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 :
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 SUGAR BREAD
Make and share this Christmas Stollen Sugar Bread recipe from Food.com.
Provided by wizkid
Categories Breads
Time 3h55m
Yield 1 loaf
Number Of Ingredients 16
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, mixed peel and the ginger and spices.
- Knead until smooth (about 8 minutes).
- Place the dough in a lightly oiled large 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 centre 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 60 minutes.
- Preheat the oven to 350 degrees F (175 Degrees C).
- Bake in the preheated oven for 10 minutes.
- Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
- Allow loaf to cool on a wire rack.
- Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.
CHRISTMAS STOLLEN RING
It's common for German families to gather on Christmas Eve to eat this traditional sweet bread. I've been cooking and baking for more than 35 years and especially enjoy doing so during the holidays.
Provided by Taste of Home
Time 50m
Yield l loaf (18 slices).
Number Of Ingredients 22
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120°-130° Add to dry ingredients; beat just until moistened. Beat on medium speed for 2 minutes. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in the raisins, candied fruit, walnuts, and lemon and orange zest. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. , Place, seam side down, on a greased baking sheet; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show, slightly overlapping with the previous piece. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine the sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm stollen. Decorate with candied cherries.
Nutrition Facts : Calories 370 calories, Fat 15g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
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
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