Stollen (Christstollen or Weihnachtsstollen, as it is also known), is a typical German tart which is prepared during the Christmas time.
\nAs it always happens anywhere, every family think they solely possess the real recipe for the tart, so there\u2019s no argument here I confess: I used one out of the hundreds or thousands of recipes you may find literally anywhere. The easiest one, probably.
\nThe tart was created back in the second half of the fifteenth century in Dresden and for sure one of the features is that it has a cylinder of marzipan in the middle. I did not have it so I did not put it into the tart, but you may if you like it.
\nPlease be a bit patient because the tart must rise a little. But the result is surprising, one you must try! I usually try to substitute butter with oil, but this time I left the butter in it because its taste is part of the round a sweet taste of the tart.
\nThe ingredients are:
\n450 gr flour
\n130 ml milk
\n150 gr butter
\n110 gr sugar
\n60 gr almonds
\n100 gr raisins
\n50 gr candied orange zest
\n50 gr icing sugar
\n1 egg
\n16 gr baking powder
\n2 tsp rhum
\n1 tsp grated fresh ginger
\nSoak the raisins in the rhum, the water and a tbs of sugar.
\nIn a bowl mix the flour, the sugar and the baking powder and then add the milk little by little at room temperature. Then add the egg and then the butter (softened), and then add almonds (slightly toast them before in a non-stick pan), the raisins (squeeze them of the liquids), the zest and the ginger.
\nPut the dough on a tray dusted with flour, and knead the dough for some minutes until the components are all incorporated.
\nShape it into a small loaf, and put it to raise in the oven covered with film and a cloth and leave it there for one hour at least.
\nAfter this time, take it out, knead it again in a circular form at least 2 centimetres thick, and then fold the dough in three (at this point put the marzipan in the centre if you wish). Put it onto the baking tray covered with greaseproof paper and put it again into the oven for another hour to let it raise again. Take it out and let it rest.
\nThen preheat the oven at 170 degrees and bake the dole for about 40 minutes. As you take it out of the oven, brush it with some melted butter (when the tart is still hot) and then dust it with icing sugar.
\nLet it cool down before tasting.
\nSome say that you should let it ripen (yes!) two or three days before eating it. The flavours of raisins, zests and almonds should then soak perfectly. I confess I ate it the following day and it is delicious just as well.
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