The Stollen Loaves of bread
The preparation of Stollen largely depends upon the mixture from the recipe. More over, enough time is needed for that preparation of Stollen doughs, because they are heavy yeast doughs that contains vast amounts of butter and margarine. Additionally to selected flavours, spices, candied lemon and orange peel, almonds, nuts and raisins, quite frequently there's also added Marzipan towards the dough. The preparation of the tasty Stollen that keeps well from this type of heavy dough demands great professional skills from the baker.
Therefore, it is inevitable to split up dough pieces and ripen these to behave as bits of dough and ripen these to behave as raising agents, for they're as vital for that lightness and taste from the cake as other ingredients. Another decisive factor would be to permit the dough to achieve its full maturity. And so the preparation from the dough is continuously interrupted by resting periods. To add mass to the flavors, it is crucial that the raisins are drenched in flavours or perhaps in Rum, to enable them to fully develop their aromas within the Stollen.
Just before cutting the Stollen for consumption, it ought to be stored available for any couple of days. Freshly baked Stollen are frequently less wealthy in taste as they are definitely carrying out a certain duration of rest.
The standard Stollen may be the folded Stollen, and never the Stollen produced in a baking pan. This fact reveals the particular skil of the Stollen baker, since the folded Stollen, possibly full of Marzipan or Persipan, tend to be more hard to do.
The process for baking Stollen is really as follows:
First the recipe has been compiled. You will find Stollen that are calculated on the foundation of 100 kilograms of flour over 60 kilograms of butter or margarine and 140 kilograms of candied lemon and orange peels, nuts, almonds and raisins. After getting completed the recipe, the raisins are drenched in Rum or any other flavours. The flour is going to be considered, and area of the flour separated to become combined with yeast eventually for use as raising agent.
Once the flour-yeast mixture has matured sufficiently, the dough is going to be prepared. Flour, water, the raising agent, fat, possibly flavours, nuts, almonds along with other ingredients is going to be kneaded right into a dough. Shortly before ending the kneading, raisins, the candied orange and lemon peels is going to be added and equally distributed through the dough.
Following the kneading is finished, the dough needs to rest again. Then it will likely be considered. The different bits of dough is going to be rounded off and again offer rest. After this rest period, the dough is going to be created into lengthy pieces, folded out, as well as in situation of filled Stollen, the dough will contain marzipan, folded over and set on baking tins.
The separate pieces need to rest again and after that baked within the oven. After baking, all Stollen is going to be drizzled with butter or fat and spread with refined sugar.
Following the Stollen have chilled, they'll be engrossed in icing sugar and packed for that customers.
Would you fancy eating Stollen now?
The Pastry Chefs from Konditorei Brüder Oebel, Köln (Perfume) is among the largest enterprises of the kind with a century of tradition. Their Stollen specialities are exported into 23 different countries and they'll be glad to bake your Stollen.