Stollen Bread And Butter Pudding Recipes

STOLLEN BREAD AND BUTTER PUDDING

Steps:

• Slice the Stollen thinly and spread one side with butter.
• Stack in slightly angled layers in a large lightly buttered oven proof dish.
• Scatter cherries in between layers, if desired.
• TO PREPARE THE CUSTARD:.
• Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
• Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
• Refrigerate for one to two hours or until custard mixture is absorbed.
• TO BAKE THE PUDDING:.
• Preheat oven to 350 degrees F.
• Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.
• Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
• Cool for 10-15 minutes.
• Sift powdered sugar over the top. Serve with warm custard.

TRADITIONAL STOLLEN

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.

CHRISTMAS STOLLEN PUDDING

Steps:

• Heat oven to 180C/160 fan/gas 4. Put the stollen cubes into an ovenproof serving dish. Mix the cream, milk and eggs together and pour over the stollen. Sprinkle over the amaretti biscuits. Bake for 45 mins until golden and slightly risen. Serve dusted with icing sugar, if you like.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

STOLLEN

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 BUTTER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm milk, eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Knead candied fruit and currants into dough (knead in more flour if necessary). Divide and shape into 24 balls; flatten slightly. Place 1 teaspoon cold butter in center of each circle. Fold circles in half over butter; press edges to seal. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan 5 minutes; serve warm. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.