I caught the sun in the morning

Stollen is cooked in the same conditions and with the same mood as our Easter cakes. Finished shtolls are wrapped in foil and stored for two months or more, so they can be baked in advance. Powdered sugar and rum serve as a preservative.
If you want to make stollen with marzipan, then you need to mix 150 gr. marzipan mass with 2 tbsp. l. your favorite liqueur, roll it into a "sausage" and roll it up in the middle while forming the stollen. Or roll the marzipan mass into a rectangle smaller than the dough, put it on top of the dough layer and form a stollen.


Three stollens (pictured) baked according to this recipe, but did not soak raisins and cranberries in orange juice, as this time. The juice option turned out to be a little softer.
On the picture:
on the left - stollen with marzipan mass, rolled into a layer;
in the center - stollen with marzipan "sausage" wrapped in dough;
on the right - stollen without marzipan.

P.S. In my diary () you can see Stollen recipes that I found on German sites

Now for some spiritual food

The story of the origin of the Christmas Stollen

The Dresden Christmas stollen (cake) is inextricably linked with the cultural history of the city of Dresden.

In the Middle Ages, the Dresden stollen, as a baked goods during Lent, was originally mentioned in 1474 in one invoice for payment at the Christian Hospital of St. Bartholomew. There was no question of the exquisite taste of this pastry at that time: the medieval stollen consisted only of flour, yeast and water!
As a symbol of complete renunciation during the pre-Christmas fast, the Catholic Church did not allow the use of either butter or milk.

Since the Saxons have always been famous as a people who love to eat, once the Elector (in our opinion, the prince) Ernst of Saxony and his brother Albrecht asked Pope Innocent VIII to lift the ban on the use of oil during fasting. The Holy Father granted this request by sending the so-called "letter about butter" ("Butterbrief") to the Elector of Saxony in 1491. Since that time, bakers were allowed to use various additional ingredients when baking stollen.

Already in 1500, the delicious Stollen was sold to the townspeople at the famous Striezelmarkt Christmas market in Dresden.

The Dresden stollen received its title of royal dish in 1560. Traditionally, at Christmas every Dresden baker would hand over one or two Christmas stollens to his prince.

Merry Christmas and Happy New Years to everyone!

This recipe is a participant of the "Cooking Together - Culinary Week" promotion. Cooking discussion on the forum -

Ingredients

• 250 g butter
• 250 g sugar
• 250 g of cottage cheese with a fat content of 9% and more
• 2 eggs
• 700 grams of flour
• 1 lemon
• 200 g assorted nuts
• 350 g dried fruits and candied fruits
• 100 ml cognac or rum
• 50g icing sugar
• 3 tsp baking powder
• salt - on the tip of a knife
• 1 tbsp vanilla sugar

Cooking time 25 minutes + 60 minutes for baking.

Output: 5 pieces.

As soon as Christmas is approaching, the whole of Europe traditionally goes to the store for a festive stollen, and the best housewives bake the most famous pies in Europe - stollen on their own. What is it? Why is he so popular? What ingredients does classic stollen contain and how do you prepare it yourself? Our article will answer all these questions.

Stollen (German Stollen) or Stoll is a traditional German Christmas cake, generously flavored with various nuts, dried fruits, candied citrus fruits and spices. From above it is generously sprinkled with powdered sugar and wrapped in parchment in the shape of a swaddled Christ baby. Typically, these muffins are baked 3-4 weeks before Christmas and placed in a cool place to ripen. During this time, dried fruits infused with alcohol and spices become even more aromatic, and the taste of stollen fully manifests itself.

Of all the types of such Christmas cake-pies (Dresden, almond, poppy, sourdough stollins, yeast stollins, etc.), we chose the curd stollen. The recipe with photo will show you step by step how to prepare this one of the most delicious muffins baked especially for Christmas.

How to cook stollen - German stollen recipe without yeast

Prepare all ingredients for baking. The first of the three secrets of a good stollen is quality, fresh ingredients. As with any holiday baking, use premium wheat flour and sieve it through a sieve to keep the baked goods crisp and fluffy.

First of all, soak dried fruits and candied fruits in alcohol. It is best to do this at night so that the fruit is saturated with cognac and after 3-4 weeks in a cool place the aroma is real - festive, Christmas.

As additives, I took 50 g of dried cranberries, 50 g of dried cherries, 50 g of dried apricots (dried apricots), 50 g of raisins, 50 g of kumquats (citrus fruits), 100 g of colorful pineapple candied fruits. Of course, it’s up to you what ingredients will be in your stollen, but it’s the kumquats and lemon zest that give the citrus bouquet that comes in handy on a winter Christmas evening.

Divide the butter into 2 parts - 200 g and 50 g. Place most of the butter in a deep and wide bowl and melt slightly in the microwave. Add granulated sugar and whisk until white. You can do this with a food processor, the dough spatula will do the job just fine.

Beat 1 egg into the butter / sugar mixture and add it to the curd stollen dough. When the egg is completely mixed, introduce another one, do the same with the third. The mass will become more liquid, airy.

After the eggs are introduced into the dough, stir in the fatty cottage cheese. I have cottage cheese from the store, 9% fat. Homemade cottage cheese of a uniform consistency will cope with the same task.

Then add lemon juice and ½ lemon zest and vanilla sugar to a bowl. Stir until the sugar dissolves. At this stage, you can add other spices for the Christmas stollen as well. The classic recipe includes vanilla, but cardamom, cinnamon, cloves, allspice or ginger are also appropriate.

Add a little flour and mix in the dough. I recommend kneading the dough with 500 g of wheat flour, and leaving 200 g for a sprinkle when mixing in the mass of dried fruits and nuts on the table. By adding flour gradually, you adjust its amount so as not to look for an answer to the question - why did the stollen turn out to be tough.

So, when the dough begins to more or less keep its shape, sprinkle flour with a thick layer on a flat surface and put the mass on the table. Use your hands to flatten the dough into a flat cake and place the nuts. Nuts can also be taken to your taste and wallet, I have the following ratio: 50 g of walnuts, 125 g of almonds and 125 g of hazelnuts. Stir the nuts into the dough.

Drain the dried fruits and dry a little. Shape the cake again and place the dried fruit on top of it and stir into the dough. At first it will be difficult to do this, but the more you interfere, the more uniform the dough becomes and the dried fruits "fit" into it.

The result is a soft yeast-like dough from which products are easily formed. This is the second secret of a good stollen - the dough must be kneaded well and allowed to distance so that all the ingredients are combined.

Line a baking sheet with parchment paper and grease it with vegetable or butter. Form five stollens of equal weight from the dough and distribute them on a baking sheet at a short distance from each other so that they have room to "grow". The shape for the stollen is traditionally oblong, like a log, and resembles a baby wrapped in diapers. The Christmas cupcake will not creep too much, so you don't need to use any restraints or bumpers.

Bake the recipe curd stollen in an oven preheated to 180 degrees for about 1 hour. Check readiness with a dry match. If it stays dry, then the cake can be taken out.

Sprinkle generous amounts of powdered sugar on only buttered muffins. It is in this form that the stollens are usually sold and served to guests.

The freshly baked German stollen, the recipe from the photo of which you just looked through, will undoubtedly be delicious right away, but hold on. Wrap in foil or parchment paper, tie with pretty tape and store.

How to store stollen? Put it in a cool place (in the refrigerator, on the loggia or in the basement) for 3-4 weeks, it should "mature". The cake will become qualitatively better, the dough will be saturated with candied fruit flavors, alcohol-soaked raisins and kumquats, and spices. Its taste and Christmas variety of smells will become much richer.

Why doesn't the stollen deteriorate? Traditional Christmas muffins last at least a month. These muffins contain eggs, fat and butter, nevertheless, these muffins have not deteriorated for almost centuries. Alcohol, as a preservative, greatly increases the shelf life of stollen, as does curd.

It is in this beautiful form that homemade Christmas stollens can be presented to friends, family, hired and treated to colleagues and colleagues. Merry Christmas!

Dresden Christmas Stollen is an incredibly delicious, sumptuous holiday cake with dried fruits, nuts and spices. Such a cupcake is a great option for a handmade gift, a great addition to a cup of coffee or tea, and, of course, a wonderful holiday treat.

Quite unsightly in appearance (for which he received the nickname "The Dresden Monster), Stollen is incredibly seductive in section and absolutely unforgettable in taste. Overflowing with nut-fruit filling, aromatic and juicy, this muffin conquers with its texture and taste from the first bite. Try it!

Prepare ingredients according to the list.

Prepare the filling the day before baking. Peel the almonds. To do this, pour boiling water over the nuts and leave for a few minutes. Then drain the hot water and cover the nuts with cold water. After such a "contrast shower" it will be very easy to peel the nuts.

Place the peeled nuts in an oven preheated to 180 degrees and, stirring, fry until golden brown.

Chop the toasted nuts with a knife or chop in a blender in pulsation mode. Do not try to get a very fine grind, let some of the pieces remain coarse. This will add extra charm to Stollen's taste.

Combine all the ingredients of the filling: raisins, prepared almonds and candied fruits. I add some chopped cranberries and some candied pineapple for variety. You can use a mixture of candied fruits or only candied citrus fruits made from lemon and orange peel - in any case, it will be very tasty. Mix everything thoroughly and place the mixture in an airtight container or jar.

Pour in rum or cognac, seal the container and let the mixture steep for at least a day.

On the day of baking, first remove the butter from the refrigerator - it should warm to room temperature. Sift wheat flour.

Separate about 150 grams of flour and add half of the sugar, yeast and a pinch of salt to it.

Pour in warm milk and mix everything thoroughly.

Cover the container with cling film and a towel and place the mixture in a warm corner of the kitchen for 40-50 minutes.

Then add warm butter, the remaining half of the sugar, and another 200-300 grams of flour. Combine the ingredients and knead to a smooth, soft dough. Knead the dough for 5-10 minutes.

Place the dough in a greased container, cover with a towel or cling film and let it brew for another 35-50 minutes.

In the meantime, add the juice of half a lemon to the prepared filling (you can also add the zest), as well as ground cinnamon, nutmeg, vanilla sugar or essence.

Add the filling to the matched dough. More filling than dough is the hallmark of a good stollen. At first it may seem that the dough simply cannot hold such an amount of filling, but it is not. Add the filling in small portions, gradually stirring it into the soft dough, and you will succeed.

Also, adding in small portions, mix the remaining third of the flour into the dough and form into a ball of smooth, soft dough.

Place the dough in an oiled pan, cover with a towel or cling film and place in a warm corner in the kitchen for another 3.5-4 hours. During this time, lower the dough two or three times, kneading it for about 1 minute.

Line the bottom of the baking dish with 2 layers of foil. Also unwind a piece of foil twice as long as the tin and fold it 3-4 times horizontally to form a strip about 8-10 cm wide. This strip of foil will become a kind of cake pan.

Knead the present dough for about 1 minute more. Then divide into 2 parts and form a ball out of each of them. Place the first part of the dough back in the bowl, and form the second part into a stollen.

Roll out the dough in an oval shape, about 1 cm thick. Then fold the dough almost in half, but slightly offset. So that the upper half of the dough covers the lower half by about 2/3. Place the cupcake in the prepared pan.

Follow the contours of the cupcake and place the foil strip. Secure the ends so that the foil holds the desired shape.

Let the cake steep for another 15 minutes, in the meantime, preheat the oven to 220 degrees.

Place the cake in the oven and bake for 10-15 minutes at 220 degrees. Then, when the cake is browned, reduce the temperature to 170 degrees and bake for another 30-35 minutes.

Check the readiness by piercing the cake with a wooden skewer, if the skewer comes out clean - the stollen is ready.

Liberally grease the surface of the hot cake with butter.

Then sprinkle with a thick layer of powdered sugar.

Of course, such a cake can be served immediately, but it is also designed for long-term storage. Traditionally, stollen is baked 3-4 weeks before Christmas, as it tastes even better when steeped.

Storage: Chill the cake completely, then wrap in 2-3 layers of foil and wrap with a tea towel. Place the muffin in a wooden box or enamel pot and store in a cool dry place. I store muffins in my kitchen cabinet at around 20 degrees.

Dresden Christmas Stollen is ready! Bon Appetit!

Preparation:

Prepare your ingredients. Rinse the raisins under hot water, let drain. Cut the candied fruit into small 0.5 cm cubes. In a bowl, combine the raisins, candied fruit, chopped almonds and rum.

In a medium bowl combine warm (not hot! Optimally 40 ° C) milk, yeast and 1 tablespoon of sugar. Stir to dissolve the yeast and add 200 grams of flour. Knead the dough, cover with a towel and leave in a warm place for 20-30 minutes to come up (the dough should bubble up a lot and come up 2-3 times, so choose a bowl of the appropriate size so that the dough does not run out over the edge).

Cut the vanilla pod in half lengthways and scrape the seeds, add them and the lemon zest to the remaining sugar and rub well with your fingers.

Sift 600 grams of flour into a large bowl. If you are using spices instead of vanilla, grind them in a mortar and mix well with flour.

Combine the flavored sugar with salt and eggs and add this mixture and dough to a large bowl of flour. Knead the dough, kneading thoroughly. The dough will be quite steep, so it is easier to knead it on a flat surface - a large board or table. Cover the dough with a towel and leave to rise for 40 minutes (the dough should increase in volume by 1.5-2 times).

Mix soft butter with 400 grams of flour and add to the dough that comes up, knead it again until smooth (at first this may seem difficult, since the butter-flour mixture is very soft and the dough is quite steep, but during the kneading process all the ingredients will gradually combine with each other friend). Cover with a towel and leave to rise again for 30-40 minutes.

Prepare a baking sheet. From foil folded 4 times, make 2 large rectangular shapes with sides 3-4 cm (3 or 4 shapes, if you are making smaller stollens). The forms must be of such a size that they both (all) fit on the baking sheet (see photo).

Place the dough on a work surface, roll out and pour the rum mixture of candied fruits, raisins and almonds onto the dough. Stir in the fruit mixture well so that it is evenly distributed in the dough. Transfer the dough back to the bowl or saucepan, cover with a towel and let sit for 30 minutes.

Divide the matched dough into 2 (3 or 4) parts. Roll each part into a rectangle 40 by 20 cm (40 cm is the future length of the stollins, so if you are making 3 or 4 stollins, roll out lengthwise to the size of the prepared foil molds and 2-3 cm thick), then make a small depression in the middle with a rolling pin. the length of the rectangle. Fold the stollen in half with an offset: the groove you made is the fold, and the edge that you fold is closer to the second edge, lightly press the fold with the edge of your palm. Transfer the stollens to the prepared foil forms on a baking sheet, cover with a towel and leave for 30-40 minutes. They should increase in size by 1.5-2 times.

Preheat the oven to 190-200˚С. Bake for 1 hour - 1 hour 20 minutes on a medium setting. Check the shtolles while baking. If the crust starts to brown very hard, cover them with foil on top.

While the stollens are baking, melt the butter in a ladle.

Transfer the hot stollens directly in foil tins to a large cutting board, remove the burnt raisins and candied fruits (if any), grease liberally with melted butter (several times, as the butter will be absorbed into the crust). Turn it upside down, also remove any burnt raisins and brush with oil. Then sprinkle very generously with the powdered sugar, flip it over and sprinkle the stollens with the powdered sugar on top. Leave to cool on a board or wire rack.

Thoroughly wrap the completely cooled stollens in foil in several layers and put them in a cool place (for example, in the refrigerator) for 3-4 weeks to ripen.

Dust with powdered sugar again before serving.

Every housewife can surprise her loved ones and please them with delicious delicacies on New Year's holidays. To do this, you should familiarize yourself with the recipes for a sweet adit in this article.

A real Christmas adit with marzipan in Dresden: a classic step-by-step recipe with a photo

Not everyone is familiar with such a delicious sweet dish like adits. This product is traditionally baked in Germany and Austria, most often during the Christmas season. The adit can have different fillings, but the most popular is stuffing of candied fruits, various widows of nuts, poppy and marzipan.

A special feature of baking is that it is cooked from "heavy" dough with a yeast base. In addition, the proportions of the filling must be observed when baking. After the adit is ready, it must be grease with melted butter and sprinkle with sugar powder.

INTERESTING: Shtolen is a very unusual pastry, if only because bake it in advance... Its shelf life is quite long (up to three months). If you need an adit for Christmas, you can bake it in about a month and store it in a cool place. The longer the adit “ripens”, the tastier it becomes.

Dresden adit It is distinguished by its strict observance of proportions and filling of candied fruits together with marzipan. To prepare an adit, you must first prepare a dough for it.

You will need:

• Yeast - 42 g (use fresh only)
• Flour - 400 g (only wheat and only the highest grade, be sure to sift).
• Milk - 4 tablespoons (with a fat content of 2.5%)
• Sugar - 2 tablespoons

Preparation:

• Pour milk into a small bowl and heat in the microwave for a couple of minutes until warm.
• The yeast should be covered with sugar and left to stand to melt.
• After a while, the remaining ingredients should be added: flour and milk.

IMPORTANT: Prepare the candied fruit filling. Pour boiling water over them and let them brew. When the candied fruits are softened, the water should be drained and the candied fruits must be poured with rum.

For the adit, you need to prepare candied fruits:

• Orange and lemon (any) - 80 g.
• Raisins - 260 g (you can add any: dark or light).
• Citrus zest - 1.5 tsp

It is also necessary in the adits:

• Vanilla extract - 0.5 tsp (essence or vanilla sugar - 1 sachet).
• Cloves - a pinch (only ground!)
• Almond crumbs - 60 g (can be replaced with almond flour - marzipan).
• Rum - 50 ml. (dark)
• Salt - 1 tsp (large, preferably sea)
• Lemon essence - 2 ml (0.5 tsp)
• Cardamom - 0.5 tsp
• Oil - 200 g (at least 73% fat)
• Milk - 125 m (fat content 2.5%)
• Pepper - 1/3 tsp
• Sugar - 100 g.

Preparation:

• After infusing the dough, you should start kneading the dough.
• Gradually add spices to the dough in turn, without stopping to knead it.
• After the spices, stir in the almond crumbs.
• Melt the butter a little in the microwave
• Knead the dough with butter and gradually pour the milk into it.
• It is best to knead the dough with a mixer
• After kneading, cover the dishes and leave to "rest" (no more than two hours).
• Then stir in candied fruits along with alcohol
• The mass must be fat enough
• Form loaves
• We send the adit to the oven (temperature 190)
• Bake for exactly 15 minutes. Then take it out, grease the bread with butter and send it back to the oven.
• Until fully prepared, keep the product in the oven for another half hour.
• Finally, grease the finished baked goods with butter.
• The adit is abundantly covered with powdered sugar.

Festive cake adit cottage cheese with raisins on yeast: recipe, photo

You will need:

• Flour - 650 g (sift, take premium flour)
• Sugar - 200 g
• Curd - 270 g (use soft curd mass)
• Butter - 270 g (73%)
• Candied fruits - 160 g
• Nuts - 150 g (preferably almonds)
• Rum - 175 ml (dark is better)
• Lemon - 1 pc. (small size)
• Baking powder for baking - 1 pack (this is about 15 g).
• Vanillin optional

IMPORTANT: To cover and dust the adit, you need butter - about 100 g, and a pack of powdered sugar (100 g).

Preparation:

• Before kneading the dough, soak the raisins in the rum.
• First of all, you should give the oil time to soften.
• Mix soft butter with a mixer with sugar
• While gradually driving in the eggs, do not stop kneading the mass.
• Add the curd mass or rub the curd through a sieve.
• Sift and add flour gradually
• Add the filling
• The dough should be given a characteristic adit shape - a loaf (see photo).
• The adit is laid out on parchment
• It should be baked for an hour. The temperature in the oven must not exceed 180.

Important: If after an hour it seems to you that the adit is not ready, hold it for another ten to fifteen minutes. Take out the adit and, without letting it cool, grease with butter. Sprinkle generously of powdered sugar on top of the butter.

Stollen chocolate: recipe

For marzipan you will need:

• Chopped almonds or flour - 100 g.
• Powdered sugar - 50 g.
• Granulated sugar - 150 g.
• Water - 40 ml.

Preparation:

• Sugar should be dissolved in water and put on fire.
• The mass is heated over low heat and after boiling it is cooked for 5 minutes.
• All five minutes, the mass should be thoroughly mixed so that it does not burn.
• After that, add almond crumbs or flour and stir the mass for up to 4 minutes.
• Put the prepared mass on a cold surface and knead the marzipan.

IMPORTANT: Well-mixed marzipan should be refrigerated for a couple of hours.

For a chocolate adit you will need:

• Flour (premium) - 0.5 kg (sift)
• Sugar - 100 g.
• Cocoa - 25 g.
• Cottage cheese - 250 g (rubbed through a sieve, or curd soft mass)
• Butter - 200 g (butter, 73% fat, one pack)
• Vanillin for aroma - 1 pack
• Baking powder for baking - 2 sachets (this is about 3 tsp)
• Cognac - 3 tablespoons
• Egg - 2 pcs. (preferably pets)
• Dried cherries

IMPORTANT: Before kneading the dough, soak the cherries with boiling water, drain the water and pour boiling water over it.

Preparation:

• Mix soft butter with sugar.
• Gradually beat in the eggs and knead the dough.
• Add the curd mass.
• Continue stirring while adding cocoa.
• Add vanillin and baking powder to the dough.
• Stir and add flour gradually.
• In the last step, add the cherries and diced marzipan to the dough and form a characteristic loaf.
• Place the adit on parchment paper and place in the oven for 45 minutes. The oven temperature should not exceed 180 degrees.

IMPORTANT: The baked adit is oiled and sprinkled with powdered sugar while hot.

Sourdough-Free Stollen Recipe

You will need:

• Sourdough - 300 g.
• Flour - 850 g (sift)
• Milk - 350 g (fat)
• Oil (at least 73%) - 200 g
• Sugar - 75 g (the adit will turn out to be moderately sweet)
• Egg - 4 pcs. (preferably pets)

For the filling you will need:

• Light raisins - 180 g (can be replaced with dark ones)
• Dry cranberries - 100 g (if you wish, you can replace with another dried berry, for example, cherries).
• Orange peel - 100 g (if you do not want a harsh aroma, reduce the amount to 50 g).
• Almond crumbs or petals - 60 g.
• Rum (for berries) - 4 tablespoons

Sourdough preparation:

• Wheat sourdough - 30 g (fresh)
• Flour - 150 g.
• Water (purified) - 150 g.

IMPORTANT: All ingredients should be mixed and left to ferment for a while (at least 10 hours).

Preparation:

• Before cooking, soak dried fruits with boiling water, drain and cover with alcohol to absorb.
• The sourdough and milk are poured into a large basin.
• Begin to knead the dough as you gradually beat in the eggs.
• Add microwaved butter.
• Sift and stir in flour gradually.
• Add the filling.
• Let the dough stand warm for half an hour before baking.
• Form a characteristic loaf (or pair) and place on a baking sheet in the oven.
• The adits should be baked for half an hour in the oven, where the temperature is no more than 190 degrees.
• The finished adit is poured with ghee and abundantly sprinkled with sugar powder.

Stollen without rum and alcohol: recipe

You will need:

• Flour - 0.5 kg.
• Butter (butter, at least 73% fat) - 300 g (1.5 packs).
• Milk - 250 ml. (1 glass)
• Almond flour - 100 g.
• Yeast - 50 g (always fresh)
• Sugar - 85 g.
• Spices to taste. You can add cinnamon, cardamom, cloves, or even pepper).
• A pinch of salt

Filling:

• Raisins - 1 glass
• Dates - 0.5 cups (pitted)
• Candied fruit - 100 g.
• Nuts - 100 g.
• Lemon or orange zest from one fruit
• Dried cherries - 100 g.
• Cognac or rum - 100 ml. (for pickling berries)

Preparation:

• The yeast is covered with sugar. Wait until they melt.
• Heat the milk, add yeast and sugar residues to it.
• Add soft butter and almond flour to the mixture
• Stir in flour gradually, knead the dough
• Spice it to taste
• Add nuts, zest and soaked berries
• Knead the dough with your hands, shape into loaves and place on a baking sheet.
• Let the loaves sit warm for about 40 minutes to rise.
• Place the adit in the oven for 70 minutes.
• It is necessary to bake the adits at a temperature of no more than 190 degrees.
• A hot adit must be greased with oil and sprinkled with powdered sugar.

Stollen from Julia Vysotskaya: recipe

You will need:

• Flour - 700 g (sift)
• Yeast - 25 g (always fresh)
• Milk - 1 glass
• Sugar - 1 glass (can be reduced to 200 g)
• Butter (at least 73%) - 300 g.
• Honey - 1 tsp
• Egg - 2 pcs. (preferably pets)
• Almonds (can be replaced with any other nuts) - 100 g.
• Rum - 100 ml. (can be replaced with cognac)
• Raisins (light) - 150 g.
• Candied fruits - 150 g (any)
• Orange peel - from one fruit
• Ginger root - 15 g (fresh, grated)
• Cardamom - 0.5 tsp
• Vanillin - 1 pack (or fresh pod)
• Salt - 1 pinch

Preparation:

• Candied fruits and berries are soaked in slightly warmed alcohol for half an hour. Add a spoonful of honey, zest and grated ginger root to them.
• Melt the yeast with sugar
• Add yeast and the rest of the sugar to warm milk. Add eggs and mix everything thoroughly. Add 250 g of soft butter.
• Add almonds to the mixture and begin to gradually add flour, kneading the dough.
• Add the filling to the dough, continue adding flour and kneading the dough.
• Form two loaves of the resulting dough. Leave them to rise on a baking sheet at a warm temperature.
• After half an hour, send the bread to the oven. Bake them for about 50 minutes. The temperature in the oven should be no more than 180-190 degrees. When a beautiful golden crust appears on the adit, the baked goods are ready.
• Grease the hot adit with butter and sprinkle with powdered sugar.

How to store the adit?

Shtolen - baked goods with a long shelf life. However, it is only required to be stored at subzero temperatures. If you leave the adit in the refrigerator, then its shelf life should not be longer than 1.5 months (taking into account that the temperature in your refrigerator is minus 18-20 degrees).

IMPORTANT: The adit can be stored for more than two months (up to three). To do this, wrap it in food foil and send it to the freezer.

Video: "Christmas adit"