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.
STOLLEN
Make this classic stollen recipe for a delicious treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4
Number Of Ingredients 19
Steps:
- In a large mixing bowl, whisk together flour, sugar, salt, mace, nutmeg, and yeast. Stir in warm milk, 1 1/4 cups melted butter and 1/2 cup warm water. Add eggs and stir to combine. Turn dough out onto a floured surface, and knead until fairly smooth.
- Add the dried fruits, candied fruits, almonds, and lemon zest to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour.
- Place dough in buttered bowl, cover with plastic wrap and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
- Roll each portion of marzipan into a 12-inch log. Punch down dough and cut into 4 equal pieces. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter to coat, place marzipan log in center of dough and fold one long side to the center then fold the other long side over first side, overlapping it by 1 inch.
- Turn loaves over, taper the ends, and place on parchment-lined baking sheets. Cover loaves with plastic wrap and let rise again in a warm place, 1 to 1 1/2 hours.
- Heat oven to 350 degrees. Bake stollen until golden brown, about 35 to 40 minutes. Remove from oven. Brush all over with room temperature butter and sprinkle with superfine sugar to cover. Let cool completely before serving.
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 (BABY JESUS)
Steps:
- Dissolve yeast in warm milk. Add 1 cup of the sifted flour. Let (sfong?) rise in warm flour 1-2 hours. Combine almonds, currants, raisins, and citron with a little of the sifted flour. Set aside. Sift sugar. Cream butter, gradually adding sugar. When light and creamy, add one egg at a time. Add salt and lemon rind, nutmeg, (spong?) and rest of flour. Knead dough until smooth and elastic. Add fruits and nuts. Let rise in warm place until double in bulk. Toss on floured board and divide into 2 or 4 chunks. From these form 3 ropes and braid. Place on breased cookie sheet and brush with melted butter. Let rise in warm place until double in bulk. Bake 45 minutes in 350˚ oven. When cool glaze with the following: blend to spread: 1 cup confectioners sugar, 2 Tbsp boiling water or 2 ½ Tbsp lemon juice?
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
GERMAN STOLLEN (VEGAN)
This German Stollen treat originally symbolized baby Jesus in swaddling clothes, German miners renamed it stollen, meaning 'entrance to a mine' as it reminded them of the tunnel entrance. This is a vegan version of a traditional dish. Ensure the marzipan used is vegan before buying. Prep. Time doesn't include time to let the dough rise.
Provided by KristinV
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
- Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
- Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
- Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
- Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
- Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
- Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
- While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.
Nutrition Facts : Calories 799.1, Fat 29.8, SaturatedFat 4.7, Sodium 352.1, Carbohydrate 128.8, Fiber 32.1, Sugar 23.9, Protein 16.9
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CHRISTMAS STOLLEN - THE SEASONED MOM
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- Combine the raisins, golden raisins, cranberries and cherries in a small bowl. Add rum (or orange juice), cover, and set aside. Stir occasionally to make sure that the fruit is evenly coated in the rum.
- In the large bowl of a stand mixer, sprinkle the yeast in the water to soften. Warm the milk to 110 degrees F and add it to the yeast. Stir in honey and 1 cup of flour. Cover with plastic wrap and let rise in a warm spot until light and bubbly, about 30 minutes.
- In the large bowl with the sponge, add fruit mixture (with the rum), honey, egg, butter, lemon zest, salt, nutmeg, almonds, and 2 cups of flour. Using the paddle attachment, beat the mixture on medium-low speed for 2 minutes. Gradually add the remaining flour, ¼-cup at a time, until the dough begins to pull away from the sides of the bowl.
- Transfer the dough to an oiled bowl and turn to coat the dough with oil. Cover with plastic wrap or a clean towel and set aside to rise in a warm spot until doubled in size, about 1-2 hours (but in some cases it may take at least 3 hours for the dough to double in bulk, so just keep an eye on it).
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