December 9, 2006

Dresden Stollen - עוגת שטולן מדרזדן- גרמניה

Dresden Stollen - A German Christmas Cake
The Secrets of Baking by Sherry Yard, published by Houghton
.."The flavor of the
stolen must have time to develop and mature. If you have the willpower, set the baked bread aside for two weeks before serving it..." but I couldn't wait. Yes this is my first yeast stollen Bread, and I like it !, even it takes hours to make it.. I've got this recipe from "
The splendid table" newsletter, few weeks ago -
For the Fruit
1 cup finely chopped dried apricots
1/2 cup finely chopped dried cherries (cranberries)
1/2 cup finely chopped dried Mission figs
(I didn't add figs)1/2 cup golden raisins 3/4 cup dark rum(I used cognac )
For the Sponge1/2 cup whole milk, at room temperature
1 1/2 ounces (2 cakes) fresh yeast or 1 tablespoon plus 2 teaspoons (2 envelopes) active dry yeast (I use 1 Tb+1 ts of dry yeast)
1/4 cup sugar
1/2 cup bread flour or all-purpose flour
For the Dough
3 cups bread flour or all-purpose flour, plus more if needed (I use AP flour)
2 tablespoons almond paste (I didn't add)
2 teaspoons finely chopped lemon zest
2 teaspoons finely chopped orange zest (I didn't add)
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
2 large egg yolks, at room temperature, lightly beaten
2 tablespoons cognac or vanilla extract
1/2 pound (2 sticks) unsalted butter, softened (I use 240 gr very soft butter)
1/2 cup sliced almonds (I didn't add)

For the Egg Wash1 large egg, plus 1 large egg yolk (I use 1 egg only)
For the Coating (I didn't use the coating)
1 cup sugar
1/2 cup powdered sugar
1/4 pound (1 stick) unsalted butter, melted
1 tablespoon vanilla extract
For Dusting
1/4 cup powdered sugar
Bring the apricots, cherries, figs, raisins, and rum to a simmer in a small saucepan over low heat. Cook for 2 minutes, taking care that the mixture does not ignite. Remove from the heat and set aside at room temperature to plump until cool, about 1 hour. All of the rum will be absorbed by the fruit. in place of figs I've put more apricots , cranberries and the others.. (was made by me a night before)
Combine the milk and yeast in the bowl of a standing mixer fitted with the paddle attachment. Let stand for 5 minutes, then stir in the sugar and flour, forming a thick batter. Cover with plastic film and let rest at room temperature for about 30 minutes, or until bubbles form (I've mixed it by hand..)
Dough:1. Add the flour, almond paste, lemon zest, orange zest, salt, cardamom, nutmeg, egg yolks, and cognac or vanilla to the sponge. Mix at low speed for 2 minutes, or until the egg yolks are absorbed.
2. On low speed, add the butter, 2 tablespoons at a time(30gr at a time). Increase the speed to medium and knead the dough for 5 minutes, or until moist, silky, and slightly sticky. Scrape down the sides of the bowl and the paddle. Cover with plastic film and let rest for 10 minutes.
3. On low speed, add the plumped dried fruits and the sliced almonds and mix until fully incorporated. Alternatively, mix in the fruit by hand, folding the dough over onto itself in sweeping strokes to incorporate all of the fruit evenly. If the dough is very sticky, add up to 1/4 cup more flour as you are folding in the fruit. Scrape out the dough, wash and dry the bowl, and coat it lightly with oil.
4. Form the dough into a large round, place it in the oiled bowl, and turn it so that the top is coated with oil. Cover with plastic film and let rise at room temperature for 1 hour, or until doubled in volume.
5. When the dough has doubled in volume, punch it down by folding it two or three times. Cover with plastic film and let rise at room temperature for 30 minutes, or until doubled in volume.
6. Line a baking sheet with a piece of parchment paper. Turn the dough out onto a lightly floured work surface. Flatten it slightly into a 4-x-8-inch rectangle. Dust the dough lightly with flour. Lightly press a rolling pin or the side of your hand down the middle of the length of the rectangle to create a flattened center channel. Your rectangle should expand a little, to measure about 6 x 1 inches, with a fat edge on either side of the channel.
7. Fold the fat bottom part of the dough up so that it lies over the entire channel. Fold the top part of the dough over this, leaving ½ inch of the bottom part showing. Place on the prepared baking sheet. Cover the dough with plastic film coated with pan spray and let it proof for 1 hour.
8. Toward the end of the proofing, preheat the oven to 350 degree F. Adjust the rack to the center of the oven.
Egg Wash:Whisk together the egg (and yolk )in a small bowl. Thoroughly brush the loaf with the egg wash .
1. Bake for 50 to 60 minutes, or until the stolen has a dark brown crust, an internal temperature of 180 degree F, and makes a hollow sound when tapped on the bottom. (Test with an instant-read thermometer.)
2. Set the bread on a rack over a sheet of parchment paper.
1. Whisk the sugar, powdered sugar, melted butter, and vanilla in a small bowl until smooth.
2. Immediately brush the entire loaf with the coating. When it has cooled and hardened, brush with another layer, until all of the coating has been used. When the last layer has been absorbed, dust with the powdered sugar.
3. When the loaf is completely cool, you can serve it, but its flavor will be best if you wrap it tightly in plastic film and set it aside at room temperature to mature for 2 weeks. The loaf can be frozen for up to 2 months. Defrost at room temperature.
Braid or Loaf: This bread can easily be formed into other, more common shapes.

Golden Fruitcake-Hebrew only

Walnut and whisky Christmas cake - a new recipe
: עוגת פירות - Golden Fruitcake
אני מתרגמת את המתכון במדוייק מהספר כלשונו
(תרגמתי כמויות בסוגריים לגרמים בחלק מהחומרים)
הכמויות גדולות מאוד,וכדאי
לשקול לאפות כמות חלקית,לדעתי
מצורף בספר צילום של עוגה גבוהה בצורת טבעת

עוגת פירות (Golden Fruitcake)

פרוסות מחוממות מהעוגה,נהדרות עם רוטב סמיך

לחתוך 1 כוס מישמש מיובש לחתיכות קטנות
לצקת מים רותחים על המישמש בכדי כיסוי. להניח ל- 20 דקות
לסנן היטב
לערבב מישמש,עם 2 כוסות אננס ממותק מיובש קצוץ
שתי כוסות צימוקים זהובים
כוס צימוקים כהים
כוס דובדבנים ממותקים
כוס כוס ציטרונד קצוץ ,(citron) (עם קליפה לבנה של הפרי)
כוס אורנג'ד קצוצה
1/2 כוס קליפת לימון קצוצה מיובשת( candied lemon peel )(ללא קליפה לבנה של הפרי
שתי כוסות פקאנים קצוצים גס
כוס שקדים מולבנים
להקרים יחד- 1/4 1 כוסות מרגרינה (280 גרם= shortening
1/2 1 כוסות דבש ו- 2 כפיות תמצית רום או וניל
לטרוף פנימה 6 ביצים
לנפות 1/2 2 כוסות קמח רגיל + 1/4 1 כפיות מלח+1 כפית אבקת אפיה+1 כפית קינמון טחון+1/2 כפית מוסקט טחון+1/4 כפית ציפורן טחונה
להוסיף לתערובת הקרמית ,לערבב עד קבלת עיסה חלקה

להוסיף פירות
לצקת את העיסה לתבניות משומנות,מכוסות בנייר אלומניום

אופצייה לתבניות
2 תבניות לעוגת פירות במידות:27.5X10X7.5 ס"מ +
1 תבנית 14X7.5X5.5 ס"מ
או תבנית טבעת גדולה של 25 ס"מ ועוד תבנית כיכר ארוכה במידות-19X9.5Xס5.5 ס"מ
לאפות בחום 130C כ- 3/4 1 שעות, לכיכרות קטנות
שעתיים לגודל הבינוני, ו 3/4 2 לתבנית הגדולה (tube pan)

להניח תבנית שטוחה עם מים חמים בתחתית התנור משך האפייה
לצנן היטב את העוגות
להסיר מהתבניות
לעטוף את העוגות במהודק בבד ספוג במיץ פירות או ספוג בברנדי
"warp tightly in fruit juice- or brandy soaked cloth and foil"

אולי חיתול בד של פעם מתאים לזה
לאחסן במקום קריר למספר שבועות
לא במקרר

משקל כולל של העוגות לאחר האפייה= 3.2 ק"ג


veronica said...

wonderful i want some..

Papilles et Pupilles said...

So yummy !

Roberto said...

Now, this is the one I was talking about the last time. Way to go and good job!. I want a bite so badly. :)

chanit said...

Thank you veronica !
I love your Blog very much :-)

Rosa's Yummy Yums said...

I love the way your Stollen looks; beautiful! I'm sure that it's delicious...

chanit said...

Thank you Anna ! :-)

Roberto , thanks ,
YES... this recipe is closer to the real stollen, not like I did few weeks ago.. :-)
But .. I didn't finish to 'play' with that cake, I'll try more versions, even this one is good .

Anonymous said...

WOW, this bread looks so good and I don't doubt it taste good also.
I like your blog is so Yummy!!

chanit said...

Thank you rosa ! ;-)

Thank you and welcome - anonymous ! :-)

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