How To make Christmas Stollen
1 c Milk
1/2 c Plus 2 Tbsp granulated sugar
1/2 ts Salt
1 pk Active dry yeast
1/4 c Warm water
5 c Sifted all-purpose flour
1/2 c Finely chopped candied
-citron 1/2 c Finely chopped candied
-cherries 1 c Slivered almonds
Grated rind of 1 lemon 1 c Seedless raisins
2 Eggs, beaten
1 c (2 sticks) butter, softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Sifted confectioners' sugar
2 tb Hot water
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup of the granulated sugar and the salt. Let mixture cool to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of
the flour. Beat dough with electric mixer or egg beater until smooth. Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk. Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out onto a lightly floured surface. Knead, working in enough of remaining flour to make dough smooth and elastic. Divide dough into halves; roll each portion into an oval, about 1/2" thick. In a small saucepan, melt remaining butter; brush it over ovals. In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered baking sheet. Twist ends of each oval toward each other to form a crescent. Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a warm place about 1 hour or until double in bulk. Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden. In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing. Dribble icing over hot Stollen; let Stollen cool before slicing. Makes 1 Stollen.
How To make Christmas Stollen's Videos
Authentic German Christmas Stollen - Moist & Tender Stollen Bites
Stollen or Christstollen are one of the most popular German Christmas treats. Dresdner Christstollen is famous all over the world and in today’s video I will show you how you can make this Christmas cake in a mini bite-size version called Stollenkonfekt in German.
You can find the recipe here:
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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Stollen with Sourdough, Traditional German Christmas Bread
Enjoy this delicious Traditional German Bread coated with Powdered Sugar and filled with dried fruits, nuts, spices, candied fruits and marzipan I A Knead to Bake
Visit ww.Olivenation.com and use the Code BAKE 15 for a 15% discount
Get the full recipe on my website:
ww.akneadtobake.com/post/sourdough-stollen-german-christmas-bread
Ingredients
Stiff Sourdough Starter (Levain)
25 grams (1 ¾ tbsp) Water
25 grams ( 1 tbsp) Sourdough starter
50 grams (⅓ cup) Bread Flour
Dough
500 grams (3 cups) Bread Flour
100 grams (¼ cup + 3 tbsps) Milk
100 grams (⅓ cup) Stiff Sourdough Starter
150 grams (3 large Eggs)
75 grams ( ⅓ cup) Sugar
10 grams (1 ¾ tsp) Salt
150 grams (⅔ cup) Butter*
2 grams (1 tsp) Ground Cardamon
5 grams (2 tsp) Ground Cinnamon
2 grams (1 tsp) Fresh grated Nutmeg
Peel of Medium Lemon
70 grams (½ cup) Sliced Almonds
Marzipan
35 grams (2 ½ tbsps) Water
70 grams (¼ cup) Honey
240 grams (1 cup) Sugar
240 grams (2 cups) Almond flour
5 grams (1 tsp) Almond extract
Candied Orange Peels
Peel of 6 oranges
240 grams (1 cup) Water
140 grams (⅔ cup) Sugar
Candied Lemon Peels
Peel of 4 lemons
240 grams (1 cup) Water
140 grams (⅔ cup) Sugar
Soaked Raisins
250 grams (1 ½ cup) Raisins
50 grams (1/4 cup) Cranberries
50 grams ( ⅔ cup) Candied Oranges
50 grams ( ⅔ cup) Candied Lemons
110 grams ( ½ cup) Spiced Rum
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Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Lodge Deep Camp Dutch Oven 8 Quart
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Bread Lame
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Potato Ricer
Music:
Christmas Village by Aaron Kenny Youtube Audio Library
Dresdner Stollen Girl Explains How to Make Stollen
The people of Dresden usually hold a large festival to celebrate their Christstollen in the run-up to Christmas. This is presented every year by the Stollen Girl, who is selected from a group of apprentices gathered from 110 Stollen bakeries.
Despite the fact that she can't attend many public events this year because of the pandemic, the honorary title will be taken over by 17-year-old Lisa Zink in 2021.
She is fully committed, even though the traditional Striezelmarkt (Christmas market) has been cancelled, which included the Stollen Festival. But there's one thing she can do without doubt: bake an original Dresdner Christstollen.
#DeutscheWelle #Dresden #Stollen #Germany
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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
Christmas Stollen (real German Meister’s recipe)
Recipe for two medium size Stollen:
120 g (4.2 oz) raisins
40 g (1.4 oz) candied orange peel
40 g (1.4 oz) candied lemon peel
30 g (1.1 oz) rum
40 g (1.4 oz) almond, slivered
bake at 160 ℃ (320 ℉), 10 minutes
110 g (3.9 oz) milk
7 g (0.25 oz) dry yeast
100 g (3.5 oz) bread flour
100 g (3.5 oz) bread flour
25g (0.9 oz) sugar
½ teaspoons salt
½ teaspoons vanilla sugar
1 teaspoon lemon zest
¼ teaspoon cinnamon
⅛ teaspoon cardamom
⅛ teaspoon nutmeg
20 g (0.4 oz) egg yolk
100 g (3.5 oz) butter
bake at 190 ℃ (374 ℉), 30 minutes
100 g (3.5 oz) butter, melted
sugar and icing sugar for coating
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Enjoy! :-)
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