Stollen with drunken cherries
Description
Perfectly pairs with tea and coffee. For those who enjoy festive baked goods—such as gingerbread men, gingerbread houses, Yule log cake, etc.—I highly recommend noting this recipe for Stollen, a traditional German cake. It is prepared 3–4 weeks before the holiday and then calmly awaits its moment. During this time, the spices and all added ingredients fully develop their aroma, and the Stollen acquires a rich, well-balanced flavor. Of course, you're free to eat the cake right away, but it's better to exercise patience and appreciate the final result.
Instructions
- 1
Step 1
Mix honey with brandy, pour over the cherries, and leave overnight in the refrigerator.
- 2
Step 2
Prepare the starter. To do this, slightly warm the milk and pour it into a bowl with the yeast, then rub into a smooth paste. Add 1 tablespoon of sugar and 4 tablespoons of flour, mix well and leave in a warm place to rise for about 30 minutes.
- 3
Step 3
Beat the softened butter with sugar and vanilla extract, add the starter and mix in the remaining flour. Add lemon zest and lemon juice to the dough, along with salt, and mix well. Knead in the cherries and let the dough rise in a warm place for 1.5 hours, then punch it down and let it rise for another hour.
- 4
Step 4
Preheat the oven to 220°C. Divide the dough in half. Place the dough on a floured work surface and shape into an oval loaf. Using a rolling pin or the edge of your hand, gently press down on the dough to divide the loaf into two unequal parts: 2/3 and 1/3. Fold the smaller portion over the larger one, shaping the stollen into the form of a swaddled baby.
- 5
Step 5
Carefully transfer the stollen loaves onto a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise for 15–20 minutes. Place the baking sheet in the oven and bake the stollen for 15 minutes, then reduce the oven temperature to 170°C and continue baking for another 30–35 minutes, until fully cooked. Remove the stollen from the oven and let them cool slightly on a wire rack, covered with a towel. Melt 100 g of butter and generously brush it over the warm stollen using a pastry brush. Generously dust the stollen with powdered sugar. Allow them to cool completely. Wrap the finished stollen first in parchment paper, then in foil, and let them mature for 1–2 weeks in a dark place.