If you are already thinking about New Year’s baking, pay attention to the famous German galleries.
Unlike the English Christmas cake, the gallery is usually baked from buttery yeast dough, but is also fragrant and contains many nuts and rum-soaked dried fruits and candied fruits. The gallery has an oblong shape and is richly sprinkled with powdered sugar, which symbolizes the baby Jesus wrapped in a diaper for Christmas.
Ukraine , Ukraingate , 9 , December , 2021 | kitchen
Following our recommendations, you can easily cope with the traditional recipe, the main difficulty of which is to stoically withstand and do not eat dried fruit with candied fruit, first soaked in syrup, and then the ripening gallery itself. If you manage to overcome all temptations, you will be rewarded with a truly royal gift. And, by the way, beautifully packaged, you can give gifts to your friends.
Ingredients:
for the dough:
550-600 flour
250 g of butter
180 ml of milk
80 g of sugar
50 g of almonds
3 egg yolks
50 g of compressed yeast
2 teaspoons ground cinnamon
0.5 teaspoons ground ginger
a pinch of ground nutmeg
a pinch of ground cloves
a pinch of ground cardamom
pinch of salt
For the filling:
400 g of candied fruits and dried fruits
200 g of nuts
100 ml of rum
1 orange
for impregnation and sprinkling:
50 g of butter
50 g of powdered sugar
Preparation
From the orange cut a thin layer of zest, then squeeze the juice.
Washed dried fruits and candied fruits cut into small pieces, add chopped orange peel, put everything in a jar or container, pour rum and orange juice, cover tightly and leave to infuse for a day, shaking occasionally.
Open the yeast, add 1 tablespoon of sugar, pour warm milk and mix until smooth. Then pour 150 g of sifted flour, mix, cover with a napkin and leave for 30 minutes in a warm place.
Add sugar, crushed almonds in a blender, add egg yolks, salt, season with cinnamon, ginger, nutmeg, cloves and cardamom and mix well.
Add half of the remaining flour to the resulting mass and start kneading the dough. Pour the rest of the sifted flour on the work surface, lay out the dough on it and continue kneading, gradually adding softened butter in portions.
Cover the kneaded dough with a napkin and leave for 1.5 hours in a warm place, after 45 minutes of kneading.
Spread the dough on the work surface, place the prepared dried fruits with candied fruits and nuts on it and gradually mix them. If the dough becomes very sticky at the same time, you can add a little flour.
Divide the finished dough into 3 parts and form a gallery. The classic way to form a gallery: roll out the dough into an oblong oval cake and fold in half lengthwise, but so that the top does not completely cover the bottom.
Allow the formed galleries to rise and bake at about 1:00 at 180 ° C.
Grease hot galleries with melted butter on all sides, and when they cool, just as generously sprinkle them with powdered sugar, then wrap in parchment, then tightly wrapped in foil and keep for 2-3 weeks in a cool place.
On a side note
Include dark and light raisins, dried figs, dried apricots, dried cherries and cranberries in the set of dried fruits for the gallery and be sure to add candied citrus fruits.
The choice of nuts for the gallery is also large and depends on your taste. Use almonds, hazelnuts, walnuts or pine nuts, cashews.
Rum for soaking dried fruits and candied fruit is desirable to take dark, but it can be replaced with cognac, brandy or whiskey.
Sometimes, forming a gallery, marzipan is placed inside the cake.
Source : Ukrgate
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