News

Christmas Stollen by Chef Mr. Josef Brda

Make your leavened dough according to the basic recipe. Add the cinnamon and the cardamom and work in well into the dough. Soak the raisins in the brown rum. Take the dough and roll it out into an rectangular layer 2cm thick. Cover evenly with the dried raisins and the candied orange and lemon. Fold and roll the dough together. Knead the roll shortly and gently to make sure that the ingredients are spread evenly and that the raisins are not crushed. Divide the dough into two pieces and work each peace into a cone. Cover with a napkin and leave to rise for 20 minutes. Work the cone into the typical “stollen” shape. Press a wooden stick into the middle of the cone as though you want to split it lengthwise. Now knead one half of the dough from the centre to the side and fold over the other half and press down tightly. Put both stollens on a baking tray and leave to rise for another 3 or 4 hours. Bake in the oven heated to 180 degrees for 75 minutes. Lower the temperature towards the end. Brush the warm stollens with melted butter and sprinkle generously with sugar. Wrap the stollens in kitchen aluminium foil and leave to mellow and age for 2 to 3 weeks. Sprinkle once again with sugar before slicing.

Make your leavened dough according to the recipe from Palace Hotel Praha prepared by Executive Chef Mr. Josef Brda.

Ingredients for 2 pieces

• 1 kg flour
• 80g yeast
• 100g sugar
• Pinch of salt
• 2 eggs
• 3/8 l milk
• 500 g butter

And

• ½ teaspoon cinnamon
• ½ teaspoon cardamom
• 300 g raisins
• 1/8 l brown rum
• 200 g chopped almonds
• 100 g candied lemon
• 100 g candied orange
• 100 g butter for brushing
• 100 g sugar for sprinkling

Procedure:

1. Make your leavened dough according to the basic recipe. Add the cinnamon and the cardamom and work in well into the dough.

2. Soak the raisins in the brown rum.

 3. Take the dough and roll it out into an rectangular layer 2cm thick. Cover evenly with the dried raisins and the candied orange and lemon. Fold and roll the dough together. Knead the roll shortly and gently to make sure that the ingredients are spread evenly and that the raisins are not crushed. Divide the dough into two pieces and work each peace into a cone. Cover with a napkin and leave to rise for 20 minutes.

 4. Work the cone into the typical “stollen” shape. Press a wooden stick into the middle of the cone as though you want to split it lengthwise. Now knead one half of the dough from the centre to the side and fold over the other half and press down tightly.

 5. Put both stollens on a baking tray and leave to rise for another 3 or 4 hours.

 6. Bake in the oven heated to 180 degrees for 75 minutes. Lower the temperature towards the end.

 7. Brush the warm stollens with melted butter and sprinkle generously with sugar. Wrap the stollens in kitchen aluminium foil and leave to mellow and age for 2 to 3 weeks.

 8. Sprinkle once again with sugar before slicing.