GERMAN STOLLEN
My family and friends agree that the holidays just wouldn't be the same without this traditional stollen. -Valeria Mauik, Elkhart Lake, Wisconsin
Provided by Taste of Home
Time 1h55m
Yield 2 loaves (14 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn 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 dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.
Nutrition Facts : Calories 214 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
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
25 TRADITIONAL GERMAN DESSERT COLLECTION
Looking for classic German desserts? From cakes to cookies to rice pudding, these treats bring Oktoberfest into your home!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a German dessert in 30 minutes or less!
Nutrition Facts :
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.
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.
More about "german apple stollen food"
26 AUTHENTIC GERMAN DESSERTS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-10-21
- Black Forest Cake. Take a look at this delicious German recipe and imagine putting it down on the table for your next party. Made with a ton of cherries and chocolate cake and frosting, this cake is packed with flavor and made to go down with a glass of milk.
- German Plum Dumplings. If you’ve never had a German plum dumpling then you are missing out. The delectable treats are made with a sweet dough wrapped around a filling of stewed plums and apricots,
- Stollen. Stollen is a classic German Christmas food and, lucky for you, you can have it any time of the year. It has all the classic winter holiday flavors, like dried fruit, nuts, and spices.
- Bee Sting Cake. This cake isn’t quite like others that you’ve had before because the dough is actually made from pastry cream. The cake has a soft, gooey inside with a crusty outside and a crunchy almond topping that adds a nice texture.
- Peach Kuchen. A kuchen is a kind of cake that’s made with bread instead. The German version of this is called the peach kuchen which is perfect for summertime because of the fruit on top.
- Blushing Maid. The blushing maid is an old recipe with pumpernickel bread and a lot of other ingredients that give this dessert a nice rounded flavor.
- Vegan German Chocolate Cupcakes. Instead of going for a huge German chocolate cake, try serving up these vegan German chocolate cupcakes instead. These cupcakes are made with dark chocolate, cocoa powder, and coconut cream to give them a rich and fudgy flavor.
- Kirschmichel Cherry Dessert. This used to be a way that Germans could use up their old bread and it’s the perfect dessert to cook for the family. Made with stale bread, cooked cherries, and then doused in kirsch syrup, the kirschmichel is as delicious as it sounds.
- Strawberry Rhubarb Trifle. This strawberry rhubarb trifle is best served with fresh rhubarb instead of getting some that is in the can. The freshness is what makes this recipe so good and gives the dessert a nice tart flavor with a ton of sweetness from the strawberries.
- German Apple Pancakes. The German pancake isn’t quite like the American version. It has a creamier consistency and is cooked in a skillet with apples or other fruit.
CHRISTMAS STOLLEN - KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (41)Total Time 3 hrs 1 minServings 3Calories 140 per serving
- 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.
AUTHENTIC STOLLEN RECIPE - A GERMAN CHRISTMAS CAKE - MY DINNER
From mydinner.co.uk
5/5 (5)Category CakeCuisine GermanCalories 4740 per serving
- Soak the raisins at least 1 hour before baking (better the night before) in warm water and with rum (optional)
- Warm up the milk to a lukewarm temperature. Stir the yeast into the milk and mix with 100 gr of the flour. Leave the yeast mixture to activate for at least 45 minutes.
- Mix the yeast mixture with the remaining flour, sugar, salt, gingerbread spice and butter. Knead to a tough dough. (Don't worry its suppose to be hard work)
- After you removed the stollen from the oven, apply the melted butter on top with a brush. Sprinkle with granulated sugar. (this will remove any moisture from the cake)
GERMAN STOLLEN RECIPE {A CHRISTMAS TRADITION!} - PLATED ...
From platedcravings.com
5/5 (5)Total Time 2 hrs 30 minsCategory BakingCalories 4481 per serving
- One day in advance, mix the raisins and the rum together and let the rum infuse the raisins overnight.
- On the next day, heat up the milk until it's lukewarm. Mix the milk and the yeast with a fork until the yeast is dissolved in the milk. Add a little bit of sugar and 3 tbsp flour. Cover and let the mixture sit for 20 minutes.
- Add flour, mace, fresh lemon peel, sugar, salt butter, almond meal, and marzipan, knead until a smooth dough forms. Now it's time to add the candied lemon peel, candied orange peel and the raisins to the dough.
- Cover the dough and let it rise for 1 hour. Preheat your oven to 347°F. Knead the dough again. Cover a baking sheet with parchment paper, put the dough on it and form an oval-shaped loaf. You can make one big Stollen or two smaller ones. Use a rolling pin to flatten the middle of the loaf so that you have two bulges. Flatten one of the bulges and fold it over (See picture).
GERMAN FOOD: 45 BEST GERMAN DISHES AND TRADITIONAL …
From gamintraveler.com
- SCHNITZEL. Schnitzel is a flat beef slice. Using a meat cooking utensil, the flesh is normally thin out. The meat is usually breaded, it is cook from beef, chicken, lamb, pork, or turkey and is famous all over the world.
- SPÄTZLE. Spätzle are thick noodles prepare from water, flour, salt, and eggs, and are the German equivalent of pasta. The dish cannot be roll out since they’re so juicy and delicate instead, they’re fashioned by hands, with the a knife, or compress via a range of spätzle presses.
- BRATWURST. Bratwurst is made up of two words: brat, signifies meat without waste, and wurst, signify sausage. The dish history can be trace back to the Celts but it was later refine by the Franconian.
- MAULTASCHEN. Maultaschen created by Cistercian monasteries out from Maulbronn Monastery in the 1600s. The monks tried to sliced the meat and mixed it with some herbs and other spices, and pasta to hide the meat, this was during Lent.
- KARTOFFELPUFFER (POTATO PANCAKE) Kartoffelpuffers are a famous street food appetizer, a restaurant classic, and a homemade favorite. They’re made using a thick batter made with shred boiled potatoes, flour, and eggs, then molded into flat, round discs that are pan-fried till brown and crispy.
- CURRYWURST. Currywurst is a popular street food in Germany which has been an indisputable feature of the country’s traditional cuisine. The meal can be eaten whether it is dice or whole, and or with a taste of mildly flavor curry-spiced pasta sauce and can be cook and then grill sausage.
- BRATKARTOFFELN. Bratkartoffeln is both home cook or can restaurant meal that is eaten as a side dish to grill or barbecue fish, sausages, meat, or fried eggs.
- EINTOPF. Eintopf is a traditional German soup to make with a lot of different ingredients. Although that frequently contains either vegetables and meat.
- DÖNER KEBAB. Döner kebab is a world-famous Turkish delicacy to make with grilled meat torn out of a vertical skewers. Organic spices and herbs are commonly use to enhance the meat.
- GERMAN SAUSAGES. Many German sausages, no matter the style, contain pork. There are still some sausages that are compose of lamb, beef, or a deer. There are vegan and vegetarian sausages, but that’s another story.
16 BEST GERMAN FOOD TO TRY | TRADITIONAL TYPES OF FOOD
From everythingaboutgermany.com
- Traditional German Potato Salad. A common traditional German food found in almost every other region is potato salad. This type of salad was popularized in the early 1900s and has since become very common all over the world.
- Wurst and Sauerkraut. Other types of German food to try out include wurst and sauerkraut, both of which are exceptionally delicious. Sauerkraut is a combination of vegetables that have been prepared to resemble the flavor of kraut.
- Sauerbraten/Roast Beef Stew. Sauerbraten is a national German main dish, and it doesn’t miss in most restaurants menus. Usually, a slice of horse meat, beef, or venison is marinated in vinegar, spices, and wine mixture and left to rest for several days before its roasted.
- Beef Roll/ Rinderroulade. This is a common dish in Saxony that has different flavors, all packed in one single dish. It is prepared by rolling quality thin slices of beef around bacon, pickles, onions, mustard, and then it’s roasted with red wine to create a deep rich flavor.
- Pork Knuckle/ Schweinshaxe. Popular in Bavaria, Schweinshaxe or pork knuckle is a delicious meat dish. It involves roasting pork at low temperatures for two to three hours or till the skin falls off from the bone.
- Rabbit Stew/ Hasenpfeffer. To prepare this deliciously rich rabbit stew, rabbit meat is braised with wine and onions and left to rest for hours. The marinade is made with vinegar and wine, and it’s made thick with some rabbit blood.
- Königsberger Klopse. These are tasty meatballs meals dipped in a creamy white sauce with capers. Traditionally, the meatballs are made with minced veal, eggs, onions, pepper, anchovies, and other spices.
- Bratwurst. This is one of the most famous street foods in Germany. Typically made with veal and pork, bratwurst is a fresh sausage seasoned with nutmeg, ginger, coriander, and caraway.
- Weisswurst. This is a traditional bacon sausage most common in the Bavaria region. It’s made of pork back bacon and veal. The sausage is seasoned with parsley, mace, lemon, ginger, onions, and cardamon to get a rich flavor.
- Saumagen. Made from the ‘sows stomach’ literally, saumagen is a famous dish that was made more popular by German Chancellor Helmut Kohl. It was his favorite dish that was even served to his visiting dignitaries, including Mikhail Gorbachev, Bill Clinton, Margaret Thatcher, and Ronald Reagan.
TRADITIONAL GERMAN CHRISTMAS FOOD - 31 DAILY
From 31daily.com
- Roast Goose with Pork, Prune and Chestnut Stuffing. “While author Luke Barr’s research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnuts for Christmas dinner in 1970, no such exact recipe exists in any of her cookbooks.
- Crispy Roasted Goose Is a German Christmas Favorite. “Weihnachtsgans or German Christmas goose is the preferred fowl choice, along with duck, for festive occasions.
- Bavarian Bread Dumplings (Semmelknödel) Recipe. “Bavarian home cook Brigitte Drexler’s soul-satisfying bread dumplings are great for sopping up the rich gravy from the braised roast.”
- German Braised Red Cabbage (Rotkohl) “Juniper berries, green apple, and tangy vinegar give this German braised red cabbage it’s distinctive sweet and sour flavor.
- Krautstrudel: An Easy Savory Cabbage Roll. “German Krautstrudel is a delightfully easy savory cabbage roll, perfect for the season. With soft sauteed strands of cabbage, the smoky flavor of bacon and savory crunch of caraway seeds; all wrapped in a delicate, flaky crust.
- A Classic German Dresden Christmas Stollen. “German Stollen has been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries.
- 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!"
- Gingerbread Cookies (Lebkuchen) “A traditional German Christmas gingerbread cookie, or Lebkuchen. Created by medieval monks, lebkuchen dates back to the 13th century in Germany and Switzerland.”
- Lebkuchen Bars. “These spicy gingerbread-like bars, which are traditional holiday fare in Germany, contain no fat other than that in the egg. They’re addictive nonetheless, with their hard sugar glaze and nippy bite of crystallized ginger (substituted for the more typical citron).
- Gingerbread Cookies: German Inspired. This Gingerbread Cookies recipe, inspired by German spices, is soft and perfectly delicious with molasses and brown sugar.
28 BEST GERMAN FOOD (EASY GERMAN RECIPES & DISHES ...
From izzycooking.com
- German Potato Salad (Schwäbischer Kartoffelsalat) This wholesome potato salad is seasoned with herbs and makes the perfect side dish for schnitzel.
- Schnitzel. Schnitzel is one of Germany’s most famous dishes. Thin cuts of meat are seasoned, breaded and, fried until golden brown. So delicious!
- Stuffed Pasta (Maultaschen) Maultaschen is Germany’s version of ravioli. Pasta is stuffed with meat, spinach, and spices for an impressive special occasion dinner.
- German Sausages (Wurst / Bratwurst) It’s easier than you think to make your own German Bratwurst at home. Simply follow the instruction step-by-step, and they taste even better than the store-bought ones.
- Sweet and Sour Red Cabbage (Rotkohl) This vegan-friendly recipe makes a fantastic side dish. Slivers of red cabbage are sautéed, then simmered in a tangy sweet and sour sauce.
- Fruit and Nut Bread (Stollen) This delicious homemade bread is perfect for the holidays. It’s a traditional German recipe you and your family are sure to love.
- Sauerkraut Soup (Sauerkrautsuppe) Experience all the health benefits of sauerkraut with a comforting bowl of soup. Sauerkrautsuppe can be enjoyed as an appetizer or a light dinner.
- Small Noodle Dumplings (Spätzle) Spaetzle is a small, noodle-shaped dumpling made with fresh eggs. This simple, satisfying dish is delicious with cheese and makes a delicious side dish.
- German Potato Pancakes (Kartoffelpuffer or Reibekuchen) These simple potato pancakes are similar to hash browns and are so easy to make. Whip up a quick batch of these pancakes when you’re feeling peckish.
- One Pot Stew (Eintopf) This wholesome one-pot stew is just what the doctor ordered. Eintopf is a traditional German meal that’s full of vegetables and flavor.
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