{"id":1990,"date":"2024-01-13T05:42:31","date_gmt":"2024-01-13T05:42:31","guid":{"rendered":"https:\/\/nanasadvice.com\/?p=1990"},"modified":"2024-01-13T05:42:31","modified_gmt":"2024-01-13T05:42:31","slug":"delicious-butter-stollen-i-always-make-it-this-way","status":"publish","type":"post","link":"https:\/\/nanasadvice.com\/?p=1990","title":{"rendered":"Delicious Butter Stollen, I always make it THIS WAY."},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Butter Stollen \u2013 Recipe<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p><strong>For the mass:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g wheat flour<\/li>\n\n\n\n<li>150g sugar<\/li>\n\n\n\n<li>10 g dry yeast<\/li>\n\n\n\n<li>250 ml warm milk<\/li>\n\n\n\n<li>200 g butter, at room temperature<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>1 teaspoon vanilla extract<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n\n\n\n<li>150 g grapes<\/li>\n\n\n\n<li>100 g chopped almonds<\/li>\n\n\n\n<li>Grated peel of 1 orange and 1 lemon<\/li>\n\n\n\n<li>1 tablespoon rum (optional)<\/li>\n<\/ul>\n\n\n\n<p><strong>For Filling and Finishing:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g melted butter<\/li>\n\n\n\n<li>100 g icing sugar<\/li>\n\n\n\n<li>Additional confectioners&#8217; sugar for dusting<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Preparation of the dough:<\/strong>\n<ul class=\"wp-block-list\">\n<li>In a small bowl, dissolve the yeast in the warm milk and let sit for a few minutes until activated.<\/li>\n\n\n\n<li>In a large bowl, mix the flour, sugar and salt.<\/li>\n\n\n\n<li>Add the activated yeast, butter, egg, vanilla extract and mix well.<\/li>\n\n\n\n<li>Add the raisins, chopped almonds, grated orange and lemon peel, and rum (if using).<\/li>\n\n\n\n<li>Knead the dough on a floured surface for about 10-15 minutes or until smooth and elastic.<\/li>\n\n\n\n<li>Place the dough in a greased bowl, cover with a damp cloth, and let the dough rest and double in size, about 1-2 hours.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Stollen Training:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Turn the dough out onto a floured surface and stretch it into a rectangle.<\/li>\n\n\n\n<li>Fold the dough in half lengthwise, sealing the edges tightly.<\/li>\n\n\n\n<li>Place the dough on a baking sheet lined with parchment paper and form a kind of \u201cS\u201d to give it the characteristic Stollen shape.<\/li>\n\n\n\n<li>Let the dough rest for about 30 minutes.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Baked:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to 180\u00b0C.<\/li>\n\n\n\n<li>Bake the Stollen for about 30-40 minutes or until golden brown.<\/li>\n\n\n\n<li>While still hot, brush the melted butter over the top of the Stollen and sprinkle generously with icing sugar.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Finish:<\/strong>\n<ul class=\"wp-block-list\">\n<li>After the Stollen has cooled completely, sprinkle more icing sugar over the top.<\/li>\n\n\n\n<li>Wrap the Stollen in parchment paper or plastic wrap and let it rest for at least 24 hours before cutting.&nbsp;This allows the flavors to develop.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p>And there you have it, your Delicious Butter Stollen ready to enjoy!&nbsp;This delicious German bread is perfect for sharing on special occasions or during the holidays.&nbsp;Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Butter Stollen \u2013 Recipe Ingredients: For the mass: For Filling and Finishing: Instructions: And there you have it, your Delicious Butter Stollen ready to enjoy!&nbsp;This delicious German bread is perfect for sharing on special occasions or during the holidays.&nbsp;Enjoy!<\/p>\n","protected":false},"author":2,"featured_media":2027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/1990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1990"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/1990\/revisions"}],"predecessor-version":[{"id":2094,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/1990\/revisions\/2094"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/2027"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}