German Christmas bread

Name: German Christmas bread - Laurentia F.
Ingredients: 5 eggs; 200 g sugar; 200 g butter; 250 g flour; 50 g raisins; 3; 4 tablespoons chopped nuts; 1 pinch of baking powder; 1 teaspoon cinnamon; 2 tablespoons lemon juice; candied orange and lemon peel.

Dessert - German Christmas bread by Laurentia F. - Recipia

Stollen Cake: A Traditional Delicacy with Holiday Flavor If you are looking for a special dessert that brings a touch of magic to your festive meals, Stollen cake is the perfect choice. This German cake recipe, rich in flavors and textures, is not only easy to prepare but also full of history and tradition. Stollen is a symbol of the winter holidays, often associated with Christmas, with deep roots in European culinary culture. With an enticing combination of nuts, candied citrus peel, and raisins, this cake is a true delight for the senses. Preparation time: 20 minutes Baking time: 40-45 minutes Total time: 1 hour Number of servings: 12 Ingredients: - 5 large eggs - 200 g sugar - 200 g butter (melted and cooled) - 250 g flour - 50 g raisins - 3-4 tablespoons nuts (chopped) - 1 teaspoon baking powder - 1 teaspoon cinnamon - 2 tablespoons lemon juice - Candied orange and lemon peel (to taste) Preparing the Stollen: 1. Prepare the ingredients: Make sure all ingredients are at room temperature. This will help achieve a uniform texture. Check that the nuts are fresh and the raisins are soft; if they are dry, you can soak them in warm water for 15 minutes. 2. Beat the yolks: In a large bowl, add the yolks from the 5 eggs and 100 g of sugar. Use an electric mixer to beat them until they become a fluffy, light-colored cream, about 3-4 minutes. 3. Add the butter: Pour the melted butter (not hot) into the yolk mixture and mix well. The butter will add delicious richness to the cake. 4. Incorporate the dry ingredients: Add the raisins, chopped nuts, candied citrus peel, baking powder dissolved in lemon juice, and cinnamon. Gently mix to combine the ingredients. 5. Beat the egg whites: In another bowl, beat the egg whites with the remaining 100 g of sugar until stiff peaks form. This step is essential for achieving a fluffy cake, so don’t skip it! 6. Fold in the egg whites: With a spatula, carefully fold the beaten egg whites into the yolk mixture, being careful not to deflate them. This will give volume to the cake. 7. Add the flour: Sift the flour over the mixture and gently mix until fully incorporated. Do not overmix, just enough so that no flour is visible. 8. Prepare the baking pan: Line a baking pan with parchment paper. With a spatula, pour the mixture into the pan, smoothing the surface. 9. Bake the Stollen: Preheat the oven to 180°C (350°F) and bake the Stollen for 40-45 minutes, or until golden and passes the toothpick test (when you insert a toothpick into the center of the cake, it should come out clean). 10. Cool and dust: Once baked, remove the Stollen from the pan and let it cool on a wire rack. Once completely cooled, dust it with powdered sugar for a fine and attractive appearance. Serving suggestions: Stollen is delicious served as is, but you can accompany it with a cup of fragrant tea or mulled wine. For a complete culinary experience, add a slice of aged cheese, which will perfectly contrast with the sweetness of the cake. Personalized version: You can experiment with various types of nuts (almonds, hazelnuts) or even dried fruits (apricots or figs) for a different flavor. Additionally, adding a splash of rum to the batter can enhance the flavors. Nutritional information: A serving of Stollen (approximately 100 g) has about 350 calories. It is a good source of energy, thanks to the content of nuts and eggs, which provide protein and healthy fats. Frequently asked questions: 1. How long can Stollen be kept? Stollen keeps well at room temperature in an airtight container for up to 1 week. You can wrap it in aluminum foil to maintain its freshness. 2. Can I make Stollen in advance? Yes, Stollen improves in flavor as it sits. You can prepare it a few days before serving. 3. What can I use instead of candied citrus peel? If you don’t have candied peel on hand, you can use fresh orange or lemon zest, but the flavor will be less intense. 4. How can I make Stollen gluten-free? You can replace the flour with a combination of gluten-free flour and cornstarch, being careful to adjust the liquid amount if necessary. Stollen is not just a dessert, but a culinary experience that speaks of tradition and family warmth. I encourage you to prepare it and share it with loved ones, making every meal a celebration. Enjoy every slice and savor the aromas that will envelop you!

German Christmas bread

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