Often called Christollen, this sweet cakelike bread stormed of candied fruit, perfumed with orange and rum, and seasoned with a snowy layer of pastry sugar is a Christmas specialty from the Alsace region of France. With its German legacy, this is the rapid version of Yeasted Stollen, with finely ground nuts that replace the traditional Marzapan usually immersed in the center.
Alsatian Stollen
- 4 cups (500 grams) Flour for all uses
- 1½ cups (150 grams) finely ground almonds or hazelnuts
- 4 spoons (20 grams) Powder cast
- 1 table spoon (9 grams) Kosher salt
- ½ teaspoon (1 gram) Cardamom on the ground
- ½ teaspoon (1 gram) nutmeg
- Gamma of 1 large orange (about 1 occurrence or 8 grams)
- ¾ cup Plus 2 teaspoons (180 grams) non -salted butter, cube
- 1 cup (200 grams) granulated sugar
- 2 cups (200 grams) Dry red blueberries or a mix of dry blueberries, currants and raisins
- 3.5 ounce (100 grams) candied citrus peel
- 1 cup (250 grams) Quark, FROMAGE Frais or Greek Yogurt in full
- 2 large eggs (100 grams), ambient temperature
- 2 spoons (30 grams) dark rum
- 1 teaspoon (4 grams) Vanilla extract
- From ¼ to ½ teaspoon (From 1 to 2 grams) almond extract
- 3 to 4 spoons (From 42 to 56 grams) non -salted butter, softened
- ⅓ cup (40 grams) Sugar of the pastry chefs
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In a large bowl, beat the flour, the ground nuts, the yeast, the salt, the cardamom, the nutmeg and the orange zest until they are combined. Add the butter into cubes and using the fingers of the fingers, rub the butter in the mixture of flour until there are more lumps of butter and the mixture resemble wet sand. (There should be no zest groups; it should be distributed uniformly in everything.) Add granulated sugar, blueberries and candied peel and launches well until it is combined.
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In an average bowl, beat together quark, eggs, rums and extracts until smooth. Pour the mixture of flour over and use a fork or a wooden spoon, bend and mix until the dry ingredients are moistened and a dough is formed.
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Reseck the dough on a slightly floured surface and knead until the dough is smooth, elastic and no longer sticky, from 10 to 15 minutes, adding extra flour if necessary.
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Preheat the oven to 350 ° F (180 ° C). Align a pan with parchment paper.
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Merifying the dough in an 11 -inch oval with slightly tapered ends. Make a deep and exaggerated return along the long side of the dough about a third of the road
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Cook for 45 minutes. Reduce the oven temperature to 170 ° C of 325 ° F) and cook for 15 minutes more, vaguely covering with a sheet to avoid excess golden, if necessary. Immediately brush the upper part and whole sides of hot loaf with softened butter. Sprinkle generously with the sugar of the pastry chefs.
