Stollen, gingerbread and three recipe Christmas baking

Consultant diet Anastasiya Goloborodko shares five recipes Christmas baking. Stollen, gingerbread, which is so much fun to paint with the whole family, chocolate muffins that always work, Christmas cake and traditional Italian Panforte sweetness: the holiday is coming

GettyШтоллен with marzipan layer

Dresden Stollen – the most famous version of Christmas baking. The dough is always hard, will always be difficult to rise and rise. Stollen – not butter the bun. Not air, but rather a velvety-thick, rich yeast cake. If you have already prepared, this year, let’s Supplement: black currant and marzipan in the composition.


500 g wheat flour

100 g icing sugar

10 g of dry yeast

10 g of salt

150 g unsalted butter, softened

milk 250 ml

a pinch of nutmeg

pinch ground cloves

½ Teaspoon vanilla extract

2 drops of almond extract

55 g chopped almonds

200 g raisins

100 g dried cranberries or currants

125 g candied fruit

Additionally, 25 g butter, melted

225 g marzipan (sweet almond paste)

For filing

25 g melted butter

2 tablespoons powdered sugar


Flour and sugar mix in a large bowl. Add the yeast, salt, softened butter and 250 ml warm milk and stir. Knead a soft dough. To pass on to heavily floured work surface and knead for 6-7 minutes or until, until it becomes smooth and pliable.

Mix all spices, candied fruits, dried fruits and nuts. If for 12-72 hours to fill them with rum is even better. Knead the dough from the outside to the center, adding dried fruits and spices. When the dough is homogeneous, shape into a ball, cover with cling film and leave to rise 1-2 hours in a warm place until it has doubled in volume.

Roll out the dough on a lightly floured work surface to a rectangle approximately 45×35 cm (or to the short side of the test corresponded to the longest side of the baking sheet). Lubricate the softened butter.

Roll out the marzipan to approximately 35×15 cm to Put on top of the dough. Roll the dough with a roll to cover the marzipan, and place on a baking sheet lined with parchment. Cover with a lid or foil again and allow to rise until almost double.

Preheat the oven to 190о With (with fan 170о). When the dough has risen, bake for an hour. Remove, let cool slightly. You can wrap in foil and store up to a week, and you can immediately sprinkle with melted butter, constantly sprinkled with powdered sugar. Formed a thick white crust on stalling. Serve cold.

Gingerbread people

This recipe I gave in my blog. And many years later again, so it was good. Can be connected to the cooking children. Together knead the dough, cut the dough men, and then paint with paint or food gold, red and white sweets.


1 Cup sugar

2 tablespoons hot water

2 teaspoons Apple cider vinegar

2 eggs

2 teaspoons of baking powder or Amon

5 cups of flour

200 g butter

1 teaspoon ground ginger

1 Cup of honey or molasses

0.5 teaspoon freshly ground black pepper

1 teaspoon of salt

0,5 teaspoon ground cloves

For the glaze

1 egg white

180 g icing sugar

juice of 0.5 lemon


Mix flour, soda or baking powder, salt and spices. Pre-butter, remove from refrigerator so that it softened. In a large bowl, RUB the butter with the sugar until smooth creamy mass. To the mixture add the honey and eggs. Knead thoroughly. Add water and vinegar, mix well and this mixture add the dry flour mixture and spices. Knead the dough. Divided into 4 parts, each wrap in plastic wrap and leave in the fridge for 1-2 hours.

Preheat the oven to 1800С. Roll the dough on the Board until the plate thickness of 1 inch. Cut the stick figures and put them on a baking tray, pre-zastelil it with parchment paper. Bake for 15-20 minutes.

Protein for the icing a little beat up in a bowl, mix with the icing sugar and lemon juice. Beat well until smooth. Divided into several parts and mix each with a small amount of food coloring. Tassel racreset warm cookies.


There is only one recipe for Panforte, which is IGT (Indicazione Geografica Tipica) is a strict formulation and protection of geographical names, Panforte di Siena. All the rest – variations: more or less cocoa, candied fruits, melon, spice, pepper. All seasonings can be adjusted to your taste.


120 g of dried melon

80 g candied orange or slices in honey

a few pieces of dried figs

100 g almonds

100 g peeled pistachios

200 g of hazelnuts

180 g flour

200 g of honey

100 g sugar

80 g flour

corn or potato starch




ground black pepper




Ingredients are designed for two large Panforte. Spices taken from the calculation at least 1 tsp of each (in the form of a hammer); peppers. The sugar and honey melt without water (you can add up to 2 tbsp, if it turns out too thick mass) until bubbles appear and allow to simmer for 2-3 minutes. All the nuts and candied fruit mix and sprinkle with flour. All the spices and some salt, mix and add ¾ into the dough, pour the walnut mixture. A baking dish (ceramic, silicone) to sprinkle starch. Put soaked his hands in the water sweet pastry and bake at 150 ° C for about 30-45 minutes. The average thickness of the layer – 2 see the Finished Panforte cooled sprinkle with powdered sugar. Can be stored up to a month.

Instant chocolate muffins

Recipe for those who have aging test, soak dried fruits, work with yeast and dough maturation is not held in high esteem: can not get or do not want. A simple recipe that will last for 20 minutes including the baking. It works at all.


150 g flour

5-6 tbsp cocoa best quality

1,5 teaspoon baking powder

4 tbsp sugar

220 ml of milk


Preheat the oven to 200oC. Mix all the dry ingredients in the sequence specified in the list. Then mix thoroughly with the milk. You can add pine nuts, a teaspoon of powdered milk (this will increase the creamy taste) or candied, but clean is good in itself.

Bake for 15 minutes in a greased silicone forms and serve immediately. Fans Fontana bake for 10 minutes and get chocolate lava cake – a thick, hot, liquid chocolate on the inside. Especially tasty if inside hide a piece of cooking chocolate. Always a good idea to serve with peanut or almond paste.

Christmas cupcake

Did not expect, but spontaneously descended on the guests? A familiar situation during the holidays. In this case the house is always good to keep a mix of dried fruit, pre-soaked in rum, gin or cognac. As well as eggs and flour – the base for baking. English muffins in the Christmas classics and traditions. Cook specially for the occasion, or spontaneously – you decide.


400 g of black raisins and mix your favorite dried fruits

250 ml tea with bergamot

200 g of sugar

75 ml whiskey, brandy, rum or brandy

225 g flour

2 tsp baking powder


1/2 tsp nutmeg

1/2 tsp allspice (about 4-5 grains, grind)

2 eggs

zest of 1 lemon


Brew a very strong tea with bergamot. Allow to cool. In a bowl, mix the raisins with dried fruits, add sugar, spirits and tea. Let stand at least 2-3 hours, you can leave for the night. Black raisins and white raisins, figs, cranberries – your choice. This mix is stored in alcohol a year, you can do a double.

Flour mixed with baking powder, salt, grate nutmeg, grind pepper, add the flour, rind of one lemon. Beat the eggs, mix everything until a thick dough.

Preheat the oven to 160оС. Pour the batter into the baking dish. Oven hour. Allow to cool slightly. In the Christmas version, the cupcake is covered in white glaze.

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