Chop SueyChristmas Stollen Cinnamon Cookies



Christmas Stollen




Ingredients:
125 g / 4.4 oz
1 tbsp
500 g / 16.5 oz
30 g / 1 oz
125 ml / 0.5 cup
1/2 tsp
125 g / 4.4 oz
125 g / 4.4 oz
1
1
125 g / 4.4 oz
125 g / 4.4 oz
1/2 tbsp
30 g / 1 oz
30 g / 1 oz
50 g / 1.6 oz
sultanas
rum
plain flour
fresh yeast
milk
salt
butter, unsalted
sugar
egg yolks
eggs
almonds, chopped
candied orange peel
grated lemon peel
butter, unsalted
butter, unsalted
powdered sugar

Serves 15 - 375 cal per serving
Prep-time: 20 min. - Total-time: 120 min.
For preparing the Christmas Stollen all ingredients should be at room temperature. First soak the sultanas in rum. Put the flour in a working bowl and make a little pit in the center. Put the yeast in the pit. Add most of the warm milk and make a sponge. (if you can't get fresh yeast use dry yeast instead. Use about 8.5 g dry yeast for 30 g of fresh yeast.) Let raise for 15 minutes. Whisk 125 g / 4.4 oz unsalted butter with sugar, salt, egg yolk and egg until frothy. 17/12Add almonds, candied orange peel and lemon peel. Add the raisins including the rum. Knead well and let raise on a warm place for 2 hours. On a floured working surface roll out the dough to an oblong shape about 3 cm / 1 1/5 inch thick. The long sides should be bulging. Fold in the long sides of the dough on top of each other. Now push in the dough lengthwise with your hands forming a stollen shape. Put the stollen on a baking tray lined with parchment paper. Let raise for another hour. Brush with 30 g / 1 oz unsalted melted butter. Bake for about 60 minutes at 175 C / 350 F. After 45 minutes baking time you may cover the stollen with aluminum foil. After baking brush the stollen again with 30 g / 1 oz unsalted, melted butter and sprinkle thickly with powdered sugar. Let cool on a baking rack.



German Sites: Marions Kochbuch - Rezepte in Deutsch . Rezepte aus aller Welt . Koch-Index . imprint