Christmas Stollen Bread Masterclass with Patrick Ryan
This is Patrick's take on Stollen bread. While not quite the same as the traditional version, his enriched brioche style bread dotted with dried fruits and nuts, flavoured with warming spices like cinnamon and nutmeg, and filled with marzipan, is a delicious bread that's perfect for the festive season.
This recipe makes 4 loaves, brilliant for gifting. Or not... ;)
Patrick uses his bakery's own fruit mincemeat for the recipe, but you can, of course, use store-bought. If you do want to try the Firehouse Bakery mincemeat, follow this link for the full recipe...
And the full written recipe for Patrick's Stollen Bread (including the marzipan) is here
*** This is not a sponsored video but Patrick is a brand ambassador for Kenwood Ireland ***
Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made!
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And you can find Patrick on his socials
Facebook:
Instagram: @firehousebread
Christmas Stollen Recipe in The Bread Kitchen
Stollen is a German bread particularly popular around Christmas. A dough containing rum-soaked fruits is wrapped around a moist almond filling before baking. Written recipe at
Stollen | Richard Bertinet | Gozney Master
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at –
Baking wizard, Richard Bertinett returned to Gozney HQ and bought with him this fabulously festive Stollen recipe! Richard's Stollen is always incredible but the light smokey undertones from baking in the wood-fired oven make it a very merry Christmas indeed!!
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CHRISTMAS STOLLEN Recipe
Today I show a traditional christmas recipe from my home country Germany. It is called »Christstollen«. It's a yeast dough with prickled fruits, almonds and candied peel. The preparation is easy. You can also use dried yeast. With dried yeast you don't need a yeast sponge. Just put all ingredients into the pot at once. Anyhow you should store the stollen for at least 2 weeks in a cool and dry place before you serve it. It pays! ;)
I hope you like my new video. Thanks for watching!
You can find the printable recipe on my Facebook page.
My Facebook page: facebook.com/cakeclassics1
My Google plus page: plus.google.com/+cakeclassics
My Twitter page: twitter.com/cakeclassics1
Musik from Audionetwork
Title 1: Ditty (Duncan Pittock/Mark Johns)
Title 2: Lilly Lane (Philip Guyler)
Title 3: It's all the same to me (Paul Mottram)
Recipe:
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Pickled dried fruits:
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- 4/3 cup (200 g) raisins
- 1/3 cup (50 g) currant
- 3 tbsp rum
Yeast dough:
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- 4 cups (500 g) cake flour
- 40 g fresh yeast or 12 g dry yeast
- 4/5 cup (200 g) butter, melted
- 1/2 tsp salt
- 1/3 cup (75 g) sugar
- 1/2 cup (125 ml) milk
- lemon peel
- 3/4 cup (50 g) candied lemon peel
- 3/4 cup (50 g) candied orange peel
- 1 cup (100 g) flaked almonds
- 5 drops bitter almond oil
- 1 pinch: nutmeg, cardamom, cloves
- 1 tsp cinnamon
Baking:
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- 356°F (180°C) about 60 minutes
Finishing:
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- 1/2 cup (100 g) melted butter
- powdered sugar
Tips for preparation:
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- knead yeast dough for about 15 min.
- after kneading let dough rest until his size has doubled
- So that the stollen doesn‘t become too wide you can use a special stollen pan or own construction.
- brush with butter directly after stollen has baked and then spread
powdered sugar
- wrap stollen into aluminium foil and store for at least two weaks in a cool an dry place.
Best Christmas German Stollen Recipe| Christmas Stollen Recipe| How to make Perfect German Stollen
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This video will show you how to make a perfect German Stollen. A favorite holiday sweet bread made with dried fruits soaked with alcohol, nuts, and marzipan filling, the bread is soaked in clarified butter and coated with vanilla sugar and icing or snow sugar!
Check out our Christmas fruit soaking video here: -
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Ingredients for German Stollen
Starter Dough
10 Gms Yeast
40 Gms Warm Milk
60 Gms Flour
Stollen Dough
120 Gms Fruits Soaked in Alcohol
(Refer the fruit soaking video here :-
115 Gms flour
55 Gms Unsalted Butter
1 large Egg
5 Gms Stollen Spice
2 gms salt
10 gms Marzipan + (Extra for filling as required)
40 Gms Sliced Almonds
& Starter Dough
Coating
Unsalted Butter
Vanilla Sugar (1 TBSP vanilla extract with 200 Gms Powdered Sugar)
Icing or Snow Sugar
Equipment Used
Planetary Mixer
Baking Tray
Oven
intro courtesy:
@AndyMoradi
How to Make Kerststol: Dutch Christmas Stollen w Homemade Almond Paste
Learn to make this traditional holiday bread, typically served at Christmas time. This easy stollen recipe creates two beautiful loaves filled with raisins, candied orange peel, hazelnuts, and of course the log of almond paste, which we make from scratch.
I have such fond memories of eating this bread, growing up. When we would get home from Midnight mass, my mom would serve a spread of bread, with stollen as my favorite. I would spread butter on the bread, add some sugar, and then I would eat around the log of almond paste, so my last bite was always the almond paste with some butter and sugar!! Delicious!
I absolutely love this bread, it's chockful of all those typical holiday bread fillings: raisins, candied orange peel, hazelnuts, and homemade almond paste!
Kerststol recipe:
Speculaaskruiden recipe:
Recipes I mention in the video:
Kruidnootjes:
Banketbakkerstaaf:
Suikerbrood:
Pasteitje:
Equipment I use:
Kitchenaid stand mixer:
Margrethe Mixing bowl:
Breville hand mixer:
Food Processor:
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=== MY VIDEO GEAR ===
Camera: Canon EOS 5D Mk IV:
Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW
Light: Godox SL-150W II:
Softbox: Godox Softbox:
Secondary Camera: GoPro Hero 10:
===CHAPTERS===
00:00 - Introduction
01:15 - Refresher: Making Almond Paste
01:41 - Ingredients
02:50 - Making the Dough
05:50 - Finishing the Almond Filling
06:45 - Rolling and Filling the Stollen
09:21 - Preparing to Bake/Baking the Stollen
11:07 - Finishing the Stollen
12:23 - Tasting…Eet Smakelijk!
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