CHRISTMAS STOLLEN
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
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
CHRISTMAS STOLLEN, MARIA'S WAY
Back in the 60's, we had a newly emigrated neighbor from Germany, who taught my DH how to make yeast bread--with THIS recipe. It has graced our Christmas morning table every year since--and 2 loaves hardly last for the next day. He usually makes them the week before and wraps in plastic wrap, puts in a plastic garbage bag, and freezes until Christmas Eve. Goes well with your favorite strata.
Provided by NurseJaney
Categories Yeast Breads
Time 1h20m
Yield 2 loaves, 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
- Have raisins and nuts ready, but do not add to fruit at this time.
- Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely.
- In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
- Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
- Add 1/2 cup flour and eggs, beat on high for 2 minutes.
- Stir in remaining flour until desired consistency occurs.
- Knead until satiny and elastic.
- Place dough in buttered bowl and turn dough so that buttered side is up.
- Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
- Sprinkle a little flour over drained fruit and toss to coat.
- Punch down dough and spread on floured surface.
- Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
- It may be necessary to add a little flour, since the fruit may make the dough sticky.
- Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
- Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
- Sprinkle with cinnamon and sugar.
- Fold over and seal edges securely to form crescent.
- Repeat with second oval.
- Let rise about 1- 1/2 hours until double in size.
- Brush with melted butter.
- Bake at 375°F for about 35 minutes.
- While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
- Preparation time does not include rising time.
Nutrition Facts : Calories 468.2, Fat 16.2, SaturatedFat 2.5, Cholesterol 36.7, Sodium 320.6, Carbohydrate 74.2, Fiber 3.2, Sugar 30.1, Protein 8.6
CHRISTMAS STOLLEN
This recipe is a close replication of the Christmas bread I remember from my youth in Vulcan, Alberta. My Mom worked at the local bakery for a little Dutch man. He made this specialty bread every Christmas. It was as much a food tradition for the community as was Japanese oranges. After year of modifying different recipes (and learning the correct name), trying to find the right one, I've come up with this recipe. The result is pretty close to the remembered treat. It will take about three hours to make this bread.
Provided by Al Hunt
Categories Breads
Time 1h10m
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Dry ingredients.
- In a large bowl;.
- • Sift flour and sugar together. Mix well.
- • Add yeast. Mix well.
- • Make a well in the middle. Set aside.
- Wet ingredients.
- In another bowl;.
- • Warm the milk and butter.
- • Add one egg. Whisk until all the milk is absorbed.
- The dough.
- • Pour wet ingredients into the dry ingredients. Combine well.
- • Lightly flour a clean kneading surface.
- • Turn the dough out and knead until the surface is slightly shiny. The dough ball should be stretchy when it's ready.
- • Lightly oil one of the mixing bowls. Place dough ball in the bowl and cover. Put the bowl in a warm place.
- • Let rise for 1 hour or until the dough has doubled in size.
- The part that makes it Christmas.
- • Rinse all the cherries to get rid of the juice.
- • Quarter ¼ cup of the cherries, half red, half green.
- • Chop the remaining cherries in to (approximately) ¼ inch x ¼ inch bits.
- • Place all the cherries into a fine mesh strainer and rinse with luke warm water.
- • Once well rinsed to remove as much of the juice you can, turn out on to a clean tea towel. Fold the tea towel on to the cherries and gently press to remove any remaining water and juice.
- • Place in a small bowl.
- • Grate the lemon rind and put in the bowl containing the cherries.
- • Put the sliced almonds in the same bowl and mix all ingredients.
- The Almond Paste.
- • In a small bowl, cube the almond paste. Add the white of the second egg. Discard the yolk. Blend well and set aside.
- Preheat the oven to 375°F Have a rack in the center.
- Pour the fruit mixture on to a floured surface. After the dough has risen, place on top of the fruit mixture and knead until everything is well combined, flouring lightly as needed to keep the elasticity of the dough intact.
- Roll the dough until about one-half inches thick. You should have a circle of dough about 14 - 16 inches in diameter.
- If you are able, roll the almond paste in to a rope the length being about an inch shorter than the diameter of your rolled out dough. If you can't roll the almond paste, spread it directly on to the rolled out dough, right across the center. Fold the dough in half, over the almond paste. Pat the dough together, flattening the almond paste a bit. Place the loaf corner to corner on to a flat baking sheet. Use parchment paper if you have it, otherwise you can lightly grease the baking sheet.
- Let the loaf rise for 10 to 15 minutes (less if you want the loaf a bit flatter).
- Bake for 30 minutes and check the bread. It should be golden brown.
- Remove from the oven and cool. Rub the surface with margarine. When its just barely warm, sift icing sugar on to the crescent. Stick two or three holly leaves with a few holly berries on the center at the top (the non-iced part).
- For serving, slice ¾ inches wide. Store the bread in a plastic bag, after it's completely cooled.
Nutrition Facts : Calories 220.4, Fat 9.6, SaturatedFat 3.6, Cholesterol 34.5, Sodium 13.6, Carbohydrate 30.1, Fiber 1.6, Sugar 13.4, Protein 4.4
ST. LOUIS CHRISTMAS STOLLEN
Family favorite. My rendition of the Christmas stollen that you find at the local bakeries, especially on "The Hill" in St. Louis. This recipe makes 3 large stollen (about 48 servings). Can cut as you want and even make smaller stollen.
Provided by allflashgordon
Categories Christmas Bread
Time 16h5m
Yield 48
Number Of Ingredients 23
Steps:
- Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
- Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
- Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
- Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
- Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
- Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
- Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
- Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
- Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
- Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
- Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
- Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
- Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 43.5 g, Cholesterol 16 mg, Fat 9.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 129.3 mg, Sugar 21.1 g
CHRISTMAS STOLLEN
I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. -Sharon Hasty, New London, Missouri
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.
Nutrition Facts :
More about "christmas stollen marias way recipes"
CHRISTMAS STOLLEN - SOCK BOX 10
From sockbox10.com
CHRISTMAS STOLLEN RECIPE MADE JUST LIKE OMA
From quick-german-recipes.com
STOLLEN, 1959 - A VINTAGE HOLIDAY RECIPE RE-RUN - MID-CENTURY …
From midcenturymenu.com
CHRISTMAS STOLLEN SPICE MIX RECIPE & IDEAS ON HOW TO USE IT - YUM …
From yumeating.com
37 HOLIDAY STOLLEN IDEAS | STOLLEN RECIPE, CHRISTMAS FOOD, FOOD
From pinterest.com
OUR ‘PERFECT CHRISTMAS’ STOLLEN – WEEKEND BAKERY
From weekendbakery.com
CHRISTMAS STOLLEN - THE CULINARY CELLAR
From theculinarycellar.com
OLD-FASHIONED CHRISTMAS STOLLEN RECIPE - THE SPICE HOUSE
From thespicehouse.com
CHRISTMAS STOLLEN TUTORIAL – YENERS WAY
From yenersway.com
CHRISTMAS STOLLEN, MARIA'S WAY RECIPE - FOOD.COM
From pinterest.com
RECIPE: CHRISTMAS STOLLEN (BREAD MACHINE) - RECIPELINK.COM
From recipelink.com
MRS. KOSTYRA’S CHRISTMAS STOLLEN - SAVORING ITALY
From savoringitaly.com
CHRISTMAS STOLLEN WITH MARZIPAN RECIPE – YENERS WAY
From yenersway.com
BEST GERMAN CHRISTMAS STOLLEN (CHRISTSTOLLEN) - THE …
From daringgourmet.com
GERMAN CHRISTMAS STOLLEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL CHRISTMAS STOLLEN | EASY RECIPE - OUR GABLED …
From ourgabledhome.com
CHRISTMAS STOLLEN, MARIA'S WAY RECIPE - TEXTCOOK
From textcook.com
CHRISTMAS STOLLEN MARIA S WAY RECIPE - WEBETUTORIAL
From webetutorial.com
MARZIPAN STOLLEN RECIPE | TRADITIONAL BAKING FOR CHRISTMAS
From theomaway.com
NO-KNEAD CHRISTMAS STOLLEN - SIMPLY SO GOOD
From simplysogood.com
WORLD CINNAMON BEST RECIPES : CHRISTMAS STOLLEN, MARIA'S WAY
From worldbestcinnamonrecipes.blogspot.com
CHRISTMAS STOLLEN - DINNER WITH JULIE
From dinnerwithjulie.com
CHRISTMAS STOLLEN - SWEET AND SAVORY BREADS
From sweetandsavorybreads.com
CHRISTMAS STOLLEN - THE SEASONED MOM
From theseasonedmom.com
DELICIOUS CHRISTMAS STOLLEN RECIPE | THE CUPCAKE JEMMA CHANNEL
From youtube.com
CHRISTMAS STOLLEN – THE BAKING NETWORK
From thebakingnetwork.com
TRADITIONAL CHRISTMAS STOLLEN WITH IDAHO® POTATOES
From idahopotato.com
EASY CHRISTMAS STOLLEN - FOOD HEAVEN
From foodheavenmag.com
MARZIPAN STOLLEN RECIPE – HOW TO MAKE CHRISTMAS STOLLEN WITH …
From inspirationforall.de
THE NEW WAY TO COOK LIGHT RECIPES - COOKING LIGHT | CHRISTMAS …
CHRISTMAS STOLLEN | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE FOR CHRISTMAS STOLLEN | ALMANAC.COM
From almanac.com
GERMAN CHRISTMAS STOLLEN RECIPE | BREAD STOLLEN | NO MARZIPAN
From theomaway.com
GERMAN CHRISTMAS CAKE (STOLLEN RECIPE) - LAVENDER & MACARONS
From lavenderandmacarons.com
EASY CHRISTMAS STOLLEN RECIPE | COOK'S HIDEOUT
From cookshideout.com
BEAUTIFUL HOMEMADE STOLLEN WREATH - AMY TREASURE
From amytreasure.com
CHRISTMAS STOLLEN TUTORIAL | YENERS CAKE TIPS BY SERDAR YENER …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love