Best 2 Christmas Stollen Ii Recipes
Indulge in the timeless tradition of Christmas with our exquisite selection of stollen recipes. Embark on a culinary journey through Germany, discovering the secrets behind this iconic holiday bread.
From the classic Dresdner Christstollen, with its rich history and protected geographical indication, to the aromatic Marzipan Stollen, bursting with almond flavor, our recipes offer a taste of true German craftsmanship. Experience the delightful contrast of soft, fluffy dough and a medley of sweet fillings, including candied orange, raisins, and a hint of warm spices.
Whether you prefer the traditional yeast-based dough or the convenience of a quick bread version, our collection caters to every baker's skill level. Detailed instructions guide you through each step, ensuring a perfect stollen every time.
Unveil the secrets of shaping and baking this festive treat, creating a centerpiece that will impress your family and friends. Learn how to decorate your stollen with powdered sugar, icing, or marzipan, transforming it into a visually stunning masterpiece.
Immerse yourself in the warmth and nostalgia of Christmas with our curated stollen recipes. Each bite promises a journey back in time, evoking memories of cherished holiday gatherings.
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 :
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
Tips:
- Choose high-quality ingredients: Use the best quality ingredients you can find, as this will greatly impact the final flavor of the stollen.
- Proof the yeast properly: Make sure the yeast is active and bubbly before adding it to the dough. This will ensure that the stollen rises properly.
- Knead the dough until it is smooth and elastic: This will help to develop the gluten in the dough, which will give the stollen a chewy texture.
- Let the dough rise in a warm place: This will help the dough to double in size, which is essential for a light and fluffy stollen.
- Shape the dough carefully: Be gentle with the dough when shaping it, as over-handling can make it tough.
- Bake the stollen at a moderate temperature: This will help to prevent the stollen from drying out.
- Let the stollen cool completely before slicing: This will help to prevent the stollen from crumbling.
Conclusion:
Christmas stollen is a delicious and festive bread that is perfect for the holiday season. By following the tips in this article, you can make a stollen that is sure to impress your family and friends.
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
