How To make Stollen
1/2 c Chopped candied citron
1/4 c Chopped candied angelica
1/2 c Golden raisins
:Boiling water 8 tb Butter
2 pk Dry yeast
1 c Milk
warmed
1 t Salt
2 Eggs :
slightly beaten
2/3 c Granulated sugar
1/2 ts Mace
1/4 ts Ground cardamom
5 1/2 c All-purpose flour (about)
3/4 c Chopped blanched almonds
2 tb Confectioners' sugar
PREHEAT OVEN TO 350F. Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand. Melt the butter and let cool to lukewarm. Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve. Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well. Add 2 cups of the flour and beat vigorously until smooth. Add 3 more cups flour, 1 cup at a time, beating well after each. After adding the last cup, beat until the dough holds together in a shaggy ball. Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic. Add a little more flour as necessary to keep it from being too sticky. Place in a greased bowl, and turn the dough about to coat all surfaces. Cover and let rise until double in bulk. (This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen.) Punch the dough down and divide in half. Shape and pat each piece into an oval about 10 inches long and 4 1/2 inches at the widest part. Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top. Place the loaves on a greased baking sheet, leaving several inches between them. Cover lightly and let rise for 45 minutes. Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely browned. Remove from the oven and dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool. Makes 2 Loaves
How To make Stollen's Videos
Traditional Stollen Bread Method
The best stollen bread recipe I've ever come across was found online, from a bakery, and meant to be made in industrial mixing machines. Over the years, I've adapted it to suit my kitchen and my bare hands because even my stand mixer can't handle the weight of this dense bread.
Notes:
The candied lemon and orange peel are made separately. The recipe I use calls for the peels of 3 lemons/oranges, 1/4 cup sugar and 1/2 cup water. That makes the 1/2 cup required. Use whatever proportions of lemons to oranges you desire. Cover the peels with water in a small pan, heat to boil, drain, add sugar and water, boil until liquid is gone and peels are shiny and translucent.
I usually set the fruit to soak in alcohol at least 24 hrs. before I plan to bake but often leave them up to a week due to putting off the baking day. Put the fruits in a quart jar and cover with dark rum or bourbon, both are good.
When mixing the sponge with the rest of the ingredients, don't give up. It's messy and pieces go flying but you know you've got it when it holds together, all the bits are evenly distributed and the dough becomes shiny and elastic, just like any other bread, 7-10 minutes. I used to add all the flour to the butter at once (as the original recipe calls for) but it was near impossible to incorporate the sponge and drove me crazy. This is the first time adding half the flour and kneading in the rest and it was so much easier! I've made all the mistakes over the years so you don't have to.
4 1/2 tsp yeast
1 1/2 cup + 2T lukewarm milk
3 1/3 cup flour
2 sticks butter
2/3 cup sugar
2 t salt
3 1/3 cup flour
zest of 1 lemon
1/2 t each butter and almond extract
1/2 cup each sliced almonds and chopped pecans
1 1/2 cup raisins, cherries and pineapple, soaked in rum 24 hrs
1/4 cup each candied lemon and orange peels
powdered sugar and melted butter for coating
Enjoy!
Christmas Stollen - The German Christmas Cake Masterclass
Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known.
It's time to develop our own recipe, with marzipan and lots of spices.
Recipe:
Combine
100g wheat flour
50g water
10g sourdough starter
to make a stiff sourdough starter and leave it to mature overnight.
For the main dough, mix
500g wheat flour
160g starter
225g milk
40g sugar
30g honey
5g yeast
for about 10 minutes at low speed.
Add
200g butter
2g cinnamon
0.5g allspice
0.5g aniseed
0.2g nutmeg
and mix on high speed for a further 5 minutes.
Add
350g sultanas (soaked in 100ml rum, add the liquid to the dough)
130g candied oranges (preferably soaked in rum or orange juice, liquid is not needed)
100g candied lemon (same here)
250g almonds
and mix for a further 5 minutes.
The dough is now placed in a plastic box for the next 3 hours at room temperature. Then put it in the fridge overnight.
The next morning, take the dough out of the fridge about 30 minutes beforehand and flatten it. Roll
250g marzipan
into a cylinder and wrap the dough around it. Shape the stollen mould as described in the video and leave the stollen covered to rest for 3-4 hours.
Brush the stollen with egg and put it in the oven.
Preheat the oven at 220°C /428°F. When putting the stollen into the oven directly reduce the temperature. Bake the stollen at 180°C/356°F for a total of 60-70 minutes. 20 of these with steam. Until a core temperature of about 93°C/200°F is reached. If the stollen gets too dark during baking, cover it with aluminium foil.
After baking, leave the stollen to cool for about 30 minutes and then brush it with hot butter.
Then leave it to cool completely for 12 hours at around 15°C/60°F degrees Celsius or, if you don't have a cool cellar, for an hour at room temperature and another hour in the fridge.
Then brush it again with hot butter and sprinkle sugar on all sides of the stollen. The sugar and butter seal the stollen and ensure that it will keep for several weeks without drying out or going mouldy.
Before serving, I sprinkle my stollen with icing sugar. Bon appétit!
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00:00 - Intro
00:43 - Ingredients
00:53 - stiff sourdough starter
02:46 - Mixing the ingredients
04:32 - Adding the butter
07:10 - After mixing
08:12 - Shaping
11:39 - Egg wash
12:47 - Baking
13:03 - After Baking
14:01 - 1st butter brush
15:47 - 2nd butter brush / sugaring
18:40 - Icing sugar
19:17 - Cutting the stollen
19:55 - Outro
Richard Bertinet's indulgent take on Stollen - BBC Maestro
Make your very own stollen with the UK godfather of baking, Richard Bertinet. It’s a frangipane twist on the Christmas classic, perfect as a gift or for entertaining friends and family over the holidays. Taken from Richard’s BBC Maestro course, Bread Making.
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German Christmas Stollen (RECIPE IN DESCRIPTION)
For offer or questions please contact:
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Creating the most delicious Christmas Stollen with our 4 Links Alusteel Stollen Mould SN2136 (575x265x75mm) and SN2137 (575x245x71mm)
Recipe:
Preparing Fruit mix minimum 2 weeks before:
Mix:
Dark Raisin 783g
Green Raisin 261g Diced Orange Peel 348g Diced Lemon Peel 217g Rum 348ml
Honey 43g
TOTAL: 2000g
Preparing first dough 24 hours before: Ingredients:
T65 French Bread Flour 251g Water 163g
Fresh Yeast 1,5g
Salt 5g
Water 13ml TOTAL: 433g
Let the dough rest at 30 degrees for 45 minutes. Fold the dough.
Let it rest again at 30 degrees for 45 minutes. Put into the fridge overnight.
Second dough: MIX:
Fresh Yeast 40g Milk 199ml
Add:
French Bread Flour T65 199g and mix together on low speed for 6 minutes.
Add peaces of old dough (66g) while mixing.
Make sure the finished dough temperature is 24-25 degrees before letting rest at 30 degrees for 40 minutes.
Mix:
Isigny Unsalted Butter 233g Salt 13g
Sugar 133g
until creamy
Add:
Second dough
French Bread Flour T65 465g
Milk 53ml
Mix together on low speed for 7 minutes and medium speed for 1 minutes.
Add:
Fruit Mix 864g
Roasted Almond 133g
Mix together on low speed for 1-2 minutes.
Let the dough rest for 15 minutes in Proofer Box. Cut the dough in 4 600g pieces.
Roll the pieces to balls and let them rest again for 15 minutes in the Proofer Box.
Flatten the dough balls.
Roll 4 60g pieces of marzipan to a long piece and add it into the middle of each dough. Wrap the Dough.
Put the rolled dough into the mould.
Let the dough rest at 28 degrees for 50 - 60 minutes.
Bake by 180 upper heat, 180 lower heat for 40 - 50 minutes.
Melt Butter in microwave. Use the clarified part and brush it 3 - 4 times all over the stollen. Cover the whole stollen in sugar.
Let the stollen rest in Proofer Box for 1 day.
Cover the stollen in powder sugar.
Finished is your tasty Christmas Stollen!!!
(you can wrap the stolen into foil and freeze it to eat it until 3 months later)
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How To Make Stollen | Classic German Christmas Bread Recipe
Perhaps one of the most well-known Christmas breads. Stollen is a traditional German festive bread. Filled with dried fruit and nuts. Flavoured with nutmeg, orange, and cardamom. And a whole log of marzipan running through the middle. These is a lot going on, but it all works together well making this bread super delicious.
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Principles of Baking
The Steps of Baking
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#Bread #Baking #Christmas
Sourdough Stollen Recipe | How to make Stollen | Foodgeek Baking
Today I am going to show you how to make stollen with sourdough starter. This sourdough stollen recipe is one of my favorites for Christmas. I think you will love it too.
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In this video:
Marzipan:
Essential Sourdough Baking Tools:
Baking Vessels:
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Walnut Lame:
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Starter:
Jars for your starter:
Small spatula for starter:
Banneton/proofing baskets:
Round Proofing Baskets:
Oval Proofing Baskets:
Bowls:
Rosti Bowl (used in video):
Bowl:
Bread Knife:
Awesome Bread Knife (used in video):
Good Bread Knife:
Gloves:
Heat resistant gloves:
Baking pans:
Pullman Loaf Pan (small):
Loaf Pan (medium):
Miscellaneous:
Lodge Cast Iron Skillet:
Mockmill Grain Mill:
Bench Scraper:
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