This is simply space! Smoked meat with natural spices from Cherkizovo’s own farms! Enjoy the moment with the fantastic taste of Cherkizovo Salchichon! Buy: https://clck.ru/36wWPr Erid archive: LdtCK9xtJ Category “Won’t stick together!” Christmas stollen. 15 pieces of Christmas stollen (1700 g) Prices are valid for December 2023 Ingredients Flour 500 g (22 rubles) (“Auchan”, 2 kg = 90 rubles) 2 Sugar 150 g (8 rubles) (“Auchan”, 1 kg = 55 rubles) Eggs 2 pcs. (20 rubles) (Auchan, 10 pcs. = 100 rubles) Butter 200 g (150 rubles) (Auchan, 200 g = 150 rubles) Cottage cheese 9% 200 g (78 rubles) (Auchan, 500 g = 195 rubles) Vanilla sugar 4 g (3 rubles) (Auchan, 8 g = 6 rubles) Baking powder 5 g (7 rubles) (Auchan, 15 g = 20 rubles) Light raisins 100 g (60 rubles) (Auchan, 200 g = 120 rubles) Dark raisins 100 g (75 rubles) (Auchan, 200 g = 150 rubles) Multi-colored candied fruits 200 g (107 rubles) (Auchan, 150 g = 80 rub.) Orange (zest) 1 pc. (30 rub.) ("Auchan", 1 kg = 120 rub.) Cognac 150 g (211 rub.) ("Auchan", 500 ml = 702 rub.) Warm water 500 ml For sprinkling: Powdered sugar 100 g (31 rub.) ("Auchan", 250 g = 77 rub.) Butter 100 g (75 rub.) ("Auchan", 200 g = 150 rub.) You will need parchment and foil Total: 15 pieces of stollen (1700 g) = 877 rub., 1 piece of stollen = 58 rub. Preparation 1. Pour cognac and warm water over the candied fruit and two types of raisins, cover with cling film, leave to infuse and swell overnight. The swollen dried fruits need to be squeezed to remove excess moisture. Chef's tip: "To make the stollen look beautiful, it's worth taking multi-colored candied fruits and different types of raisins." Chef's tip: "Dried fruits can be soaked not only in cognac or rum, but also in orange juice." 2. Place the softened butter (200 g), sugar and vanilla sugar in a large bowl, mash a little with a fork, and then beat with a mixer with whisks until white. 3. Grate the zest of one orange into the whipped butter and mix with a mixer. 4. Add the cottage cheese to the butter and mix with a mixer. 5. Break 2 eggs and beat with a mixer until smooth. 6. Mix flour (300 g) with baking powder and pour into the butter with eggs, knead with your hands until the dough is smooth. 7. Roll the dried fruit in flour (200 g), then add to the dough and mix thoroughly until smooth. Chef's tip: "Dried fruit should be rolled separately in flour so that it does not stick together when kneading into the dough, but is distributed evenly throughout the dough." 8. Transfer the dough to the table and knead a little more with your hands, roll out the dough into an oval, constantly leveling the edges, to a thickness of 1 - 1.5 cm. Visually divide the oval into 3 parts, fold two parts in half, and the third part remains free and single-layer, level the edges with your hands. 9. Cover the baking sheet with parchment and transfer the stollen to the baking sheet. Send to the oven preheated to 180 degrees for 40 - 45 minutes without convection. 10. Transfer the finished stollen to the table and while it is hot, pierce the entire surface with a skewer. Soak the entire surface with melted butter (50 g), then sprinkle completely with powdered sugar through a sieve (50 g). Then cover with another layer of melted butter (50 g) and finally sprinkle with powdered sugar (50 g). Wrap the stollen in parchment and tightly "swaddle" in two layers of foil, let it cool completely, and then put the stollen in a cool place (window sill). Advice from the chef: "Several layers of butter and powdered sugar act as preservatives, so the stollen will be stored longer and will not dry out within 7 - 10 days." Serving 11. Remove the wrapped stollen from the windowsill, unfold and cut off the required number of pieces. Wrap it back in layers of foil and put it on the windowsill. Enjoy!