Dresdner Christstollen selber backen / Thomas kocht

Welcome to the single channel, today we are proudly packing a delicious Christian and I am basing it on the Dresdner Stollen recipe, have fun, now first of all we need the raisins that I brought during the night in Rome, according to the original Dresdner recipe 65 per strainer prescribed 5 and 6 17 in the quantity I used 50 percent here we have lemon peel orange peel see that you take a good one that is not so firm then fresh yeast ground almonds 550 wheat flour sugar and spices I can use my neck with cinnamon and nutmeg and of course butter here, 50 percent is also measured in quantity, so I told him that the raisins were soaked here overnight.

Now I add my orange peel and my lemon peel, that's relatively soft, there are some that are a little firm. because I want them on Anyway, for a while so I can go through a little bit now, then I can also marinate a little bit and then continue with always a plus for this as well. Bakers pieces for this now. take half of the garbage and two tablespoons of sugar. The salt and yeast only need a crumb to finally dissolve the desire to accumulate on their own in the banks, then I was able to heat them a little here and carefully most of them did not.

Don't make them too hot and they die, you can use cold ones too. If necessary, drink milk, it just takes longer, but it has the advantage that it develops the flavor, don't believe me, it takes much longer. The difference is not that big, so we could do everything. This piece of yeast is a little bit firmer and we do it and so otherwise this has no chance of turning out well given the amount of butter that's in the dough. yeast also inhibits sugar and that is why we do a yeast reading so that first the help develops and then more everything together so we will leave this ball for now covered at room temperature for at least an hour and a half and then I will see how it looks .

In the meantime, I can think about the spices. I just gave each box a quick tap so you can count them. Of course you can also buy powder I think. So everything. it is a little more aromatic and then the cloves are also there, they are already ready to be ground, the older ones are supposed to be available everywhere, especially around Christmas time, then we have to add the rest of the flour with the spices . and I might also redistribute cards if you do that. Then the rest of the sugar comes in. You can send it by email and mix it briefly by hand.

If I stick with the mixer, I could also knead it by hand. That's where the mother comes in. The mother is at room temperature. It is important to put it. It is best to take it out the day before, if that is where they marinate it, just put it in the kitchen with some pretty ones. cold the next day, so for me everything is also like that, that's the suggestion after an hour and a half, that's how it should look when it's finished, if you can give it a good impression. So all that comes together now, he explains it. for me again because it is a relatively firm desire, so through the raisins the whole thing also in which machine you have to fight a little here to make it look like you are on the table for a little more the hand or how now add a bowl of 1.7 and that has a lot of commitment and Citroen and then we do everything very well with a little hand the world always does it well here it is relatively easy because the dough is already well relaxed that thanks to the enormous help we continue on the work surface this now gives more this suggestion makes this also give the dough the first opportunity to develop flavor because of course it is transmitted largely through the fruit, but of course also through the help of the dough.

Fermentation is very easy to recognize briefly so that the raisins spread into pieces. That's why I make a medicine at the end so that the shepherd's day is another hour well covered again at room temperature and now we can distribute them and of course unpack them. Three recipe taxes you can find here in the information box. Now I have made two stollen per kilo and of course with a slightly smaller 700 I could generate three taxes of the same size, but I did it because the tax was actually planned. to last two weeks. First of all, I can achieve it wonderfully, above all, I know exactly how I know that I can't wait that long.

I have packed a lower tax and definitely won't cut it. the next day, so before I google it, there is a little tension in the dough and then in front of me, a completely normal one also stays here, there are different ways to shape the tax, the traditional Dresden Stollen that you want to stretch. a little and then fold them one on top of the other so that it looks like this typical bride. I don't do that, I just do it in front of me like a loaf of bread and for that we pull them a little under tension. so press the edges up a little bit so it's flat and you want to go all the way back, the controls are baked at 180 degrees and under heat I still have a little bit of steam.

It is given by putting a tray in the bottom, just add a little water to flatten it, it just makes it more juicy, it takes about an hour and then I had a delicious place. In reality, you shouldn't need more to knead because the butter puts clover into the dough, really nothing at all. I can open mine just one control at a time, one the other two go in the refrigerator first, then I cut one control a little bit more and then there was the one that goes in the oven a little bit in each one a little bit widthwise.

The raisins, which are now a little burnt, are now better to let cool overnight before further processing, because now they still need to be buttered and if they cool too much, so if your product is processed, they will break it down very quickly. and on the other hand butter or powdered sugar often turns yellowish on top, so I have lightened a little here, but just cook the processor for a long time until the base of small grams settles and now we cover everything well with mother like That it looks wonderful when you make it and there are two reasons why you make it: firstly, it naturally protects it from drying out and secondly, it prevents the sugar from getting better and the three founders always taste good , so no butter But a little more would be even better now I sprinkled a little powdered sugar, sorry vanilla sugar, so I'll use homemade, you could also use packets but I think it always tastes a little and of course but the normal sugar does the same thing, I have to do it now My blood sugar level is like this and of course there is the powdered sugar and the thick one on the sides so that you know your white dress so the taxes are over it is also important like the team cool properly in the park ahead of time, where else can you mold it?

It is also best to wrap it in aluminum foil for months and should last two weeks if you could have three pieces on a bench. That's right, so with three stars the entire kitchen the entire house in the direction of wonderful attention taxes have become very rich, that's normal as I said, it only has one day here already, the result is very nice for not so much and that's it I hope again that you liked the video, if so, of course I'm glad to receive a like, subscribe to the main channel, bring it. If you haven't done anything yet so you don't miss anything, just click the subscribe button below. or click the bell, then I also want a message.

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