taste
Add nuts, zest and soaked berries
Knock the dough with your hands, form bread and put them on a baking sheet.
Let the loafs stand for about 40 minutes in warmth to get up.
Direct adit in the oven for 70 minutes
Bake adinery is necessary at a temperature of not more than 190 degrees.
Hot stake must be lubricated with oil and sprinkled with powdered sugar.

Stollen from Julia Vysotskaya: Recipe

You will need:

Flour - 700 g. (Sift)
Yeast - 25 g (necessarily fresh)
Milk - 1 cup
Sugar - 1 cup (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.
Tsukati - 150 g (any)
Orange zest - from one fetus
Ginger root - 15 g (fresh, grated)
Cardamon - 0.5 tsp.
Vanilin - 1 packaging (or fresh patch)
Salt - 1 pinch

Preparation:

Tsukats and berries are soaked in a little heated alcohol for half an hour. Add a spoonful of honey, zest and grated ginger root to them.
Melt the yeast with sugar
Send the yeast to warm milk and the rest of the sugar. Add eggs and mix everything thoroughly. Add 250 g. Soft oil.
Add to the mass of almonds and begin to pour the flour gradually, kneading the dough.
Add the filling to the dough, continue to pour flour and knead the dough.
Form two breads from the dough. Leave them to rise at warm temperature on a 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 adit, the pastries are ready.
Lubricate hot adults and sprinkle with icing sugar.

How to store adits?

Steplen - baking with a long shelf life. Nevertheless, it is required to store it only at minus temperatures. If you leave the adit in the refrigerator, then its storage period should not be longer than 1.5 months (taking into account the fact that your temperature is in the refrigerator minus 18-20 degrees).