Stollen at Christmas is a must. Here is a recipe that goes back several generations - to Stuttgart 1930s. I can imagine a relative on my wife's side making this in her kitchen, all those years ago.
And now my wife makes it, here in our home in Munich. It's amazing - not too difficult at all - Stollen through time! Weihnachstollen Ingredients: 500g flour (i.e. a light spelt flour 630) 1 package baking powder 120g sugar 1 package vanilla sugar 1 pinch of salt 1 tblsp rum or port or similar A few drops of lemon juice Grated lemon peel Small pinch of grated cardamon Small pinch of grated nutmeg 2 eggs 125g butter 50g oil (i.e. sunflower) 250g Quark (low fat - 10%) 125g currants 150g raisins 150g grated almonds or hazelnuts 50g (candied lemon peel – in GermanZitronat) 50g (Candied orange peel – in German Orangat) -------------------- For coating after baking: 50g butter icing sugar preheat oven 250 °C bake 50-60 min at 170 °C conventional oven Method:
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