Stollen by Richard Bertine

Category: Yeast bread
Stollen by Richard Bertine

Ingredients

Dough:
fresh pressed yeast 5 g
wheat flour 250 g
milk 125 g
butter 50 g
granulated sugar 15 g
salt 3 g
chicken egg (1 pc) 55 g
Filling:
dried fruits 70 g
candied fruit or lemon and orange zest 50 g
almond petals 20 g
rum 1 tbsp. l
cinnamon 0.25 tsp
Almond cream:
butter 30 g
powdered sugar 30 g
egg 25 g
ground almonds 30 g
flour 0.25 ct. l
rum 0.5 tbsp. l
Glaze
butter 50 g
rum 0.5 tsp
powdered sugar

Cooking method

  • Filling:
  • Mix all the ingredients so that the filling has time to infuse until the dough comes up. I had prunes, some dried apricots, candied orange peels, lemon zest, cinnamon, almond petals and cognac instead of rum.
  • Almond cream:
  • Grind the butter with powdered sugar, add finely ground almonds (chopped with a blender), flour, egg and rum (brandy), beat. The cream can be stored in the refrigerator for several days.
  • Dough:
  • Grind the yeast with flour until fine crumbs are formed. Add all the other ingredients and start mixing. The dough seems sticky at first, do not rush to add flour, as it kneads it becomes soft, elastic and very tender. Transfer the finished dough to a bowl, lightly dust it with flour, cover the container with the dough with cling film and leave it to rise for 1 hour 30 minutes in a warm place, away from drafts.
  • Sprinkle the table a little with flour, lay out the dough and form a rectangle from it with our hands, lay out the filling. We fold the dough (long edge) first from ourselves, and then towards ourselves. We roll up from the sides, press a little so that the filling is evenly distributed.
  • Stollen by Richard Bertine Stollen by Richard Bertine
  • We form a ball, dust it a little with flour, cover with a film or a towel and let the dough rest for 30 minutes.
  • Grease a baking sheet with oil and cover with parchment.
  • Put the dough on the table, spread it with your hands into an oblong cake and grease with almond cream. We wrap one long side by two thirds (the cream should be inside), cover with the rest of the top and pinch the edges.
  • Stollen by Richard Bertine
  • We put it on a baking sheet with the seam down, cover with a towel and leave it warm for another 2-2.5 hours.
  • Stollen by Richard Bertine
  • We bake in an oven preheated to 170-180C (convection 150-160C) until golden brown for about 40-45 minutes. We grease the still hot bread with a mixture of melted butter and rum, sprinkle with powdered sugar. Put on a wire rack and cool.
  • Stollen by Richard Bertine
  • Stollen by Richard Bertine

The dish is designed for

1

Time for preparing:

5:00

Cooking program:

oven

Note

Recipe from the book by Richard Bertinet "Bread Business". Sources on the Internet: 🔗 and 🔗

From these ingredients, I got one very large loaf. It is impossible to call it a traditional stollen, rather it is all the same bread, albeit very tasty.

Omela
Oh, what a delicious catfish turned out !!!!
Kusya
During the time I caught my eye your recipe ... I'll bake on Thursday ... unsubscribe ... It looks very fragrant!
fomca
Oh my God- Manyasha!!!!! What a beauty that ... what's in the context, what's outside .... But I'll have to tinker, I took it in the bookmarks, but so that right away, no .... I haven't decided yet.
Twist
Marishawhat a handsome man !!! There are no words as appetizing!
Summer resident
Bookmarked, thanks a lot!
olesya26
Marinka well, you vaasche a fine fellow while I wandered around the open spaces of the forum here such a beauty almost missed, no words, I want! I can't keep up with you, and my husband is buying flour for the second day, he can't buy it, yesterday I had to eat store bread. We buy a whole bag of flour at once, here.This is for you: rose: Question: when was the ball formed. He stood there, continue to roll the ball or not?
olesya26
Stollen by Richard Bertine
In general, I wanted so much yummy that the second time I didn’t finish reading the recipe I got down to business, and I threw the dried fruits along with the dough to knead. In general, this is no longer a stollen.
Merri
Marina, why is bread rather than a bun? Not sweet enough or sweet enough?
We need to bake for Christmas!
Sonadora
Girls, thank you all tremendous for your kind words and support! I love you so much!

Olesyawhy not shtollen ?! What a stollen! I myself wanted to add the filling directly to the dough, but then I decided to do it as written in the author's recipe. I don't think it affects the taste much.

Irisha, it is unpalatable and unsweetened (the dough itself). All the sweetness comes from the cream and the filling.
Quote: Merri

We need to bake for Christmas!
Just don't bake it in advance. If a traditional stollen needs to lie for two weeks, then this one will not lie for so long, at most a day or two, it seemed to me so.

Svetochka, the filling and cream can be prepared the day before, there will be less fuss on baking day.

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