{"id":3001,"date":"2011-11-09T21:05:47","date_gmt":"2011-11-09T21:05:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3001"},"modified":"2011-11-09T21:05:47","modified_gmt":"2011-11-09T21:05:47","slug":"christstollen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/09\/christstollen\/","title":{"rendered":"Christstollen"},"content":{"rendered":"

Zutaten<\/strong>
\n50 g Zitronat
\n50 g Orangeat
\n100 g Rosinen
\n175 g gehackte Mandeln
\n6 EL Rum
\n500 g Mehl
\n3 P\u00e4ckchen Trockenhefe
\n1\/2 TL Kardamom
\n1\/2 TL Zimt
\n1 Messerspitze Nelkenpulver
\n100 g Zucker
\n1 Ei
\n100 g Butter oder Margarine
\n50 g Pflanzenfett oder Schweineschmalz
\n1\/8 l Milch
\nMehl zum Formen
\n100 g Butter zum Bestreichen
\nPuderzucker oder Zucker zum Bestreuen<\/p>\n

Zubereitung<\/strong>
\nOrangeat, Zitronat, Rosinen und Mandeln mit Rum vermischen und \u00fcber Nacht stehenlassen. Mehl mit Trockenhefe, Salz, Kardamom, Zimt, Nelkenpulver und Zucker in einer Sch\u00fcssel mischen. Alles mit dem Knethaken des Handr\u00fchrger\u00e4tes zu einem glatten Teig verkneten. Zugedeckt etwa eine Stunde an einem warmen Ort gehen lassen. Den Teig nochmals auf einer bemehlten Arbeitsfl\u00e4che mit den H\u00e4nden durchkneten, dabei die Fruchtmischung nach und nach unterkneten. Teig zu einem Rechteck (etwa 30 x 25 cm) ausrollen. Die eine Teigseite zu dreiviertel \u00fcber die andere schlagen. Mit der Handkante so nachformen, da\u00df die typische Stollenform entsteht. Stollen auf ein vorbereitetes Backblech legen. Nochmals etwa 45 Minuten gehen lassen. Blech in den Backofen schieben, auf 175 Grad schalten und etwa eine Stunde backen. Eventuell nach dreissig Minuten mit Pergament abdecken. Den noch heissen Stollen mit fl\u00fcssiger Butter bestreichen. Stollen abk\u00fchlen lassen und mit Puderzucker bestreuen. TIP: Eine dicke Zuckerschicht h\u00e4lt den Stollen lange frisch und macht ihn noch gehaltvoller. Daf\u00fcr wird das Geb\u00e4ck mehrmals hintereinander mit fl\u00fcssiger Butter betr\u00e4ufelt und mit Puderzucker best\u00e4ubt. Die Kruste wird fester, wenn man f\u00fcr den ersten Schritt feinen Kristallzucker statt Puderzucker verwendet.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 50 g Zitronat 50 g Orangeat 100 g Rosinen 175 g gehackte Mandeln 6 EL Rum 500 g Mehl 3 P\u00e4ckchen Trockenhefe 1\/2 TL Kardamom 1\/2 TL Zimt 1 Messerspitze Nelkenpulver 100 g Zucker 1 Ei 100 g Butter oder Margarine 50 g Pflanzenfett oder Schweineschmalz 1\/8 l Milch Mehl zum Formen 100 g … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[186],"class_list":["post-3001","post","type-post","status-publish","format-standard","hentry","category-geback","tag-weihnachten","item-wrap"],"yoast_head":"\nChriststollen<\/title>\n<meta name=\"description\" content=\"- Christstollen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/09\/christstollen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Christstollen\" \/>\n<meta property=\"og:description\" content=\"- Christstollen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/09\/christstollen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-11-09T21:05:47+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Christstollen\",\"datePublished\":\"2011-11-09T21:05:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/\"},\"wordCount\":244,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Weihnachten\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/\",\"name\":\"Christstollen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-11-09T21:05:47+00:00\",\"description\":\"- Christstollen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/11\\\/09\\\/christstollen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Christstollen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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N\u00fcsse,\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/00005-Fruit-bread-in-a-bakery-display-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2099,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/12\/apfel-zimt-schnecken\/","url_meta":{"origin":3001,"position":3},"title":"Apfel-Zimt-Schnecken","author":"Steffen","date":"12. 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Jonagold) ca. 2,5 EL Brauner Zucker (nach Geschmack) 100 ml Trockener Weisswein 100 ml Apfelsaft 1 Vanilleschote, Mark 1\/2 TL Zimtpulver 2 Gew\u00fcrznelken 3 Scheiben Ingwer 1 Prise Chilipulver 1 TL Zitronenschaleabrieb (unbehandelte Frucht) 1 TL Orangenschaleabrieb (unbehandelte Frucht) 40 g Rosinen 1 Eigelb 2\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5255,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/kaffee-rosinen-brot\/","url_meta":{"origin":3001,"position":5},"title":"Kaffee-Rosinen-Brot","author":"Steffen","date":"3. 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