The Best Plextor Cd Writer

Stoller (Pan Dulce German)

INGREDIENTS

40 grams of fresh yeast or 1 and 1 / 4 teaspoon dry yeast

4 cups flour (480 grams)

pinch of salt

1 / 2 cup sugar (100 grams)

ointment 150 grams of butter or shortening

2

yolks zest of one lemon

2 tablespoons rum or brandy

1 / 2 teaspoon cardamom

warm water quantity needed

1 and 1 / 2 cups peeled and coarsely chopped almonds (150 grams)

130 grams of raisins

130 grams of candied peel

Glaze

4 tablespoons powdered sugar

water quantity needed

PREPARATION

Mix all the fruit and divide it into two parts to form two stollen.

foaming yeast Put in a bowl with half a cup of warm milk, a tablespoon of sugar and two of flour. Cover the bowl and leave for 10 minutes or until light.

Place in a bowl the flour with salt, add sugar and make a hole in the center.

Add chopped butter, egg yolks, lemon zest, cardamom and begin to incorporate these ingredients to the flour. Then pour the yeast and begin shaping the dough, adding warm water to amount needed to form a tierna.Amasar dough until smooth and elastic and not stick to hands or on the table.

mass Once formed it in a floured bowl and cover with plastic wrap or paper and then with a plast paño.Dejarla stand for half an hour or until has doubled in size. Must remain in a warm place to quickly turn levada leve.Una mass divided in two. Open the dough with your hands, stretching it a bit and distruibuir good fruit. Then form a roll with each other and with a rolling pin to stretch a bit.

Brush with egg a little more than half of the dough and fold over the edge until it ends painted graffiti mass.

The other part is left and without bending. Typical shape of stollen.

Leave covered with a cloth until slightly and then paint the entire egg.

Cook in moderate oven until you try with the a knife comes out clean, about 40 minutes.

Remove from oven and immediately prepare a glaze with powdered sugar, adding in a little water to form a cream to medium consistency.

Brush the stollen and let it dry.