6. Christmas Stollen
- 250 g flour,
- 0.5 tsp baking powder,
- 160 g of cottage cheese,
- 100 g of raisins,
- 60 g of butter, room temperature + a little more to lubricate the shtollen,
- 60 g of sugar,
- 1 egg,
- 2 g of vanillin,
- grated zest of 0.5 lemon,
- 1 teaspoon of rum,
- powdered sugar,
- Wash the raisins, pour the rum and leave for a few hours (or overnight). Beat the butter with the sugar and egg, add the cottage cheese.
- Mix flour with baking powder and salt. Add the flour to the egg-cream mixture. Add the vanilla, zest and raisins. Knead a soft, but not sticky dough.
- Shape the oblong bread and place it on a baking sheet. Bake for 1 hour in a preheated 180°C oven.
- Brush the finished Stollen with butter and sprinkle with powdered sugar. Allow to cool. Check readiness with a wooden stick – the dough should not stick to it. If the curd is very wet, it may take another 10-15 minutes. Curd Stollen is best eaten the next day after cooking and for 3-5 subsequent days.
7. Yeast cakes with poppy seeds
For the dough:
- 20 g of fresh yeast,
- 50 ml of milk,
- 1 tbsp sugar,
- 165 g butter,
- 100 ml of sour cream,
- 3 egg yolks,
- 380 g flour,
- pinch of salt.
For poppy seed filling:
- 150 g of poppy,
- 35 g semolina,
- 120 g of sugar,
- 260 ml of milk,
- 30 g of raisins,
- 30 g of peeled and roasted almonds,
- 10 ml of rum,
- 1 sachet of vanilla sugar,
- pinch of cardamom.
For the chocolate glaze:
- 100 g dark chocolate,
- 25 g of butter.
- white coconut shavings,
- pastry sprinkles.
- For the dough, dissolve the yeast in warm milk with sugar. Beat the softened butter, add the yolks, sour cream and mix. Then, stirring, add the yeast, add the flour, salt and knead the soft dough so that it does not stick to your hands. Cover the dough with cling film and leave for 30 minutes to fit.
- For the filling, chop the almonds. Combine the poppy seeds, sugar, semolina, vanilla and cardamom, add the milk, and put on medium heat. Stirring, bring the mixture to a boil and cook for 2-3 minutes until thick. Add raisins and almonds to the cooled mass.
- From the dough, roll out 3 layers according to the size of the baking sheet. Put one layer on a baking sheet, grease 1/2 of the filling, put the second layer on top, grease the remaining filling and cover with the third layer of dough.
- Let the product stand for 30 minutes, then bake in the oven at + 180°C for 30-35 minutes. Cool the finished cake slightly.
- For the glaze, melt the chocolate and butter, add the rum and mix. Put the icing on the still warm cake and cut into pieces. Garnish with coconut shavings and pastry topping.
8. Chocolate stars
- 300 g of cottage cheese,
- 3 tablespoons of sugar,
- 250 g butter,
- 0.5 sachets of vanilla sugar,
- 1 teaspoon baking powder,
- juice and zest of 1 lemon,
- 300-350 g flour,
- 200 g of bitter chocolate,
- 50 g of white chocolate.
- Mix the cottage cheese with sugar, 200 g of warm oil, vanilla sugar, juice and lemon zest. Sift the flour with baking powder on top and knead the dough. Wrap in cling film and place in the cold for 1 hour.
- Roll out the dough into a layer 5 mm thick, cut out various figures, place on a baking sheet and bake for 15 minutes at + 200°C.
- For decoration, melt separately bitter and white chocolate (bitter – with butter and 1 teaspoon of water). Cover the product with a dark glaze, let it harden, then apply white patterns.
9. Gingerbread house
For the dough:
- 600 g flour,
- 200 g of sugar,
- 90 g of vegetable oil,
- 80 g of honey,
- 4 eggs,
- 2 teaspoons of baking soda,
- 1 tablespoon of spices for gingerbread,
- 1 tablespoon of cocoa powder.
- 1 egg white,
- 200 g of fine sugar or powdered sugar,
- 2 tablespoons lemon juice.
- Beat the eggs with the sugar, add the honey, vegetable oil, and spices melted in a water bath. Sift the flour with cocoa powder and baking soda into the resulting mixture. Knead the dough. Wrap in plastic wrap and leave for 2 hours.
- Then you need to roll out the dough, cut out the details of the house. Bake at + 180°C for 20 minutes. Allow it to cool.
- For the glaze, RUB the egg white with the sugar until thick. When the mass turns white, add the lemon juice (little by little). Cover with a damp cloth and leave for 20 minutes.
- Decorate the details with icing and let them dry. Then assemble the house by gluing it with icing. The rest can be used for decoration.
10. Air pudding
- 8 egg whites,
- 8 tablespoons of sugar,
- 150g caramel sauce,
- butter for greasing the mold.
- You will need two forms: one for pudding, and the second is larger, so that it fits the pudding form itself. In the second form, pour water 3-4 cm from the bottom of the form, put it in the oven. Preheat the oven to + 180°C. The water in the form should almost boil, while the oven is filled with steam.
- Form for pudding grease with butter and pour the liquid caramel. Part of the caramel evenly distributed over all the walls of the form, for this purpose rotating it in a circle.
- Beat the cooled whites into a foam, gradually add the sugar and stir until it is completely dissolved. Without stopping whipping, carefully enter the remaining caramel.
- Pour the protein mixture into the pudding dish and immediately put it in the oven inside the prepared form with water. Bake the pudding in a water bath for exactly 10 minutes.
- When the time has passed, turn off the oven and open the door slightly. Leave the pudding in the slightly opened oven for another 10 minutes. Then pull out the form, quickly turn it over on the dish in which we will serve the pudding. Carefully remove the form.