Easiest Way to Make Favorite Stollen

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Before you jump to Stollen recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone's active participation. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen is a good starting point saving energy by going more green.

A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

The kitchen alone offers you many small methods by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. Largely, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to stollen recipe. To make stollen you only need 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Stollen:

1. Use 500 g of All-Purpose Flour.
2. Use 100 g of Caster Sugar.
3. Get 150 g of butter, softened.
4. Provide 1 of egg + 1 egg yolk.
5. Get 100 g of sourdough starter.
6. Take 200 ml of Whole Milk.
7. You need 0.5 tsp of vanilla extract.
8. Prepare 2 drops of almond extract.
9. Prepare 2 pinches of mixed spice.
10. You need 7 g of salt.
11. You need 200 g of raisins/currants/dried blueberries etc.
12. Provide 80 g of mixed candied peel.
13. Provide 100 ml of cardamom coffee.
14. Prepare 225 g of Marzipan.
15. Use of melted butter.
16. Use of icing sugar.

Steps to make Stollen:

1. Make dough by mixing flour, sugar, starter, butter, egg, milk, vanilla extract, almond extract and mixed spice. Work into a dough and then knead for a bit. Work in the salt and then knead some more. 7 minutes kneading in total..
2. Leave to prove for 5hours at 20C. While it is proving, make a coffee. Not for you - we are going to soak the fruit in it. Ideally you want to make a double espresso with about 8 cardamom pods in it. (crack them, so liquid can get into the pods, but don't open them so the seeds fall out). Add the cardamom pods while the coffee is still hot, and then leave to sit at room temp for an hour or so..
3. Remove the cardamom pods from the coffee and pour the coffee into a bowl containing the raisins and the mixed peel. Stir occasionally over the course of the next few hours (while the dough is still proving)..
4. Make Marzipan (unless you just bought it)..
5. When the dough has finished proving (it might have doubled in size, don't worry if it hasn't quite) drain any excess liquid from the fruit and work it into the dough by doing a series of folds. This becomes quite hard work when there is a lot of fruit. Don't worry if you can't get it all into the dough..
6. When the fruit is evenly distributed, roll it flat to about 45cm x 35cm. Roll the Marzipan flat to 35cm x 20cm. place the Marzipan on top of the dough and roll it up so that you have a sausage-shaped loaf with a swirl of dough running through the centre. It should be quite big. Don't worry if there is exposed marzipan sticking out the end. This will turn into the most excellent burnt bits imaginable..
7. Leave to prove for another 2 hours..
8. Bake at 180C for 1 hr..
9. Poke holes in the dough using a cake tester, then melt butter onto the surface and try to work it into the holes. When the Stollen has cooled, dust with icing sugar..

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