Rosinenstollen und Mandelstollen — Raisin stollen and almond stollen


Rosinenstollen und Mandelstollen

Eigenes Rezept

1 Pfund Quark (Magerstufe)
200 ml Rapsöl
200 g Zucker
1 Päckchen Vanillenzucker
1 Päckchen Backpulver
4 Eier
600 g Mehl
200 g Zitronat
200 g Orangeat

Alles gut verkneten.

Teig halbieren.

1. Hälfte mit 250 g Rosinen verkneten.
2. Hälfte mit 200 g gemahlenen Mandeln verkneten.

Aus jeder der Hälften je einen Stollen formen,
Backpapier unterlegen und zwischen die Stollen legen, damit sie nicht zusammenbacken, alternativ ein großes Blech nehmen.

50-60 Minuten bei 170 °C backen.

Der Teig ist eine Abwandlung vom Quark-Öl-Teig, auch „falscher Hefeteig“ genannt.

Raisin stollen and almond stollen

Own recipe

1 pound curd (lean stage)
200 ml rapeseed oil
200 g of sugar
1 packet of vanilla sugar
1 packet of baking soda
4 eggs
600 g of flour
200 g of candied lime-peel,
200 g of candied orange-peel,

Knead everything well.

Halve dough.

knead the 1st half with 250 g of raisins.
knead the 2nd half with 200 g of ground almonds.

From each of the halves form one stollen bread.
Put the baking paper on the baking tray, put the two parts of stollen on it and place the lugs between so that they do not cake together, alternatively take a large baking tray or bake them separately.

Bake for 50-60 minutes at 170 °C.

The dough is a modification of quark oil dough, also called „wrong yeast dough“.

I added typical „stollen“ parts to the dough, like raisins and almond, and candied lime-peel and candied orange-peel.

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2 Antworten zu “Rosinenstollen und Mandelstollen — Raisin stollen and almond stollen

  1. I plan to try this, it’s perfect for the holidays!

  2. I wish you good luck.

    You can bake also muffins with this sort of dough.
    Instead of rosins you can use little peaces of sliced apples or you can use cranberries.
    The baking time for muffins is between 20 and 30 minutes, and I made 6 big muffins with half of the amounts I gave above.

    The base recipee came from a sanatorium, where I learned about the usage of rapeseed oil. Later I recogniced that it was a recipee very similar to one my grandma used.


    For the „Dresdner Christstollen“ they use butter rather than oil, and no curd/Quark. additionally they put the rosins in cognac for a day.

    And they put fine shugar dust on it.

    Here is a link to a base one (in German): https://www.diamant-zucker.de/rezept/291/dresdner-christstollen/

    Best regards
    Bernd

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