Christmas carpet with candied fruits and almonds (Christstollen)

Christmas carpet with candied fruits and almonds (Christstollen)

Category: Confectionery

Ingredients
peeled almonds	200 g
raisins	350 g
candied lemon	100 g
candied orange	100 g
almond extract	2 tbsp. l.
rum (or apple or orange juice)	80 ml
vanilla sugar	3 packages
ground cloves	1/2 tsp
ground cardamom	1/2 tsp
ground nutmeg	1/2 tsp
lemon	1 PC
flour	500 g
fresh yeast	42 g
sugar	100 g
milk	1/8 l
butter	350 g
goose fat	125 g
salt	2 pinches
powdered sugar	250 g

Cooking method

• The fruit mixture should be cooked for about 4 days. The rug should mature for at least 1 week, preferably 3-4 weeks.
• Peel the almonds. To do this, pour it into boiling water for about a minute and drain. The skin will then be easily removed.
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• Finely chop the peeled almonds.
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• Place the almonds in a cup with raisins, candied fruits, rum (I took cognac instead of rum, and I took candied fruits not orange and lemon, but just a mixture of different candied fruits).
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• Cover with vanilla sugar and spices.
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• Wash the lemon with hot water and pat dry. Grate the lemon zest finely and add to the prepared mixture.
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• Squeeze lemon juice there.
• Mix everything well, cover and let stand for 3-4 days in the refrigerator.
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• In the morning of the day when we will bake our stollen, we take the fruit mixture out of the refrigerator and let it stand so that it becomes room temperature.
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• Sift flour into a large bowl, and make a depression in the middle.
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• Grind the yeast and dissolve in a small amount of milk, adding 1 tsp. Sahara.
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• Pour into flour, pour the remaining milk there.
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• Stir slightly, cover and let stand in a warm place for about 15 minutes.
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• Add the remaining sugar, 150 grams of butter, goose fat (instead of goose fat, I took a mixture of regular butter and ghee).
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• Salt and knead the dough in a mixer.
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• Add the fruit and almond mixture and stir.
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• After that, in the original recipe, lay out the dough on baking paper. My dough turned out to be thin, I put it on a silicone mat and added a little flour, kneaded.
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• Now we divide the dough into 2 identical parts and roll each one out in the form of a rectangle with sides of about 18 * 20 cm, then we overlap one side to the other, by about 2/3.
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• We spread the formed adit on baking paper (I immediately put it in the form, in which I then baked the stollen), cover and leave for about 1 hour.
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• This is how the gingerbread looked like an hour later
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• We bake in an oven preheated to 200 ° for about 45-50 minutes. We check the readiness with a toothpick (no lumps of dough should remain on it). If necessary (if the top is going to be very roasted, and the gingerbread itself is not yet baked inside, you can close the top with baking paper).
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• Melt the remaining butter to grease the gingerbread.
• Lubricate the still hot mat with a brush with a little oil
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• Then sprinkle with icing sugar.
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• This must be done several times (grease with oil, then sprinkle with powder) until we use all the oil.
• Allow the gingerbread to cool, wrap it tightly in aluminum foil and store in a cool place for 3-4 weeks (at least 1 week).
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• Sprinkle the remaining powdered sugar on top of the stollen before slicing.
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• The recipe is taken from here:
• 🔗

The dish is designed for

2 gingerbreads (each about 22 slices)

Time for preparing:

more than 90 minutes

Cooking program:

oven

National cuisine

german

Note

The smell during baking was breathtaking, you had to show will so as not to taste it immediately after being taken out of the oven

I took 2 times less products than indicated in the recipe, I got 1 gingerbread.
There are many Stollen recipes, including on the Russian-language Internet, but in this version I did not find a recipe in Russian, but since these gingerbreads are very popular in Germany and are an indispensable attribute of the Christmas festive table, I decided to cook this dish.

threw in the bookmarks! Thank you

I love these baked goods very much