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 :
GERMAN CHRISTMAS STOLLEN
Steps:
- Gather the ingredients.
- In a medium bowl, soak the raisins, candied fruit, and almonds in the rum overnight, stirring occasionally.
- In a small bowl, dissolve the yeast in 1/2 cup of the warm milk with a pinch of sugar.
- Proof for 10 minutes, or until bubbles form.
- Mix 4 cups of the flour with the yeast mixture, egg, remaining 3/4 cup milk, 1/3 cup of sugar, lemon zest, vanilla, and salt using a spoon or in a stand mixer with the dough hook for several minutes. The dough should just come together and not be very smooth yet. Remove from the bowl and set aside.
- Cream 14 tablespoons of the softened butter and the remaining 2/3 cup of flour with the nutmeg and cardamom until smooth. Switch to the paddle attachment if using a stand mixer.
- Add yeast dough mixture to the creamed mixture and begin mixing with the paddle beater until incorporated and a dough begins to form. Switch to the dough hook and continue beating until the dough is smooth.
- Let the dough rest, covered, for 30 minutes.
- Turn dough out onto a tabletop or lightly floured board. Knead in the rum-soaked fruit and almonds. Let rest for 15 minutes.
- Return the dough to the floured board and form into a rectangle with 2 high sides and a dip in the middle. Fold one-third of the dough over to the middle, filling the dip. Pat into a stollen shape.
- Fold a piece of aluminum foil several times on the 2 long ends to build walls for the stollen, so it holds the shape while baking. You may also use a stollen pan if you have one.
- Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F.
- Dot the top of the stollen with the remaining 1 tablespoon softened butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center. Cover with foil if it begins to brown too much.
- Brush warm loaf with the melted butter and dust thickly with confectioners' sugar . Cool on a rack.
- Wrap tightly in foil and keep in a cool place for two to three weeks to ripen.
Nutrition Facts : Calories 349 kcal, Carbohydrate 42 g, Cholesterol 51 mg, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, Sodium 100 mg, Sugar 14 g, Fat 17 g, ServingSize 1 18-inch stollen (12 Servings), UnsaturatedFat 0 g
GERMAN STOLLEN
A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.
Provided by Marianne
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 16
Steps:
- Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
- Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
- Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
- Line a baking sheet with parchment paper.
- Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 56.8 g, Cholesterol 43.8 mg, Fat 16.1 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 72.5 mg, Sugar 17.7 g
CHRISTMAS STOLLEN SUGAR BREAD
Make and share this Christmas Stollen Sugar Bread recipe from Food.com.
Provided by wizkid
Categories Breads
Time 3h55m
Yield 1 loaf
Number Of Ingredients 16
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, mixed peel and the ginger and spices.
- Knead until smooth (about 8 minutes).
- Place the dough in a lightly oiled large 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 centre 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 60 minutes.
- Preheat the oven to 350 degrees F (175 Degrees C).
- Bake in the preheated oven for 10 minutes.
- Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
- Allow loaf to cool on a wire rack.
- Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.
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
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 stollen sugar bread recipes"
BEST GERMAN CHRISTMAS STOLLEN (CHRISTSTOLLEN) - THE …
From daringgourmet.com
CHRISTMAS BREAD (STOLLEN) - NO RECIPES
From norecipes.com
STOLLEN: THE ULTIMATE GERMAN CHRISTMAS BREAD - FOOD52
From food52.com
DUTCH STOLLEN RECIPE (YEASTED CHRISTMAS BREAD) | KITCHN
From thekitchn.com
CHRISTMAS STOLLEN BREAD - ROGERS FOODS
From rogersfoods.com
MINI CHRISTMAS PUDDINGS FOR 6, WITH HOT BUTTERY RUM SAUCE FOR
From deliaonline.com
CHRISTMAS 2022: 2 YUMMY RECIPES BY CHEF GAURAV RAMAKRISHNAN
From slurrp.com
CHRISTMAS AROUND THE WORLD - 9 POPULAR FOODS THAT FORM THE …
From food.ndtv.com
EASY CHRISTMAS STOLLEN IN A BREAD MAKER RECIPE BY RECIPES
From keith.alfa145.com
CHRISTMAS STOLLEN RECIPE | USA RIVER CRUISES
From usarivercruises.com
AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD)
From justalittlebite.com
AUTHENTIC STOLLEN RECIPE (GERMAN CHRISTMAS BREAD) - RECIPES …
From recipesfromeurope.com
CHRISTMAS STOLLEN RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE FOR CHRISTMAS STOLLEN - SAVORING ITALY
From savoringitaly.com
11 TRADITIONAL CHRISTMAS BREADS TO BAKE YOUR SEASON …
From epicurious.com
KETO CHRISTMAS STOLLEN (GERMAN CHRISTSTOLLEN) - LOWCARB ABODE
From lowcarbabode.com
SUPER JUICY AND EASY TO BAKE: RECIPE FOR A DELICIOUS FRUIT BREAD
From kucnews.com
GERMAN CHRISTMAS BREAD (EASY STOLLEN, MINI STOLLEN AND STOLLEN …
From internationaldessertsblog.com
GLUTEN FREE CHRISTMAS BREAD RECIPES | THE CAKE BOUTIQUE
From thecakeboutiquect.com
NO-KNEAD CHRISTMAS STOLLEN - SIMPLY SO GOOD
From simplysogood.com
RECIPE: CHRISTMAS STOLLEN (BREAD MACHINE) - RECIPELINK.COM
From recipelink.com
KOLACH (UKRAINIAN CHRISTMAS BREAD) RECIPE
From thesaporito.com
GERMAN STOLLEN (VEGAN CHRISTMAS FRUIT BREAD) - BIANCA ZAPATKA
From biancazapatka.com
LOW CARB CHRISTMAS STOLLEN - KETO FRUIT CAKE – SUGAR FREE LONDONER
From sugarfreelondoner.com
BEST CHRISTMAS FRUIT BREAD FROM BINCY CHRIS - RECIPE ON …
From niftyrecipe.com
6 OLD-FASHIONED STOLLEN RECIPES TO ENJOY THIS CHRISTMAS
From allrecipes.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