Wonderful Yeast Stollen

So! Urgently! This week is perfect for making the most delicious New Year's treat! Because this very delicacy must still ripen for two to three weeks in the refrigerator. My husband described it as follows: at first there was a big explosion, and then everything somehow came together perfectly and the earth was formed. And that's great. And with stollen as well - first in your kitchen there is an atmosphere of a big bang, desperately fragrant with alcohol, and then you get the most wonderful and delicious cake, and indeed, baked goods that you have ever tried. My refrigerator is just full of stollens, I cooked a lot - I wanted to give it away, but my husband categorically announced that he would eat everything himself. Yes, guys, this is really delicious right now. I'm afraid to even imagine how great the stollens will become when they mature.

Ingredients

• 250 g milk warmed up to 37 °;
• 2 tsp Sahara;
• 1 sachet (11g) dry yeast;
• 80 g sugar;
• 10 g vanilla sugar;
• 500 g flour (you may need a little more);
• 100 g almond flour;
• 360 g soft butter (room temperature);
• 400 g of dried fruits (take different - several types of raisins, dried peaches and pears, ginger, strawberries and cranberries, for example);
• a cup of hot strong tea;
• 100 g of aromatic strong alcohol;
• 100-150 g of nuts (almonds and hazelnuts, dry for 10 minutes at 150 ° in the oven);
• 1 tsp cinnamon (with a slide);
• 1 tsp ginger (if you add dried ginger, then without a slide, if not, then you can have more ground);
• a pinch of salt;
• 50 g butter (for lubrication);
• powdered sugar for a generous dusting.

Directions

1. Rinse dried fruits well and pour over with hot tea. Let it sit for a couple of hours (or better overnight). Then drain the liquid and cut (if there are large dried fruits such as peaches and pears) into cute pieces. Cover them with alcohol and set them aside. Coarsely chop the dried nuts (just in half).
2. In warmed milk (it is checked in the same way as water for bathing children, only not with an elbow, but with a finger) send 2 tsp. sugar and a bag of yeast. Stir until combined and leave for five to seven minutes, let it foam and rebel.
3. Mix dry ingredients in a spacious bowl, pour in the dough (milk with yeast) and start kneading the dough, gradually adding butter to it. If there is an iron friend with a hook for kneading dough, delegate this work to him. If not, use your delicate hands.
4. How your dough becomes remarkably tender and insanely beautiful, but still sticky to your hands (if it's too viscous, add a little flour, but remember, it should be like this). Transfer the dough to a large bowl, gently greased with vegetable oil, cover with a towel soaked in hot water and ruthlessly wrung out and send it to a warm place for an hour and a half (you can heat the oven to 50 °, turn off and hide the dough there, let him dream of a quick reunion with dried fruits).
5. Stir in the nuts and dried fruits along with the alcohol as the dough works. Then transfer to a generously (very generously) floured surface. Divide into three parts, move two to the side. Stretch one in front of you into a wide layer about 2 cm thick, just pressing it mercilessly with your hands. If necessary, dust the dough with more flour, it should no longer cling so desperately to your hands.
6. Then you can use the classic scheme - step back about a third from the edge, press down there with the edge of your palm and bend the layer along the fold - so your stollen will symbolize the swaddled Christ. I bent the stollen once more, like a roll, I wanted to fit three on one baking sheet at once and get a thicker piece at the exit.
7. Transfer it to a baking sheet carefully lined with parchment and do the same with the others. Leave them to separate and recharge before baking for another 45 minutes. During this time, preheat your oven to 190 °.
8. Send your handsome guys in the oven for 45-60 minutes and enjoy the maddening aroma of spices, dried fruits and pastry. After 45 minutes, pierce the shtollen with a skewer - if it comes out dry, then it's ready.
9. Melt the butter and grease the stollens just removed from the oven very generously. Sprinkle immediately with powdered sugar. How? Very generous too. In this recipe, this is the only way - dried fruits, nuts, oil, powder - everything should be in excess.
10. Wrap each stollen tightly, first in parchment paper, and then in foil, and no matter how much you want to eat them right away, here and now, put them in the refrigerator for ripening. So to be alone, I allow you to eat in a couple of days. But the other two won't be earlier than two weeks!
11. And yes, it will be a great New Year gift. Run to cook!