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.
GLUTEN-FREE MINIATURE STOLLEN LOAVES
Moist and studded with apricots, candied ginger, and raisins, here's a classic recipe for gluten-free stollen mini loaves.
Provided by Teri Gruss, MS
Categories Bread
Time 1h30m
Number Of Ingredients 15
Steps:
- Use butter, coconut oil or cooking spray to lightly grease 4 mini loaf pans (5 3/4 x 3 1/4 x 2 1/4 inches).
- Combine gluten-free all-purpose flour, almond meal, dry yeast, xanthan gum, cardamom, salt, raisins, dried apricots and crystallized ginger. Use a large whisk to thoroughly blend.
- Place coconut milk or milk in a small saucepan and heat just until lukewarm. Don't allow to boil. Remove from heat. Whisk in the oil, eggs, marmalade, and vanilla extract.
- Add warm liquid mixture to the dry mixture. Stir to thoroughly blend ingredients. Note: If the liquid is hot it will kill yeast so be sure it is lukewarm (about 90 F.)
- Divide stollen batter equally between 4 mini loaf pans. Each pan should be about 2/3 full. Use a thin spatula to press the batter down and remove air pockets in the batter. Dampen fingers with water and smooth the top of each loaf.
- Cover each pan with lightly greased waxed paper or plastic wrap and place loaf pans in a warm draft-free location and allow the batter to rise until it reaches the top of the pan. Preheat oven to 350 F / 176 C. Note: The time it takes the batter to rise depends on warmth. If you don't have a nice, warm location where loaves can rise, pour about 1/2-inch of warm, not hot water in a large roasting pan. Set mini loaf pans in the water and cover with a dish towel and allow to rise.
- Gently peel the plastic wrap from each loaf pan and place loaves on the middle rack in the preheated oven. Bake for approximately 30 minutes or until the loaves are golden brown on top and a digital thermometer placed in the middle of loaf measures 204 F.
- Set pans on cooling rack for 10 minutes then remove loaves from pans and set on the rack to completely cool. Dust with gluten-free confectioners' sugar.
- When completely cooled, loaves can be wrapped and frozen for up to one month. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 113 kcal, Carbohydrate 18 g, Cholesterol 16 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 8 g, Fat 4 g, ServingSize 4 mini loaves (24 servings), UnsaturatedFat 0 g
GLUTEN FREE STOLLEN
Gluten free alternative to the traditional German stollen, marzipan filled fruit bread
Provided by Alison Wheatley
Categories Gluten Free
Yield 10 servings
Number Of Ingredients 12
Steps:
- 1. Sift together the flour, xanthan gum and baking powder.
- 2. Melt the butter in a saucepan and allow to cool slightly.
- 3. Mix the eggs, caster sugar and lemon zest into the flour mix.
- 4. Beat the melted butter into the mixture, mix vigourously, you should have a sticky dough consistency.
- 5. Add in the almond extract, pistachios and mixed fruit and stir well.
- 6. Place half of the mix in a loaf tin.
- 7. Roll the marzipan into a long sausage, so it is just slightly shorter than then the loaf tin and lay on top of mixture, spoon the rest of the cake mix on top and down the sides to cover the marzipan
- 8. Turn the uncooked cake out onto a greased baking tray, push the edges down to make it more rounded, and then place into a oven preheated to gas mark 4 for 40-50 minutes until golden brown.
Nutrition Facts : Calories 424, Carbohydrate 69, Fat 13, Protein 7, Sugar 46, Fiber 3
WICKLEWOOD'S GLUTEN FREE STOLLEN
Stollen is a German fruitbread traditionally eaten at Christmas, the design of the loaf is said to represent the baby Jesus wrapped in swaddling, which I find so sweet, but not as sweet as the delicious marzipan that runs through the centre of the loaf... I have adapted this recipe to make it gluten free, and I am currently working on a recipe for sugar free marzipan to make a low carb version.
Provided by WicklewoodWench
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- In a large bowl, mix together the flour and the yeast.
- Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
- Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
- Lightly roll the dough into a rectangle.
- Roll the marzipan into a sausage shape and lay it down the middle of the dough.
- Roll the dough around it and squeeze the ends to neaten the shape.
- Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
- Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
- Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
- Decorate with the toasted flaked almonds.
Nutrition Facts : Calories 260, Fat 8.5, SaturatedFat 3.8, Cholesterol 17.3, Sodium 74.6, Carbohydrate 45.9, Fiber 2.9, Sugar 23.5, Protein 3.5
GLUTEN FREE STOLLEN
Gluten free stollen is a classic festive recipe - a sweet Christmas bread studded with dried fruit with a marzipan centre. This recipe makes a large loaf which has approximately 12 servings.
Provided by Sarah Howells
Categories Baking
Number Of Ingredients 12
Steps:
- Warm the milk in a mug in the microwave until it is around 40'C (using a food thermometer is the best way for this - but if you don't have one it should feel warm, not hot). Add 10g of the sugar and the yeast, stir and set aside for 5 minutes for the yeast to activate. It should form a frothy head like on a pint of beer (see notes if this doesn't happen).
- Add the flour, xanthan gum, remaining sugar, mixed spice, dried fruit and ground almonds to a large mixing bowl and stir well with a spatula or wooden spoon to ensure they're full combined.
- Melt the butter in a microwave. Pour into the flour mix along with the yeast/milk mixture and the two eggs. Mix the ingredients well until they start to form a sticky dough - start with a wooden spoon or spatula and then get your hands in to knead the dough together.
- Cover the mixing bowl with a tea-towel or clingfilm, and leave the dough in a warm place to prove for around 40-60 minutes. It won't rise much but should expand a little.
- Once the dough has proved, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Turn the dough out onto a piece of clingfilm, place another piece on top and roll the dough into a rectangle measuring approximately 30cm x 25cm. Remove the top piece of clingfilm.
- Roll the marzipan out into a rectangle approximately 30cm x 12cm and then place on the centre of the dough. Gently bring the edges of the dough over the top so they meet in the centre of the marzipan (using the clingfilm to help) and pinch them together on top and on each end, so that the marzipan is completely sealed in.
- Place the stollen onto a baking tray (seal side down) and bake for approximately 25 minutes, until golden on top. Once cooked, remove from the oven, place on a wire rack to cool and brush with the remaining 20g of melted butter, while it's still warm.
- Leave to cool, then sprinkle generously with icing sugar and cut into slices to serve. Store in a sealed container.
Nutrition Facts : Calories 278 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 37 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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- To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours.
- This mixture will be added to the dough in step 5., To prepare the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough., Cover the dough and let it rise until puffy, about 60 to 90 minutes., To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log., To assemble the stollen: Knead the fruit and almonds into the dough.
- Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8" x 6" oval., Place one piece of almond paste or marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge., Press the top edge firmly to seal it to the dough below., Place the loaves on a lightly greased or parchment-lined baking sheet.
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