ALMOND FILLED STOLLEN
Almond Filled Stollen is a traditional German/Austrian bread rich with butter, almond paste, candied fruit and a hint of rum.
Provided by Eileen Gray
Categories Breads
Time 3h15m
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the raisins and orange peel with the rum. Cook over medium heat, stirring constantly, for 2-3 minutes until most of the rum is absorbed. Transfer the fruit to a small bowl and set aside to cool.
- Combine the milk, yeast and 1 cup of the flour in the bowl of a stand mixer or in a mixing bowl. Mix the ingredients to form a thick batter. Cover the bowl and set aside for 30 minutes.
- With the mixer running on low, add the sugar and salt. Add the butter a tablespoon at a time. Mix to incorporate completely. Add the egg, vanilla extract, almond extract and 1/2 cup of flour.
- Switch to the dough hook and add the remaining cup of flour. The dough should gather on the hook and clear the sides of the bowl. Add a little more flour if the dough is still very sticky. If working by hand, add as much of the flour as you can mix by hand then turn the dough out onto a floured surface to finish kneading in the flour.
- Knead the dough for 5 minutes until it is smooth and silky. Add the raisin mixture to the dough. Knead in a more flour if the dough becomes sticky after the raisins are added.
- Place the dough into an oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise for 1.5 hours.
- While the dough rises, cream together the almond paste and butter until it forms a smooth paste. Set aside at room temperature. Line a half sheet pan with parchment paper.
- Turn the dough out onto a lightly floured surface and divide in half without kneading. Gently press one piece of dough into an 9" x 7" oval. Spread half the almond paste over the oval, leaving a 1" border around the edges. Fold the dough over the filling from the long side, leaving a 1" border along the front edge. You should end up with a 9" x 4" oval with a 1" border on the front edge. (see photos & video)
- Repeat with the remaining dough and filling. Set the loaves on the parchment lined pan. Cover and set aside to rise for 1 hour. Preheat the oven to 325°F.
- Bake the loaves until golden brown and the center registers 190°F, about 45 minutes.
- Remove the loaves from the oven and cool 10 minutes. Generously brush the loaves on all sides with melted butter, then roll the loaves in super-fine sugar. Set aside to cool completely.
- Wrap the loaves tightly in a double layer of plastic wrap and store at room temperature to develop the flavor. The stollen can be eaten right away but I find it's best after 2-3 days and up to a week. When ready to serve, unwrap the loaf, wipe away the superfine sugar coating then generously sprinkle on all sides with confectioners sugar. For longer term storage place the wrapped loaves in the freezer.
Nutrition Facts : Calories 320 calories, Carbohydrate 41.3 grams carbohydrates, Fat 15.2 grams fat, Fiber 1.8 grams fiber, Protein 4.5 grams protein, SaturatedFat 7.8 grams saturated fat, ServingSize 1 slice, Sugar 19.6 grams sugar
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!-Rachel Seel, Abbotsford, British Columbia
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (12 slices each).
Number Of Ingredients 17
Steps:
- In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough 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 down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.
Nutrition Facts : Calories 278 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 241mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
STOLLEN FRUIT TART OR ALMOND TART
For almond tarts, replace the dried-fruit mixture with 2/3 cup sliced blanched almonds and skip step 1.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h
Yield Makes two 10-inch tarts
Number Of Ingredients 11
Steps:
- Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.
- Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.
- Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.
PUFF-PASTRY FRUIT TART WITH ALMOND CREAM
Provided by Jackie O'Halloran
Categories Fruit Dessert Bake Quick & Easy Almond Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
- Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
- Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.
FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Provided by Chris Morocco
Categories Bon Appétit Dessert Tart Custard Fruit Berry Blueberry Blackberry Milk/Cream Vanilla Almond Egg Butter Vegetarian Soy Free Peanut Free Kid-Friendly Pie Summer
Yield 8 servings
Number Of Ingredients 18
Steps:
- Crust:
- Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
- Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
- Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
- Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
- Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
- Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
- Custard and assembly:
- Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
- Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
- Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
- Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
- Do Ahead: Custard can be made 4 days ahead. Keep chilled.
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FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST RECIPE - BON APPéTIT
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4.7/5 (36)Total Time 1 hr 13 mins
- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes.
- Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine.
- Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned.
- Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.
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