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- Dish type
- Loaf cake
- Fruit loaf
A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied peel and almonds.
22 people made this
- 1kg plain flour
- 80g fresh yeast
- 1 pinch caster sugar
- 1 tablespoon lukewarm milk
- 375ml lukewarm milk
- 250g butter
- 1/2 teaspoons salt
- 200g caster sugar
- 2 egg yolks
- 250g blanched almonds, chopped
- 200g raisins or sultanas
- 100g candied lemon peel
- 100g candied orange peel
- 2 tablespoons melted butter
- icing sugar for dusting
MethodPrep:2hr30min ›Cook:30min ›Ready in:3hr
- Place the flour in a large bowl and crumble the yeast over it. Sprinkle with a pinch of sugar and add a tablespoon of warm milk. Cover and let rest 1 hour in a warm place.
- Heat the butter and milk in a saucepan over low heat till melted.
- In a large mixing bowl, combine the yeast mixture, milk and butter mixture, salt, sugar and egg yolks. Mix until a soft dough forms and let stand in a warm place about 1 hour or until the dough has risen to twice the original size.
- Mix almonds, candied lemon and orange peel and sultanas and fold into the dough. Shape dough into a loaf, then place on a baking tray lined with baking parchment. Let rest until the loaf has risen slightly again, about 30 minutes. Meanwhile preheat the oven.
- Bake in the oven at 190 C / Gas 5 for about 45 to 60 minutes.
- After baking spread with 2 tablespoons melted butter and dust with icing sugar while the loaf is still hot.
Reviews & ratingsAverage global rating:(13)
Reviews in English (1)
Excellent recipe. THe instructions and quantities are not exactly the same as those of the video, and I followed the video. Tasty, ridiculously easy and it yields two big loaves. I would say it is true it serves 15.-24 Dec 2012
Mini Stollen bites
This mini stollen recipe is lightly spiced, and ideal for Christmas gifting.
You'll need to set aside at least two hours to soak the fruit in rum, but these mini stollen bites are worth it. And it will make an ideal Christmas gift.
(8oz) strong white bread flour, plus extra for dusting
green cardamon pods, split open, seeds removed and crushed
medium egg, plus 1 yolk, lightly beaten
Sunflower oil, for greasing
icing sugar, plus extra for dusting
Mix the dried fruit, peel and cherries with 1tbsp rum. Set aside for at least 2hr.
In a small pan, gently heat the milk, 50g (2oz) butter and orange zest until melted and beginning to steam. Remove from heat, set aside to cool slightly for 5min, test with a finger to check it&rsquos lukewarm, then stir through the yeast.
Tip flour, sugar, spices (including cardamom) and a pinch of salt into a large bowl and briefly stir to mix. Pour the milk mixture, egg and yolk over the dry mix and stir until a slightly sticky dough has formed. Tip on to a lightly floured surface and knead for 10min, or until smooth and springs back when pressed
Transfer dough to a lightly oiled bowl, cover with clingfilm and set aside in a warm place for 1-2hr, until almost doubled in size.
Heat the oven to 180°C (160°C fan) mark 4. Meanwhile, sift 1tsp icing sugar over a clean surface and roll the marzipan into a 20.5cm (8in) square.
Tip dough on to a lightly floured surface, spoon over the drained, soaked fruits and knead until well combined and fruits are distributed evenly through the dough. Divide in half. Roll each out to a rough 20.5cm (8in) square and put one into a 20.5cm (8in) square tin lined with greaseproof paper. Top with marzipan and then
the second piece of dough. Set aside in a warm place to prove for 20-30min, until almost doubled in size.
Bake for 25min until golden and risen, cool in tin on a wire rack for 15min, then remove from tin to cool completely. Trim edges and cut into 25 squares.
Gently melt remaining rum and butter, brush a little on each square, then toss in icing sugar to serve.
1 Make the base of the dough
Heat the milk until warm, but not hot – if you have a kitchen thermometer, about 45C is perfect. Mix the yeast and a tablespoon of flour with just a pinch of sugar, then whisk in the warm milk and leave to sit for between 30 minutes and an hour, until the top is covered with a mass of tiny bubbles.
Baking wizard, Richard Bertinett returned to Gozney HQ and bought with him this fabulously festive Stollen recipe! Richard’s Stollen is always incredible but the light smokey undertones from baking in the wood-fired oven made it a very merry Christmas indeed!
Place the flour in a mixing bowl and crumble in the yeast with your fingers. Mix the milk, butter, sugar, salt, and eggs and add to the mixer with the dough hook attachment. Mix on low speed for 4 minutes before going up a speed for another 10 minutes.
Mix together the filling ingredients before adding to the dough and mixing for a final minute to incorporate.
Pop the dough onto a work surface and work briefly to ensure everything is nicely combined before popping into a bowl, covering and leaving to prove for 45 minutes.
Whilst the dough is proving, make the frangipane by beating together the sugar and butter in a bowl with a wooden spoon until pale.
Add the ground almonds and continue to beat until fully incorporated. Beat in the flour before adding the eggs, one at a time, until everything is combined. Finally, add the rum and set the mix to one side.
Portion the marzipan into 12 sausage shape pieces ready for building the stollen.
Turn the proven stollen dough onto a lightly floured surface and divide into six pieces.
Use your hands to flatten each piece of dough into a rectangle and put a generous spoonful of frangipane on each piece before laying 2 pieces of marzipan over the top.
Fold the dough from the top long edge of the rectangle over on piece of marzipan and do the same with the other long edge over the other piece of marzipan. Seal at the edges and gently shape into a loaf.
Place the loaves on a greaseproof lined baking tray, cover and leave to prove for 45 minutes.
Your wood fired oven will ideally be hovering around 200 degrees but adjust time and check regularly during baking as the heat can fluctuate some what.
Brush the stollen with egg wash, pop them into the oven and place the door on before baking for around 30-35 minutes.
Transfer to a resting rack and allow the stollen to cool before glazing.
-Melt the butter and rum together and pop into a large deep dish. Roll the cooled stollen in the rum butter, shake off any excess and then roll in the icing sugar.
The conclusion of this sourdough stollen recipe
A stollen is supposed to be flat, drenched in confectioner’s sugar, have a good amount of marzipan and delicious rum-soaked dried fruits in every bite.
This stollen lives up to everyone of those statements. On top the zing of the zest is a very welcome fresh breath of air in an otherwise very rich and sweet environment.
For a sourdough endeavor it is relatively easy to make. Although it doesn’t rise as quickly as a yeasted version, the actual bread has a nice and well-developed flavor without any residual acidity.
For me it’s not Christmas without stollen, and this is my absolute go to recipe for delicious stollen.
- 1/3 cup (3 ounces) milk
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon bread flour, divided, plus more if needed
- 1 tablespoon bourbon
- 1/2 cup (3 ounces) raisins
- 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar
- 1 large egg yolk
- 3/4 teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, softened, divided
- 4 teaspoons finely chopped orange peel from one orange (see note)
- 1/3 cup (3 ounces) sliced almonds
- 3 1/2 ounces marzipan
- For the Glaze:
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1 cup (4 ounces) confectioner's sugar
Dresden Stollen Recipe
In a medium-size bowl, soften yeast in 1/4 cup warm water. Cover with plastic wrap and ferment approximately 20 minutes until the sponge is very foamy.
In a large bowl, combine the warm scaled milk, butter, sugar, salt and cardamom let cool to lukewarm. When cool, mix in 2 cups flour and beat well. Add yeast (sponge) mixture and egg, beating well. Stir in raisins, candied fruit of your choice, orange zest, lemon zest, and nuts. Add enough additional flour to make a soft but not sticky dough. On a floured surface, knead the dough until smooth, approximately 8 to 10 minutes.
Lightly oil a large bowl. Add dough, turning to coat entire surface. Let rise until doubled, approximately 1 to 2 hours (depending on how warm your room is).
Preheat oven to 375 degrees F. Grease a large heavy baking sheet.
Prepare Powdered Sugar Icing.
After the dough has risen, punch down the dough and place onto a lightly-floured surface. Divide the dough into 2 or 3 parts depending on how large you want your stollens. NOTE: I cut it into thirds if I am giving them as gifts. Cover the let rest for 10 minutes.
Roll each dough piece into a 10- x 6-inch rectangle and fold in 1/2 lengthwise to within one (1) inch of the opposite side. Place dough on prepared baking sheet, cover, and let rise until almost doubled in volume, approximately 1 hour.
After dough has risen, bake approximately 20 to 30 minutes or until golden brown. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F. Remove from oven and transfer to wire rack and cool slightly.
While still warm, spread the Powdered Sugar Icing over the top of the stollen. Decorate with candied fruit and chopped nuts. Serve warm or at room temperature.
Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.
In a small bowl, combine powdered sugar, hot water, and butter until smooth.
* Scalding milk - In a heavy saucepan over low heat, heat the milk just until you start seeing bubbles forming around the inside edges of the pot - do not let the milk come to a full boil. Immediately remove from the heat as it is now scalded. You can scald the milk either on your stove top or in the microwave oven.
Sources: This Dresden photos are courtesy of Cathy Farley and her wonderful cooking blog, Wives with Knives.
First put 300g of the flour, together with the salt and yeast, into a mixing bowl and give it a quick mix.
Sprinkle in the currants, candied peel, sultanas, apricots, glace cherries, chopped almonds, lemon zest and caster sugar and give it all a stir before making a well in the centre. Then add the butter and pour over the hand-hot milk. Add the beaten egg and mix everything together with a spatula– until the mixture is well blended. Now sprinkle 25g flour on to a board (you’ll need this because the mixture is very sticky), and pile the mixture on top. Then turn the dough over in the flour and knead lightly to form a ball.
Now return the dough to its bowl and place it in a polythene bag closed with a clip and leave it at room temperature until it has doubled in size (the time this takes can vary depending on the temperature – it could take up to 2 hours). After that, turn the risen dough out on to a board floured with the remaining 25g of flour. Punch the air out of it and knead it back into a smooth ball and then shape the dough out to an oblong about 15 x 20 cm with a floured rolling pin.
Using your hands, roll out the marzipan to form a sausage shape about 14cm long and place width ways in the centre of the dough, finishing just short of the edges. Simply bring one side over the marzipan, followed by the other. Then carefully turn it over, so that the seam is underneath, and place it diagonally on the baking sheet, allowing plenty of room for expansion.
Put the whole thing in one, or you may need two, lightly oiled polythene bags and leave it to prove in a warm place until it has doubled in size again. (This will take about an hour).
Pre-heat the oven to 180°C gas mark 4
Remove the bag and bake for 40 minutes in the centre of the oven. Allow it to cool on the baking sheet for about 5 minutes before lifting it on to a wire rack. Meanwhile make the glaze by mixing the sifted icing sugar with the lemon juice, then use a palette knife to spread this all over the top surface of the stollen, whilst it is still warm. It’s best eaten as fresh as possible, cut into thick slices, with or without butter but the next day it’s very good lightly toasted.
Note: If you want to make it in advance it can be frozen on the day of baking as soon as it has cooled (without icing it) then defrosted, warmed and iced on the day you want to serve it. Also it can be cut and frozen in two halves and if you’re not keen on marzipan this recipe can be made without it.
We have discovered a supplier who will provide everything you need with superb quality, for example pinhead currants, which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes, whole candied peels and many others.
Stollen, a German Christmas Bread Recipe From Hot Bread Kitchen
Welcome to Pastry of the Week, in which Charlotte Druckman introduces us to new treats and reacquaints us with old ones that have undergone impressive (and tasty) makeovers. We'll also meet the talented bakers and pastry chefs responsible for creating these edible wonders.
(Credit: All, Ailine Liefeld)
New Yorkers who care about quality of life (i.e., of baked goods) seek out the Hot Bread Kitchen's products at the GreenMarket and at gourmet grocery shops around the city . Founded in 2008 by Jessamyn W. Rodriguez , the nonprofit enterprise (in her words) "seeks to change the food industry by helping immigrant women and minority entrepreneurs with passion and talent in the culinary arts to capitalize on their skill and gain access to professional opportunities." That's a tall order, but, loaf by loaf, Rodriguez and her team are filling it. So far, the organization has trained 41 bakers and helped develop 60 food businesses. It's funded, appropriately, by flour, water, and yeast. HBK produces its own line of multi-ethnic breads: tortillas, challah, multi-grain bundles, sourdough, lavash, focaccia, and more. Often inspired by the women whose educations and futures they support, these handmade products fall under head baker Ben Hershberger's care. Making these items is a way to preserve and share a global range of culinary traditions.
One such tradition would be the German Christmas bread known as stollen , a spirited, spiced, sugar-topped brick house packed with nuts (almonds, predominantly), dried fruit (raisins are a given), and candied citrus peel. Some are laden with almond paste or marzipan, which results in a softer crumb, while others keep it dry and scone-y. Hershberger, who is German himself, has, for years, been baking stollen for pals and neighbors. This year, for HBK, he's made a few adjustments to that recipe, and the resulting confection is moister, with even more fruit and nuts than before.
The stollen also keeps, which lends itself to both local and national distribution--although New Yorkers are in for an extra treat. See, in order to peddle at the GreenMarket, vendors have to guarantee that a certain percentage of all ingredients come from nearby. Hot Bread Kitchen complied, and found a white flour from North Country Farms that proved optimal for this weighty, spiced, fruit-full bread. It's not your average white flour it contains lots of residual germ and bran. The more widely available version of Hershberger's stollen features King Arthur's Sir Galahad flour . That company has not only been doing its floury thing for 200 years, but is also what's known as a B-Corporation . That categorization tells you that King Arthur is certified by a third party for its ongoing commitment to the environment and those who have a stake in the biz. So, if you put one of these stollen in your cart at a Whole Foods in the Northeast or Mid-Atlantic region or if you order it online , you still can feel good about the contents.Of course, there's still another way to procure this stollen, and that's by making it in your own oven.
- Check your schedule. Your fruit needs to soak in its bath of rum, brandy, and hot water for a full three days before you bake the bread. After that, it should take about three hours from the time you start the dough to the moment your loaf is fully cooked. Here's how that breaks down, according to Hershberger: Preparing and mixing ingredients: 35 minutes. Dough fermentation: 1 hour, minimum. Shaping and resting the dough: 15 minutes. Shaping (again) the dough and letting it rise: 1 hour. Baking: about 25 minutes.
Once it's out of the oven, the bread is topped with butter and sugar. Then, you should wait at least one day to let the stollen set before you dig in.
Hershberger's King Arthur flour of choice, the Sir Galahad, is a commercial product, but the company's all-purpose offering is a fine alternative. Otherwise, when making stollen at home, look for a European type 80 flour with a high ash content. If you cannot find this, you can also use regular bread flour, but, he advises, you'll have to adjust the moisture of your dough accordingly bread flour doesn't absorb as much water.
What's most important, he says, is "not to get caught up in the recipe." Stollen may be a complicated bread, but it allows for lots of creativity and improvisation. You can choose whichever kinds of dried fruit you prefer, and as much or as little as you like.
When you're shaping the stollen, put a bit of flour beneath the lump of dough. That should prevent it from splitting when, using a dowel, you form the canal for the almond paste.
Don't undermix your dough. It's the stollen crime most often committed. If your base isn't properly mixed and developed before you add the nuts and fruit, you'll be left with mush.
#### Hot Bread Kitchen Head Baker Ben Hershberger's Stollen
FRUIT MIX (Make three days ahead of time)
1 cup raisins
1/2 cup dried cherries
1/4 cup candied lemon peel
1/4 cup candied orange peel
1 teaspoon vanilla extract
1/2 cup Meyers Rum
1/2 cup brandy
Enough hot water to cover mixture
5 tablespoons almond paste
1 generous tablespoon butter, at room temperature
1 tablespoon and 1 teaspoon sugar
2 tablespoon bread crumbs
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cardamom
1/16 teaspoon cloves
1/16 teaspoon nutmeg
1 cup blanched, unsalted almonds
About a packet of instant yeast
1 1/3 cups King Arthur All-Purpose flour
Scant teaspoon salt
About 1 tablespoon milk powder
1/2 cup butter
2 tablespoons plus 1 teaspoon sugar
1 teaspoon spice mix (see above)
1/2 cup filling
Melted butter, as needed
Powdered sugar, as needed
Combine all ingredients and let soak at room temperature for at least three days.
Combine all ingredients in the bowl of a stand mixer. While mixer is running on low, add 2 1/2 teaspoons water and mix until smooth. Divide mixture into two portions and refrigerate.
Combine all ingredients in a bowl.
Preheat oven to 325 degrees. Spread almonds in an even layer on a sheet pan and roast for 12 minutes. Turn oven up to 350 degrees and preheat.
Heat 1/4 cup plus 3 tablespoons water in a small saucepan to about 98 degrees. Pour into the bowl of a stand mixer, then sprinkle yeast over the top. Let set until all the yeast is dissolved and the water cools to about 80 degrees.
Add flour, salt, milk powder, soft butter, sugar, and spice mixture to the bowl and mix on medium speed until the dough is well developed (about 15 minutes). Gently fold in toasted almonds and drained fruit mix until evenly incorporated into the dough. Cover dough and let rest in a warm, draft-free area for one hour.
Divide dough into two even pieces, and roll each into 6-by-3-inch cylinders, then let rest for 20 minutes. Gently press both cylinders down with your hand until each is an even 1-inch thickness throughout. Holding a dowel the long way, neatly create a trough or canal down the center of each, about 3 1/2 inches wide. Place the chilled filling into one side of each the two troughs, covering the full length of the canals with the mixture. Fold the dough over the filling, cover, and let rest for 30 minutes.
Bake both loaves for about 25 minutes. Remove from the oven and brush liberally with melted butter, dust heavily with powdered sugar, and repeat to create a generous white coating. Let cool.
Wrap loaves separately in plastic. Stollen should set for at least one day before serving and can be eaten for up to three weeks.
Note: This recipe has not been tested by the BA Test Kitchen.
Charlotte Druckman (@ cettedrucks ) is a journalist based in New York City. Her book, Skirt Steak: Women Chefs On Standing the Heat & Staying in the Kitchen, was published in November.
Stollen is an enriched cake-like fruit bread that usually contains spices such as cinnamon and cardamom. It’s also made with dried or candied fruits, such as citrus peel and raisins, as well as almonds. Some variations of this recipe contain extra ingredients, notably rum, vanilla, and marzipan.
A single Stollen can weigh around 4½ lbs (2 kg), and as soon as it is out of the oven, it is coated in melted unsalted butter, and sometimes rolled in vanilla sugar. This aids the locking of moisture, and acts as a preservative. Afterward, it’s dusted with icing sugar to give it an extra special festive feel.
What is the origin of Stollen?
Originating in the German city of Dresden around the early to mid-1300s, it is said that this delicious festive bread was created after the Bishop of Nauruburg started a contest which was open to everyone throughout Dresden. There is speculation that the Bishop loved it so much that he ordered in large quantities of grain exclusively for stollen.
Bakers used the finest ingredients to ensure their loaf would win above all others. Back then, the loaves weighed in at around 26½ lbs (13 kg), with stollen being so popular that specific “stollen only” utensils could be used to cut them.
Tradition says that the first slice was set aside in order to make sure that the family would be able to afford to make stollen the following year. The final slice was also put aside, to ensure that the family had enough food to see them through the year.
It wasn’t until 1650 that stollen really began to be recognized as the cake that’s loved today. The Catholic Church had historically put a ban on butter during advent, and it was Prince Ernst von Sachsen, at the request of hundreds of bakers across Dresden, who petitioned against the Church to lift the ban.
Before this, stollen, although it was thoroughly enjoyed across the country, resembled more of a crumbly, dry pastry rather than the juicy and moist loaf known today.
The bigger, the better
In 1730, Augustus II (Elector of Saxony, King of Poland, and Grand Duke of Lithuania) ordered the Bakers’ Guild to bake a loaf of stollen large enough to feed every guest at one of his parties. There were around 24,000 guests attending this phenomenal feast.
A phenomenal amount of ingredients was used. 3,600 eggs, 326 churns of milk, and over 20 hundredweight of flour produced a stollen that weighed around two tons. A purpose-built oven had to be made, which was large enough to bake the gargantuan loaf. A five foot (1,5m) long silver knife was also made, just to cut it.
The Stollen Association
In 1991, the Stollen Association was formed in Dresden. It was created to protect the interests of Dresden’s stollen bakers, of which there are currently only 125 active members.
Every year, the Stollen Association appoints an independent council to carry out testing of the stollen produced by the member bakers. This takes place over 18 days. The association has specific criteria set out within its constitution, and it works on a point-scoring system. The points are scored according to the quality of the ingredients used, as well as being dependent upon use of traditional baking methods, which are an essential part of the test.
Only the highest-scoring stollen bakers are granted the golden seal certification, and allowed to call their produce Dresdner Christollen.
How is stollen eaten?
When properly stored, stollen will stay fresh for several months. The longer it’s stored, the more flavor develops.
To store correctly, stollen needs to be tightly wrapped, and kept in a cool, dry place in the kitchen or storehouse. If it is left unwrapped, it will dry out and become stale very quickly.
When to eat the German cake
Stollen is commonly enjoyed throughout the festive season. The name itself is derived from Weihnachtsstollen, which comes from the German word for Christmas, Weihnachten. It is also known as Christstollen, meaning, “after Christ”.
Stollen has been a popular feast food at Christmas markets for over 500 years. In 1434, the Dresdener, Prince Friedrich II, and his brother, Duke Sigismund, started a very large festive market.
Originally, this was a place where people could buy their meat and other produce specifically for the Christmas celebrations. Stollen was introduced not long after the market began to gain popularity, and it has been a favored fare ever since.
The market is called Striezelmarkt, and it is still around today, bigger than ever. As stollen originated in the same area, the market continues to grow in popularity year on year.
This recipe is validated by our culinary expert in German cuisine, Nadia Hassani. Nadia is the author of the Spoonfuls of Germany blog and the Spoonfuls of Germany cookbook. Read more about Nadia in her exclusive interview.