Potato Stollen
Description
Delicious pastry for the whole family. Making potato stollen does not require special skills, but there are some nuances to keep in mind. All ingredients should be warm, around room temperature. Since the dough is kneaded using the straight-dough method, it needs to rise well, and that takes at least 2 hours. The finished stollen must be brushed immediately with butter, dusted with powdered sugar, and wrapped for maturation. Without resting, your stollen will resemble an ordinary loaf with dried fruits. Follow the recipe, and the result will delight you with its flavor. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Dissolve the sugar and yeast in warm milk.
- 3
Step 3
Add the egg yolk and 80 grams of soft butter. Mix.
- 4
Step 4
Add warm mashed potatoes. Stir.
- 5
Step 5
Add flour and salt. Start kneading the dough with a spoon.
- 6
Step 6
Add candied fruit, chopped dried apricots, nuts, and raisins. Stir once more with a spoon and knead with your hands.
- 7
Step 7
The finished dough should be soft, pliable, and not stick to your hands. Shape it into a ball, transfer it to a bowl, cover with a towel, and leave it for 2 hours in a warm, draft-free place.
- 8
Step 8
After the specified time, the dough will noticeably increase in volume.
- 9
Step 9
Grease the work surface with a thin layer of vegetable oil. Roll out the dough into a sheet 0.3 cm thick. Divide it into three parts with the edge of your palm.
- 10
Step 10
Fold the dough over itself so that you end up with an "irregular book"
- 11
Step 11
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- 12
Step 12
After the time is up, take the stollen out of the oven. Immediately brush it with the remaining butter and generously dust it with powdered sugar.
- 13
Step 13
Wrap the still-warm stollen in parchment, then in foil and a towel. Let it cool in this wrapping. After that, place it in a cool spot for 1–2 weeks to mature.
- 14
Step 14
After the time has passed, you can serve it to the table.