oval. But don't let appearances deceive you—beneath the slightly lackluster exterior is a booze-soaked jumble of dried fruit and citrus zests held together with moist… Try it, you will not be disappointed!This recipe is great! Fold a long side over … oval. Stir into dry ingredients just until moistened. It tastes fine as written, or you can vary the amount of candied fruit or nuts (chopped pecans instead of almonds) I like to eat mine with a little margarine spread on it.....yummy! Bake at 350° for 40-45 minutes or until golden brown. Before eating it's best stored at … To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours. You’ll need bread flour, yeast, salt, sugar, egg, butter, milk, vanilla, lemon zest, and orange juice. In the bowl of a stand mixer, with the paddle attachment, or by hand, stir together the remaining 2 1/2 cups (350 g) flour, the rye flour, 3 tablespoons (45 g) sugar, 1/2 teaspoon of the dried … To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough. Remove the stollen from the oven, and brush them with melted butter. Cut in 6 tablespoons butter until mixture resembles fine crumbs. Fold a long side over to within 1 in. Melt remaining butter; brush over loaf. King Arthur Baking Company, Inc. All rights reserved. You’ll also need raisins, currants, mixed peel, sliced almonds, and … Serve thickly sliced for breakfast, brunch or with a cup of tea. Turn onto a floured surface; knead five times. While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third. Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Remove from oven. Easy, moist, delicious...need I say more? Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Recipe by: … My mother used to make the yeast Stollen every year for Christmas and found this recipe last year. I have been baking this wonderful recipe since I first found it in 2009. In a pan, whisk the milk and rye flour, bring to a boil, then spoon into a clean bowl. My intention is to give as gifts, but I end up consuming most of the loaves! TeckPoh 2008 December 21. Brush hot stollen with melted butter and dust generously with … To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log. Now I have something to make special every Christmas and also Easter. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' or non-melting sugar. We compared it to the yeast type this year, and aside from the non yeast Stollen being just a little more dense, there is no difference in taste. Cover with aluminum foil after 30 minutes if stollen gets too dark. of opposite side; press edge lightly to seal. Roll dough into a 10x8-in. Wonderfully aromatic, moist & delicious, and easy to make too. I don't bake with yeast very much so this looked really easy to make for something special. A buttery, moist and heavy cake-like fruit bread made simply with yeast, dried fruits and the zests of citrus. The results were easy and delicious! I make at least a triple recipe every Christmas. 8 tablespoons (113g) unsalted butter, softened. This Stollen recipe is the traditional German sweet-yeasted fruit bread, which is particularly wonderful at Christmas. Deflate the dough and turn it out onto a lightly floured surface. Mix the milk and the yeast with … Advertisement. Stollen's dense butter and sugar coating makes it an excellent candidate for preparing ahead of the busy holiday season, wrapping, and giving to friends and family up to 2 weeks later. Moist Stollen. This version includes a rich filling of almond paste (or marzipan), which adds to the decadence of the bread-like cake. Cover the sponge Place the loaves on a lightly greased or parchment-lined baking sheet. The first time I ever tried Stollen was in my brother’s flat in Paris, in 2003, where he served me a slice with a spoonful of creme fraiche, and it was love at first bite: a heavy, bread-like loaf, it’s the … Since 1474, Dresden Christmas Stollen has been a favorite advent season treat. This recipe is easy and always delicious! To assemble the stollen: Knead the fruit and almonds into the dough. Press the top edge firmly to seal it to the dough below. Set aside and let … I thought it was so good, I mailed a piece of the stollen along with the recipe to a family member, and since then, just about every one in my family uses this recipe. I was so glad to find this recipe that doesn't call for yeast (I either don't activate it or I kill it). … Cover the dough and let it rise until puffy, about 60 to 90 minutes. It's moist and has great banana flavor."-khilden1. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log. It's easy make and is extremely addictive! Trim the parchment that has dough stuck on it so it doesn't burn. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8" x 6" oval. This is an update to my previous review (below). Wrap airtight and store at room temperature for up to 2 weeks. Her recipe uses yeast and seemed too difficult for me. The only change I make is doubling the amount of almond extract and omitting the nuts. The recipe called for several rising, resting and ripening periods, which made the process take four long, tantalizing days. Just had to try Dan Lepard's moist stollen recipe. The rich … Combine dry and wet mixture together to form a … Form dough into a ball, place in a greased bowl, cover, and let rest in a warm place until dough has … My family is German, and we always looked forward to our mother baking stollen during the holidays. Taste of Home is America's #1 cooking magazine. Made 6 of these, with homemade marzipan (made with hubbies muscle power). I also omitted the last tablespoon of butter on top. Transfer to a rack to cool completely. Freeze for longer storage. In a large bowl, combine the flour, sugar, baking powder and salt. Lightly grease a cookie sheet. As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. Place on a greased. Substitute almond paste for the marzipan, if desired. It was easy and really good. Doves Farm, producers of various organic flours, give a recipe for stollen using wheat, rye and einkorn flour on its blog, which sounds pleasingly Germanic. recipe Christmas Stollen "Every Christmas my mom and I bake this special sweet bread. 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. Cover them, and let them rise for 45 to 60 minutes, until puffy. recipe … BEST Authentic Stollen (German Christmas Bread) Instructions. Tasted like a fruitcake, very flavorful. Roll … I also tend to eat it spread with butter :-)! Dust with confectioners' sugar. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. This stollen recipe is fantastic! Remove to a wire rack to cool completely. It's our family tradition. 2020 Bake 45 - 55 minutes or until … I modified slightly by using pecans instead of almonds and a sugar glaze instead of powdered sugar. Turn onto a floured surface; knead five times. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. Roll dough into a 10x8-in. It is great for breakfast or as a gift!"-Hanka. On the next day, heat up the milk until it's lukewarm. How to Make Classic French Madeleine Cookies, Do Not Sell My Personal Information – CA Residents. Once I found this recipe I've never used my mother in laws famous stollen recipe! Stollen is supposed to resemble the baby Jesus asleep in the manger, but looks more like an oblong white puck. Gather the ingredients. Separately whisk the flour with baking powder. My 90 yr old Grandmother has been looking for a moist stollen recipe I made this Christmas morning, and it received 2 thumbs up from her and everyone else who tried it. Facebook Instagram Pinterest Twitter YouTube LinkedIn. A traditional German stollen is a cake-like yeast bread with a rather dense, somewhat dry texture -- very different from the moist, rum-soaked fruit cakes of American Christmas culture. If you've frozen the stollen, you may need to dust them with sugar again, once they're thawed. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. "The recipe is made with baking powder instead of yeast, so requires no rising. Copyright © Tip flour, sugar, spices (including cardamom) and a pinch of salt into a large bowl and briefly stir to … https://www.quick-german-recipes.com/christmas-stollen-recipe.html Wow!! Combine the white flour, sugar, salt, spices, yeast and fruit in a bowl. Stir to combine. ", Simple Stollen Recipe photo by Taste of Home. Stollen is Germany's Christmas cake - this version made with prunes, lemon zest & cardamon. Yuma,AZ, "When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on," notes field editor Shirley Glaab of Hattiesburg, Mississippi. Lift the stollen on the parchment onto the parchment lined baking sheet. Bake stollen in the preheated oven for about 1 hour. Like other Christmas fruit bread recipes , stollen is best when made weeks in advance. Christmas Stollen, or Christstollen, is full of nuts, raisins, and candied fruit, and creates a delicious holiday treat. In a medium saucepan, heat and stir the milk, butter, granulated sugar, and salt until the butter has … Brown and its internal temperature reads 190°F on a digital thermometer yeast very much this... Cover with aluminum foil after 30 minutes if stollen gets too dark previous review ( below ) uses and. 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