ALMOND FILLED STOLLEN
Almond Filled Stollen is a traditional German/Austrian bread rich with butter, almond paste, candied fruit and a hint of rum.
Provided by Eileen Gray
Categories Breads
Time 3h15m
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the raisins and orange peel with the rum. Cook over medium heat, stirring constantly, for 2-3 minutes until most of the rum is absorbed. Transfer the fruit to a small bowl and set aside to cool.
- Combine the milk, yeast and 1 cup of the flour in the bowl of a stand mixer or in a mixing bowl. Mix the ingredients to form a thick batter. Cover the bowl and set aside for 30 minutes.
- With the mixer running on low, add the sugar and salt. Add the butter a tablespoon at a time. Mix to incorporate completely. Add the egg, vanilla extract, almond extract and 1/2 cup of flour.
- Switch to the dough hook and add the remaining cup of flour. The dough should gather on the hook and clear the sides of the bowl. Add a little more flour if the dough is still very sticky. If working by hand, add as much of the flour as you can mix by hand then turn the dough out onto a floured surface to finish kneading in the flour.
- Knead the dough for 5 minutes until it is smooth and silky. Add the raisin mixture to the dough. Knead in a more flour if the dough becomes sticky after the raisins are added.
- Place the dough into an oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise for 1.5 hours.
- While the dough rises, cream together the almond paste and butter until it forms a smooth paste. Set aside at room temperature. Line a half sheet pan with parchment paper.
- Turn the dough out onto a lightly floured surface and divide in half without kneading. Gently press one piece of dough into an 9" x 7" oval. Spread half the almond paste over the oval, leaving a 1" border around the edges. Fold the dough over the filling from the long side, leaving a 1" border along the front edge. You should end up with a 9" x 4" oval with a 1" border on the front edge. (see photos & video)
- Repeat with the remaining dough and filling. Set the loaves on the parchment lined pan. Cover and set aside to rise for 1 hour. Preheat the oven to 325°F.
- Bake the loaves until golden brown and the center registers 190°F, about 45 minutes.
- Remove the loaves from the oven and cool 10 minutes. Generously brush the loaves on all sides with melted butter, then roll the loaves in super-fine sugar. Set aside to cool completely.
- Wrap the loaves tightly in a double layer of plastic wrap and store at room temperature to develop the flavor. The stollen can be eaten right away but I find it's best after 2-3 days and up to a week. When ready to serve, unwrap the loaf, wipe away the superfine sugar coating then generously sprinkle on all sides with confectioners sugar. For longer term storage place the wrapped loaves in the freezer.
Nutrition Facts : Calories 320 calories, Carbohydrate 41.3 grams carbohydrates, Fat 15.2 grams fat, Fiber 1.8 grams fiber, Protein 4.5 grams protein, SaturatedFat 7.8 grams saturated fat, ServingSize 1 slice, Sugar 19.6 grams sugar
ALMOND-FILLED STOLLEN
This German holiday specialty is great sliced and toasted, then served with butter.
Provided by Land O'Lakes
Categories Yeast Dessert Almond Nut Breakfast and Brunch
Yield 15 servings
Number Of Ingredients 22
Steps:
- Dissolve yeast in warm water in bowl; stir in 1/2 teaspoon sugar. Add 2 cups flour, 1/4 cup sugar, 3/4 cup butter, sour cream, egg yolks, salt, almond flavoring and vanilla. Beat at medium speed, scraping bowl often, until smooth.
- Stir in enough remaining flour to make dough easy to handle. Turn dough onto well-floured surface; knead 8-10 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
- Combine currants and candied fruit mix in bowl. Pour brandy over fruit; let stand 15 minutes.
- Punch down dough. Place dough onto lightly floured surface. Knead fruit and brandy mixture into dough just until fruit is thoroughly distributed. Roll out dough on lightly floured surface to 14x10-inch oval, approximately 1/2-inch thick.
- Stir together almond paste and 3 tablespoons butter in bowl. Spread mixture lengthwise on dough.Fold oval lengthwise so top edge is within 1 inch from bottom edge. Pinch edges gently to seal. Place onto greased baking sheet. Cover; let rise 45 minutes. (Stollen will not double in size.)
- Heat oven to 350°F.
- Combine 1 egg and milk in bowl; beat with fork. Brush onto stollen. Bake 35-45 minutes or until golden brown. Cool completely.
- Sift powdered sugar over top of stollen.
Nutrition Facts : Calories 280 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 160 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Sugar grams, Protein 5 grams
ALMOND-FILLED STOLLEN
I've been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter's family, I carried my stollen on the plane!-Rachel Seel, Abbotsford, British Columbia
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (12 slices each).
Number Of Ingredients 17
Steps:
- In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.
Nutrition Facts : Calories 278 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 241mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
STOLLEN
Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey).
Provided by Food Network
Categories dessert
Time 3h40m
Yield 1 large loaf or 2 medium-sized loaves
Number Of Ingredients 21
Steps:
- Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
- Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
- By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
- By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
- First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
- Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
- Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
- Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
- To serve: Sprinkle heavily with confectioners' sugar just before serving.
- Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
- Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.
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