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
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Stollen (German Holiday Bread) | Basics with Babish
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Traditional Christmas Stollen | Easy recipe
This is an authentic recipe for traditional German Christmas Stollen, a slightly sweet loaf with nuts, raisins, and candied citrus peels. It is delicious right away but gets better if tightly wrapped in foil and kept in a cool place for about 3 weeks.
Printable Recipe:
Organic, unsulfured raisins:
Candied lemon peel:
or make your own:
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Whole nutmeg:
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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 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 ***
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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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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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