Kleine Früchtestollen -Small fruit Stollen - WHB #262

I could put these photos without saying anything I think, the colors and the peace talks by it self.
I really love this place, the Garda Lake. So beautiful in the summer, but much much more
significative in the winter.
with the lake changing color every day, the sunsets displaying colors so incredible it takes you breath.
and I feel sorry for those, that thinks this place is lonely and boring in the winter.
how wrong they are!
now you can walk for kilometers without seeing anybody, you can here the wind howling
in the woods with no interference, you can stay all alone on the promenade and hear the
sound of the water.
it is so peaceful, so healing.
 even if I love the Monte Baldo, I love the fatigue going up, the panorama from up there, the silence, the flowers and the animals.
it is so relaxing just trekking along the lake, with the rumor of the water and the wind whistling in you ears.

The tradition of baking ‘Christstollen’ in Dresden is a very old one. Historians have traced this noble delicacy back to about the year 1400. The Stollen is mentioned for the first time in 1474 in the accounts of the Christian Hospital of St. Bartholomew in Dresden where it is referred to as a cake for the fasting period, consisting of only flour, oats and water as required by Church dogma. 
However, without butter and milk the Stollen, also called Striezel, was rather tasteless. Therefore, Elector Ernst of Saxony and his brother Albrecht asked the Pope to revoke the ban on butter. The Holy Father softened his attitude and sent back what is known as the “Butter Letter” stating that milk and butter could be used in the Stollen with a clear conscience and God’s blessing, subject to a penance payment. 


from Dresden.de




kleine Früchtestollen -Small Fruit Stollen

you need:

100gr of almonds

50gr of candid ginger

200gr big raisins

100gr of small Korint raisins

50gr candid orange

50gr candid lemon

100ml of rhum

3tbsp of ginger sirup

10-15gr of fresh yeast*

125gr sugar

125ml of luke warm milk

120gr of butter or margarina

600gr of flour

1 tsp of lemon zests

for the decoration:

150gr of butter or margarina

150gr of icing sugar

prepare the doug:
melt the yeast in the like warm milk together with a tablespoon of sugar.
let rest for 30min.
melt the butter and in the meanwhile add the flour, the lemon zest and the sugar to the
milk and yeast mixture.
while mixing add the melted butter,
work until you have a dough that is rather hard.
cover and let rise over the night in a tepid place (for 14-16h)

roughly chop the almonds, the raisins and the candid fruit
put in a bowl and pour over the rum, let marinate over the night.

the next day add the marinate to the dough and work well.
divide the dough in 7-8 pieces and form small stollen (look like small breads with a cut in the middle)
cover and let rise in a tepid place for 3-4h, until they are doubled
(put them in the oven if you don't need it)
bake in a preheated oven at 175-180° C for 50min.
when the stollen are ready melt the butter and brush them with the melted butter while they are still hot. cover with a lot of icing sugar.
if putted in a tin box they will conserve for at least 15days.

Brigida_ate:

*the original recipe said 60gr of fresh yeast, put I prefer to put less and let rise much longer.

I send this to my dear friend Rachel from The Crispy Cook

thank you so much for hosting, Rachel!

I wish to thank Kalyn from Kalyn's Kitchen

for the WHB idea

and

 Haalo from Cook (almost) anything at least once

for giving me the chance to try doing

WHB in Italian