Stollen Wreath Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STOLLEN WREATH CAKE



Stollen wreath cake image

The sweet German fruit and marzipan loaf recipe is adapted into a gorgeous wreath cake with decorative fondant holly icing and almond marzipan

Provided by Barney Desmazery

Categories     Dessert

Time 1h50m

Yield Cuts into 12 slices

Number Of Ingredients 18

175g butter , softened
250g golden caster sugar
3 large eggs
200g plain flour
1 ½ tsp vanilla extract
2 tsp almond extract
75g ground almond
170g pot soured cream
1 ½ tsp baking powder
50g shelled pistachio , roughly chopped
140g sultana
50g toasted flaked almond
50g red glacé cherry , sliced, plus about 9 left whole to decorate
50g mixed peel
250g marzipan
350g fondant icing sugar , sifted
about 100g green Regal-Ice Ready to Roll icing (or use white mixed with green food colouring)
edible green glitter or sprinkles

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and lightly flour a 1.4-litre Bundt tin. Beat the butter and sugar until very light and fluffy. Add the eggs with a handful of flour and beat in, followed by the vanilla and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all of the baking powder and beat in.
  • Mix the rest of the flour with the pistachios, sultanas, remaining ground almonds, the flaked almonds, cherries and mixed peel, then stir into the cake mixture with the remaining soured cream. Spoon into the tin, spread to level and bake for 50 mins until a poked-in skewer comes out clean. Remove from the oven and leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
  • To decorate, first roll the marzipan into a sausage shape long enough to sit on top of the cake in a ring. Position it on top and squeeze the two ends together, then press down a little to help it stick in place. Mix the fondant icing sugar with enough water to make a thick but spreadable icing - add the water little by little, so you don't end up with a really runny icing. Spoon the icing over the marzipan ring, letting it dribble down the sides a little. Shape the Regal-Ice Icing into holly leaves and dust with green glitter or press on green sprinkles. Arrange on top of the cake, using the whole glacé cherries as the berries.

Nutrition Facts : Calories 667 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 85 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

STOLLEN WREATH



Stollen wreath image

BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake

Provided by Angela Nilsen

Categories     Dessert

Time 2h50m

Yield Cuts into 20-22 slices

Number Of Ingredients 16

85g raisin
50g dried cranberry , plus extra to decorate
100g carton mixed peel
4 tbsp dark rum
550g strong white bread flour
2 x 7g sachets easy-bake yeast
50g golden caster sugar
pinch nutmeg
zest 1 lemon
85g butter , cut into pieces
250ml milk
1 egg , beaten, plus extra beaten egg to glaze
50g pistachio , peeled and chopped, plus extra, sliced, to decorate
300g marzipan (bought or homemade)
100g fondant icing sugar
holly sprig, to decorate

Steps:

  • Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum, then leave to soak while you make the dough. Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. Put the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr).
  • Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan into a sausage shape, so it's slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin (see tip, below), brushing the ends with a little beaten egg and pinching them well together to seal.
  • Cover and leave to rise for 30-45 mins or until puffy and doubled in size. Heat oven to 190C/fan 170C/ gas 5. When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. Cool on the baking sheet briefly, then transfer to a wire rack.
  • Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and decorate with holly.

Nutrition Facts : Calories 292 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Protein 6 grams protein, Sodium 0.28 milligram of sodium

STOLLEN WREATH



Stollen Wreath image

Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 large wreath or 2 braids

Number Of Ingredients 18

1/2 cup raisins
1/2 cup currants
1 cup candied citrus peel, finely chopped
1/2 cup candied angelica, finely chopped
1/2 cup candied cherries, finely chopped
1/2 cup dark rum
1/4 cup lukewarm water (110 to 115 degrees)
2 packages active dry yeast (5 teaspoons)
3/4 cup plus a pinch of granulated sugar
1 cup blanched slivered almonds
5 1/2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons milk
1/2 teaspoon table salt
1/2 teaspoon pure almond extract
Finely grated zest of 1 lemon
2 large eggs, room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/4-inch bits and softened, plus 3 tablespoons melted
1 cup confectioners' sugar

Steps:

  • Combine raisins, currants, citrus peel, angelica, and cherries in a bowl. Add the rum, tossing to coat fruits evenly. Soak at least 1 hour, stirring occasionally.
  • Pour water into a small bowl; sprinkle with yeast and a pinch of sugar. Let stand 2 to 3 minutes; stir to dissolve yeast completely. Set aside until mixture almost doubles in bulk, about 5 minutes. Meanwhile, drain fruit, reserving rum; carefully pat fruit dry with a paper towel. Return fruit to bowl; add almonds. Sprinkle with 2 tablespoons flour. Toss; coat evenly. Set aside.
  • In a heavy saucepan, combine 1 cup milk, 3/4 cup granulated sugar, and salt. Heat until warm (110 to 115 degrees), stirring until sugar is dissolved. Transfer liquid to bowl of an electric mixer fitted with the paddle attachment; add reserved rum, almond extract, and lemon zest. Stir to combine. Stir in yeast mixture and eggs. Gradually add 5 cups flour, 1 cup at a time; beat until combined. Beat in softened butter until well incorporated. Turn dough out onto a surface floured with remaining 1/2 cup flour. Knead dough until all the flour is incorporated and dough is smooth and elastic, about 5 minutes. Flour hands if dough gets sticky. Knead in one-third of the dried-fruit mixture until incorporated. Brush a large bowl with 1 teaspoon melted butter; drop in dough. Brush top of dough with 2 teaspoons melted butter; drape a kitchen towel over bowl. Set in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside. Punch dough down; roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Sprinkle remaining fruit over pastry. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
  • Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting two-thirds of the way through the dough. Twist each segment outward, forming a wreath shape with all segments overlapping. Brush dough with remaining 2 tablespoons melted butter.
  • Cover pastry with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool before icing.
  • Whisk confectioners' sugar and 2 tablespoons milk to combine. Drizzle over cooled stollen.

STOLLEN WREATH BREAD WITH MRS. KOSTYRA



Stollen Wreath Bread with Mrs. Kostyra image

At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown. This version, brought to us by Martha's mother, is served every year at the Kostyra family Christmas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 large wreath

Number Of Ingredients 20

1 cup currants
1/4 cup cognac
1 1/4 cups golden raisins
1/4 cup orange juice
5 1/2 cups all-purpose flour, plus more for dusting
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup milk
10 tablespoons unsalted butter, plus 3 tablespoons, melted
1/4 cup warm water (about 110 degrees)
2 packages active dry yeast (5 teaspoons)
3 large eggs, lightly beaten
Grated zest of 2 oranges
Grated zest of 1 lemon
3/4 cup chopped citron
1/4 cup chopped dried apricots
1 1/4 cups blanched almonds, coarsely chopped
Confectioners' sugar, for dusting

Steps:

  • In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
  • Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.
  • Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
  • Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
  • Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
  • Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
  • Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool. Dust with confectioners' sugar before serving.

OLD FASHIONED STOLLEN



Old Fashioned Stollen image

My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't.

Provided by SASSYCASSYSMOMMY

Categories     Bread     Yeast Bread Recipes

Time 4h20m

Yield 24

Number Of Ingredients 14

1 ½ cups milk
½ cup sugar
1 ½ teaspoons salt
2 teaspoons lemon zest
¾ cup butter
1 (.25 ounce) envelope active dry yeast
1 teaspoon white sugar
¼ cup warm water
2 eggs
2 egg yolks
5 ⅔ cups all-purpose flour
1 cup raisins
½ cup chopped nuts
1 egg, beaten

Steps:

  • In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
  • Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
  • Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
  • Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 33.6 g, Cholesterol 56.8 mg, Fat 9 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 203.4 mg, Sugar 9.3 g

More about "stollen wreath recipes"

EASY CHRISTMAS STOLLEN SWEET BREAD RECIPE - THE …
easy-christmas-stollen-sweet-bread-recipe-the image
2019-07-31 The recipes for stollen, a delicious sweet bread, can be very extravagant, however this simple and easy to make recipe for stollen is very easy to follow. Featured Video. Ingredients. 1/2 cup water (room temperature) …
From thespruceeats.com


HOLIDAY STOLLEN RECIPE - PILLSBURY.COM
holiday-stollen-recipe-pillsburycom image
Steps. 1. In small bowl, combine all fruit mixture ingredients; mix well. Let stand at room temperature for at least 1 hour, stirring occasionally. 2. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt …
From pillsbury.com


SOURDOUGH STOLLEN RECIPE - THE BREAD SHE BAKES
sourdough-stollen-recipe-the-bread-she-bakes image
2013-10-01 Preheat the oven to 190°C (gas mark 5). Prepare some egg wash (combine an egg and a table spoon of water and whisk together). When the dough is ready, brush the Stollen with the egg wash and sprinkle with almond …
From thebreadshebakes.com


BEAUTIFUL HOMEMADE STOLLEN WREATH | AMY TREASURE
2021-04-06 Put the dough into a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for two hours or until the dough has doubled in size. Meanwhile, …
From amytreasure.com
5/5 (2)
Calories 288 per serving
  • Heat the milk in a glass jug until it's warm. Add the melted butter, egg and egg yolk to the glass jug and whisk together.
  • Lightly flour a surface and turn the dough out on to it. Knead for 8-10 minutes until the dough is smooth and stretchy. Alternatively, you can use a stand mixer fitted with the dough hook, mix on a low speed for 8 minutes.


STOLLEN WREATHS - BAKE FROM SCRATCH
Instructions. In a medium bowl, toss together cranberries, raisins, and figs. Pour brandy and rum over fruit. Cover and let stand overnight or for up to 3 days. (The longer it stands, the stronger the flavor.) In the bowl of a stand mixer fitted with the paddle attachment, combine 1⁄2 cup (120 grams) warm milk and yeast.
From bakefromscratch.com
Estimated Reading Time 3 mins


STOLLEN WREATH | A SWEET HOLIDAY BREAD RECIPE - SAVORING …
2019-12-07 Stollen Wreath is a little bit of a twist to the traditional German stollen, this sweet yeasted dough is just stunning for the holidays! The dough is studded with cranberries, raisins and almond flavor. Powdered sugar and and a sprinkling of almonds on top make it simply beautiful.
From savoringitaly.com
Reviews 26
Category Bread
Cuisine American, German
Estimated Reading Time 3 mins


STOLLEN WREATH — CHECK OUT OUR TEA INSPIRED RECIPES - ROSIE LOVES …
Online tea resource inspiring you to make more tea with recipes, news and ideas
From rosielovestea.com


RECIPE: STOLLEN WREATH | FOOD, RECIPES, CHRISTMAS FOOD
Christmas Cooking. Christmas Goodies. Homemade Christmas. Diy Christmas. Christmas Pudding. Gingerbread Boxes and Mason Jars - completely edible gifts! The jars are made by wrapping dough around a can. No cookie cutters, mixers or any special equipment required. | Great idea for homemade edible Christmas Gift! R.
From pinterest.com


BON APPéTIT: CHRISTMAS STOLLEN
2010-12-27 Stollen Wreath Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people Ingredients ¼ cup (60ml) lukewarm water (110º F / 43º C) 2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast 1 cup (240 ml) milk 10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
From cookinva.blogspot.com


FESTIVE STOLLEN WREATH – FRED'S COLLECTABLES SHOP
Heat oven to 200fan. Bake wreath for 20-25mins until golden brown. Mix apricot jam/marmalade with a little water and heat in the microwave for a few seconds. Brush warm wreath with jam and leave to cool. Icing-mix icing sugar with a little juice from the orange to make a thick paste. Pipe a little icing all over wreath, slice and enjoy!
From homepridebaking.co.uk


DAY 12: CHEF DE ALA'S STOLLEN WREATH | GEORGE BROWN …
Divide fruit mixture in half (119 grams each). Preheat oven 350°F (180°C). On a lightly floured surface, roll half of dough into a 18-22x9-inch rectangle. Liberally brush with some of remaining 1⁄3 cup (77 grams) melted butter. Sprinkle with half of sugar mixture and, half of marzipan, leaving a 1-inch border.
From georgebrown.ca


CHRISTMAS STOLLEN WREATH: DARING BAKER'S CHALLENGE
2010-12-23 ¼ cup melted unsalted butter for coating the wreath Powdered sugar for dusting wreath To make the Stollen dough: 1. In a small bowl, soak the cranberries in the rum for at least an hour and set aside. 2. Pour ¼ cup warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely. 3. In a small ...
From hezzi-dsbooksandcooks.com


TAMAL'S ICED STOLLEN WREATH - THE GREAT BRITISH BAKE OFF
Method. Step 1. Make the dough. Place the dried fruit into a small bowl with the clementine zest, 4 tablespoons of the juice, and the rum. Leave for 30 minutes for the fruit to soak. Step 2. Mix together the flour, yeast, salt, cinnamon, cloves and sugar in the bowl of a stand mixer fitted with the dough hook. Step 3.
From thegreatbritishbakeoff.co.uk


SOURDOUGH STOLLEN WREATH – BULMER FOOD
2014-12-20 Finally The BBC Good Food recipe is also bigger than last year’s stollen. It makes sense that I’ll need more dough for a wreath than a simple folded version, but I need to fit it inside La Cloche, and a 1kg crown gets pretty big… so I’m going got a ~750g dough. So… taking all that into account, here’s my recipe and method plan. Bread:
From bulmerfood.com


RECIPE FOR STOLLEN IN A BREAD MACHINE THE OVEN
2022-07-20 Recipe For Stollen In A Bread Machine The Oven. Christmas dresden stollen recipe whats cooking america bread machine stollen red star yeast christmas dresden stollen recipe whats cooking america how to make quick stollen christmas wreath made in a bread machine por recipeenu
From deporecipe.co


PAUL HOLLYWOOD'S STOLLEN - THE GREAT BRITISH BAKE OFF
Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml of the milk and stir together. Add the remaining milk and knead well on a generously floured surface for 6–7 minutes, until smooth and pliable. Step 2. Mix together the nutmeg, cloves, vanilla and almond ...
From thegreatbritishbakeoff.co.uk


CHRISTMAS STOLLEN | KING ARTHUR BAKING
Press the top edge firmly to seal it to the dough below. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy. While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third.
From kingarthurbaking.com


CHRISTMAS STOLLEN WREATH WITH CRANBERRIES, PISTACHIOS, CANDIED …
2011-12-12 Use a serrated knife or shears, make cuts at regular intervals. Spritz top with water and then oil, cover and let rise for 50 minutes or until doubled. Bake the loaf or wreath in a preheated 360 degrees F for 25-30 minutes until golden and a …
From veganricha.com


STOLLEN RECIPES | ALLRECIPES
2021-12-20 Poppyseed Stollen (Mohn Stollen) View Recipe. This is an intense, time-consuming stollen recipe, but trust us: If you have the capability and hours to pull it off, it's absolutely worth it. If you don't care for fondant, you can skip making it (and save a little time); simply brush the stollen with melted butter and roll in powdered sugar.
From allrecipes.com


STOLLEN WREATHS RECIPE | EAT YOUR BOOKS
Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include ...
From eatyourbooks.com


STOLLEN WREATH RECIPES ALL YOU NEED IS FOOD
85g raisin: 50g dried cranberry , plus extra to decorate: 100g carton mixed peel: 4 tbsp dark rum: 550g strong white bread flour: 2 x 7g sachets easy-bake yeast
From stevehacks.com


CHRISTMAS STOLLEN WREATH - PIES AND PLOTS
2013-12-15 In two separate, small bowls, soak currants in bourbon and raisins in orange juice. In a large bowl, stir together flour, 6 tablespoons sugar, salt, cinnamon, and cloves.
From piesandplots.net


STOLLEN WREATH RECIPE | HOUSE & GARDEN
2020-12-04 Step 8. Once risen, remove the dough from the bowl and place back onto a lightly floured surface or large sheet of non-stick paper. Roll out into a long rectangle; the dough should stretch to roughly 40-45 in length, 20cm wide and at least 1cm thick. Stretch your marzipan into a long sausage shape, about 2-3cm thick and lay it length-ways down ...
From houseandgarden.co.uk


STOLLEN WREATH RECIPE | EAT YOUR BOOKS
Stollen wreath from BBC Good Food by Angela Nilsen and BBC Good Food Magazine. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) dark rum ; dried cranberries; ...
From eatyourbooks.com


AUTHENTIC DRESDEN STOLLEN - MY GERMAN RECIPES
2020-11-14 Preheat the oven to 200°C / 390°F (not convection) On parchment paper, roll out the dough to a thick layer. Optionally, add the fillings: marzipan or poppyseed filling. Then fold into the typical Stollen shape – see the video. Remove all raisins from …
From mygerman.recipes


STOLLEN WREATH RECIPE
Dec 18, 2016 - Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
From pinterest.ca


PISTACHIO AND CRANBERRY STOLLEN WREATH - GOOD HOUSEKEEPING
2018-11-27 To make the dough, mix flour, yeast, mixed spice, zests and 1tsp fine salt in a large bowl. Add melted butter and milk and mix to form a dough.
From goodhousekeeping.com


STOLLEN WREATH | RECIPE | BBC GOOD FOOD RECIPES, FOOD, CHRISTMAS …
Dec 13, 2011 - BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake. Dec 13, 2011 - BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake. Pinterest. Today. Explore . When the auto-complete results are available, use the up and …
From pinterest.co.uk


CHANUKA BABKA STOLLEN WREATH | RECIPE - KOSHER.COM
Place the Babka Stollen Wreath on parchment paper on a baking sheet. Cover the dough wreath with a kitchen towel and let it rise again for 45 minutes. Bake the Babka Stollen Wreath for 35-40 minutes until golden brown. Let the Babka cool to room temperature. In a small bowl, combine the powdered sugar and lemon juice and stir to make a glaze.
From kosher.com


STOLLEN WREATH BREAD WITH MRS. KOSTYRA RECIPE - COOKEATSHARE
In two separate bowls, soak currants in cognac and golden brown raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside.
From cookeatshare.com


CHRISTMAS CAKE RECIPES – STOLLEN WREATH CAKE BUN
2020-08-20 Flying Sponge. 200 grams white bread flour; 20 grams fresh yeast or 10 grams easy blend yeast; 270 milliliters wate; Mix together and stand at room temperature for 30-40 minutes
From edibleartistsnetwork.com


WREATH BUNDT CAKE RECIPE
tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond. wreath-bundt-cake-recipe 2/26 Downloaded from staging.renewlife.com on July 19, 2022 by guest macaroon paste piped onto jam-topped shortbread--and rosinenbr©œtchen--the raisin-studded whole wheat buns that please a child's …
From staging.renewlife.com


STOLLEN WREATH RECIPE | RECIPE | GERMAN DESSERTS, WINE DESSERTS ...
Dec 18, 2016 - Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


STOLLEN WREATH~ - SKINNYCHICKPRINTABLERECIPES
Beef Tenderloin Filets with Garlic Butter and Herbs~ Beer Margaritas. Beet, Blue Cheese and Hearts of Palm Salad~
From sites.google.com


VEGAN STOLLEN WREATH - DOMESTIC GOTHESS
2020-12-05 Shape the twist into a wreath and pinch the ends together to seal. Place the wreath on a baking parchment lined baking sheet, loosely cover and set aside to rise until it is puffy, about 1 – 1 ½ hours. When the wreath is nearly ready, preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
From domesticgothess.com


HOW DO YOU MAKE GERMAN CHRISTMAS BREAD? – …
2020-03-26 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.
From thecrucibleonscreen.com


CHRISTMAS STOLLEN WREATH
1 cup currants; 1/4 cup bourbon; 1 1/4 cups jumbo raisins (I like Trader Joe’s medley) 1/4 cup freshly squeezed orange juice; 5 1/2 cups all-purpose flour, plus more for dusting
From mealplannerpro.com


Related Search