German Stout

Last Updated on December 11, 2024

Another variant of the popular Christmas dessert from Germany. This recipe is by Iveta Fabešová from the show “Christmas Baking”.

Ingredients:

400 g of raisins 200 g of plain flour 170 g of butter 80 g of whole almonds 80 g 50 g shaved marzipan 50 g /td> grated sugar 25 g raisins 1/2 tsp ground cinnamon 150 ml milk 20 ml rum 1 pk vanilla pod peel of 1 pk lemon powdered sugar

Procedure:

1. Mix a little flour with crumbled yeast and warm milk together, cover the leaven with a cloth and leave in a warm place for about 1 hour to rise
2. Prepare the dough; mix the rest of the flour with the other ingredients (except the candied fruit, almonds and raisins) and finally stir the risen sourdough into the dough, let the dough rest for a while
3. Work the dough, stir in the rest of the ingredients, divide into 5 parts, shape each into a smaller roll, cut diagonal stripes around the top of each roll
4. Place the rolls on a greased and floured baking tray and leave them near an oven preheated to 180 °C to rise for about 20 minutes
5. Bake the risen stills in the oven for about 40 minutes, after baking sprinkle them generously with icing sugar.