Tue, 20 Dec 2011 08:15:25 GMT

Recipes for Christmas

This Christmas try out these delcious recipes concocted by master chefs of the country.

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Recipes for Christmas

7. Christmas stollen


For the sponge dough:

280g flour
46g yeast
200ml milk

For the final dough:

300g butter
50g whole eggs
10gm salt
1 lemon zest
20g vanilla sugar
5g cardamom
15g rum
420g flour


100g raisins
100g sultana
100g candied orange peel
100g candied lemon peel


- Mix the all ingredients together to make a sponge dough and let it rest for 30 minutes to become triple in size. Then mix the second ingredients together except the fruits and half of the butter. Once the dough is mixed smoothly add the soft butter to make a silky sheen dough. Finally combine the fruits carefully. Bulk ferment until triple in size. Punch down.
- Weigh the dough 420g each and shape it like stollen to do the final pruving. Bake it at 180 degrees. Once it is done remove from the oven and brush it with melted butter and dust it with icing sugar.
- For the marzipan stollen - Roll the marzipan in cylindrical shape and cut it into 100g and trap it inside while shaping.

Recipe courtesy: Chef Uddipan Chakravarthy, Vivanta by Taj Yeshwantpur, Bangalore

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