Best 6 Stollen Wreath Bread With Mrs Kostyra Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the Richness of Stollen Wreath Bread: A Culinary Symphony of Sweetness and Tradition**

Embark on a delightful journey into the realm of festive baking with the exquisite Stollen Wreath Bread. This iconic German Christmas bread, meticulously handcrafted with love and precision, is a symphony of rich flavors and textures that will enchant your taste buds. Immerse yourself in the warmth of aromatic spices, the sweetness of dried fruits, and the delicate touch of marzipan, all harmoniously enveloped in a golden-brown crust. Discover the secrets behind this timeless classic, as we unveil the traditional recipe and a collection of inspired variations that elevate the Stollen experience to new heights. Whether you prefer the classic version, the indulgent chocolate-filled Stollen, or the innovative Stollen Wreath adorned with a crown of colorful sprinkles, this article will guide you through each step, ensuring a perfect and memorable baking experience. Prepare to embrace the spirit of Christmas with this delectable treat, as you transform your kitchen into a haven of festive aromas and create memories that will last a lifetime.

Let's cook with our recipes!

TRADITIONAL STOLLEN



Traditional Stollen image

Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 large loaves

Number Of Ingredients 20

3 packages active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
11 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground mace
1/2 teaspoon freshly grated nutmeg
2 cups milk, warmed
1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl
6 large eggs, lightly beaten
2 1/4 cups currants
1/2 cup Cognac
2 1/2 cups golden raisins
1/2 cup orange juice
Peel of 4 oranges, diced
Grated zest of 2 lemons
1/2 pound citron, diced
1/2 cup dried apricots, chopped
2 1/2 cups blanched almonds, chopped
Confectioners' sugar, for dusting

Steps:

  • In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
  • In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
  • In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
  • Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
  • Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
  • Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

STOLLEN WREATH



Stollen Wreath image

Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 large wreath or 2 braids

Number Of Ingredients 18

1/2 cup raisins
1/2 cup currants
1 cup candied citrus peel, finely chopped
1/2 cup candied angelica, finely chopped
1/2 cup candied cherries, finely chopped
1/2 cup dark rum
1/4 cup lukewarm water (110 to 115 degrees)
2 packages active dry yeast (5 teaspoons)
3/4 cup plus a pinch of granulated sugar
1 cup blanched slivered almonds
5 1/2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons milk
1/2 teaspoon table salt
1/2 teaspoon pure almond extract
Finely grated zest of 1 lemon
2 large eggs, room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/4-inch bits and softened, plus 3 tablespoons melted
1 cup confectioners' sugar

Steps:

  • Combine raisins, currants, citrus peel, angelica, and cherries in a bowl. Add the rum, tossing to coat fruits evenly. Soak at least 1 hour, stirring occasionally.
  • Pour water into a small bowl; sprinkle with yeast and a pinch of sugar. Let stand 2 to 3 minutes; stir to dissolve yeast completely. Set aside until mixture almost doubles in bulk, about 5 minutes. Meanwhile, drain fruit, reserving rum; carefully pat fruit dry with a paper towel. Return fruit to bowl; add almonds. Sprinkle with 2 tablespoons flour. Toss; coat evenly. Set aside.
  • In a heavy saucepan, combine 1 cup milk, 3/4 cup granulated sugar, and salt. Heat until warm (110 to 115 degrees), stirring until sugar is dissolved. Transfer liquid to bowl of an electric mixer fitted with the paddle attachment; add reserved rum, almond extract, and lemon zest. Stir to combine. Stir in yeast mixture and eggs. Gradually add 5 cups flour, 1 cup at a time; beat until combined. Beat in softened butter until well incorporated. Turn dough out onto a surface floured with remaining 1/2 cup flour. Knead dough until all the flour is incorporated and dough is smooth and elastic, about 5 minutes. Flour hands if dough gets sticky. Knead in one-third of the dried-fruit mixture until incorporated. Brush a large bowl with 1 teaspoon melted butter; drop in dough. Brush top of dough with 2 teaspoons melted butter; drape a kitchen towel over bowl. Set in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside. Punch dough down; roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Sprinkle remaining fruit over pastry. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
  • Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting two-thirds of the way through the dough. Twist each segment outward, forming a wreath shape with all segments overlapping. Brush dough with remaining 2 tablespoons melted butter.
  • Cover pastry with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool before icing.
  • Whisk confectioners' sugar and 2 tablespoons milk to combine. Drizzle over cooled stollen.

STOLLEN WREATH BREAD WITH MRS. KOSTYRA



Stollen Wreath Bread with Mrs. Kostyra image

At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown. This version, brought to us by Martha's mother, is served every year at the Kostyra family Christmas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 large wreath

Number Of Ingredients 20

1 cup currants
1/4 cup cognac
1 1/4 cups golden raisins
1/4 cup orange juice
5 1/2 cups all-purpose flour, plus more for dusting
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup milk
10 tablespoons unsalted butter, plus 3 tablespoons, melted
1/4 cup warm water (about 110 degrees)
2 packages active dry yeast (5 teaspoons)
3 large eggs, lightly beaten
Grated zest of 2 oranges
Grated zest of 1 lemon
3/4 cup chopped citron
1/4 cup chopped dried apricots
1 1/4 cups blanched almonds, coarsely chopped
Confectioners' sugar, for dusting

Steps:

  • In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
  • Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.
  • Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
  • Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
  • Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
  • Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
  • Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool. Dust with confectioners' sugar before serving.

STOLLEN WREATH



Stollen wreath image

BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake

Provided by Angela Nilsen

Categories     Dessert

Time 2h50m

Yield Cuts into 20-22 slices

Number Of Ingredients 16

85g raisin
50g dried cranberry , plus extra to decorate
100g carton mixed peel
4 tbsp dark rum
550g strong white bread flour
2 x 7g sachets easy-bake yeast
50g golden caster sugar
pinch nutmeg
zest 1 lemon
85g butter , cut into pieces
250ml milk
1 egg , beaten, plus extra beaten egg to glaze
50g pistachio , peeled and chopped, plus extra, sliced, to decorate
300g marzipan (bought or homemade)
100g fondant icing sugar
holly sprig, to decorate

Steps:

  • Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum, then leave to soak while you make the dough. Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. Put the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr).
  • Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan into a sausage shape, so it's slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin (see tip, below), brushing the ends with a little beaten egg and pinching them well together to seal.
  • Cover and leave to rise for 30-45 mins or until puffy and doubled in size. Heat oven to 190C/fan 170C/ gas 5. When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. Cool on the baking sheet briefly, then transfer to a wire rack.
  • Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and decorate with holly.

Nutrition Facts : Calories 292 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Protein 6 grams protein, Sodium 0.28 milligram of sodium

STOLLEN



Stollen image

Make this classic stollen recipe for a delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4

Number Of Ingredients 19

11 cups sifted all-purpose flour, plus more for kneading
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon freshly grated nutmeg
2 ounces cake yeast or 3 packages active dry yeast
2 cups milk, warmed
1 1/4 cups (2 1/2 sticks) unsalted butter, melted, more for bowl and brushing
6 large eggs, lightly beaten
15 ounces golden raisins, soaked in 1/2 cup orange juice
10 ounces currants, soaked in 1/2 cup cognac
1/4 pound chopped dried apricots
1/2 pound diced candied citron
1/4 pound diced candied orange peel
10 ounces blanched almonds, coarsely chopped
Grated zest of 2 lemons
14 ounces marzipan, quartered
1/2 cup (1 stick) unsalted butter, room temperature, for brushing cakes
Superfine sugar, for dusting

Steps:

  • In a large mixing bowl, whisk together flour, sugar, salt, mace, nutmeg, and yeast. Stir in warm milk, 1 1/4 cups melted butter and 1/2 cup warm water. Add eggs and stir to combine. Turn dough out onto a floured surface, and knead until fairly smooth.
  • Add the dried fruits, candied fruits, almonds, and lemon zest to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour.
  • Place dough in buttered bowl, cover with plastic wrap and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
  • Roll each portion of marzipan into a 12-inch log. Punch down dough and cut into 4 equal pieces. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter to coat, place marzipan log in center of dough and fold one long side to the center then fold the other long side over first side, overlapping it by 1 inch.
  • Turn loaves over, taper the ends, and place on parchment-lined baking sheets. Cover loaves with plastic wrap and let rise again in a warm place, 1 to 1 1/2 hours.
  • Heat oven to 350 degrees. Bake stollen until golden brown, about 35 to 40 minutes. Remove from oven. Brush all over with room temperature butter and sprinkle with superfine sugar to cover. Let cool completely before serving.

STOLLEN



Stollen image

German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 braided loaves

Number Of Ingredients 19

5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup whole milk, warmed
5 ounces (1 1/4 sticks) unsalted butter, melted
1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
3 large eggs, lightly beaten
7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
5 ounces blanched almonds (1 cup), coarsely chopped
4 ounces diced candied citron (2/3 cup;)
2 ounces diced candied orange peel (1/3 cup)
2 ounces diced dried apricots (1/3 cup)
Finely grated zest of 1 lemon
Vegetable oil, for bowl
3 cups confectioners' sugar
5 tablespoons whole milk

Steps:

  • Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
  • Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
  • Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
  • Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

Tips:

  • Use high-quality ingredients for the best flavor and texture.
  • Make sure the butter is cold and cut into small pieces before adding it to the dough.
  • Knead the dough until it is smooth and elastic, but don't overwork it.
  • Let the dough rise in a warm place until it has doubled in size.
  • Shape the dough into a wreath and place it on a greased baking sheet.
  • Bake the stollen wreath until it is golden brown.
  • Brush the stollen wreath with melted butter and sprinkle with powdered sugar before serving.

Conclusion:

Stollen wreath bread is a delicious and festive bread that is perfect for the holidays. With its rich, sweet flavor and beautiful presentation, it is sure to be a hit with your family and friends. So next time you're looking for a special treat, give this stollen wreath bread a try. You won't be disappointed!

Related Topics