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
Traditional Stollen Bread Method
The best stollen bread recipe I've ever come across was found online, from a bakery, and meant to be made in industrial mixing machines. Over the years, I've adapted it to suit my kitchen and my bare hands because even my stand mixer can't handle the weight of this dense bread.
Notes:
The candied lemon and orange peel are made separately. The recipe I use calls for the peels of 3 lemons/oranges, 1/4 cup sugar and 1/2 cup water. That makes the 1/2 cup required. Use whatever proportions of lemons to oranges you desire. Cover the peels with water in a small pan, heat to boil, drain, add sugar and water, boil until liquid is gone and peels are shiny and translucent.
I usually set the fruit to soak in alcohol at least 24 hrs. before I plan to bake but often leave them up to a week due to putting off the baking day. Put the fruits in a quart jar and cover with dark rum or bourbon, both are good.
When mixing the sponge with the rest of the ingredients, don't give up. It's messy and pieces go flying but you know you've got it when it holds together, all the bits are evenly distributed and the dough becomes shiny and elastic, just like any other bread, 7-10 minutes. I used to add all the flour to the butter at once (as the original recipe calls for) but it was near impossible to incorporate the sponge and drove me crazy. This is the first time adding half the flour and kneading in the rest and it was so much easier! I've made all the mistakes over the years so you don't have to.
4 1/2 tsp yeast
1 1/2 cup + 2T lukewarm milk
3 1/3 cup flour
2 sticks butter
2/3 cup sugar
2 t salt
3 1/3 cup flour
zest of 1 lemon
1/2 t each butter and almond extract
1/2 cup each sliced almonds and chopped pecans
1 1/2 cup raisins, cherries and pineapple, soaked in rum 24 hrs
1/4 cup each candied lemon and orange peels
powdered sugar and melted butter for coating
Enjoy!
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.
Delicious Mini Stollen Recipe! Simple and very fast!
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A quick and delicious mini stollen recipe! Very tasty and easy recipe, I recommend it to everyone!
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***
Servings: 15 pieces.
Ingredients:
- 200 grams of cream cheese
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 80 grams of sugar (1/3 cup)
- 1 egg
- 113 grams of melted butter (8 tablespoons)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon cinnamon
- 200 grams of wheat flour (1 cup + 2 tbsp)
- 1 teaspoon baking powder
- 100 grams of raisins (1/2 cup)
- 60 grams of dried cherries (1/3 cup)
- 50 grams of almonds (1/3 cup)
Bake in preheated 350°F (180°C) oven / 15 minutes.
Enjoy your meal!
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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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Sourdough Stollen Recipe | How to make Stollen | Foodgeek Baking
Today I am going to show you how to make stollen with sourdough starter. This sourdough stollen recipe is one of my favorites for Christmas. I think you will love it too.
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