STOLEN - German Bread With Almond Pasta
For Beginner Step-by-Step or Professional of the Bakery Area
Ingredients:
½ pound of wheat flour
100 grs of sugar
200 grs. of butter
2 tablespoons powdered milk
1 teaspoon ground cinnamon.
1 tablespoon of grated orange peel, only the orange part, the bitter white part
1 teaspoon of salt
1 teaspoon ground cloves
½ teaspoon (coffee) kümmel or to taste
1 pinch of nutmeg -
Sponge:
1 cup of wheat flour
30 grs. yeast or fresh yeast
2 teaspoons of baking powder.
2 tablespoons sugar
1 glass of warm milk or water.
How to Prepare the Sponge:
In a bowl, smear the yeast with the sugar, add flour and milk, mix well.
Cover with paper wrap or with a napkin.
You can put the bowl inside a plastic bag.
Leave to stand for 30 minutes in hot weather and 60 minutes in cold weather.
Filling:
Dry fruits
125 grs. almonds with or without skins, minced or ground
125 grs. dark seedless raisins
125 grs. dried yellow raisins
125 grs. of candied fruit washed and chopped (optional) or
Various fruits:
Black plum, cherry, apricot and others.
If you like you can put crushed fresh ricotta. (optional)
How to prepare the dough:
Put on the table ½ pound of the wheat flour, the milk powder, make a hole in the center.
To pour the sponge the butter, the eggs, go mixing until it is a homogeneous mass.
If the dough is hard add more eggs or milk, if it is soft add a little more flour and wheat.
Sovar the dough well, as much as you can.
Then spread the dough on the table, go ripping, pulling with your fingers
(with disposable gloves) or with a spatula up and down for about 10 'to 20' minutes.
NOTICE:
What makes bread grow is not only the yeast is the way to mass the pastry enough.
Strain the dough to the thickness of 1 centimeter, then distribute the fruit on top.
Wrap and rinse until all fruit is left in the dough,
If fruit appears on the outside to stick inside the dough, add all the dough to make a ball.
Step II:
Put the dough to grow to double in size.
Then open the dough wrap as rocambole, do the folding of the ridge.
Stolen Folding -
Make a round loaf 10 cm wide and 30 long press the top with the side of the hand, making a 4-finger crest fold, then turn down.
If you prefer you can make rectangular.
Grow to size
Before baking and also after roasting brush with butter the whole loaf.
Oven 170 ° C for 30 'to 40' minutes or until blush.
To gift:
Serve inside a wicker basket, lined with red or green checked plaid.
To gift put the basket of bread lined with cellophane paper, tie on top with a red ribbon bow, and wheat boughs of 15 centimeters.
If you prefer to make the filling only with ricotta and raisins
300 to 500 grs. of ricotta and 200 grs. of raisins without seed.
Note:
If it is to put only the chopped almonds add in the mass 100 or 150 grs. of almond or almond flour (crushed almond) in the blender.
The stolen mass always carries almonds.
For Beginner Step-by-Step or Professional of the Bakery Area
Ingredients:
½ pound of wheat flour
100 grs of sugar
200 grs. of butter
2 tablespoons powdered milk
1 teaspoon ground cinnamon.
1 tablespoon of grated orange peel, only the orange part, the bitter white part
1 teaspoon of salt
1 teaspoon ground cloves
½ teaspoon (coffee) kümmel or to taste
1 pinch of nutmeg -
Sponge:
1 cup of wheat flour
30 grs. yeast or fresh yeast
2 teaspoons of baking powder.
2 tablespoons sugar
1 glass of warm milk or water.
How to Prepare the Sponge:
In a bowl, smear the yeast with the sugar, add flour and milk, mix well.
Cover with paper wrap or with a napkin.
You can put the bowl inside a plastic bag.
Leave to stand for 30 minutes in hot weather and 60 minutes in cold weather.
Filling:
Dry fruits
125 grs. almonds with or without skins, minced or ground
125 grs. dark seedless raisins
125 grs. dried yellow raisins
125 grs. of candied fruit washed and chopped (optional) or
Various fruits:
Black plum, cherry, apricot and others.
If you like you can put crushed fresh ricotta. (optional)
How to prepare the dough:
Put on the table ½ pound of the wheat flour, the milk powder, make a hole in the center.
To pour the sponge the butter, the eggs, go mixing until it is a homogeneous mass.
If the dough is hard add more eggs or milk, if it is soft add a little more flour and wheat.
Sovar the dough well, as much as you can.
Then spread the dough on the table, go ripping, pulling with your fingers
(with disposable gloves) or with a spatula up and down for about 10 'to 20' minutes.
NOTICE:
What makes bread grow is not only the yeast is the way to mass the pastry enough.
Strain the dough to the thickness of 1 centimeter, then distribute the fruit on top.
Wrap and rinse until all fruit is left in the dough,
If fruit appears on the outside to stick inside the dough, add all the dough to make a ball.
Step II:
Put the dough to grow to double in size.
Then open the dough wrap as rocambole, do the folding of the ridge.
Stolen Folding -
Make a round loaf 10 cm wide and 30 long press the top with the side of the hand, making a 4-finger crest fold, then turn down.
If you prefer you can make rectangular.
Grow to size
Before baking and also after roasting brush with butter the whole loaf.
Oven 170 ° C for 30 'to 40' minutes or until blush.
To gift:
Serve inside a wicker basket, lined with red or green checked plaid.
To gift put the basket of bread lined with cellophane paper, tie on top with a red ribbon bow, and wheat boughs of 15 centimeters.
If you prefer to make the filling only with ricotta and raisins
300 to 500 grs. of ricotta and 200 grs. of raisins without seed.
Note:
If it is to put only the chopped almonds add in the mass 100 or 150 grs. of almond or almond flour (crushed almond) in the blender.
The stolen mass always carries almonds.
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