Recipes
- Arabic bread
- Black Crumbled Cake gfh2010
-
Black forest cake dzg2010
-
Bottomless cheese c… gfh2010
- Butter pie
-
Cherry almond cake
-
Chocolate Almond Nu… gfh2010
-
Chocolate and berry… gfh2010
-
Chocolate Banana Br… gfh2010
- Cinnamon cookies
-
Classic Beef Roulad…
- Cottage cheese donu…
- Croissants
- Donuts
- Easter Bunny
-
Flakes-Dates-Macroo…
- Flan case
- Fruit Cake
- Gingerbread
-
Gourmet cracker gfh2010
- Hamburg pastries
- Hot Rolls
- Kangaroo cookies
-
Malfatti
- Milch-schnitte gfh2010
-
Mousse au chocolat gfh2010
-
Paschal Lamb
- Pizza
- Poppy-Seed Cake
-
Potato Pancakes wit…
- Red-corn cake
- Rolls
- Scald
-
Spätzle gfh2010
-
Special Bread
- Spice nuts
- Stollen
-
Tomato and mozzarel… gfh2010
Stollen
Sponge:
200 g fine gluten-free self raising flour
40 g yeast (fresh)
120 ml milk (lukewarm)
Dough:
80 g butter
80 g margarine
35 g almond paste
35-50 g sugar
1 whole egg (Add after the kneading, so that the yeast is not disturbed)
3 g salt
1 pinch cloves and cardamom
1 grated untreated peel of half a lemon
400 g of fine gluten-free self raising flour
Fruits:
320 g raisins soaked in 30 g rum the previous day
65 g chopped almonds and/or hazelnuts
Sponge:
Knead the ingredients to a soft dough (at least 4 minutes with the dough hook) and then cover for at least 35 minutes. Sieve the flour so that it can bind more oxygen.
Dough:
Knead all ingredients for at least 6 min with the dough hook and place in a warm spot to rest for about 15 minutes. Ideal dough temperature is 24-26° C. If the dough is too firm, 1-2 tablespoons warm milk can be added very carefully.
Fruits:
The fruits should be about 30° C warm. Add the fruits to the dough without destroying the raisins. Cover the dough for about 20 minutes in a warm place.
After resting form 2 stollens on a slightly floured table and place in a buttered tunnel form.
Preheat oven at 220° C and place forms on a rack 10 cm above the oven floor.
Place a 1/2 cup of cold water on the oven floor to give steam.
Shift the oven down after about 10 minutes at 190° C.
Bake for 55 minutes total.
After baking brush the stollens with melted butter and sprinkle with icing sugar.