CHRISTMAS STOLLEN
I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.
Provided by Lee Smith
Categories World Cuisine Recipes European German
Time 3h
Yield 15
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g
CHRISTMAS STOLLEN
I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. -Sharon Hasty, New London, Missouri
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.
Nutrition Facts :
CHRISTMAS STOLLEN WITH ALMONDS & MARZIPAN
Nothing says Christmas like stollen with marzipan. It's a cinch to make, although it does take some time - think of it as a weekend project with the kids
Provided by Claire Thomson
Categories Afternoon tea, Dessert, Treat
Time 2h40m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).
- Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.
- Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.
- Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins-1 hr until it has risen by about a quarter.
- Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.
- Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams 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.
CHRISTMAS STOLLEN
Make and share this Christmas Stollen recipe from Food.com.
Provided by Dee514
Categories Yeast Breads
Time 2h
Yield 2 Loaves
Number Of Ingredients 15
Steps:
- In small bowl, soak raisins and candied fruits in orange juice.
- Set aside 1 cup flour.
- In large bowl, mix remaining flour, almonds, sugar, orange peel, lemon peel, salt and yeast.
- In small sauce pan, heat milk, butter and water till hot to the touch (about 125°-130°F).
- Stir hot liquids into dry mixture.
- Stir in fruit/orange juice mixture and eggs.
- Mix in only enough reserved flour to make a soft dough.
- Knead dough on lightly floured surface until smooth and elastic (about 8-10 minutes).
- Cover dough and let it rest for 10 minutes.
- Divide dough into 2 pieces, roll each piece into a 10 x 7 inch oval.
- Fold long side of oval over to within 1/2 inch of the opposite side, seal seam.
- Place loaves on a greased baking sheets.
- Cover and let rise in a warm draft free place until doubled in size (about 50-60 minutes).
- Bake at 375°F for 25-30 minutes or until done.
- Remove loaves from baking sheets and cool on wire racks.
- When cool, dust with confectioner's sugar.
Nutrition Facts : Calories 2123.5, Fat 71.6, SaturatedFat 34.4, Cholesterol 346.3, Sodium 1620, Carbohydrate 323.1, Fiber 15.4, Sugar 62.5, Protein 51.2
AMIS'S CHRISTMAS STOLLEN
Pronounced shtoh-luhn, stollen is a wonderful traditional Christmas bread from Germany. The traditional shape is that of a large, folded oval. Every year my grandmother would make this for Christmas and we would have it for a light breakfast on Christmas morning to tide us over until the feasting started. In my family it's just not Christmas without the smell of stollen baking throughout the house. And I love making this and presenting it as gifts as well. My grandmother originally got this from the 1963 Better Homes and Gardens Bread Cook Book. Last year she passed the tradition down to me (in other words, if I didn't make it it's not getting done :D) and I added some spices as well as some dates and figs. This can be a bit involved since the total time for rising is 2 hours 40 minutes but it's definitely worth it. Note: this does call for almonds. Zaar World Tour 05
Provided by Amis227
Categories Breads
Time 1h15m
Yield 3 loaves, 24 serving(s)
Number Of Ingredients 22
Steps:
- Stollen:.
- Combine the yeast with warm water (110 F). Note: If you're using compressed yeast, the water needs to be at 85°F.
- Combine the milk, butter, sugar, salt and cardamom; cool to lukewarm.
- Stir in 2 c of flour; beat well. Add the softened yeast and egg; beat well.
- Stir in the fruits, peels and nuts.
- Add enough of the remaining flour to make a soft dough.
- Turn out on a slightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic.
- Place in a greased bowl, turning once to grease the entire surface of the the dough.
- Cover and let rise in a warm place for about 1 1/2 hours, or until double.
- Punch down; turn out on a lightly floured surface.
- Divide into 3 equal parts.
- Cover and let rest for 10 minutes.
- Roll each of the 3 sections into a 10 x 16 inch rectangle.
- Without stretching, fold the long side over to within 1 inch of the opposite side; seal the edge (you can pinch it together, or brush with a bit of beaten egg or warm milk if you wish).
- Place on a greased baking sheet.
- Cover and let rise in a warm place for about 1 hour, or until almost double again.
- Preheat the oven to 375 and bake for 15 - 20 minutes or until golden brown.
- Let cool slightly and place onto large pieces of wax paper, plastic wrap, platters, etc, each loaf on it's own separate surface.
- You don't want to get the glaze everywhere.
- Glaze:.
- Note: You can easily half the glaze. My family doubled it because of our huge sweet tooth. (It's really pretty too. It has a daisy on it. :D).
- Combine the sugar, water and the butter. Brush or pour over the stollen.
- It will be runny at first so you may have to spoon any that gooped onto your platter or counter back up onto the loaf.
- You can leave it as it is or decorate it however you wish.
- I always make pretty flowers out of bits of fruit and cherries or sliced almonds. Such as a flower made with slices of almonds for the petals, bits of candied cherries for the center and citron or green candied cherries for the leaves and stems. Very pretty.
- Let the loaves sit until the glaze has set (it will still be slightly squishy to the touch) and then wrap in plastic wrap to keep them fresh until it's time to serve them.
- That's another reason we add so much glaze since it helps keep the bread moist.
- Place the loaves in a cool dark place or they even freeze well.
- I put the serving size at 24, which would be 8 generous slices per loaf but you will probably get more out of it.
- Note: Yeast equivalents are One package = 2 1/4 teaspoons = 1/4 ounce = 1 compressed cake.
Nutrition Facts : Calories 252.1, Fat 5.8, SaturatedFat 3, Cholesterol 20.8, Sodium 136.4, Carbohydrate 48.5, Fiber 2.5, Sugar 28.1, Protein 3.9
CHRISTMAS STOLLEN
This recipe is a close replication of the Christmas bread I remember from my youth in Vulcan, Alberta. My Mom worked at the local bakery for a little Dutch man. He made this specialty bread every Christmas. It was as much a food tradition for the community as was Japanese oranges. After year of modifying different recipes (and learning the correct name), trying to find the right one, I've come up with this recipe. The result is pretty close to the remembered treat. It will take about three hours to make this bread.
Provided by Al Hunt
Categories Breads
Time 1h10m
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Dry ingredients.
- In a large bowl;.
- • Sift flour and sugar together. Mix well.
- • Add yeast. Mix well.
- • Make a well in the middle. Set aside.
- Wet ingredients.
- In another bowl;.
- • Warm the milk and butter.
- • Add one egg. Whisk until all the milk is absorbed.
- The dough.
- • Pour wet ingredients into the dry ingredients. Combine well.
- • Lightly flour a clean kneading surface.
- • Turn the dough out and knead until the surface is slightly shiny. The dough ball should be stretchy when it's ready.
- • Lightly oil one of the mixing bowls. Place dough ball in the bowl and cover. Put the bowl in a warm place.
- • Let rise for 1 hour or until the dough has doubled in size.
- The part that makes it Christmas.
- • Rinse all the cherries to get rid of the juice.
- • Quarter ¼ cup of the cherries, half red, half green.
- • Chop the remaining cherries in to (approximately) ¼ inch x ¼ inch bits.
- • Place all the cherries into a fine mesh strainer and rinse with luke warm water.
- • Once well rinsed to remove as much of the juice you can, turn out on to a clean tea towel. Fold the tea towel on to the cherries and gently press to remove any remaining water and juice.
- • Place in a small bowl.
- • Grate the lemon rind and put in the bowl containing the cherries.
- • Put the sliced almonds in the same bowl and mix all ingredients.
- The Almond Paste.
- • In a small bowl, cube the almond paste. Add the white of the second egg. Discard the yolk. Blend well and set aside.
- Preheat the oven to 375°F Have a rack in the center.
- Pour the fruit mixture on to a floured surface. After the dough has risen, place on top of the fruit mixture and knead until everything is well combined, flouring lightly as needed to keep the elasticity of the dough intact.
- Roll the dough until about one-half inches thick. You should have a circle of dough about 14 - 16 inches in diameter.
- If you are able, roll the almond paste in to a rope the length being about an inch shorter than the diameter of your rolled out dough. If you can't roll the almond paste, spread it directly on to the rolled out dough, right across the center. Fold the dough in half, over the almond paste. Pat the dough together, flattening the almond paste a bit. Place the loaf corner to corner on to a flat baking sheet. Use parchment paper if you have it, otherwise you can lightly grease the baking sheet.
- Let the loaf rise for 10 to 15 minutes (less if you want the loaf a bit flatter).
- Bake for 30 minutes and check the bread. It should be golden brown.
- Remove from the oven and cool. Rub the surface with margarine. When its just barely warm, sift icing sugar on to the crescent. Stick two or three holly leaves with a few holly berries on the center at the top (the non-iced part).
- For serving, slice ¾ inches wide. Store the bread in a plastic bag, after it's completely cooled.
Nutrition Facts : Calories 220.4, Fat 9.6, SaturatedFat 3.6, Cholesterol 34.5, Sodium 13.6, Carbohydrate 30.1, Fiber 1.6, Sugar 13.4, Protein 4.4
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CHRISTMAS STOLLEN RECIPE | KING ARTHUR BAKING
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4.9/5 (45)Calories 140 per servingTotal Time 3 hrs 1 min
- To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours.
- This mixture will be added to the dough in step 5., To prepare the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough., Cover the dough and let it rise until puffy, about 60 to 90 minutes., To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log., To assemble the stollen: Knead the fruit and almonds into the dough.
- Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8" x 6" oval., Place one piece of almond paste or marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge., Press the top edge firmly to seal it to the dough below., Place the loaves on a lightly greased or parchment-lined baking sheet.
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