Each country has its own traditional everyday and holiday dishes. People especially appreciate, cherish and pass down from generation to generation dishes for various special occasions. And if, for example, the British are proud of their puddings, assuring that they cannot cook them properly anywhere else, then in Germany adits are held in special esteem. Its recipe, it must be admitted, is much less pretentious and difficult to execute than the favorite delicacy of the British. But the result will be no worse. Cooking options allow you to choose the German adit whose recipe you can handle. The only drawback of this dish is the fact that it must be prepared long before the upcoming holiday.

Shtolen for Christmas

In Germany, this dish is traditionally prepared for Christmas. Indeed, in this country, as well as throughout Europe, this holiday is perhaps the most important of the year. But even on the eve of any other celebration, it is quite possible to prepare a German Christmas adit. The recipe for this dish involves the use of filling. You can prepare it as follows: 50 grams of candied orange or lemon peels are crushed and mixed with the same amount of ground almonds and medium-sized raisins. A quarter kilogram of flour is sifted, combined with a teaspoon of baking powder, the same volume of rum, a package of vanilla, margarine or butter (150 grams), an egg and three large spoons of sugar. Beat the dough with a mixer: first at low speed, and as you stir it should be increased. Then the filling is added. The dough is divided into parts, each of which forms a kind of loaf. The baking sheet is lined with baking paper, on which future adits are laid out. In a preheated oven, small cupcakes should be baked for about 12 minutes. The larger the adits, the longer they should be kept in the oven. This cooking option can be called fast. Next we will look at more complex and time-consuming recipes.

Curd option

This is a longer-lasting adit: the recipe involves soaking a quarter kilo of dried fruits (cherries, raisins) and candied fruits in rum a couple of days before starting cooking. To make the dough, soften a stick of butter and beat it with a heaping glass of sugar. 2 eggs are introduced into the mixture one by one. Then add 250 g of cottage cheese, vanilla, zest and juice from one lemon. Half a kilo of sifted flour is mixed with a pack of baking powder and added to the cottage cheese. A glass of chopped almonds, candied fruits and dried fruits are poured into the kneaded dough. From this amount of dough, 2-3 “loaves” are formed. They turn out quite large, so they will bake for about an hour. While they are still warm, grease them with melted butter and sprinkle with powder. When the cupcakes have cooled, they should be wrapped first in parchment and then in a bag. This is how a ripening Christmas adit is prepared: the recipe suggests baking it two weeks before the holiday so that it can rest. However, after a couple of days the cake can already be eaten.

Dresden adit

The cooking process for this dish is also not quick. So, it is suggested to soak the raisins for the adit for a day in orange juice (you can also soak them in alcohol if desired), and you will need yeast dough. You can use your favorite and proven recipe, just replace the margarine or vegetable oil with butter. The dough will take a little longer to rise, but it will be more elastic. In addition to vanilla, you should add cardamom as a spice. While kneading the dough, raisins are carefully introduced. When the dough has finally risen, marzipan rolled into a sausage is wrapped in it. By the way, marzipan is definitely included in the Dresden adit. The recipe for this dish can also be varied by using different ingredients (for example, add cherries instead of raisins). However, marzipan must be included in its composition. The edges of the dough are pinched and smoothed. The adit is placed on parchment, covered with a towel and left to rise for an hour and a half to two, after which it is greased with milk and sent to the oven for half an hour. At the end, the baked goods sprinkled with powdered sugar are placed in a container and left to “ripen” in the cold.

Shtolen mini

Typically these muffins are made quite large and cut crosswise when serving. However, you can also bake a small, “disposable” adit. You can choose any dough recipe, but German housewives advise using cottage cheese: in tightly closed containers, such baked goods can be stored for two weeks after ripening and will not lose softness. When the dough is ready, it is divided in half, rolled into sausages, cut into small circles, which are subsequently rolled into balls. What you need to pay attention to when baking is the distance between the cupcakes: when baking, they expand and may stick together. But during storage this danger does not threaten them.

Try to bake adit for the next holiday - you already know the recipe, moreover, more than one, and its implementation depends only on your diligence.

Stollen is a traditional German Christmas pastry with deep medieval roots and, in modern terms, a large fan club. It is a rich, fluffy, fragrant loaf that is baked 3-4 weeks before Christmas and then left to rest until it acquires its unique aroma. The appearance of stollen is not as elegant as, for example, traditional English muffins, but its shape has a sacred meaning - it personifies the swaddled newborn Christ.

Stollen is a heavy yeast dough and a lot of butter. The correct stollen also adds a lot of sugar, dried fruits and nuts soaked in rum or other alcohol, which makes the delicacy truly rich, festive and unforgettable. It is generally accepted that all the best, the most delicious, the most valuable should be mixed into it. And what a freshly baked, spiced Christmas stollen smells like!

In addition to the fact that such baked goods already contain a large number of tasty additives, after baking the stollen is left to mature, and during this time it changes: the taste becomes deeper, the aroma is brighter and more intense. And already before the holiday... even unwrapping a Christmas stollen, carefully wrapped in paper for storage, becomes a holiday...

There are many recipes for stollen. Follow the link - simple and fast. I baked a classic of the genre - butter stollen. According to the old recipe, it will require: for 10 parts (weight) of flour, 4-5 parts of butter, at least 7 parts of dried fruit, 1 part of which can be replaced with almonds or marzipan.

Cooking time: about 3 hours plus time for preparing the filling and maturing the finished stollen
Yield of finished product: 2 large stollen

Ingredients

For filling:

• raisins 200 grams
• dates 100 grams
• candied fruits 100 grams
• dried cherries or cranberries 100 grams
• mixture of any nuts 100 grams
• orange (juice and zest) 1 piece
• lemon (zest) 1 piece
• rum, cognac, brandy or any other aromatic alcohol 100 ml

for stollen:

• prepared filling
• wheat flour 500 grams
• butter 300 grams for dough plus 50 grams for greasing
• warm milk 250 ml
• almond flour 100 grams
• sugar 85 grams
• fresh yeast 50 grams
• spice mixture 1 teaspoon (cinnamon, ginger, cardamom, cloves, anise, allspice to your taste)
• salt a pinch
• powdered sugar

Preparation

It is better to prepare the filling in advance: you can do this a couple of hours before preparing the Christmas stollen, but it will be better if you do it 12-16 hours in advance - so it will be perfectly infused. Any dried fruits and nuts that you like are suitable as a filling for the stollen : Use your favorite combinations or experiment. The main thing in this matter is that you like the mix on its own - the stollen will benefit from this and will definitely suit your taste!

To prepare the filling, mix washed and lightly dried raisins with cherries (cranberries).



Chop the nuts into large pieces and add to the raisins and cherries.



Cut the candied fruits into small pieces, as they have a very strong taste.



Remove the pits from the dates and chop them coarsely.



Mix candied fruits and dates with the filling.
Now grate the orange and lemon zest on a fine grater.



Squeeze the juice out of the orange - you get about 100 ml. Add alcohol to orange juice.



Pour the liquid into the prepared fruits and nuts, stir and let sit.



To prepare the dough, mix the yeast with a teaspoon of sugar.



Pour half the warm milk into the yeast and stir until the yeast dissolves.



Send the dough to a warm place until it becomes fluffy and begins to foam strongly.
While the dough is rising, pour the flour, remaining sugar, salt and spices into the bowl of a bread machine or food processor.



Add the second half of the milk and the dough.



Knead the dough for 10 minutes.



Then add the softened butter to the dough and knead until it comes together.



Leave the dough alone to rise for an hour and a half.
Transfer the finished soft and tender dough to a large bowl.



Now it's time to add almond flour.



Then add all the filling along with the liquid to the dough and mix it thoroughly.



The dough will be very soft, sticky, incredibly tender. Place it on a generously floured work surface.



Divide the dough into 2 parts, flatten each into a layer about 2 cm thick and make an oblong dent with the edge of your palm, retreating a third from the edge of the layer.



Fold the dough along this dent.



Place the dough pieces on a baking sheet covered with parchment. Leave them in a warm place for 35-45 minutes to rise.



Stollen should be baked in an oven preheated to 190 degrees for 60-70 minutes until golden brown.
Brush the finished hot stollen with melted butter.



Then sprinkle them generously with powdered sugar.



Let them cool, then wrap them well in parchment paper and then in foil to keep air out.
Stollen ripen at room temperature, and therefore the best place for storage is a kitchen cabinet or storage cupboard.

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

Quite unprepossessing in appearance (for which it received the nickname “Dresden Monster”), stollen is incredibly seductive in cut and completely unforgettable in taste. Loaded with nut and fruit filling, flavorful and juicy, this cake captivates with its texture and taste from the first bite. Try it!

Prepare the ingredients according to the list.

The day before baking, prepare the filling. Peel the almonds. To do this, pour boiling water over the nuts and leave for a few minutes. Then drain the hot water and pour cold water over the nuts. After such a “contrast shower”, peeling the nuts will be very easy.

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

Chop the roasted nuts with a knife or grind in a blender in pulsation mode. Don't try to get a very fine grind, let some of the pieces remain coarse. This will give the taste of stollen additional charm.

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

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

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

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

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. Mix the ingredients and knead into a smooth soft dough. Knead the dough for 5-10 minutes.

Place the dough in an oiled container, cover with a towel or cling film and let rest for another 35-50 minutes.

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

Add the filling to the risen dough. There is more filling than dough - this is the hallmark of a good stollen. At first it may seem that the dough simply cannot accommodate such an amount of filling, but this is not so. Add the filling in small portions, gradually mixing it into the soft dough, and everything will work out.

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

Place the dough in a greased pan, cover with a towel or cling film and place in a warm corner of 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 a baking dish with 2 layers of foil. Also, unwind a piece of foil twice as long as the pan and fold it 3-4 times horizontally, forming a strip about 8-10 cm wide. This strip of foil will become a kind of cake pan.

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

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

Following the contours of the cake, place a strip of foil. Tighten the ends so that the foil holds the desired shape.

Let the cake sit for another 15 minutes, meanwhile 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 golden brown, reduce the temperature to 170 degrees and bake for another 30-35 minutes.

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

Generously brush the surface of the hot cake with butter.

And then sprinkle with a thick layer of powdered sugar.

This cake can, of course, be served immediately, but it is also designed for long-term storage. Traditionally, stollen is baked 3-4 weeks before Christmas, as it becomes even tastier once it has steeped.

To store: Cool the cake completely, then wrap it in 2-3 layers of foil and cover with a kitchen towel. Place the cake in a wooden box or enamel pan and store in a cool, dry place. I store the cupcakes in the kitchen cabinet at about 20 degrees.

Dresden Christmas Stollen is ready! Bon appetit!

Stollen is a German baked product with the addition of candied fruits, raisins, poppy seeds, etc. to the dough. The more imagination, the more stollen recipes.

Typically, Germans bake at least two stollen - one for the family, the other for guests.
Therefore, all the ingredients in the traditional recipe are designed for two large stollen.

Required Products:

• 1.5 kg flour,
• 0.5 kg butter,
• 0.4 l milk,
• 100g yeast,
• 100g each of candied lemon and orange peels,
• 1 lemon,
• 0.7 kg raisins,
• rum (or cognac)
• 0.5 kg almonds (sweet),
• 1 tsp salt,
• powdered sugar,
• vanilla sugar and cinnamon - to taste,
• 200g butter.

Recipe:

1. Soak the raisins in cognac and leave overnight.
2. Dissolve the yeast in warmed milk and add a little sugar. Leave in a warm place for 30 minutes.
3. Stir flour, remaining sugar, butter and salt into the brewed dough.
4. While the dough is rising, make the filling: chop the almonds, peel the zest from the lemon and squeeze out the juice, squeeze out the raisins.
5. Stir nuts, lemon zest, vanilla sugar, candied fruits, raisins, cinnamon and lemon juice into the dough.
6. Leave for 2.5-3 hours in a warm place.
7. Divide the present dough into two parts. Form two loaves from the dough and place on a baking sheet.
8. Make an incision along the entire length, slightly on the side. Leave for half an hour.
9. Bake at a temperature of 200 degrees for 150 minutes, then bake at a temperature of 170 degrees for 35-40 minutes.
10. Once completely cooled, wrap in foil and refrigerate for about three weeks.

Classic recipe

The proportions for oil stollen, according to the ancient recipe, are as follows:

for 1 kg of flour 0.4-0.5 kg of butter, at least 7 parts of dried fruits, some can be replaced with marzipan or almonds.

Required Products:

• 500g flour,
• 100g almond flour,
• 300g butter,
• 250ml milk,
• 50g yeast,
• 85g granulated sugar,
• 1 tsp spices - ginger, cinnamon, pepper, cardamom - to taste,
• a pinch of salt,
• 100g dates,
• 200g raisins,
• 100g nuts,
• 100g dried cherries or cranberries,
• 1 orange,
• 1 lemon,
• 100 ml of alcohol (brandy, rum, cognac or other),
• powdered sugar.

Cooking method:

1. Mix raisins, cherries (cranberries), chopped nuts into large pieces, finely chopped candied fruits and dates.
2. Add lemon and orange zest.
3. Squeeze the juice from the orange and pour it into the mixture along with alcohol. Mix all.
4. Leave to infuse for 10-15 hours.
5. For the dough, mix yeast and sugar.
6. Pour in half the milk, preheating it. Stir until the yeast dissolves.
7. Leave until the dough begins to foam strongly.
8. Separately, mix the flour with the remaining sugar, salt and spices.
9. Pour in the second part of the milk and mix for 10 minutes.
10. Stir in butter. Leave for 1-1.5 hours.
11. When the dough is ready, add almond flour and the filling mixture. Mix everything well.
12. From the finished dough, make two layers approximately 2 cm thick.
13. Stepping back 2/3 from the edge, make a dent with the edge of your palm and bend the dough along it.
14. Cover a baking sheet with parchment and place the dough on it. Leave in a warm place for 35-45 minutes.
    At a temperature of 190 degrees. bake for 60-70 minutes.
15. Grease the finished pies with butter and sprinkle with powdered sugar.
16. Once the pie has cooled completely, wrap it in foil and store in a cool place for about three weeks.

Dresden Stollen

The name Dresden stollen is only given to stollen that was produced by hand in the vicinity of Dresden with strict adherence to all proportions.

Required Products:

• 300g almonds,
• 0.5 kg flour,
• 60g yeast,
• 3 eggs,
• 90g sugar,
• 150ml milk,
• 3 tbsp. Roma,
• 0.5 tsp. salt,
• 400g butter,
• 175g raisins,
• 100g candied apples,
• 100g candied orange peels,
• 1 lemon,
• 100g powdered sugar,
• 175g dried quiche mish,
• 1 packet vanilla sugar.

Cooking method:

1. Mix nuts (first chop half in a blender), raisins, candied fruits, quiche, vanilla sugar, grated lemon zest. Leave the prepared mixture overnight.
2. Grind the yeast. Heat the milk.
3. Place yeast, milk, sugar and salt in the center of a bowl with flour. Mix all.
4. Place 250g pieces of butter around the edges of the bowl, beat in the eggs and mix everything well.
5. Leave the dough for 40 minutes. Add the filling mixture to the dough.
6. Grease the mold with butter and sprinkle with flour.
7. Roll out 4 squares of 30x40cm from the dough.
8. Fold one edge of the square towards the middle so that 2/3 of the edge is closed.
9. On the other hand, fold the dough overlapping. Make a hollow in the center, pressing lightly with a rolling pin. Leave for 30 minutes.
10. At a temperature of 175 degrees. bake for 40 minutes.
11. Coat the finished pies with butter and sprinkle with powdered sugar.
12. Once cooled, wrap the pie in foil and refrigerate for about three weeks.

Curd stollen

According to the rules, curd stollen contains at least 400 g of cottage cheese or curd products and 200 g of butter or margarine per 1 kg of flour.

Required Products:

• 225g low-fat cottage cheese,
• 180g flour,
• 1 egg,
• 75g sugar,
• 1 tsp lemon zest,
• 1 tbsp chopped almonds,
• 4 tbsp. raisins,
• 50ml. cognac,
• 8g vanilla sugar,
• 2 tbsp. butter,
• 1 pinch of salt,
• 1 tsp baking powder,
• 2 tbsp. powdered sugar.

Cooking method:

1. Grind the nuts in a blender.
2. Soak raisins in cognac for half an hour.
3. Beat sugar, egg and vanilla sugar.
4. Add cottage cheese and mix well.
5. Squeeze the raisins and stir them together with the almonds and zest into the mixture.
6. Add sifted flour, salt and baking powder.
7. Lightly sprinkle the mold with flour and place the dough on it.
8. Bake at 180 degrees for approximately 40-50 minutes.
9. Coat the finished pie with butter and sprinkle with powdered sugar.
10. Once the stollen has cooled completely, wrap it in foil and put it in a cool place for about a week.

Recipe from Yulia Vysotskaya

Required Products:

• 350g butter,
• 350g brown sugar,
• 350g flour,
• 5 eggs
• 100g hazelnuts,
• 200g prunes,
• 200g dried apricots,
• 200g raisins,
• 200g dried cranberries,
• 200g dried figs,
• 1 tsp baking powder,
• cognac - to taste.

Cooking method:

1. First you need to finely chop the dried fruits and grind the nuts in a blender.
2. Cream butter and brown sugar, add eggs.
3. Add dry ingredients and mix well.
4. Grease the mold, lightly sprinkle with flour and place the dough.
5. Bake at 180 degrees for an hour.
6. Bake for the next 2 hours at 160 degrees, covered with baking paper.
7. Sprinkle the finished stollen with cognac and sprinkle with powdered sugar or cover with glaze.

Recipe Christmas stollen:

The night before or 1-2 days before you bake the German stollen, prepare the dried fruit. Rinse them thoroughly, dry them on paper towels and place them in a container with a lid. Pour cognac or rum over them, mix thoroughly, cover the container with a lid or film. Leave the dried fruits to infuse in a cool place (not in the refrigerator, at room temperature, but away from warm radiators and the stove). Stir the dried fruits from time to time so that they can completely absorb all the alcohol.

Knead the yeast dough for stollen. To do this, combine milk and butter in one container. In the microwave or on the stove, heat the mixture until the butter melts.

Add regular and vanilla sugar to the warm milk mixture.

Mix well with a whisk until the sugar is completely dissolved. Leave the mixture to cool until warm.

Add a whole egg (or you can take 2 yolks) and stir the mixture well again with a whisk.

Sift the flour into a large bowl and add the yeast to it.

Grind the yeast with flour until very fine crumbs are obtained. Make a hole in the resulting mass.

Advice from a culinary site Cook- s. ru: If you are not sure of the quality of the yeast, then it is better to check it for “germination”. To do this, separate 50 ml from the total amount of milk. Heat the milk to body temperature and dissolve the yeast in it. Add 1 tsp to the yeast mash. sugar and mix well. Leave the yeast solution for 15 minutes, if during this time a foam cap appears on the surface of the solution - the yeast is good and can be safely used, but if no foam has formed on top of the solution or it is very weak, then most likely the yeast is spoiled and knead for The dough is not worth it; it may not rise at all or rise very poorly.

Pour the milk-cream-yeast solution into the flour well.

Stirring little by little, knead and knead the dough. Thanks to a large amount of butter, the dough for Christmas stollen turns out to be very tender and pliable. If it turns out too sticky, add just a little flour. Place the resulting dough ball into a bowl, cover it with a clean kitchen towel and leave it warm (near a warm radiator or in the oven with the light on).

Let the dough rise and increase in volume 2-3 times, this will take 1 hour or more.

While the dough is rising, chop the almonds. If dried fruits have not absorbed all the alcohol, place them in a sieve.

Add nuts and dried fruits to the risen dough.

Mix them into the dough. Cover the bowl with a towel and let the dough rise again for 20-30 minutes.

Place the risen dough immediately onto a sheet of baking paper. Mash it with your hands into an oval cake about 1-2 cm thick.

Fold a third of the dough over the top, moving toward the opposite edge.

Carefully drag the sheet with stollen onto the baking sheet. Cover it with a towel on top and leave it to rise for 30-40 minutes, during which time it will grow significantly in size.

Bake Christmas German stollen in an oven preheated to 170 C for about 45 minutes.

While the cake is baking, melt 70 g of butter in the microwave. Remove the finished yeast stollen from the oven and, without allowing it to cool, generously brush with melted butter. And then sprinkle with a thick layer of powdered sugar.

In this form, let the German stollen cool completely.

Traditionally, Christmas stollen is usually left to stand for from 2 weeks to several months. Therefore, wrap the cooled cake in several layers of paper or foil, hide it in a container with a lid or in a regular tight bag and leave it to stand in a cool place. But, if suddenly there is no time for long-term standing, then let it sit for at least 2-3 days, during which time the dried fruits will begin to give off their aroma and taste to the crumb and this will only make the festive German stollen tastier.