STOLLEN
Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey).
Provided by Food Network
Categories dessert
Time 3h40m
Yield 1 large loaf or 2 medium-sized loaves
Number Of Ingredients 21
Steps:
- Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
- Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
- By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
- By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
- First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
- Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
- Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
- Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
- To serve: Sprinkle heavily with confectioners' sugar just before serving.
- Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
- Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.
STOLLEN
German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 braided loaves
Number Of Ingredients 19
Steps:
- Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
- Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
- Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
- Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.
TRADITIONAL STOLLEN
Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 large loaves
Number Of Ingredients 20
Steps:
- In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
- In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
- In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
- Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
- Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
- Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.
DRESDNER STOLLEN /CHRISTSTOLLEN
Stollen has been sold at the Dresden Christmas market since the 15th century. Each year the city puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family. Based on a recipe from German Traditional Cooking by Tony Schmaeling
Provided by Steve P.
Categories Yeast Breads
Time 4h45m
Yield 2 12-inch loaves, 24 serving(s)
Number Of Ingredients 19
Steps:
- The 4 hour prep time includes the doughs rising time.
- Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
- In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
- Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 tablespoons flour and allow the flour to become absorbed. Set aside.
- Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
- In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softened butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
- Punch the dough down and divide in half. Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
- Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
- Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
Nutrition Facts : Calories 270.1, Fat 12.3, SaturatedFat 6.6, Cholesterol 44.1, Sodium 127.8, Carbohydrate 33.1, Fiber 1.6, Sugar 10.3, Protein 5
DRESDEN STOLLEN (DRESDNER STOLLEN)
Stollen is a rich, sweet cake filled with fruits and nuts, and Stollen from Dresden are particularly well-known. A masterpiece of baking, treasured around the world. The product's long shelf life also makes it a perfect gift for any food lover. A very special Christmas treat. By law of the European Union, commercially sold Dresden Stollen can only be made in Dresden based on certain standards.
Provided by Claire
Categories Dessert
Number Of Ingredients 15
Steps:
- Soak raisins in rum overnight.
- Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.
- Bake for about 1 hour in preheated oven at 350° F
- After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.
- Stollen has a long shelf life and can be made weeks ahead of Christmas
DRESDNER WEIHNACHTSSTOLLEN
A Dresden Christmas tradition, sliced and eaten with coffee. Posted for Zaar World Tour II '06 Time to cook includes time to rest
Provided by Cynna
Categories Breads
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Make a soft, pliable yeast dough from the first 6 ingredients and let stand in bowl for 10 minutes.
- Knead the lemon peel, zest, almonds, and rum into the dough.
- When all other ingredients are equally distributed, add the raisins.
- Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes.
- Still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight.
- Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading.
- Place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven.
- Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up.
- Stollen should have a thick, white layer.
Nutrition Facts : Calories 557.2, Fat 25.5, SaturatedFat 6.2, Cholesterol 13, Sodium 456.2, Carbohydrate 73.2, Fiber 4, Sugar 30.3, Protein 9.8
More about "dresden stollen recipes"
AUTHENTIC DRESDEN STOLLEN - MY GERMAN RECIPES
From mygerman.recipes
5/5 (1)Category Bread, Dessert, SweetsCuisine German
- Put the 200g raisins into a large bowl, cover with the 50 ml Rum and let sit overnight. Leave the raisins out of the recipe if you make a poppyseed filling.
- Prepare and mix the spices: If not ground yet, ground the Cardamom and Cloves. Use only the seeds inside cardamom.
BEST DRESDEN STOLLEN RECIPE - HOW TO MAKE GERMAN …
From food52.com
Reviews 10Servings 3Cuisine GermanCategory Breakfast
DRESDEN STOLLEN RECIPE | BETTER TOGETHER BC
From bettertogetherbc.ca
GERMAN STOLLEN RECIPE & FACTS - QUARKSTOLLEN RECIPE
From germany-insider-facts.com
HOME - DRESDNER STOLLEN ® BUY - A CHRISTMAS PRESENT
From christstollen-shop.com
DRESDEN-STYLE GERMAN STOLLEN RECIPE WITH PARADISE …
From paradisefruitco.com
DRESDEN STOLLEN — GEORGE HIRSCH - CHEF AND LIFESTYLE …
From chefgeorgehirsch.com
BEST GERMAN CHRISTMAS STOLLEN (CHRISTSTOLLEN) - THE …
From daringgourmet.com
A CLASSIC GERMAN DRESDEN CHRISTMAS STOLLEN - 31 DAILY
From 31daily.com
DRESDEN STYLE GERMAN CHRISTMAS STOLLEN - JOE'S HEALTHY MEALS
From joeshealthymeals.com
DRESDEN STOLLEN RECIPE - CAKE BAKING
From cakebaking.net
DRESDEN STOLLEN – COMMANDATORE OF THE KITCHEN
From wakeandbakemama.com
DRESDEN CHRISTMAS STOLLEN | THE FRESH LOAF
From thefreshloaf.com
AUTHENTIC DRESDEN STOLLEN RECIPE - 3 VERSIONS MYGERMAN.RECIPES
From youtube.com
SOURDOUGH STOLLEN RECIPE – THE BEST GERMAN CHRISTMAS TREAT
From foodgeek.dk
AUTHENTIC GERMAN STOLLEN RECIPE - REAL FOOD TRAVELER
From realfoodtraveler.com
AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD)
From recipesfromeurope.com
GLUTEN FREE DRESDEN STOLLEN BREAD RECIPE - CELIAC.COM
From celiac.com
DRESDNER STOLLEN RECIPE (GERMAN CHRISTMAS FRUITCAKE) | WHATS4EATS
From whats4eats.com
DRESDEN CHRISTMAS STOLLEN RECIPE - FOOD NEWS
From foodnewsnews.cc
SOURDOUGH DRESDEN-STYLE GERMAN STOLLEN - BIGOVEN
From bigoven.com
CHRISTMAS DRESDEN STOLLEN RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
DRESDEN STOLLEN | RUTH'S CHRISTMAS COOKIES
From ruthschristmascookies.com
BUTTERY MARZIPAN STOLLEN RECIPE - SERIOUS EATS
From seriouseats.com
DRESDNER SOURDOUGH STOLLEN — OONI USA
From ooni.com
DRESDEN CHRISTMAS STOLLEN RECIPE | EAT SMARTER USA
From eatsmarter.com
DRESDEN STOLLEN - BIGOVEN
From bigoven.com
DRESDEN STOLLEN (RAISIN STOLLEN) – SEITAN IS MY MOTOR
From seitanismymotor.com
DRESDEN STOLLEN BREAD RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
ORIGINAL DRESDEN STOLLEN RECIPE - NINA'S RECIPES
From nina.recipes
DRESDEN STOLLEN… STOLEN MY HEART, IT HAS!! - PASSIONATE ABOUT BAKING
From passionateaboutbaking.com
GERMAN CHRISTMAS BREAD (EASY STOLLEN, MINI STOLLEN AND STOLLEN …
From internationaldessertsblog.com
WILLIAMS SONOMA DRESDEN STOLLEN WITH CRANBERRIES - JAM HANDS
From jamhands.net
STOLLEN - TRADITIONAL GERMAN CHRISTMAS CAKE RECIPE | 196 FLAVORS
From 196flavors.com
DRESDNER STOLLEN - CD LIVINGSTON GALLEY
From cdlgalley.com
STOLLEN RECIPES | ALLRECIPES
From allrecipes.com
DRESDEN STOLLEN RECIPE | DEPORECIPE.CO
From deporecipe.co
DRESDEN STOLLEN - A GERMAN HOLIDAY TREAT - REAL FOOD TRAVELER
From realfoodtraveler.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