Anyone Take Valium While Breastfeeding?

CHRISTMASTOLLEN

First form and rest in the fridge

Preforma

Philo

Ready for leavening baked Stollen

A little late I present to you cristhmanstollen. For those do not know it is the traditional German stollen is a sweet, is consumed during Christmas when it is called Cristhstollen. It is a sweet yeast dough enriched with nuts, candied fruit and spices that encloses a filling of almond paste. He needs a period of aging in dark, dry place for at least 7-10 days to get all the scents of fruit spread in the dough. It is usually prepared on December 6 and left to mature in cool until Christmas Day.

The recipe I've "stolen" to Adriano and I must say that the result is really very good!

thank my friend Eleanor for photos of the cut :-)

Below we carry the recipe for Adriano I have shared and with whom I have prepared two stollen. I've prepared by replacing the sugar syrup left over from the preparation of brown glecè!

Ingredients:

• 500 grams of flour manitoba
• 1 egg yolk and a
• 185 grams of milk
• 150 g Zuccero
• 150 grams of butter
• 10 grams of fresh yeast
• 10 grams of salt
• grated rind of two lemons
• 350 g raisins
• 75 g candied orange
• 125 grams of dried apricots
• 125 grams of toasted almonds and chopped
• Nutmeg
• Ginger powder
• cinnamon
• 1 / 2 vanilla bean
• 1 teaspoon honey

For the filling of marzipan:

• 150 gr peeled almonds
• 85 grams of sugar
• 85 grams of sugar
• 1 / 2 egg
• 2 drops of essence bitter almond

Procedure for the marzipan

Chop the almonds in a food processor with sugar until a fine flour. Pour into the mixer and add egg white icing sugar and mix slowly until you get a hard compound and homogeneous. Add the essence and knead a few more seconds. Picked up the dough and let rest in refrigerator in a plastic bag. When it hardened

divide it into two and form two loaves about 3 cm thick and 20-25 cm long.

Procedure:

The night before we prepare the polish quickly mixing 125 grams of milk, 125 grams of flour, 3.5 yeast, a pinch of cinnamon, zest lemon zest, a pinch of nutmeg, a pinch of cardamom seeds 1 / 4 of vanilla bean.

Cover with foil and place in refrigerator until days later.

Cut the apricots into small cubes and put them together with raisins soaked in rum and water and let indratare.

The next morning we prepare a pre-mixture with the remaining milk, the same weight of flour, and the remaining yeast. Let rise in a warm.

When it is leavened dough pre paid, the polish into the mixer and knead with the hook gradually adding all the ingredients and making incordare bene tra gli ingredienti. Impastate a velocità 1-2.

Lasciate in ultimo il burro le spezie, canditi e frutta secca.

Una volta che l'impasto è ben incordato portate l'impastatrice a vel 1 e aggiungete le mandorle e le spezie e in ultimo i canditi e le albicocche con le uvette (che avrete precedentemente strizzato, asciugato e infarinato).

Versate l'impasto su un piano e raccogliete dando una forma tonda. Lasciate riposare per 40' e successivamente sistemate in un contenitore chiuso in frigo fino al gg seguente.

Il mattino successivo:

Spostate l'impasto a temperatura ambiente e lasciate per mezza giornata o fino a che ritorna lavorabile (il burro presente nel frigo fa indurire l'impasto). Dividete in 2 l'impasto e preformate a fera. Coprite a campana e lasciate riposare 20 minuti.

Trascorsi i 20 minuti stringete ancora a frera e dopo altri 20' formate un filone stretto.

Dopo altri 15 minuti stendiamo con mattarello e inseriamo il filone di marzapane. Per capire come fare guardate questo video .

Piegate l'impasto come fanno nel video e sistemate in placca rivestita di carta da forno al caldo coperto con pellicola fino alla crescita del 50%.

Once leavened brush milk and bake at 170 ° C for 45 minutes.

Let cool on a wire rack for at least one night.

The next morning brush with melted butter and place it in granulated sugar and then cover with a fine layer of powdered sugar.

default tag and wrapped the dark and let rest and cool for a few days.