Nanas Christmas Stollen Food

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce image

Provided by Food Network

Categories dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

Steps:

Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
Beat all ingredients together until very well combined. Serve with pudding.

NANA'S CHRISTMAS STOLLEN

Nana's Christmas Stollen image

A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother.

Provided by Christine L.

Categories Yeast Bread

Time 25m

Yield 36

Number Of Ingredients 12

Ingredients

1 ½ cups milk
½ cup white sugar
¾ cup butter
½ teaspoon salt
2 eggs
2 egg yolks
5 ⅔ cups all-purpose flour
1 ounce active dry yeast
½ teaspoon ground cardamom
½ cup raisins
½ cup candied citrus peel
½ cup candied cherries

Steps:

Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.
Add to 3 cups flour and yeast in food processor. Process and let rise until double.
Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.
When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.
Bake at 375 degrees F (190 degrees C) for 25 minutes.
Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

Nutrition Facts : Calories 153 calories, Carbohydrate 24.4 g, Cholesterol 32.7 mg, Fat 4.8 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 80.2 mg, Sugar 5.7 g

CHRISTMAS STOLLEN

Christmas Stollen image

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

Ingredients

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup orange juice
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/2 cup butter, melted
1/4 cup sugar
2 large eggs, lightly beaten
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
1/2 cup chopped almonds
Confectioners' sugar

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 :

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