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Stollen (Pan dulce alemán)

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Eduardo Soler

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El Stollen (también llamado Christstollen) es un pan navideño alemán que tiene la forma de un niño recién nacido envuelto en pañales.

 

Esta receta la publico a pedido de Moira una lectora venezolana de mi blog  que me escribió hace unos días y me pidió algún pan rico para esta Navidad, después de ver qué podía hacer me decidí por este exquisito y muy particular pan navideño.

 

Esta receta la aprendí mirando un programa de TV del gran maestro Osvaldo Gross a quien admiro y me enseñó muchas cosas con sus brillantes explicaciones.

 

 

Ingredientes para 3 panes:


800 gr de harina, 50 gr de levadura fresca o 1 sobre de levadura seca de panadería, 200cc de leche, 200 gr de azúcar, 1 cda de miel, 300 gr de mantequilla, 3 huevos, 450 gr de frutos secos (100 gr de pasas rubias,100 gr de pasas sultaninas, 100 gr de fruta abrillanda, 50 gr de nueces, 100 gr de almendras), 1 cdita de especias para pastelería (1/2 cdita de cardamomo y 1/2 cdita de canela molida o bien 1 cdita sola de canela en polvo), 1 pizca de sal,  1 cda de esencia de vainilla, 1/2 cdita de esencia de pan dulce, ralladura de piel de 1 limón o naranja, 1 copita de ron.

 

DSC09026.JPG

 


Preparación:

 

Poner a remojar en ron las pasas de uva toda una noche.

Picar groseramente las nueces y mezclar con las almendras.

Picar más fino la fruta abrillantada.

 

Hacer una esponja con  la levadura, 2 cdas de harina, 1 cdita de azúcar, un chorrito de leche. Tapar con un film y poner a fermentar.

Todos estos ingredientes deben salir de los previstos para el pan, no lleva adicionales:

 

DSC04718.JPG

 

En un bowl mezclar la harina, el azúcar, la sal, la ralladura de limón y las especias para pastelería  o la canela. Revolver para homogeneizar:

 

DSC09030.JPG

 

 

Agregar la esponja, resto de la leche y la miel, esencia de vainilla y esencia para pan dulce y mezclar para que la levadura tome contacto directo con su alimento:

 

DSC09038.JPG

 

 

Mezclar con una batidora e ir agregando los huevos de a uno intercalando con los trocitos de mantequilla de a poco hasta integrar todo:

 

DSC09043.JPG

 

 

Pasar la masa a la mesada enharinada y amasar con la ayuda de un cornet hasta que no se pegue en las manos, si es necesario espolvorear la mesada con poca harina. Deberá quedar una masa plástica de modo que hundiendo el dedo quede marcado:

 

DSC09046.JPG

 

 

Poner a leudar en un recipiente cerrado con tapa o cubierto con film hasta que aumente el volumen, esta operación puede llevar varias horas (6-7 horas), yo suelo hacerlo la noche anterior y lo dejo fermentar toda la noche, no es necesario esperar a duplicar el volumen pues al tener mucha materia grasa le va a costar levantar.

 

Esparcir la masa sobre una mesada enharinada y agregar los frutos secos.

 

DSC09053.JPG

 

 

Con la ayuda del cornet ir enrollando hasta obtener un cilindro. Luego dividir el cilindro en rodajas e ir apilando los trozos en forma de cruz, de modo que la masa de un trozo quede pegada a la cara con fruta del siguiente, esto permitirá distribuir bien los frutos secos:

 

DSC09057.JPG

 

 

Integrar de nuevo amasando muy poquito el bollo para lograr distribuir bien los frutos secos. Finalmente dividir la masa en 3 partes iguales y bollar cada uno de los panes:

 

DSC09063.JPG

 

 

Estirar a 4-5 cm de espesor con un palote de amasar cada uno de los bollos dándoles la forma de óvalos, luego aplastar presionando con el palote verticalmente en el centro de la masa estirada en el sentido del diámetro mayor como se ve en la fotografía siguiente:

 

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En la siguiente fotografía se puede ver la cavidad ver que queda por la presión del palote, esto permitirá el doblez posterior:

 

DSC09067.JPG

 

 

Doblar con la ayuda del cornet en 2 o 3 partes según la preferencia del lector como se indica a continuación:

 

DSC09069.JPG

 

 

Como se ve en la fotografía siguiente yo los doble en 3 partes. Depositar los panes sobre una placa para horno con rocío vegetal y poner a leudar nuevamente unos 30 minutos cubierta con un film sin pegarlo a la superficie del pan (es solo para evitar caída de polvo del ambiente y evitar que se seque la superficie de los panes). Prender el horno para que vaya tomando temperatura. Luego del leudado pintar la superficie con huevo:

 

DSC09074.JPG

 

 

Decorar la superficie con almendras y nueces pegándolas sobre el huevo:

 

DSC09077.JPG

 

 

 

Cocinar en horno a 170ºC por un lapso de 35 minutos.

Terminado el horneado, e inmediatamente que se sacan los panes del horno se deben pintar los panes con mantequilla fundida. Dejar enfriar y espolvorear con azúcar glass toda la cobertura, esto dará el aspecto de pañales al niño recién nacido:

 

 

DSC09104.JPG

 

 

En la fotografía siguiente se puede ver el interior de este exquisito pan navideño:

 

DSC09133.JPG

 

 

Se puede servir en una fuente y decorar con confites y garrapiñadas:

 

 

DSC09217.JPG

 

 

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