Recipe ideas: Delicious Christmas desserts to make yourself

Recipe ideas
Delicious Christmas desserts to try out

After roasting, potato dumplings and red cabbage, the remaining gaps in the stomach are filled with a sweet dessert. If you really want to score points on the Christmas holidays, you can find inspiration in the new recipe book “Aus Omas Backstube” (Riva Verlag) by Carl-Michael Hofmann alias CALLEkocht. Because what’s the name of it? Homemade food still tastes best.

Christmas stollen from the Ore Mountains

Ingredients for two stollen:

For the dough: 500 g raisins, 150 g currants, 2 cl rum, 150 g citron pate, 100 g orange peel, 250 ml milk, 200 g sugar, 100 g yeast, 1 kg flour, 100 g lard, 300 g butter plus more for the tray, zest of 1 organic lemon, 200 g chopped almonds, bitter almond oil, 100 g chopped hazelnuts, 2 eggs, some breadcrumbs for the tray

For brushing and sprinkling: 200 g butter, 150 g powdered sugar

Preparation: Put the raisins and currants in a bowl, pour the rum over them and let them steep. Finely chop the lemon peel and orange peel. Heat the milk lukewarm in a saucepan and mix in a bowl with 5 tbsp sugar and the crumbled yeast. Wait until there is a noticeable amount of foam. Put the flour in a bowl and make a well in the middle. Pour in the yeast milk and let rise for 15 minutes. In the meantime, melt the lard in a saucepan.

Now add all the ingredients to the flour and knead with the hand mixer to form a smooth dough. Cover and let rise in the oven at 40 degrees for an hour. Knead the dough vigorously again and shape it into two elongated loaves. Grease a baking sheet with butter, sprinkle with breadcrumbs and place the stollen on top. Let rise in the oven at 40 degrees for 20 minutes. Take the baking sheet out of the oven and preheat the oven to 250 degrees. Once the temperature has been reached, put the baking sheet in the oven and immediately reduce the temperature to 190 degrees. Bake the stollen in the oven for about an hour. Take the chopstick test as a control. In the meantime, melt the butter in a saucepan for brushing. Brush the cooled stollen with melted butter and dust with powdered sugar.

Housewife-style ice cream cake

Ingredients for a cake:

For the dough: 3 egg whites, 3 egg yolks, 100 g sugar, 1 teaspoon vanilla sugar, 150 g flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, butter and some breadcrumbs for the pan

For the ice cream: 875 ml cream, 125 g meringue, 150 dark chocolate couverture, 50 g sugar, 50 g ground hazelnuts

Preparation: For the dough, beat the egg whites in a bowl with a hand mixer until stiff. In a second bowl, stir together the egg yolks, sugar and vanilla sugar until frothy. Sift the flour, cornstarch and baking powder into it and stir in. Fold in the egg whites. Grease a springform pan (diameter 24 cm) with butter, sprinkle with breadcrumbs and pour in the dough. Bake in the oven for 12 to 15 minutes until golden. For the ice cream, put 750 ml of cream in a bowl and beat until stiff. Crumble the meringue and fold it loosely into the cream.

Coarsely grate the couverture on a square grater and set aside 50 g for garnish. Fold the rest of the grated couverture with the sugar and nuts into the cream. Now fill the springform pan with the baked cake base with the cream mixture and smooth it out. Cover with foil and freeze in the freezer, preferably overnight. Whip the rest of the cream until stiff and pour it into a piping bag. Garnish the frozen ice cream cake with it and freeze for another hour. Sprinkle with the rest of the grated couverture before serving.

Butter-S for Advent

Ingredients for about 15 pieces:

For the dough: 250 g flour, 125 g butter, 100 g sugar, 2 teaspoons of baking powder, zest of 1 organic lemon, 2 eggs, 3 egg yolks

For the topping: 200 couverture, 50 g butter

Preparation: Put the flour, chopped butter, sugar, baking powder and lemon zest in a bowl. Place the eggs and egg yolks in the middle and use the hand mixer to mix everything into a smooth dough. Chill the dough for 30 minutes and let it rest. Preheat the oven to 180 degrees top / bottom heat and line a baking sheet with baking paper. Pour the dough into a piping bag with a very wide star-shaped nozzle and squirt S-cookies onto the tray. Bake in the oven for a light yellow color for 12 to 15 minutes. Remove from oven and allow to cool. For the chocolate topping, melt the couverture and butter in a saucepan and add one side of the biscuits each[1]dive. Let dry on a rack.

SpotOnNews