Best 4 Holiday Stollen Recipes

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Indulge in the Festive Spirit with a Classic Holiday Stollen: A Journey Through Delectable Variations

Welcome to the realm of holiday baking, where the air is filled with the sweet aroma of freshly baked goods and the spirit of togetherness. Among the many festive treats, the delectable stollen takes center stage, gracing tables worldwide with its rich flavors and symbolic charm. This article embarks on a culinary adventure, presenting a collection of stollen recipes that will transport you to a world of holiday enchantment. From the traditional German stollen, brimming with dried fruits, nuts, and marzipan, to the creative variations that add a modern twist to this classic, there's something for every palate and preference. Get ready to embark on a baking journey that will fill your home with the warmth and joy of the holiday season.

Let's cook with our recipes!

HOLIDAY STOLLEN



Holiday Stollen image

Provided by Melissa Clark

Categories     dessert

Time 3h

Yield 2 loaves, each about 1 1/2 pounds

Number Of Ingredients 21

2/3 cup black raisins
2/3 cup golden raisins
1/2 cup dried cherries
1/3 cup dark rum
1 cup slivered almonds, lightly toasted
1 package active dry yeast (1/4 ounce)
1/2 cup milk, at room temperature
4 cups all-purpose flour
3/4 cup plus 3 tablespoons sugar
2 3/4 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated lemon zest
1/2 vanilla bean, seeds scraped and reserved
2 cups (4 sticks) unsalted butter, melted
1 large egg yolk
1/2 cup chopped candied ginger
1/2 cup mixed candied citrus peel (optional, see note)
2 cups confectioners' sugar

Steps:

  • The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.
  • The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the "starter." Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
  • In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
  • Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
  • Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
  • Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
  • Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
  • About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
  • Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
  • The next day, sift 1 1/2 cups confectioners' sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners' sugar over loaves and serving.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 83 milligrams, Sugar 27 grams, TransFat 1 gram

AUTHENTIC GERMAN HOLIDAY STOLLEN



Authentic German Holiday Stollen image

My grandmother used to make this stollen around the holidays and when we were having a house full of company. Grammy used to use the candied fruit, but with the practices these days of over processing and additives, I prefer to use the dried fruit instead for the fuller flavor. I have put both options in this recipe for you!

Provided by Linda Kauppinen

Categories     Other Breads

Time 3h40m

Number Of Ingredients 25

1 c coarsely chopped mixed dried fruits or mixed candied fruit
1 c raisins
3 Tbsp dark rum
FOR THE SPONGE
1 - 1/4 oz package active dry yeast
1/4 c warm water (about 110 degrees)
2/3 c milk
1 tsp honey
1 c unbleached all purpose flour
FOR THE DOUGH
1/3 c honey
1 large egg, beaten
1/2 c (1 stick) butter, softened
1 Tbsp lemon zest, finely grated
1 tsp salt
1/2 tsp mace
1/2 c walnuts, chopped
3 - 4 c unbleached all purpose flour
oil for coating the bowl
FOR THE FILLING
2 Tbsp butter, melted
2 tsp ground cinnamon
3 Tbsp sugar
FOR THE TOPPING
1/2 c powdered sugar

Steps:

  • 1. Prepare Fruit: Combine the mixed candied fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. **One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also candy your own fruit. I will post a recipe on how to candy your own fruit, but keep in mind it cannot all be done in the same day.
  • 2. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
  • 3. By Hand, Add the fruit mixture, honey, egg, butter, zest, salt, mace, walnuts, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
  • 4. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
  • 5. Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
  • 6. Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
  • 7. preheat oven to 375 degrees. Bake for 25 minutes. Immediately remove from the baking sheet and place on a rack to cool. Sprinkle heavily with confectioners' sugar just before serving.

HOLIDAY GERMAN STOLLEN



Holiday German Stollen image

I traditionally bake three of these flavorful favorites just before Thanksgiving to enjoy on Christmas and New Year's, too. -Christin Dupee, Geigertown, Virginia

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 slices each).

Number Of Ingredients 17

8-1/2 to 9 cups all-purpose flour
1 cup plus 2 tablespoons sugar divided
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1-3/4 cups butter, softened, divided
4 large eggs, room temperature
1-1/2 teaspoons almond extract
1 teaspoon grated lemon zest
1 teaspoon rum extract, optional
1-1/2 cups slivered almonds
1 cup each red candied cherries, candied lemon peel and candied orange peel
1 cup raisins
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large bowl, combine 3 cups flour, 1 cup sugar, yeast and salt. In a saucepan, heat the milk and 1-1/2 cups butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Add the almond extract, lemon zest and rum extract if desired. Stir in the almonds, cherries, candied lemon and orange peel and raisins (dough will be slightly sticky)., Turn onto a heavily 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 almost doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 15x8-in. oval. Melt remaining butter. Brush each oval with 1 tablespoon butter and sprinkle with 2 teaspoons of the remaining sugar. Fold a long side of oval to within 1/2 in. of the opposite side; press edges lightly to seal. Place on parchment-lined or lightly greased baking sheets. Curve ends slightly. Cover and let rise for 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Brush with remaining melted butter; remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over stollen.

Nutrition Facts : Calories 327 calories, Fat 12g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 263mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

HOLIDAY STOLLEN



HOLIDAY STOLLEN image

Yield 2 Loaves

Number Of Ingredients 21

2/3 cup black raisins
2/3 cup golden raisins
1/2 cup dried cherries
1/3 cup dark rum
1 cup slivered almonds, lightly toasted
1 package active dry yeast (1/4 ounce)
1/2 cup milk, at room temperature
4 cups all-purpose flour
3/4 cup plus 3 tablespoons sugar
2 3/4 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated lemon zest
1/2 vanilla bean, seeds scraped and reserved
2 cups (4 sticks) unsalted butter, melted
1 large egg yolk
1/2 cup chopped candied ginger
1/2 cup mixed candied citrus peel (optional, see note)
2 cups confectioners' sugar.

Steps:

  • 1. The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water Cover both overnight at room temperature. 2. The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature. 3. In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more. 4. Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes. 5. Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more. 6. Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour. 7. Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature. (Up to Introduction)

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your stollen.
  • Proof the yeast properly. This is essential for ensuring that the stollen rises properly.
  • Don't overwork the dough. The more you work the dough, the tougher it will be.
  • Let the stollen rest before baking. This will help to ensure that it is evenly baked.
  • Brush the stollen with melted butter before baking. This will help to give it a golden brown crust.
  • Allow the stollen to cool completely before serving. This will help to prevent it from crumbling.

Conclusion:

Stollen is a delicious and festive bread that is perfect for the holiday season. It is easy to make and can be enjoyed by people of all ages. With a little planning and effort, you can create a stollen that will be the star of your holiday table.

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