Christmas is associated with great food, including traditional cakes, without which many of us cannot imagine a festive table. And although classic recipes have their place, people like to look for new inspirations. According to the culinary website, it can be Helena Vondráčková’s recipe is a great inspiration for your holiday baking.
It’s no secret that the legendary Czech singer is also a great cook and baker. She uses every free moment to curl up at the stove and prepare treats to please her husband Martin. For her, sweet pastries during the Christmas holidays are an integral part of the festive well-being.
Specifically, it is a Christmas stole that you can bake in advance, even a week before Christmas Day. This cake was supposed to be a favorite delicacy of the singer Karel Gott († 80), as he enjoyed it very much and was even his favorite dessert.
Christmas stole according to Helena Vondráčková
- 80 g of yeast
- a little lukewarm milk (to mix the yeast)
- 1 kg of plain flour
- 2 eggs
- 400 g of softened butter
- 150 g of sugar
- a pinch of salt
- 60 hot almonds (ground)
- 380 g of raisins
- 125 g of candied fruit
- 6 packets of vanilla sugar
- grated rind from 1 lemon
Mix the yeast in a little lukewarm milk and let the yeast rise for a few minutes. When ready, add it to a bowl with flour, eggs, softened butter, sugar and a pinch of salt and mix thoroughly. Then mix ground almonds, raisins, candied fruit, vanilla sugar and grated lemon peel into the dough.
Work the dough thoroughly with your hands, it should not be too soft, but if it crumbles, add a little milk. Leave the finished loaf to rise for approximately 30 to 60 minutes. You can also make a knitted stole, similar to a Christmas cake, but the dough is dense and will not be so fluffy. In most cases, it is enough to roll the dough into a rectangle and fold the long sides into the middle.
Place the stola prepared in this way on a greased and floured baking sheet. Let it rest for a while until the oven heats up well, then bake at 180°C for about 45 minutes. Do not forget that the finished stole must be thoroughly sprinkled with powdered sugar and left to rest until Christmas. Bon appetit!
