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Galician Zwieback instead of Stollen: it can be eaten the next day

Kateryna YagovychFood
Galician Zwieback for Christmas. Source: simplyrecipes.com

For a traditional Christmas Stollen to be delicious, it needs to stand for a long time. If you don't have a lot of time, make a Galician Zwieback. The technology is very similar, but you can eat the dessert the next day.

A recipe for Galician Zwieback was shared on the yummy_food_uaa Instagram page. It contains a lot of nuts and dried fruits.

Galician Zwieback instead of Stollen: it can be eaten the next day

Ingredients:

  • 2 eggs
  • 80 g of sugar
  • 120 g of flour
  • 1/3 tsp of baking soda
  • a pinch of salt
  • 120 g of nuts
  • 70 g of dried fruit
  • zest of 1 lemon or orange

Method of preparation:

Galician Zwieback instead of Stollen: it can be eaten the next day

1. Soak dried fruits in cognac.

2. For the dough, separate egg yolks from whites.

3. Beat the whites with a pinch of salt. When you have a good foam, add sugar gradually, and beat until stiff and fluffy.

Galician Zwieback instead of Stollen: it can be eaten the next day

4. Add yolks and beat again.

5. Add sifted flour with baking soda and mix with a spatula.

6. Dry nuts in a frying pan, put them in a sealed bag and beat them into pieces with a rolling pin. Or chop them with a knife.

Galician Zwieback instead of Stollen: it can be eaten the next day

7. Add the nuts, dried fruit and zest (or paste) to the dough and mix.

8. Grease the mold with oil and cover with parchment.

9. Put the dough in and put it in the oven at 180 degrees for 45-60 minutes. It all depends on the oven and the size of the mold.

Galician Zwieback instead of Stollen: it can be eaten the next day

10. When the dish is ready, turn off the oven and leave it there for another 5 minutes.

11. Take it out of the mold and sprinkle some powdered sugar on top if desired.

12. It will be most delicious the next day.

You can also find recipes on OBOZ.UA:

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