STOLLEN WREATH BREAD WITH MRS. KOSTYRA
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown. This version, brought to us by Martha's mother, is served every year at the Kostyra family Christmas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 large wreath
Number Of Ingredients 20
Steps:
- In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
- Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.
- Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
- Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
- Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
- Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
- Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool. Dust with confectioners' sugar before serving.
STOLLEN WREATH
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 large wreath or 2 braids
Number Of Ingredients 18
Steps:
- Combine raisins, currants, citrus peel, angelica, and cherries in a bowl. Add the rum, tossing to coat fruits evenly. Soak at least 1 hour, stirring occasionally.
- Pour water into a small bowl; sprinkle with yeast and a pinch of sugar. Let stand 2 to 3 minutes; stir to dissolve yeast completely. Set aside until mixture almost doubles in bulk, about 5 minutes. Meanwhile, drain fruit, reserving rum; carefully pat fruit dry with a paper towel. Return fruit to bowl; add almonds. Sprinkle with 2 tablespoons flour. Toss; coat evenly. Set aside.
- In a heavy saucepan, combine 1 cup milk, 3/4 cup granulated sugar, and salt. Heat until warm (110 to 115 degrees), stirring until sugar is dissolved. Transfer liquid to bowl of an electric mixer fitted with the paddle attachment; add reserved rum, almond extract, and lemon zest. Stir to combine. Stir in yeast mixture and eggs. Gradually add 5 cups flour, 1 cup at a time; beat until combined. Beat in softened butter until well incorporated. Turn dough out onto a surface floured with remaining 1/2 cup flour. Knead dough until all the flour is incorporated and dough is smooth and elastic, about 5 minutes. Flour hands if dough gets sticky. Knead in one-third of the dried-fruit mixture until incorporated. Brush a large bowl with 1 teaspoon melted butter; drop in dough. Brush top of dough with 2 teaspoons melted butter; drape a kitchen towel over bowl. Set in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
- Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside. Punch dough down; roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Sprinkle remaining fruit over pastry. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
- Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting two-thirds of the way through the dough. Twist each segment outward, forming a wreath shape with all segments overlapping. Brush dough with remaining 2 tablespoons melted butter.
- Cover pastry with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool before icing.
- Whisk confectioners' sugar and 2 tablespoons milk to combine. Drizzle over cooled stollen.
STOLLEN WREATH
BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake
Provided by Angela Nilsen
Categories Dessert
Time 2h50m
Yield Cuts into 20-22 slices
Number Of Ingredients 16
Steps:
- Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum, then leave to soak while you make the dough. Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. Put the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr).
- Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan into a sausage shape, so it's slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin (see tip, below), brushing the ends with a little beaten egg and pinching them well together to seal.
- Cover and leave to rise for 30-45 mins or until puffy and doubled in size. Heat oven to 190C/fan 170C/ gas 5. When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. Cool on the baking sheet briefly, then transfer to a wire rack.
- Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and decorate with holly.
Nutrition Facts : Calories 292 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Protein 6 grams protein, Sodium 0.28 milligram of sodium
CHRISTMAS WREATH STOLLEN
This was a tradition in our family for many years. I used to make one to take to work and another for my husband to take to work. I also got a few orders from folks who wanted one for the holidays. I don't make it as much anymore since we are both retired. Maybe you can start making it as one of your traditions. This is how...
Provided by Linda Griffith
Categories Sweet Breads
Time 3h15m
Number Of Ingredients 21
Steps:
- 1. In two separate bowls, soak currants in rum or rum extract and golden raisins in orange juice; set aside. In a large bowl, sift together flour, salt,sugar, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes. Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes; stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl. Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and chopped pecans, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork. Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours. Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 30 inches long. With a sharp knife, cut into 3 30 inch strips. Carefully braid the three strips together. Carefully transfer dough to a parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle. Bake until golden brown and crusty, about 45 minutes, rotating halfway through Remove to a large wire rack to cool.
- 2. Drizzle the milted icing over the top and decorate with candied cherries and pecan halves. You can pipe on a bow with red icing or you can buy a plastic bow to cover the area pinched together.
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 WREATH CAKE
The sweet German fruit and marzipan loaf recipe is adapted into a gorgeous wreath cake with decorative fondant holly icing and almond marzipan
Provided by Barney Desmazery
Categories Dessert
Time 1h50m
Yield Cuts into 12 slices
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and lightly flour a 1.4-litre Bundt tin. Beat the butter and sugar until very light and fluffy. Add the eggs with a handful of flour and beat in, followed by the vanilla and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all of the baking powder and beat in.
- Mix the rest of the flour with the pistachios, sultanas, remaining ground almonds, the flaked almonds, cherries and mixed peel, then stir into the cake mixture with the remaining soured cream. Spoon into the tin, spread to level and bake for 50 mins until a poked-in skewer comes out clean. Remove from the oven and leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
- To decorate, first roll the marzipan into a sausage shape long enough to sit on top of the cake in a ring. Position it on top and squeeze the two ends together, then press down a little to help it stick in place. Mix the fondant icing sugar with enough water to make a thick but spreadable icing - add the water little by little, so you don't end up with a really runny icing. Spoon the icing over the marzipan ring, letting it dribble down the sides a little. Shape the Regal-Ice Icing into holly leaves and dust with green glitter or press on green sprinkles. Arrange on top of the cake, using the whole glacé cherries as the berries.
Nutrition Facts : Calories 667 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 85 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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
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
STOLLEN
German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 braided loaves
Number Of Ingredients 19
Steps:
- Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
- Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
- Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
- Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.
More about "christmas wreath stollen food"
CHRISTMAS STOLLEN RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
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.
STOLLEN WREATHS - BAKE FROM SCRATCH
From bakefromscratch.com
CANDICE'S TWO-TIER STOLLEN WREATH - THE …
From thegreatbritishbakeoff.co.uk
TAMAL'S ICED STOLLEN WREATH - THE GREAT …
From thegreatbritishbakeoff.co.uk
BEAUTIFUL HOMEMADE STOLLEN WREATH | AMY …
From amytreasure.com
TOP 10 EDIBLE CHRISTMAS WREATH RECIPES | BBC …
From bbcgoodfood.com
STOLLEN WREATH | A SWEET HOLIDAY BREAD RECIPE - SAVORING …
WHAT IS CHRISTMAS STOLLEN AND WHERE DID IT COME FROM? - GUILTY EATS
From guiltyeats.com
STOLLEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHRISTMAS STOLLEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
12 EDIBLE WREATH RECIPES FOR YOUR NEXT HOLIDAY CELEBRATION
From allrecipes.com
CHRISTMAS BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST GERMAN CHRISTMAS STOLLEN (CHRISTSTOLLEN) - THE DARING …
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love