German Stollen
By Chef Vasant Khot, Sr. Pastry Chef, Holiday Inn Mumbai International Airport
Ingredients:
n ¾ cups flour
n 1 cup powder sugar or icing sugar
n ½ cup lukewarm milk
n 3 tsp yeast
n 8 tbsp butter, softened
n 1 tbsp margarine
n 2 eggs optional (or 60 gms condensed milk)
n Salt a pinch
n Pinch of nutmeg
n Pinch of cardamom
n 1 tsp orange zest
n 1 tbsp rum (optional)
n 1 tsp cointreau (optional)
n Pinch of ground cinnamon
n Grated peel of ½ lemon
n 1 cup almonds, blanched and slivered
n ¼ cup candied lemon peel
n ¼ cup candied orange peel
n 1 ¼ cup raisins
n 100 gms readymade marzipan (optional)
For basting:
n 6 tbsp milk (room temperature)
n 8 tbsp pure ghee (or butter)
n ½ cup sugar icing for sprinkling
Method:
Sift the flour into a bowl and make a crate in the centre. Into the crater, add ¼ of the powder sugar and ¼ cup of milk. Dissolve a little yeast before adding to the milk and dust the yeast mixture with a little flour. Let the mixture rest for 20 minutes Add the butter, margarine, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins. Add only enough of the remaining milk to make dough pliable but not very stiff. Knead thoroughly and cover the dough with a damp clean muslin cloth and let it rise for at least two hours. Knead again for one minute then shape the dough into a loaf and put it on a large buttered baking sheet. Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with milk and bake in a preheated oven at 350º for approximately 50 minutes. Stollen must turn golden brown. Test with a toothpick. Baste the stollen generously with ghee while it is still hot, and then sprinkle with powered sugar. Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks.
Tip : Stollen doesn’t have a typical shape, you can shape it as per your creativity.
By Chef Vasant Khot, Sr. Pastry Chef, Holiday Inn Mumbai International Airport
Ingredients:
n ¾ cups flour
n 1 cup powder sugar or icing sugar
n ½ cup lukewarm milk
n 3 tsp yeast
n 8 tbsp butter, softened
n 1 tbsp margarine
n 2 eggs optional (or 60 gms condensed milk)
n Salt a pinch
n Pinch of nutmeg
n Pinch of cardamom
n 1 tsp orange zest
n 1 tbsp rum (optional)
n 1 tsp cointreau (optional)
n Pinch of ground cinnamon
n Grated peel of ½ lemon
n 1 cup almonds, blanched and slivered
n ¼ cup candied lemon peel
n ¼ cup candied orange peel
n 1 ¼ cup raisins
n 100 gms readymade marzipan (optional)
For basting:
n 6 tbsp milk (room temperature)
n 8 tbsp pure ghee (or butter)
n ½ cup sugar icing for sprinkling
Method:
Sift the flour into a bowl and make a crate in the centre. Into the crater, add ¼ of the powder sugar and ¼ cup of milk. Dissolve a little yeast before adding to the milk and dust the yeast mixture with a little flour. Let the mixture rest for 20 minutes Add the butter, margarine, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins. Add only enough of the remaining milk to make dough pliable but not very stiff. Knead thoroughly and cover the dough with a damp clean muslin cloth and let it rise for at least two hours. Knead again for one minute then shape the dough into a loaf and put it on a large buttered baking sheet. Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with milk and bake in a preheated oven at 350º for approximately 50 minutes. Stollen must turn golden brown. Test with a toothpick. Baste the stollen generously with ghee while it is still hot, and then sprinkle with powered sugar. Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks.
Tip : Stollen doesn’t have a typical shape, you can shape it as per your creativity.
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