Almond Filled Stollen Recipes

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ALMOND STOLLEN



Almond Stollen image

Provided by Claire

Categories     Dessert

Time 1h40m

Number Of Ingredients 10

2-1/4 lbs flour
3-1/2 tbsp yeast
1-1/2 cup milk
7/8 cup butter (softened)
3/4 cup sugar
salt
lemon peel
1-1/2 cups sweet almonds
1/4 cup bitter almonds
1 pinch cinnamon

Steps:

  • On the day before baking sift the flour into a bowl and keep warm.
  • On baking day make a depression in the middle of the flour. Whisk the yeast with 1 Tbsp sugar in the warm milk, and pour into the depression and stir with a little of the flour mix forming a thick paste. Cover with flour and let rise.
  • Stir the softened butter, and spread on the dough; do the same with the sugar and all the spices. Work all the ingredients through the risen dough very carefully and let rise 30-60 minutes, not letting it get too warm.
  • Stollen can be made in different shapes, for example 'cut' and 'open.' For a cut Stollen make a long loaf and, with a sharp knife, cut lengthwise down the middle 1/2 inch deep. For an open stollen, also form a loaf, but then press a long, wide groove into the loaf using either a rolling pin or the edge of the hand pushing slightly to the side as you go along. Push the narrow side up.
  • Allow the shaped stollen to rise once more for only a short time (about 15 minutes) and bake at medium heat for at least 60 minutes.
  • When the stollen comes out of the oven, brush it immediately with melted butter and sprinkle with sugar. To create a thick sugar crust, do this repeatedly.
  • Wrap the cooled stollen in white paper or cloth, and refrigerate. It should rest for at least 1 week before being cut.

ALMOND FILLED STOLLEN



Almond Filled Stollen image

Almond Filled Stollen is a traditional German/Austrian bread rich with butter, almond paste, candied fruit and a hint of rum.

Provided by Eileen Gray

Categories     Breads

Time 3h15m

Number Of Ingredients 17

1 cup (6oz, 170g) dark or golden raisins
1/2 cup (4oz, 112g) candied orange peel
1/4 cup (2 oz, 60 ml) dark rum
1/2 cup (4 oz, 120ml) whole milk, scalded then cooled to 110°F.
1 packet (2.25 teaspoons, 7g) dry yeast
2 1/2 cups (12.5 oz, 350g) bread flour
1/4 cup (2 oz, 56g) granulated sugar
1 teaspoon table salt
1 1/2 sticks (6 oz, 168g) unsalted butter, softened to room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 oz (168g) almond paste
1/2 stick (2 oz, 56g) unsalted butter, softened to room temperature
1 stick (4 oz, 112g) unsalted butter, melted
1 cup (8 oz, 224g) superfine sugar (see note)
1 cup (4 oz, 112g) confectioner's sugar

Steps:

  • In a small saucepan, combine the raisins and orange peel with the rum. Cook over medium heat, stirring constantly, for 2-3 minutes until most of the rum is absorbed. Transfer the fruit to a small bowl and set aside to cool.
  • Combine the milk, yeast and 1 cup of the flour in the bowl of a stand mixer or in a mixing bowl. Mix the ingredients to form a thick batter. Cover the bowl and set aside for 30 minutes.
  • With the mixer running on low, add the sugar and salt. Add the butter a tablespoon at a time. Mix to incorporate completely. Add the egg, vanilla extract, almond extract and 1/2 cup of flour.
  • Switch to the dough hook and add the remaining cup of flour. The dough should gather on the hook and clear the sides of the bowl. Add a little more flour if the dough is still very sticky. If working by hand, add as much of the flour as you can mix by hand then turn the dough out onto a floured surface to finish kneading in the flour.
  • Knead the dough for 5 minutes until it is smooth and silky. Add the raisin mixture to the dough. Knead in a more flour if the dough becomes sticky after the raisins are added.
  • Place the dough into an oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise for 1.5 hours.
  • While the dough rises, cream together the almond paste and butter until it forms a smooth paste. Set aside at room temperature. Line a half sheet pan with parchment paper.
  • Turn the dough out onto a lightly floured surface and divide in half without kneading. Gently press one piece of dough into an 9" x 7" oval. Spread half the almond paste over the oval, leaving a 1" border around the edges. Fold the dough over the filling from the long side, leaving a 1" border along the front edge. You should end up with a 9" x 4" oval with a 1" border on the front edge. (see photos & video)
  • Repeat with the remaining dough and filling. Set the loaves on the parchment lined pan. Cover and set aside to rise for 1 hour. Preheat the oven to 325°F.
  • Bake the loaves until golden brown and the center registers 190°F, about 45 minutes.
  • Remove the loaves from the oven and cool 10 minutes. Generously brush the loaves on all sides with melted butter, then roll the loaves in super-fine sugar. Set aside to cool completely.
  • Wrap the loaves tightly in a double layer of plastic wrap and store at room temperature to develop the flavor. The stollen can be eaten right away but I find it's best after 2-3 days and up to a week. When ready to serve, unwrap the loaf, wipe away the superfine sugar coating then generously sprinkle on all sides with confectioners sugar. For longer term storage place the wrapped loaves in the freezer.

Nutrition Facts : Calories 320 calories, Carbohydrate 41.3 grams carbohydrates, Fat 15.2 grams fat, Fiber 1.8 grams fiber, Protein 4.5 grams protein, SaturatedFat 7.8 grams saturated fat, ServingSize 1 slice, Sugar 19.6 grams sugar

ALMOND-FILLED STOLLEN



Almond-Filled Stollen image

This German holiday specialty is great sliced and toasted, then served with butter.

Provided by Land O'Lakes

Categories     Yeast     Dessert     Almond     Nut     Breakfast and Brunch

Yield 15 servings

Number Of Ingredients 22

Pastry
2 (1/4-ounce ) packages quick-rise active dry yeast
1/2 cup warm water (105°F to 115°F)
1/2 teaspoon sugar
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
3/4 cup Land O Lakes® Butter softened
1/2 cup sour cream
2 large Land O Lakes® Eggs (yolks only)
1/2 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon vanilla
3/4 cup currants or raisins
1/2 cup candied fruit mix
2 tablespoons brandy, almond-flavored liqueur or apple juice
Filling
1 (7-ounce ) tube almond paste
3 tablespoons Land O Lakes® Butter softened
Glaze
1 large Land O Lakes® Egg
1 tablespoon milk
1 tablespoon powdered sugar

Steps:

  • Dissolve yeast in warm water in bowl; stir in 1/2 teaspoon sugar. Add 2 cups flour, 1/4 cup sugar, 3/4 cup butter, sour cream, egg yolks, salt, almond flavoring and vanilla. Beat at medium speed, scraping bowl often, until smooth.
  • Stir in enough remaining flour to make dough easy to handle. Turn dough onto well-floured surface; knead 8-10 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
  • Combine currants and candied fruit mix in bowl. Pour brandy over fruit; let stand 15 minutes.
  • Punch down dough. Place dough onto lightly floured surface. Knead fruit and brandy mixture into dough just until fruit is thoroughly distributed. Roll out dough on lightly floured surface to 14x10-inch oval, approximately 1/2-inch thick.
  • Stir together almond paste and 3 tablespoons butter in bowl. Spread mixture lengthwise on dough.Fold oval lengthwise so top edge is within 1 inch from bottom edge. Pinch edges gently to seal. Place onto greased baking sheet. Cover; let rise 45 minutes. (Stollen will not double in size.)
  • Heat oven to 350°F.
  • Combine 1 egg and milk in bowl; beat with fork. Brush onto stollen. Bake 35-45 minutes or until golden brown. Cool completely.
  • Sift powdered sugar over top of stollen.

Nutrition Facts : Calories 280 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 160 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Sugar grams, Protein 5 grams

ALMOND-FILLED STOLLEN



Almond-Filled Stollen image

I've been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter's family, I carried my stollen on the plane!-Rachel Seel, Abbotsford, British Columbia

Provided by Taste of Home

Time 1h30m

Yield 3 loaves (12 slices each).

Number Of Ingredients 17

1-3/4 cups chopped mixed candied fruit
1/2 cup plus 2 tablespoons rum, divided
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm 2% milk (110° to 115°)
1-1/4 cups butter, softened
2/3 cup sugar
2-1/2 teaspoons salt
2 teaspoons grated lemon zest
1 teaspoon almond extract
7 to 8 cups all-purpose flour
4 large eggs, room temperature
1/3 cup slivered almonds
1 can (8 ounces) almond paste
1 large egg yolk
2 teaspoons water
2 to 2-1/4 cups confectioners' sugar

Steps:

  • In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.

Nutrition Facts : Calories 278 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 241mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.

OLD-FASHIONED STOLLEN WITH ALMONDS



Old-Fashioned Stollen with Almonds image

Provided by Mrs. Wadi Williams

Categories     Bread     Egg     Nut     Dessert     Bake     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 17

Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour
Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • For sponge:
  • Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
  • For dough:
  • Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.
  • Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.
  • Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.
  • Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)

CHRISTMAS STOLLEN



Christmas Stollen image

I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.

Provided by Lee Smith

Categories     World Cuisine Recipes     European     German

Time 3h

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
⅔ cup warm milk (110 degrees F/45 degrees C)
1 large egg
⅓ cup white sugar
½ tablespoon salt
⅓ cup butter, softened
2 ½ cups bread flour
⅓ cup currants
⅓ cup sultana raisins
⅓ cup red candied cherries, quartered
⅔ cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

Steps:

  • In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g

OMA'S MARZIPAN STOLLEN



Oma's Marzipan Stollen image

My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. -Abigail Leszczynski, Beauford, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 14

3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 cups 2% milk
6 tablespoons butter, cubed
2 teaspoons grated lemon zest
FILLING:
1 can (12-1/2 ounces) almond cake and pastry filling
1 cup finely ground almonds
1 tablespoon 2% milk
1 teaspoon rum extract
GLAZE:
1/4 cup confectioners' sugar
1/2 to 1 teaspoon 2% milk

Steps:

  • In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.

Nutrition Facts : Calories 270 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 73mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

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From pinterest.com.au


KERSTSTOL: DUTCH CHRISTMAS STOLLEN WITH HOMEMADE ALMOND PASTE
On a cookie sheet lined with a dry lint-free towel, let the raisins air dry for at least 1 hour or as long as 4 hours. Make Almond Paste. 4. Carefully zest the lemon, and make sure that you only take the yellow, and none of the white pith. 5. Add the almonds, sugar, and lemon zest in the bowl of a food processor.
From toineskitchen.com


ALMOND-FILLED STOLLEN | RECIPE | RECIPES, STOLLEN RECIPE, GERMAN …
Nov 26, 2018 - I’ve been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter’s family, I carried my stollen on the plane!—Rachel Seel, Abbotsford, British Columbia
From pinterest.de


MANDELSTOLLEN – ALMOND STOLLEN – COOK AND LEARN GERMAN
Instructions. Lightly warm the milk, crumble in the yeast (fresh yeast), or sprinkle in (dry yeast). Remove 2 tbsp of the flour, 1 tbsp of the sugar, and stir into the milk. Let the mixture stand for about 20 minutes. Mix the flour, sugar, and salt in a mixing bowl. Add butter, egg, almonds, liqueur (or almond extract), and yeast mixture and ...
From cookandlearngerman.com


STOLLEN RECIPES | BBC GOOD FOOD
Stollen wreath cake. A star rating of 5 out of 5. The sweet German fruit and marzipan loaf recipe is adapted into a gorgeous wreath cake with decorative fondant holly icing and almond marzipan.
From bbcgoodfood.com


ALMOND FILLED STOLLEN | RECIPE | DELICIOUS HOLIDAY RECIPES, BAKING ...
1 packet (2.25 teaspoons, 7g) dry yeast, dry. 1/4 tsp Almond extract. 2 1/2 cups Bread flour. 1 cup Confectioner's sugar. 1/4 cup Granulated sugar. 1 …
From pinterest.com


ALMOND FILLED STOLLEN [VIDEO] | RECIPE [VIDEO] | CHRISTMAS STOLLEN ...
Nov 14, 2018 - Almond Filled Stollen is a traditional German/Austrian bread rich with butter, almond paste, candied fruit and a hint of rum.
From pinterest.co.uk


STOLLEN WITH MARZIPAN - FOR DUMMIES
2016-03-26 Stollen with Marzipan. Combine the dried fruit, candied orange peel, rum (or other liquid), extracts, and zest in a small bowl; set aside to soak. Stir together 1/4 cup of the warm milk and the yeast in a large bowl; set aside in a warm place for the yeast to proof, about 5 minutes. Add the remaining milk, melted butter, sugar, and salt to the ...
From dummies.com


FILLED ALMOND STOLLEN - RECIPES - 2022
Add the remaining sugar, 200 g butter, lemon zest and juice, bitter almond flavor and salt to the flour mixture and knead with the dough hook of the food processor. Cover and let …
From camman.info


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