Tags: none.

A real Christmas stollen requires a heavy dough. Since yeast must have carbohydrates to work, we'll use our tried and true trick for preparing low-carb dough once again. To start, mix approx. 30 g normal wheat flour with 4 packets of dry yeast. After adding 300 ml_(1 1/2cup) warm milk and stirring thoroughly, place the mixture in the oven at 120° F ( 50° C) for half an hour and let the yeast do its work. In the meantime measure out 600 g_(24 oz) almond flour, 200 g_(8 oz) gluten, and 200 g_(8 oz) ground almonds. Add a pinch of salt and, if you like, some Christmas spices. We finely crushed 1 star anise, a little cardamom, cloves, and cinnamon sticks using a mortar and pestle. Then melt 300 g_(12 oz) butter and 75 g_(3 oz) lard (the original used beef tallow, but pork lard works too) over low heat. Don't boil. Add 8-12 TL of liquid sweetener to the fat, or sweeten to taste.

Now combine the flour, the yeast dough, and the liquid fat and knead well. Then add the candied fruit. These should be cut into cubes of approx. 3 mm. When you're done kneading, sprinkle 2 dsp of baking soda into the dough as an extra leavening agent.

For a traditional stollen, the next step is putting the dough into a cake pan. We found that it didn't work to fold our dough into the pan. Without ordinary flour, our dough breaks apart too easily when we try to shape it. Instead, we just kneaded our dough into the pan. The important thing here is to have a large surface that can be buttered after baking. I made a few grooves with a rolling pin so that the butter would stay in place better.

Now place the stollen in the oven. Bake at 400° F (200° C) for 20 minutes and then half an hour at 150°. While the stollen is still hot, spread it with butter and finely-ground sugar substitute. Since we want this to be delicious and are not necessarily calorie-conscious, spread the butter very thickly. I cut 2-3 mm pats of butter and simply laid them on the cake. When the butter starts to run down the cake, you can stop it by adding an extra layer of fine sugar. When the stollen has completely cooled, dust the whole thing with powdered sugar substitute again. I made my powdered sugar by grinding erythritol in a mortar (it was tedious, but I had enough time while the stollen was in the oven). It is possible to buy Sukrin in a finer consistency, but you can grind it more finely yourself.

Melden Sie sich an, um den Artikel zu kommentieren