A mai trecut o zi. Craciunul e din ce in ce mai aproape. A patra surpriza a Targului de Sarbatori este…Indicii? Ne face cu ochiul prin toate magazinele. Este cu martipan, mar sau fructe uscate. Da, este Stollen !
Cum puteam sa ratez aceasta minunata prajitura? Azi va prezint o reteta din cele multe de Stollen.

– 100 g unt
– 200 g zahar
– 250 ml lapte
– nucsoara
– vanilie
– coaja de portocala confiata
– coaja de lamaie confiata
– esenta de migdale
– 14 g drojdie
– 500 g faina
– fructe uscate inmuiate in rom (prune, ananas, caise, stafide, etc.)

Another day passed. The Christmas is closer and closer. Holidays’ Market fourth surprise is…clues? We find it in every supermarket. It has marzipan, apple or dried fruits. Yes, it’s Stollen!
– 100 g butter
– 200 g sugar
– 250 ml milk
– nutmeg
– vanilla
– confined orange peel
– confined lemon peel
– almond essence
– 14 g yeast
– 600 g flour
– dried fruits rehydrate in rum (plums, pineapple, apricots, raisins, etc.)

Intr-un bol se pune laptele caldut si toate celelalte ingrediente, cu exceptia fainei si fructelor uscate.

In a bowl we put warm milk and all the other ingredients, without flour and dried fruits.

Cand untul s-a topit se amesteca pentru a omogeniza.

When the butter is melted we mix slowly to homogenize the composition.

Adaugam jumatate din catitatea de faina, amestecam si lasam compozitia la dospit pana isi dubleaza volumul.

We’ll add half of the flour’s quantity, we mix slowly and we let the composition to rise until it will have the volume doubled.

Dupa ce aluatul a crescut se adauga restul de faina, se amesteca si in final fructele rehidratate in rom.

After the dough has rised we’ll add the rest of the flour, we mix and finally we put the re hydrated  fruits in rum.
Coca se pune in tavi tapetate cu faina. Eu am gasit tavi speciale pentru stollen, cu fundul putin rotunjit. Se baga in cuptorul preincalzit si se coc la temperatura medie pana cand trec testul scobitorii.

Dupa ce se scot din cuptor se pun la racit. Optional putem adauga glazura de zahar sau zahar pudra.

The dough will be put in trays powdered with flour. I found special trays for Stollen, with rounded bottom. We put the trays in the preheated oven and we bake the Stollens at medium temperature, until they pass the tooth-pick test.After they are baked we let them to cool down. Optionally we can add icing or powdered sugar on the Stollens.

Reteta spune ca Stollen trebuie lasat cel putin 2 saptamani pentru a fi cat mai gustos. Al meu nu a reusit nici macar 2 zile sa stea…
The original recipe of Stollen says that it has to be left at least 2 weeks before it’s eaten  because it becomes more tasty. Mine didn’t get this chance because it didn’t resisted not even 2 days…                           

  1. J'achète toujours le stollen en période de Noël mais je n'en fais jamais.
    Je note ta recette.
    Bon week-end et à bientôt.

  2. Bonjour, Nadji!
    Moi aussi, mais j'ai découvrit cette recette et maintenant je le prépare a la maison. Bon week-end et bon appétit! 🙂

  3. It looks absolutely stunning! Thank you so much for the great recipe! bookmarked 🙂

  4. You're welcome, Dimah! Thank you for the visit! 🙂

  5. ce frumos ti-a iesit!:)

  6. Multumesc, Simona! 🙂

  7. O what a perfect timing! I have never made a stol (as we call them here) before but have been thinking about making it myself for the very first time this year so your post could not have come at a better time! It looks delicious!

  8. Thank you, Simone! Maybe you'll bake it this year and make some wonderful photos. I saw on your web page some great pictures!

  9. Ma bucur mult ca ne intalnim! esti o surpriza placuta pentru mine. Intai m-am plimbat putin pe la tine si apoi am zis sa las o vorba de bun venit. Sper doar sa-ti placa ce voi face cu ingredientele indicate de tine la actiunea "In dar de Craciun" de pe blogul Furnicutei. Am vrut sa te "cunosc" putin, cu ajutorul retetelor pe care le-ai publicat si sa fac o alegere inspirata. Sper sa nu dezamagesc…
    Apropo de reteta aceasta, mi se pare deosebita si, cum am si eu o forma din aceasta, o sa-mi incerc puterile ca sa vad daca-mi reuseste. Felicitari pentru blog!

  10. Multumesc pentru vizita si aprecieri, d-na Elena! Sunt sigura ca nu ma veti dezamagi. Sunt o persoana care nu se da in laturi de la tot felul de experimente culinare. Daca planuiti sa faceti ceva cu vanilie si cafea cu siguranta imi va fi pe plac! Tot ce are vanilie si/sau cafea este minunat :).
    Sunt sigura ca va va iesi un Stollen minunat! Daca aveti nevoie de o persoana care sa a sfatuiasca sunt aici. 🙂

  11. Ce frumos stollen ti-a iesit! Eu fac unul cu mult mai multe fructe uscate, sper sa am timp sa-l mai "produc" o data…

  12. Multumesc, Liana! 🙂
    Eu am facut pentru prima data si nu am riscat sa nu iasa. Auzisem ca nu mai creste daca pui prea multe fructe uscate. Data urmatoare incerc varianta cu martipan!

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