Stollen Recipes

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STOLLEN



Stollen image

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

5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup whole milk, warmed
5 ounces (1 1/4 sticks) unsalted butter, melted
1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
3 large eggs, lightly beaten
7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
5 ounces blanched almonds (1 cup), coarsely chopped
4 ounces diced candied citron (2/3 cup;)
2 ounces diced candied orange peel (1/3 cup)
2 ounces diced dried apricots (1/3 cup)
Finely grated zest of 1 lemon
Vegetable oil, for bowl
3 cups confectioners' sugar
5 tablespoons whole milk

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.

TRADITIONAL STOLLEN



Traditional Stollen image

This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.-Jessie Barnes, Atchison, Kansas

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Nutrition Facts : Calories 244 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 75mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

STOLLEN



Stollen image

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

1 cup mixed candied fruit
1 cup raisins
3 tablespoons dark rum or orange juice
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
3 tablespoons granulated sugar
1/2 cup confectioners' sugar

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.

GERMAN STOLLEN



German Stollen image

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Provided by Marianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 16

8 cups all-purpose flour
3 ounces compressed fresh yeast
1 pinch white sugar
1 tablespoon lukewarm milk
1 ½ cups milk
1 cup unsalted butter
2 tablespoons unsalted butter
1 cup white sugar
2 egg yolks
½ teaspoon salt
1 ¾ cups chopped blanched almonds
1 ¼ cups raisins
6 tablespoons candied lemon peel
6 tablespoons chopped candied orange peel
2 tablespoons melted butter
2 tablespoons confectioners' sugar

Steps:

  • Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  • Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  • Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 56.8 g, Cholesterol 43.8 mg, Fat 16.1 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 72.5 mg, Sugar 17.7 g

STOLLEN



Stollen image

Partake in rich holiday traditions of Germany when you make this classic fruit-filled yeast bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 12h

Yield 32

Number Of Ingredients 17

1 package regular or quick active dry yeast
3/4 cup warm water (105°F to 115°F)
1/2 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 egg, separated
1/2 cup butter or margarine, softened
3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
1/2 cup blanched almonds
1/4 cup chopped candied citron
1/4 cup chopped candied cherries, if desired
1/4 cup raisins
1 tablespoon grated lemon peel
1 tablespoon butter or margarine, softened
1 tablespoon water
1 1/3 cups powdered sugar
2 tablespoons milk

Steps:

  • In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
  • Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
  • Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double.
  • Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown.
  • In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.

Nutrition Facts : Calories 135, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 70 mg

GERMAN STOLLEN



German Stollen image

My family and friends agree that the holidays just wouldn't be the same without this traditional stollen. -Valeria Mauik, Elkhart Lake, Wisconsin

Provided by Taste of Home

Time 1h55m

Yield 2 loaves (14 slices each).

Number Of Ingredients 19

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup 2% milk
1/2 cup butter, cubed
2 large eggs, room temperature
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons milk

Steps:

  • In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn 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; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

Nutrition Facts : Calories 214 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

HOLIDAY STOLLEN



Holiday Stollen image

Provided by Melissa Clark

Categories     dessert

Time 3h

Yield 2 loaves, each about 1 1/2 pounds

Number Of Ingredients 21

2/3 cup black raisins
2/3 cup golden raisins
1/2 cup dried cherries
1/3 cup dark rum
1 cup slivered almonds, lightly toasted
1 package active dry yeast (1/4 ounce)
1/2 cup milk, at room temperature
4 cups all-purpose flour
3/4 cup plus 3 tablespoons sugar
2 3/4 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated lemon zest
1/2 vanilla bean, seeds scraped and reserved
2 cups (4 sticks) unsalted butter, melted
1 large egg yolk
1/2 cup chopped candied ginger
1/2 cup mixed candied citrus peel (optional, see note)
2 cups confectioners' sugar

Steps:

  • The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.
  • The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the "starter." Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
  • In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
  • Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
  • Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
  • Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
  • Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
  • About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
  • Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
  • The next day, sift 1 1/2 cups confectioners' sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners' sugar over loaves and serving.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 83 milligrams, Sugar 27 grams, TransFat 1 gram

TRADITIONAL STOLLEN



Traditional Stollen image

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

3 packages active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
11 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground mace
1/2 teaspoon freshly grated nutmeg
2 cups milk, warmed
1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl
6 large eggs, lightly beaten
2 1/4 cups currants
1/2 cup Cognac
2 1/2 cups golden raisins
1/2 cup orange juice
Peel of 4 oranges, diced
Grated zest of 2 lemons
1/2 pound citron, diced
1/2 cup dried apricots, chopped
2 1/2 cups blanched almonds, chopped
Confectioners' sugar, for dusting

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.

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From thegreatbritishbakeoff.co.uk


OUR EASIEST STOLLEN | KING ARTHUR BAKING
Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. In a separate bowl, mix together the cheese, egg, vanilla, and flavors.
From kingarthurbaking.com


STOLLEN BITES RECIPE - GREAT BRITISH CHEFS
print recipe. 1. Heat the oven to 180°C/160°C fan/gas mark 4. Line two large baking sheets with nonstick baking paper. 2. Put the raisins and mixed peel into a bowl, pour over the rum and set aside to infuse while you make the dough. 100g of raisins. 30g of mixed peel. 1 …
From greatbritishchefs.com


AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD)
Bake the Christmas bread for around 50 minutes or until a toothpick inserted comes out clean. Pay closer attention to the Stollen around the 30-minute mark and cover it with aluminum foil for the rest of the baking time if the top of the Stollen gets …
From recipesfromeurope.com


HOW TO MAKE STOLLEN | RECIPES | GOODTOKNOW
2020-12-06 Method. Tip the dried fruit into a small bowl and add the lemon rind and rum. Stir the fruit, then cover the bowl. Leave the fruit for at least 2 hrs, or overnight.
From goodto.com


GERMAN CHRISTMAS STOLLEN RECIPE - THE SPRUCE EATS
2021-08-27 Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F. Dot the top of the stollen with the remaining 1 tablespoon softened butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center.
From thespruceeats.com


STOLLEN RECIPES | BBC GOOD FOOD
Spiced stollen plait. A star rating of 4.9 out of 5. 14 ratings. This pretty twist on a classic German Christmas bake is lightly spiced, filled with mixed dried …
From bbcgoodfood.com


STOLLEN AUTHENTIC RECIPE | TASTEATLAS
Place in a warm, dry place for an hour or until doubled in size. 5. With your fist, punch the dough down, and cut it into three same-sized portions, then leave them to rest for 10 minutes. 6. Roll each piece of dough into a ¾-inch thick oval, then coat the tops with melted butter, followed by a sprinkling of sugar. 7.
From tasteatlas.com


STOLLEN RECIPE (TRADITIONAL GERMAN VERSION) | KITCHN
2021-11-13 Stollen is rich and delicious yeasted bread. Since it is filled with nuts, dried fruit, and a hearty amount of butter, it is understandable that this bread can be confused for a cake — especially because it is typically topped with a blanket of powdered sugar. Internationally recognized culinary authority Kristina Vänni is a well-known food ...
From thekitchn.com


HOW TO BAKE THE PERFECT STOLLEN | FOOD | THE GUARDIAN
2016-12-15 The perfect stollen. Put the fruit in a bowl with the rum, cover and leave to soak. Meanwhile, heat the milk until just warm. Whisk together the …
From theguardian.com


STOLLEN RECIPE - SIMPLY RECIPES
2022-03-30 To make the dough, we first start by making a sponge. To make a sponge, add 2 cups of flour and the yeast to the bowl of the stand mixer fitted with the paddle attachment. Set the mixer to stir or low just until the yeast and flour are combined. Add the warm milk and increase the speed to medium-high.
From simplyrecipes.com


STOLLEN - PREPPY KITCHEN
2021-12-10 How to Make Stollen. 1. In a medium bowl, combine raisins, candied orange peel, and rum. Cover and let soak while preparing the dough. 2. Activate the yeast in a mixer by combining warm milk and yeast before adding flour, butter, sugar, egg, …
From preppykitchen.com


AUTHENTIC DRESDEN STOLLEN - MY GERMAN RECIPES
2020-11-14 Step 6 – shape the Stollen. 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 the top of the Stollen so they don't burn!
From mygerman.recipes


GERMAN STOLLEN RECIPE & FACTS - QUARKSTOLLEN RECIPE
2. Drain the raisins, you can keep the rum and add it to the stollen. 3. Drain the curd cheese in a fine sieve for an hour. 4. Beat the eggs in a large mixing bowl, then add one ingredient after the other while continuing mixing: sugar, soft butter, lemon flavour essence, curd cheese and the rum if …
From germany-insider-facts.com


AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD)
2021-08-23 In a large mixing basin, combine the remaining ingredients. In a large mixing bowl, combine the flour, egg, room-temperature butter, granulated sugar, organic lemon zest, vanilla essence, cinnamon, nutmeg, and cardamom. Using the spiral dough hooks on your electric mixer, combine everything.
From justalittlebite.com


CHRISTMAS STOLLEN | KING ARTHUR BAKING
Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' or non-melting sugar. Transfer to a rack to cool completely.
From kingarthurbaking.com


STOLLEN RECIPE | WOOD FIRED OVEN RECIPES | GOZNEY
Brush the stollen with egg wash, pop them into the oven and place the door on before baking for around 30-35 minutes. Step 13; Transfer to a resting rack and allow the stollen to cool before glazing. Step 14;-Melt the butter and rum together and pop into a large deep dish. Roll the cooled stollen in the rum butter, shake off any excess and then ...
From gozney.com


STOLLEN - TRADITIONAL GERMAN CHRISTMAS CAKE RECIPE | 196 FLAVORS
2020-10-12 Pre-heat the oven to 350°F (180°C). Bake for 55 to 60 minutes, until the loaves are golden brown, and sound hollow when tapped on the bottom. Remove from the oven, and set aside to rest for 10 minutes. If using stollen tins, remove the loaves, and cool on the baking tray. Brush each loaf with melted butter.
From 196flavors.com


GERMAN CHRISTMAS CAKE (STOLLEN RECIPE) - LAVENDER & MACARONS
2018-11-30 Prepare the dough. Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic. Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size. 4. Chop dried fruits and nuts.
From lavenderandmacarons.com


STOLLEN RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat milk until steaming; pour into a large mixing bowl and let cool until lukewarm. Sprinkle in yeast and let stand until dissolved, 5 to 10 minutes. Whisk in 1 cup whole-wheat flour, cover with plastic wrap and set aside in a warm, draft-free place until foamy, about 1/2 hour. Advertisement. Step 2.
From eatingwell.com


BUTTERY MARZIPAN STOLLEN RECIPE - SERIOUS EATS
2020-05-07 Place dough onto lightly floured work surface and press into an 8- by 10-inch oval. Using rolling pin, press a trench lengthwise into the dough about 1/3 from the bottom. Roll the marzipan into a log to fit the length of the stollen. Place the log on work surface and flatten with a rolling pin to about 1/2 inch thick.
From seriouseats.com


TRADITIONAL CHRISTMAS STOLLEN | EASY RECIPE - OUR GABLED HOME
Transfer the Stollen onto a parchment lined baking sheet. Loosely cover the Stollen and let sit in a warm place for about 30 – 60 minutes or until visibly risen. Bake the Stollen at 320˚ F for about 50 minutes. Remove the Stollen from the oven and immediately brush generously with the …
From ourgabledhome.com


PAUL HOLLYWOOD'S STOLLEN | DESSERT RECIPES | GOODTOKNOW
2019-12-16 In a large bowl, mix the flour, sugar, nutmeg, ground cloves, vanilla and almond extract. Stir in the melted butter and the milk and yeast mixture and knead well, until smooth and pliable. Mix in the almonds, dried fruit and chopped peel. When everything has been fully incorporated, return to the bowl, cover with cling film and leave to rise ...
From goodto.com


STOLLEN RECIPE - BBC FOOD
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/7fl oz of the milk and stir together. Add the remaining ...
From bbc.co.uk


STOLLEN - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Stollen. Magazine subscription – your first 5 issues for only £5! Stollen is a yeasted cake from Germany filled with marzipan and flavoured with spices, dried fruit and nuts. Learn more about this festive bake. A Christmas specialty originally from Saxony in Germany, stollen is a long, shallow, slightly oval, yeasted cake packed with spices ...
From bbcgoodfood.com


STOLLEN RECIPES | ALLRECIPES
2021-12-20 German Stollen. Credit: Magda. View Recipe. this link opens in a new tab. This traditional Christmas stollen is loaded with candied lemon and orange peel, blanched almonds, and dried fruit. If you like, you can use sultanas instead of …
From allrecipes.com


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