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How To make Christmas Stollen (Quick Bread Variety)
Ingredients
2 1/2
cup
flour, all-purpose
2
teaspoon
baking powder
3/4
cup
sugar
1/2
teaspoon
salt
1/2
teaspoon
mace
8
each
cardomon seed pods, seeds removed, crushed
3/4
cup
almonds, blanched, ground
1/2
cup
butter, soft
1
cup
cream cheese, softened
1
each
egg
1/2
teaspoon
vanilla extract
1/2
teaspoon
almond extract
2
tablespoon
brandy
1/2
cup
currants
1/2
cup
golden raisins
1/3
cup
lemon peel, candied, chopped
1/4
cup
butter, melted
1/4
cup
sugar, powdered
Directions:
Preheat oven to 350 degrees F. Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds. Stir in the ground almonds. Cut in the soft butter until the mixture looks something like coarse sand. In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture until everything is is well blended. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes. (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.)
Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide. With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it. Fold the smaller side of the creased loaf over the wider side. Brush the top of the folded loaf with the melted butter. Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside. Remove and allow to cool a little bit. Dust lightly with powdered sugar.
How To make Christmas Stollen (Quick Bread Variety)'s Videos
How to make Stollen | Holiday Bread | Christmas baking | Stollen recipe
For my last bake of 2021, I wanted to make something that I have never tried before AND that my husband has been asking me to make for years. And I chose a recipe from one of my favourite baking books: the Redpath Canadian Baking Book (link below).
Stollen is a traditional fruit bread from Germany that completely embodies the flavours of the holidays. Packed with lots of dried fruit and some homemade marzipan, it is covered with icing sugar to give it a snowy look. This is a complex bake with multiple steps so grab yourself a cup of tea and enjoy watching my last bake along of 2021.
Chapters:
00:00 Stollen
00:16 Making the fruit mixture
00:36 Making the yeast sponge
01:35 Making the stollen dough
02:30 Mixing the dry ingredients
03:15 Adding yeast sponge to the dry mixture
04:28 Adding butter to enrich the dough
06:14 Kneading the dough
06:50 Drain the fruit mixture
07:15 Punch down the dough
07:37 Add fruit to the dough
07:49 Forming the stollen
08:16 Adding the marzipan * (see below)
08:38 Shaping the stollen dough
08:55 Baking tips
09:10 Checking the internal temperature
09:53 Brushing the stollen with fruit juice
10:20 Dust stollen with icing sugar
10:45 Cutting the stollen
11:05 Recap of the process and recipe
11:20 2021 wrap up
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I slightly amended Redpath's recipe to suit our food allergies and personal preferences. To recreate this bake, you will need:
For the fruit mixture:
* 60g each of dried apricots, dried cherries, crystalised ginger and raisins
* 160 ml orange juice
* 30ml melted butter (plant-based if dairy-free)
Yeast sponge:
* 125ml warm plant-based milk (I used almond)
* 1 tbsp honey
* 1 heaped tbsp dry active yeast
* 135g all-purpose flour
Dough:
* 2 large eggs and 2 additional yolks
* zest from 1 large lemon and 2 clementines (or 1 orange)
* 2 tbsp honey
* 2 tsp almond extract
* 1 tsp vanilla bean paste (can sub with extract)
* 390g white bread flour
* 70g sugar
* 1 tsp salt
* 1/2 tsp cardamon
* 1/2 tsp cinnamon
* 110g plant-based butter
For dusting:
60g icing sugar (divided)
Marzipan (not in Redpath's original recipe):
* 45g sugar
* 75g icing sugar
* 115g ground almonds
* 1 tsp vanilla bean paste
* 1 beaten egg
Check out how I made the marzipan here:
The full method for the Stollen is explained throughout the video and you can also find the full and original recipe in the Redpath Canadian Baking Book available on Amazon:
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Some of my favourite items used in this video:
Kitchenaid stand mixer:
Zester:
Shower caps:
Spatula set:
Baking pan:
Stackable cooling racks:
Digital thermometer:
Pastry brush:
Mini sieve (sifter): light:
Amazon Prime (free trial):
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#stollen #howtomakestollen #dairyfreestollen
How to make Stollen | Holiday Bread | Christmas baking | Stollen recipe
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Stollen Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Stollen. Stollen is a buttery rich and dense German Christmas Fruit Cake/Bread. The bread does have religious symbolisms. It's long oval shape is said to symbolize Baby Jesus wrapped in swaddling clothes. The ridge on the top of the Stollen is said to represent the hump on the back of a camel, which the Wise Men rode, carrying gifts to Baby Jesus. And the bright candied fruit is said to represent the jewels that the Wise Men wore.
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My Mum’s Christmas Recipe For Stollen (Festive Fruit Loaf From Germany)
My mum was a little girl in Dresden when it was bombed during the second World War. She and her family were forced to move to other parts of Germany, and it was decades later before she went back. But she hung on to some of her Saxony culture – including this recipe for a particular style of Stollen. Every year she made it for us - and now I make some for her. Thanks, Mama. xx
Dresdner Christstollen
(Dresden Christmas Stollen)
soak 375g raisins in 1/4 cup rum overnight
mix:
900g flour
2 sachets of dried yeast
175g sugar
250g chopped almonda
2 pinches of salt
almond essence
and mix well
add:
rum raisins
300g orange peel
and mix
then add:
250ml tepid warm milk
300g butter
150g baking fat
mix well and knead by hand for a few minutes
cover, rest for 1 hour
knead again, cover, rest for another hour
shape into 2 Stollen and put on baking tray covered with baking paper
rest for another 30min.
bake at 180 degrees Celsius for 1 hour
check during baking process and cover with tin foil if browning too quickly on the 'lip' side
when baked and still hot, brush with melted butter (100g), sprinkle vanilla flavoured sugar over them, brush with remaining butter, then sprinkle with icing sugar
wrap in tin foil and rest for 2 weeks in a cool place.
Enjoy!
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Stollen (German Holiday Bread) | Basics with Babish
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Recipe: Easy made German Christmas Stollen• My Black Forest Cusine
It is a real tradtion not only in Germany, but in all german speaking countries, like Austria and Switzerland. In the beginning of december, you have to bake your christmas stollen. There are different kinds of them. There is poppy seed stollen or nut stollen if you hate raisins, lots of people do, and there is stollen with nuts. One is made with yeast, like the Dresdener Stollen, or you make a juicy curd stollen, then this is the right recipe. To make a black forest christmas stollen (my personal version) put in 10 candied cherries in halfes.
Why we're making GERMAN STOLLEN in early November
Why we're making GERMAN STOLLEN in early November// In this video, we'll be making German Stollen in early November! Stollen is a German Christmas classic and is sure to be a hit at your holiday table.
If you're a fan of Christmas breads, then you need to check out this German stollen recipe. This bread is dense and buttery and incredibly easy to make. Instead of yeast, we're using quark which is very very good. Christmas Stollen needs to be made at least 4 weeks ahead so that all the ingredients develop their full flavour.
Make sure to watch the video to see how to make this classic German recipe! Enjoy! Kirsten & Jörg xx
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(*THIS VIDEO IS NOT SPONSORED*)
QUARK STOLLEN RECIPE:
Ingredients
2 eggs
150g butter
150g sugar
1 sachet of vanilla sugar (or 1 tsp.)
500g plain flour
1 tsp. baking powder
250g quark
salz
200g hazelnuts
200g almonds
200g mixed peel
lemon zest
Mix everything together and put into the oven for 85 minutes at 180 degrees Celsius.
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OUR APRONS:
LADY OF THE MANOR & LORD OF THE MANOR:
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CONTENTS OF THIS VIDEO:
0:00 - Intro
1:02 - Ingredients for the Stollen
1:36 - Let's make the Stollen
6:05 - Creating a mold for the Stollen
8:16 - Getting the Stollen out of the oven
10:20 - Wrapping the Stollen for storage
11:35 - Our childhood memories with Stollen
13:15 - German Christmas sweets you can buy in the UK
16:55 - Tea time
17:48 - Outro & Outtakes
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