Festive stole
Last Updated on
ingrediencie
750 g semi-coarse flour 2 packets vanilla sugar 100 g icing sugar to sweeten 2,5 dl whole milk 2 cubes fresh yeast 1,5 dl um 200 g chopped almond chips 400 g dried raisins 200 g chopped candied fruit salt 300 g butter 50 g butter to spread on the layers 100 g icing sugar for sprinkling
progress
This shtola was always baked by my grandmother, a renowned village cook and confectioner, at Christmas and Easter
1.
Mix washed and drained raisins, candied fruit and almonds, pour umom and leave to rest
2.
From a little flour, a teaspoon of sugar, lukewarm milk and crumbled yeast, mix the sourdough starter in a separate bowl and let it rise.
3.
Sieve the flour into a bowl, add the sugar, vanilla sugar, butter, salt, pour in the sourdough starter and knead well. Cover, set aside in a warm place and let rise for 30 – 40 minutes.
4.
When the dough is risen, add the fruit and almond mixture and knead again. Then roll out the dough so that half of the dough is thicker and half is thinner, make depressions in the middle where you fold the dough into a sheet shape. Transfer to a greased baking tray and leave to rise for half an hour. Preheat the oven to 200°C.
5.
Place the tart in a well preheated oven, reduce the temperature to 175°C (175°F) after 15 minutes and bake for another hour.
6.
While still hot, brush the tart properly with butter a few times and sprinkle properly with icing sugar. Once cooled, wrap in foil and set aside in a cool place. Thanks to the butter and sugar, it will retain its softness for a long time.
