desserts - cold recipe:

stollen

ingredients

fresh yeast 30 gm
warm milk 150 ml
unsalted butter 70 gm
caster sugar 60 gm
egg 1 pc
flour 300 gm
salt 5 gm
mixed peel 20 gm
mixed fruit 90 gm
almonds 75 gm
rum 10 ml
melted butter 30 ml

production

1. Dissolve yeast in 30 ml of milk and ferment
2. Cream butter and sugar, add the egg
3. Mix in the sifted flour and the yeast
4. Beat to a smooth dough
5. Add the rum, fruits, nuts and peel
6. Leave to prove for 60 minutes, kneading every 15 minutes
7. Roll out dough to a 2cm thick oval, fold one end up three-quarters of the way up
8. Place on a lightly floured tray and allow to rise for 30 minutes
9. Chill for 20 minutes
10. Brush with half the melted butter and bake at 160°C for 35 minutes
11. Brush with remaining butter and allow to cool
12. Sprinkle with icing sugar

chef notes:

 

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