The Italian most used proverb says: Everyone can wait for pasta, but pasta can’t wait anyone.
We can talk endless for the pasta, ask a Italian Granny and you will get many advises and guidances, how to prepare. Those recipes are very close to my heart. I had a opportunity to work for one of the greatest not Italian, but with Italian heart chef. He give me knowledge and poison me with the love for the simple , but perfect Italian cuisine.
Soft Pasta Dough
Soft pasta dough is mostly used for the making of Ravioli, Tortellini or filled pasta, such as Cannelloni and Manicotti
You need about four weeks , before you can eat the Stollen, so give yourself time.
Make a preferment dough, because the stollen dough is very heavy and need extra kick yeast activity to raise.Take 300g of the flour, break in 21g yeast, and knead it with 250g cream. Leave it to ferment for 1 hour by room temperature and then for 12-24 hours in the fridge.
Soak the dry fruits for minimum 30 min, but best over night.
Sieve the flour onto a working surface (does not work in a bowl). Break in the remaining 21g of yeast. Rub the lemon zests into the sugar and mix the sugar into the flour, together with the mace, cinnamon, and cardamom. Cut the preferment into small pieces and distribute it on the edges of your flour, mound and do the same with the butter/lard.
Start kneading. You will need about 30 minutes to knead the dough. You can try it in your mixere, but make sure your mixer can take it. Тhe best way is by hand. Do not be tempted into adding more flour or any liquids. Trust me, just keep kneading, it will all be well in the end.
When become incorporated dough, add the fruit. Take your drained sultanas and currants and mix them with the ground almonds. Mix them with the candied orange and lemon peel and pour the whole lot on your working surface. will make it all turn into a strange paste. Keep adding piece by piece, until the whole lot is incorporated. Don’t worry if you feel more like making mud pies. Than you are done with it. Put in a bowl.
Make two large stollen. Just pat it into shape – no rolling, no stretching. Score the stollen directly before putting in into oven. The stollen will become a little puffy, nothing more. It will definitely not double.
Bake it at 180°C for approx. 1-1,5 hours. Keep a watchful eye on the stollen. Cover it with aluminium foil if it has turned brown before its time and adjust the time according to the size of the stollen.
The stollen has to be stored for at least 4 weeks, before cutting into it. Cutting it later is even better. Stollen store best in an old fashioned cool celler, with high humidity. Otherwise store the stollen in the coolest room of your house, but not in the fridge.If you are storing stollen in a cellar or outside, simply wrap it in cotton cloth and put it in a wooden box, so that it can breathe. Otherwise wrap it well in a plastic or aluminium foil.Now, wait 🙂
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