Dresdner Weihnachtsstollen Food
DRESDNER WEIHNACHTSSTOLLEN
A Dresden Christmas tradition, sliced and eaten with coffee. Posted for Zaar World Tour II '06 Time to cook includes time to rest
Provided by Cynna
Categories Breads
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Make a soft, pliable yeast dough from the first 6 ingredients and let stand in bowl for 10 minutes.
- Knead the lemon peel, zest, almonds, and rum into the dough.
- When all other ingredients are equally distributed, add the raisins.
- Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes.
- Still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight.
- Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading.
- Place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven.
- Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up.
- Stollen should have a thick, white layer.
Nutrition Facts : Calories 557.2, Fat 25.5, SaturatedFat 6.2, Cholesterol 13, Sodium 456.2, Carbohydrate 73.2, Fiber 4, Sugar 30.3, Protein 9.8
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- Kocht zuerst etwas Wasser in einem Wasserkocher auf. Gebt beide Mandelsorten in verschiedene Schalen und überbrüht sie mit dem heißen Wasser. So könnt ihr die Schale besser entfernen. Hackt beide Mandeln möglichst fein. Nehmt alle eure Zutaten und stellt sie über Nacht in einen warmen Raum. So haben sie die perfekte Temperatur zum Backen des Dresdner Christstollens.
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