Christmas Stollen with sponge dough cakeovo

Submitted by enr on 01 Feb 2010
1.2 kg white flour
80 g yeast
250 ml milk
250 g margarine
125 g butter
250 g almonds
125 g sugar
4 yolks
250 g raisins
pinch salt
250 g candied lemon peels
250 g candied orange peels
powdered sugar for sprinkling
50 g of fresh chopped lemon and orange peel
Sieve the flour, pour in a suitable dry pan, put in the oven for 1 hour to stand at a low temperature. Separately, mix the yeast, milk, slightly warmed, and 1-2 tbsp white flour. Leave the mixture to rise for 1 hour, then it is already past time to it add the melted margarine and butter, chopped almonds, sugar, egg yolks, salt and chopped advance 50 g lemon and orange peel. Mix well all the products and already standing in the oven flour, knead dough cakes. Then put the raisins and candied lemon and orange peel cut into medium. Pour batter already received in a baking dish greased with sunflower oil and sprinkled with a little flour. Bake until ready in low temperature of the oven, checking with a stick if it is ready. Stollen finished sprinkle with powdered sugar. It's good for about 1-2 days before consumption, as more stays the more delicious it. * Tray where do I have dimensions (W x H x D): 21 x 6 x 28 cm.
0 users
01 Feb 2010


80 g yeast are not a lot of 1, 2 kg of flour? Usually in the manual written in '42 yeast 2 kg flour. And is not much time - 1 hour - for standing on the starter? Would not prevtasa?

In my 80 g. yeast is veeery 1, 2 kg. flour, 1 hour leavening yeast is also excessive. Is not it better before rewrite a recipe to try it by the author?

:) any recipe that record in this site I've tried, so it goes with Stolle A great cake and everything is in sufficient quantities

recipes for sweet dough is different amount of yeast-than cheeses, so you are worth a lot. Is enough. Great recipe!

Thank you for the comment :) Orris support my opinion

I just looked all recipes for making stollen site. Flour ratio - yeast is: 500 g. Flour with yeast cube (50 g)

Again thanks for the useful information :)

recipe I like, I just wanted to clarify these things.