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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
Medieval Yultide Cake | Stollen recipe | Traditional German Bread (sweet)
Today I would like to share a traditional German Christmas recipe with you that has been around since way before 1329 - at least that is the year, this sweet bread was first mentioned in a historic document in the city of Naumburg. A German Weihnachtsstollen - a sweet, dense fruit loaf that is made several weeks before the festivities as it has to sit for a while to develop its' rich flavor. The perfect yuletide cake for cozy evenings at the fireplace.
Today we are going to bake it together all relaxed and comfy by candlelight while I tell you some fun stories about this special Christmas or yule cake. All ingredients, measurements, and a vegan variation can be found down below.
By the way, There are many variations of this loaf, as you can also make it plain, with marzipan, nut, or poppyseed filling - so If you are not big on dried fruit you have options.
In the agricultural traditions as well as religious festivities in southern Germany and closeby regions we have many Gebildbrote. The word means shaped bread and describes various sweet or savory baked goods traditionally made on specific holidays of the year. For example the easter lamb, the Krampus, Bukwy, the Joihannismandl, or the braided bread for Samhain or All-Saints day to name just a few.
The shapes do symbolize the meaning of the holiday or season on the wheel of the year.
The original savory Stollen bread is said to be baked since pagan times, resembling the shape of a boar and representing the wish for fertility and health. In Christain times it transformed due to new ingredients being available into its sweet variation, thickly coated in white powdered sugar - so nowadays people bake it for Christmas with the shape and color of the bread to resemble a swaddled baby Jesus.
Weihnachtstollen recipe
300g Raisins
50g Almond slivers
40g Lime succade
40g Orange succade
60ml Rum
Zest of 1 fresh lemon
500g flour
7g active dry yeast
60ml warm milk
380 g butter
3 tsp vanilla sugar
1 tsp salt
150g sugar
Some butter to brush it
Lots of powdered sugar
For the vegan version replace butter with plant-based margarine and the milk with a nut, grain, or plant milk of your choice.
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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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CHRISTMAS STOLLEN Tutorial | Yeners Cake Tips by Serdar Yener from Yeners Way
Another Christmas tutorial this week!
There are some traditional festive recipes that add so much meaning and joy to those special days of the year. To name a few, there's Lebkuchen, which is a traditional German baked Christmas treat, somewhat resembling gingerbread. Panettone which is a sweet bread from Italy. Plum pudding or Christmas Pudding from Great Britain. Kulich, which is a Russian and Orthodox Easter bread. We can count many many more.
So in this tutorial I will be showing you how to make a Christmas Stolen which is a famous traditional fruit bread that originated from Dresden, Germany and is about 500 years old.
Don't forget to like and subscribe to stay tuned to Yeners Cake Tips! New video every week!
Stollen Recipe
This tutorial at Yeners Way
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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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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Easy Christmas Homemade Stollen - Recipe, Method, Cook. The Best 2020 Stollen Guaranteed !
Stollen is a traditional Christmas bread which is made with dried fruits and marzipan centre. It is sweet, luscious and comforting. A perfect treat on cold winter nights.
Here I show you the simplest Homemade Stollen Recipe with a modern twist!
Traditional Stollen Recipes have a 'rope' of marzipan in the centre. I have found that if you 'roll it in' like the jam in Swiss roll, then your homemade stollen recipe gives you a much more moist stollen. It also ages better too. I think it tastes nicer after a few days as the oils from the marzipan leach into the bread, keeping it super moist and stops it from drying out.
Even better, this Stollen recipe is done in a single bowl and is a knead free recipe. No knead here! OK OK I mix with the knead hook on the food processor, but if it's good enough for professional chefs, why not do it at home too?
Enjoy! My family loves it!
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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