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
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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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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Ravioli Tablet Marcato Atlas
Potato Ricer
Music:
Christmas Village by Aaron Kenny Youtube Audio Library
Authentic Dresden Stollen Recipe - 3 Versions ✪ MyGerman.Recipes
Stollen - and especially the Dresden Stollen - are a famous Christmas treat from Germany. It's a sweet bread with raisins and candied fruits and spices like Cardamom and Cloves. After baking, it has to rest for 1 - 2 weeks to develop its full flavor.
In my video I show 3 different fillings: The original, authentic Dresden Stollen, that Stollen also filled with marzipan, and a Stollen with poppyseed filling like a Mohnstriezel.
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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) ????NO yeast - Easy Recipe ????Christmas Cake!???? Quarkstollen
A simple recipe for the German Christmas Quarkstollen. The taste is just beyond words! This German Holiday Bread has no yeast and ist so easy to make! They call it Quarkstollen. Quark is soft homogene cottage cheese.
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Ingredients: (at room temperature)
Candied Citrus peel 200 gr.
Raisins (dried cranberries) 200 gr.
Alcohol (or juice) 80-100 gr.
All-purpose flour 500 gr.
Baking powder 12 gr.
Sugar 130 gr.
Vanilla 10 gr.
Pinch of salt
Cardamon+cinnamon+ginger+nutmeg 1/4 tsp. (every of them)
Orange and lemon zest 2-3 tsp.
Eggs 2
Butter (softened) 200 gr.
Creamy cottage cheese 250 gr. (or just Ricotta cheese)
Grounded almonds (or nuts of choice) 150 gr.
And more:
Butter melted 80 gr.
Powdered sugar 80 gr.
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.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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