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
GERMAN STOLLEN (VEGAN)
This German Stollen treat originally symbolized baby Jesus in swaddling clothes, German miners renamed it stollen, meaning 'entrance to a mine' as it reminded them of the tunnel entrance. This is a vegan version of a traditional dish. Ensure the marzipan used is vegan before buying. Prep. Time doesn't include time to let the dough rise.
Provided by KristinV
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
- Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
- Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
- Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
- Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
- Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
- Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
- While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.
Nutrition Facts : Calories 799.1, Fat 29.8, SaturatedFat 4.7, Sodium 352.1, Carbohydrate 128.8, Fiber 32.1, Sugar 23.9, Protein 16.9
GRANDMA GELDNER'S GERMAN NUT STOLLEN
My grandma used to make this often, but now she is getting too old (90 last Oct.) This has NO candied fruit in it, just good old nuts and you can frost if desired.
Provided by WI Cheesehead
Categories Yeast Breads
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix 3 cups flour, yeast, salt and sugar well.
- In a saucepan, heat milk, vanilla, and 1/2 cup butter slightly until butter melts. Cool with an ice cube.
- Add milk mixture to flour mixture and mix by hand for 2 minutes.
- Add 1/2 C flour and eggs and mix until well blended.
- Stir in remaining 3/4 C flour and hand mix until dough is smooth.
- Cover and refrigerate for 1 hour.
- Roll out dough into two oblong shapes and spread 1 Tbsp melted butter on each piece.
- Sprinkle cinnamon and spread nuts onto both pieces of dough, to 1/2" from the edge.
- Roll up jelly roll fashion along the long side of the dough, and crimp ends shut. Seal ends and opening along dough with wet fingers, so that dough does not open up during baking.
- Place both on an ungreased cookie sheet, and allow to rise uncovered in a warm place until double in bulk, 1 to 1 1/2 hours.
- Bake in a preheated 350° F oven for 20 minutes, until light golden brown.
- Allow to cool and frost with desired frosting.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 5.6, Cholesterol 47.6, Sodium 90.9, Carbohydrate 31.5, Fiber 1.5, Sugar 4.5, Protein 6.1
GERMAN STOLLEN
Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.
Provided by DeSouter
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
- Marinate at least 1 hour.
- In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
- In a heavy saucepan, heat the milk to boiling over medium-high heat.
- Remove from the heat.
- Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
- Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
- Cover the bowl and let the dough rest for 15 minutes.
- Stir in the remaining flour a cup at a time and mix until the dough is stiff.
- If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
- Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
- Knead or mix in the fruit-rum mixture.
- Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
- Lightly grease a baking sheet or cover with parchment paper.
- To fill and finish the stollen, punch down the dough and divide into 2 parts.
- On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
- Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
- Make a crease down the length of each oval.
- Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
- Place the loaves on a baking sheet spaced well apart.
- Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
- Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
- Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
- If the stollen begins to brown excessively, cover lightly with foil to finish baking.
- While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
- Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
- Remove from the sheet and cool on a wire rack.
- Brush with the remaining butter.
- Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
- Makes 2 loaves.
- NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
- It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
- It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.
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