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.
BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)
German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. Your search for the best recipe has ended: Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE!
Provided by Kimberly Killebrew
Categories Dessert
Time 3h40m
Number Of Ingredients 26
Steps:
- Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
- Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
- Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
- Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
- Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
- The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
- Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.
Nutrition Facts : ServingSize 1 slice, Calories 324 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Sodium 120 mg, Fiber 2 g, Sugar 14 g
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
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.
GERMAN STOLLEN
Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.
Provided by DeSouter
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
- Marinate at least 1 hour.
- In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
- In a heavy saucepan, heat the milk to boiling over medium-high heat.
- Remove from the heat.
- Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
- Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
- Cover the bowl and let the dough rest for 15 minutes.
- Stir in the remaining flour a cup at a time and mix until the dough is stiff.
- If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
- Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
- Knead or mix in the fruit-rum mixture.
- Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
- Lightly grease a baking sheet or cover with parchment paper.
- To fill and finish the stollen, punch down the dough and divide into 2 parts.
- On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
- Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
- Make a crease down the length of each oval.
- Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
- Place the loaves on a baking sheet spaced well apart.
- Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
- Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
- Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
- If the stollen begins to brown excessively, cover lightly with foil to finish baking.
- While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
- Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
- Remove from the sheet and cool on a wire rack.
- Brush with the remaining butter.
- Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
- Makes 2 loaves.
- NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
- It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
- It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.
DRESDNER STOLLEN (GERMAN CHRISTMAS FRUITCAKE)
The story goes that the Catholics were not allowed to have any butter or milk during Advent and could only use oil. The cakes they tried to make during this time were tasteless and hard. Prince Elector Ernst von Sachsen and his brother Albrecht wrote to the pope to ask for permission to use butter. Their requests were denied until 1490, when Pope Innocent VIII wrote a letter known as the "Butter Letter" granting permission to use butter. Originally, only the royal family was allowed to use butter for free. Others had to pay 1/20th of a gold Gulden each year. The ban on butter was finally lifted when Saxony became Protestant. This is similar to the Dutch Kerststol and the Italian Pannetone. Prep time does not include rising.
Provided by Scarlett516
Categories < 4 Hours
Time 1h25m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Soak the raisins, black currants, almonds, candied citron, and orange peel in the rum. Set aside.
- Get a large bowl, the largest bowl you have. Measure and sift the flour into the bowl.
- Dissolve the yeast in 400ml warm milk.
- Make a well in the center of the flour. Add a pinch of salt to the yeast mixture, stir, then pour the yeast into the well.
- Form into a very dry dough and allow it to rise for 10-15 minutes.
- Cut the vanilla bean down the center and scrape out the vanilla seeds. Add the sugar to the seeds, then add the zested lemon peel, salt, and eggs. Beat together and (once the 15 minute rise is done) knead into the dough.
- Allow the dough to rise another 15 minutes.
- While the dough is rising, knead the remaining 200g of flour into the butter.
- Once the rise is finished, knead the butter into the dough. Allow to rise another 15 minutes.
- Once the rise is finished, preheat the oven to 390°F.
- Quickly work the rum-soaked fruit and nuts into the dough until they are evenly distributed.
- Form the dough into two 30cm (about 1 foot) long loaves. Traditionally, the middle is thicker than the sides. Place the dough onto parchment paper-lined baking sheets and allow to rise until doubled in size (about 20 minutes).
- Bake the loaves for about an hour (you may need to rotate the loaves halfway through). The bread is done when a toothpick comes out clean.
- Coat the bread with the melted butter, then, using a sieve, dust with powdered sugar.
- Allow to cool, then slice.
Nutrition Facts : Calories 6768.6, Fat 272.4, SaturatedFat 149.3, Cholesterol 818.7, Sodium 3155.2, Carbohydrate 1013.9, Fiber 47, Sugar 458.6, Protein 107.4
More about "stollen german christmas bread recipes"
GERMAN CHRISTMAS BREAD (EASY STOLLEN, MINI STOLLEN AND …
From internationaldessertsblog.com
4.5/5 (11)Estimated Reading Time 7 minsServings 1Total Time 25 hrs 1 min
- Soak dried fruit in rum (or orange juice if you prefer a non-alcoholic version) for at least a couple hours (overnight is ideal).
- Add sugar and water to a saucepan and bring to a low boil over medium high heat. Add zest and simmer for 10 minutes.
STOLLEN, A GERMAN CHRISTMAS BREAD RECIPE FROM HOT …
From bonappetit.com
GERMAN CHRISTMAS STOLLEN BREAD RECIPES - SIMPLEMOST
From simplemost.com
DELICIOUS GERMAN CHRISTMAS STOLLEN HOLIDAY BREAD RECIPE
From diyncrafts.com
SOURDOUGH STOLLEN RECIPE (GERMAN CHRISTMAS STOLLEN)
From thebreadshebakes.com
GERMAN STOLLEN BREAD RECIPE FOR CHRISTMAS - CRAFT A …
From craftahappyhome.com
EASY CHRISTMAS STOLLEN SWEET BREAD RECIPE - THE …
From thespruceeats.com
GERMAN CHRISTMAS STOLLEN - WIDE OPEN EATS
From wideopeneats.com
STOLLEN (GERMAN CHRISTMAS BREAD) • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.5/5 (6)Total Time 4 hrs 10 minsCategory Bread RecipesCalories 344 per serving
- Drain the raisins, reserving the soaking liquid. Place the soaking liquid in a liquid measuring cup and add milk to reach ½ c + 2 Tbsp of liquid.
AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD)
From recipesfromeurope.com
Reviews 2Category DessertsCuisine GermanTotal Time 3 hrs 25 mins
STOLLEN (GERMAN CHRISTMAS BREAD) - RECIPE | COOKS.COM
From cooks.com
RECIPE FOR STOLLEN IN A BREAD MACHINE THE OVEN | DEPORECIPE.CO
From deporecipe.co
BREAD MACHINE STOLLEN - RED STAR® YEAST
From redstaryeast.com
STOLLEN (GERMAN CHRISTMAS FRUIT BREAD) RECIPE - FIKABRöD
From fikabrodbox.com
STOLLEN RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
EASY GERMAN CHRISTMAS STOLLEN BREAD - CANADIAN BUDGET …
From canadianbudgetbinder.com
STOLLEN BREAD RECIPE WITH MARZIPAN | TASTING TABLE
From tastingtable.com
GERMAN CHRISTMAS LOAF RECIPE - GERMAN STOLLEN BREAD
From tasty-german-recipe.com
CHRISTMAS GERMAN STOLLEN BREAD - RECIPELION.COM
From recipelion.com
GERMAN CHRISTMAS STOLLEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE STOLLEN (GERMAN CHRISTMAS BREAD) | BIGGER BOLDER BAKING
From biggerbolderbaking.com
21 OF THE BEST IDEAS FOR GERMAN CHRISTMAS BREAD STOLLEN RECIPE
From foodnewsnews.com
BUTTERY MARZIPAN STOLLEN RECIPE - SERIOUS EATS
From seriouseats.com
STOLLEN (GERMAN HOLIDAY BREAD) - BASICS WITH BABISH
From basicswithbabish.co
GERMAN STOLLEN | TASTYCOOKERY
From tastycookery.com
STOLLEN RECIPES | ALLRECIPES
From allrecipes.com
STOLLEN: A TRADITIONAL GERMAN RECIPE FOR A CHRISTMAS STOLLEN
From asausagehastwo.com
AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD)
From justalittlebite.com
GERMAN CHRISTMAS STOLLEN RECIPE | BREAD STOLLEN | NO MARZIPAN
From theomaway.com
TRADITIONAL GERMAN STOLLEN (CHRISTMAS BREAD) - THE MANY LITTLE JOYS
From themanylittlejoys.com
HOW TO MAKE STOLLEN – GERMAN FRUIT BREAD-RECIPE & VIDEO
From joyofeatingtheworld.com
CHRISTMAS STOLLEN - THE SEASONED MOM
From theseasonedmom.com
GERMAN CHRISTMAS STOLLEN - BAKE FROM SCRATCH
From bakefromscratch.com
GERMAN CHRISTMAS STOLLEN CLASSIC RECIPE TURNIPS 2 TANGERINES
From turnips2tangerines.com
GERMAN CHRISTMAS STOLLEN RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
GERMAN CHRISTMAS STOLLEN (CHRISTSTOLLEN) | BAKING FOR HAPPINESS
From baking4happiness.com
SOURDOUGH STOLLEN, GERMAN CHRISTMAS BREAD - A KNEAD TO BAKE
From akneadtobake.com
BUTTERY MARZIPAN GERMAN CHRISTMAS STOLLEN BREAD
From saffronstreaks.com
GERMAN CHRISTMAS STOLLEN DELIVERY - 1-800-BAKERY.COM
From 1-800-bakery.com
GERMAN STOLLEN (VEGAN CHRISTMAS FRUIT BREAD) - BIANCA ZAPATKA
From biancazapatka.com
CHRISTMAS STOLLEN | KING ARTHUR BAKING
From kingarthurbaking.com
STOLLEN (GERMAN CHRISTMAS FRUIT BREAD) - FIKABRöD
From recipes.fikabrodbox.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