CHRISTMAS STOLLEN Tutorial | Yeners Cake Tips by Serdar Yener from Yeners Way
Another Christmas tutorial this week!
There are some traditional festive recipes that add so much meaning and joy to those special days of the year. To name a few, there's Lebkuchen, which is a traditional German baked Christmas treat, somewhat resembling gingerbread. Panettone which is a sweet bread from Italy. Plum pudding or Christmas Pudding from Great Britain. Kulich, which is a Russian and Orthodox Easter bread. We can count many many more.
So in this tutorial I will be showing you how to make a Christmas Stolen which is a famous traditional fruit bread that originated from Dresden, Germany and is about 500 years old.
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Stollen Recipe
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How to Bake Your New Favourite Holiday Dessert: Stollen! | LIVESTREAM
Recipe below! Professional baker Anna Olson shows you how to make a rich, sweet, cake-like bread perfect for the holidays. This 'German Christmas bread' is dotted with dried fruits and nuts, but what stands out is the marzipan centre. Like a festive fruitcake, stollen can be made well ahead of time and frozen to serve over the holidays or give as a gift.
Brought to you by Rolling Meadows!
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This recipe has two parts: holiday stollen, and homemade marzipan.
• PART ONE: Holiday Stollen •
Makes three 9-inch (23 cm) loaves (12 to 16 slices per loaf)
Prep Time: 45 minutes, plus proofing
Cook Time: 1 hour
• Ingredients •
Fruit & nuts:
2 cups (300 g) raisins
1½ cups (165 g) sliced or slivered almonds
1 cup (150 g) diced candied orange peel
1 cup (140 g) coarsely chopped dried cherries or cranberries
½ cup (125 mL) rum
1 tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
Sponge starter:
1 cup (250 mL) 2% milk, lukewarm
1 cup (150 g) bread flour
1 (2¼ tsp/7 g) pkg instant dry yeast
Dough:
½ cup (125 mL) 2% milk, lukewarm
4 cups (600 g) bread flour
½ cup (100 g) granulated sugar
1 large egg
2 egg yolks
Finely grated zest of 1 orange
1 tsp fine salt
¾ cup (175 g) unsalted butter, cut into pieces, at room temperature
Assembly:
8 oz (240 g) Marzipan (see below) or store-bought
½ cup (100 g) granulated sugar
⅓ cup (80 mL) water
¼ cup (60 g) unsalted butter
1 cup (130 g) icing sugar
• Directions •
1. Toss fruits and nuts with the rum in a large bowl, then stir in spices. Cover bowl and let sit on the counter for a day, stirring occasionally.
2. For starter, stir milk, flour and yeast together by hand in a large mixing bowl or in bowl of a stand mixer. Let sit for 30 minutes, uncovered.
3. For dough, add milk, flour, sugar, egg, egg yolks, orange zest and salt to the starter. If using a mixer, combine on low speed with a dough hook. Add the butter and then increase the speed by a level and knead until the dough looks elastic and pulls away from the sides. It should still be soft and stick a little to your hands when touched. If mixing by hand, stir the dough (including butter) with a wooden spoon until the flour is no longer visible. Tip the dough out onto a lightly floured counter and knead by hand until elastic. Place dough in an ungreased bowl, cover and let rise for an hour (it won’t rise too noticeably).
4. Uncover the dough and add the fruits and nuts. Use your hands to work the dried fruits into the dough—don’t be afraid to really get in there to mix it. Cover the bowl and let rise for 20 minutes.
5. Line two baking trays with parchment paper and lightly dust a work surface with flour. Turn the dough out and divide it into 3 pieces. Roll the first piece into an oval about 9 inches (23 cm) long and 7 inches (18 cm) wide. Divide the marzipan into 3 pieces, knead to soften and roll each piece into an 8-inch (20 cm) rope. Place 1 piece of marzipan slightly left of centre on the rolled-out dough. Fold the dough from the left side over the marzipan, pressing down to create a seam to cover it. Fold the dough from the right side to meet this seam and press down again. Repeat with the two remaining pieces of dough and marzipan. Cover the trays with tea towels and let sit for 30 minutes.
6. Preheat the oven to 350°F (180°C).
7. Uncover the stollen and bake for 50 to 60 minutes, until the loaves are a rich golden brown.
8. For the glaze, bring the granulated sugar and water to a simmer over medium heat, stirring until the sugar dissolves. Turn off the heat and stir in the butter until melted and hold warm. After the stollen have been out of the oven for 10 minutes, use a tea towel to hold a loaf in one hand, then brush the glaze all over the outside of the stollen and place on a rack to cool completely. Once cooled, generously dust each stollen with icing sugar.
The stollen will keep, well wrapped in plastic, at room temperature for 1 week or in the fridge for up to 3 months.
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• PART TWO: Homemade Marzipan •
Makes about 1 lb (450 g)
• Ingredients •
1¾ cups (210 g) ground almonds
1 cup (200 g) granulated sugar
¼ cup (75 g) honey
2 Tbsp (30 mL) water
1 tsp pure almond extract
• Directions •
1. Place the ground almonds in a food processor. Place the sugar, honey and water in a small saucepan over high heat and stir until it just reaches a boil and the sugar has completely dissolved. With the food processor running, pour in the hot syrup. Add the almond extract and blend until the marzipan comes together.
2. While it’s still warm, shape the marzipan into a log and wrap well in plastic wrap. Let sit at room temperature to cool.
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Stollen Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Stollen. Stollen is a buttery rich and dense German Christmas Fruit Cake/Bread. The bread does have religious symbolisms. It's long oval shape is said to symbolize Baby Jesus wrapped in swaddling clothes. The ridge on the top of the Stollen is said to represent the hump on the back of a camel, which the Wise Men rode, carrying gifts to Baby Jesus. And the bright candied fruit is said to represent the jewels that the Wise Men wore.
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This video will show you how to make a perfect German Stollen. A favorite holiday sweet bread made with dried fruits soaked with alcohol, nuts, and marzipan filling, the bread is soaked in clarified butter and coated with vanilla sugar and icing or snow sugar!
Check out our Christmas fruit soaking video here: -
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Ingredients for German Stollen
Starter Dough
10 Gms Yeast
40 Gms Warm Milk
60 Gms Flour
Stollen Dough
120 Gms Fruits Soaked in Alcohol
(Refer the fruit soaking video here :-
115 Gms flour
55 Gms Unsalted Butter
1 large Egg
5 Gms Stollen Spice
2 gms salt
10 gms Marzipan + (Extra for filling as required)
40 Gms Sliced Almonds
& Starter Dough
Coating
Unsalted Butter
Vanilla Sugar (1 TBSP vanilla extract with 200 Gms Powdered Sugar)
Icing or Snow Sugar
Equipment Used
Planetary Mixer
Baking Tray
Oven
intro courtesy:
@AndyMoradi
German Christmas Stollen (RECIPE IN DESCRIPTION)
For offer or questions please contact:
ian@sanneng.com.tw
International Sales Executive
Creating the most delicious Christmas Stollen with our 4 Links Alusteel Stollen Mould SN2136 (575x265x75mm) and SN2137 (575x245x71mm)
Recipe:
Preparing Fruit mix minimum 2 weeks before:
Mix:
Dark Raisin 783g
Green Raisin 261g Diced Orange Peel 348g Diced Lemon Peel 217g Rum 348ml
Honey 43g
TOTAL: 2000g
Preparing first dough 24 hours before: Ingredients:
T65 French Bread Flour 251g Water 163g
Fresh Yeast 1,5g
Salt 5g
Water 13ml TOTAL: 433g
Let the dough rest at 30 degrees for 45 minutes. Fold the dough.
Let it rest again at 30 degrees for 45 minutes. Put into the fridge overnight.
Second dough: MIX:
Fresh Yeast 40g Milk 199ml
Add:
French Bread Flour T65 199g and mix together on low speed for 6 minutes.
Add peaces of old dough (66g) while mixing.
Make sure the finished dough temperature is 24-25 degrees before letting rest at 30 degrees for 40 minutes.
Mix:
Isigny Unsalted Butter 233g Salt 13g
Sugar 133g
until creamy
Add:
Second dough
French Bread Flour T65 465g
Milk 53ml
Mix together on low speed for 7 minutes and medium speed for 1 minutes.
Add:
Fruit Mix 864g
Roasted Almond 133g
Mix together on low speed for 1-2 minutes.
Let the dough rest for 15 minutes in Proofer Box. Cut the dough in 4 600g pieces.
Roll the pieces to balls and let them rest again for 15 minutes in the Proofer Box.
Flatten the dough balls.
Roll 4 60g pieces of marzipan to a long piece and add it into the middle of each dough. Wrap the Dough.
Put the rolled dough into the mould.
Let the dough rest at 28 degrees for 50 - 60 minutes.
Bake by 180 upper heat, 180 lower heat for 40 - 50 minutes.
Melt Butter in microwave. Use the clarified part and brush it 3 - 4 times all over the stollen. Cover the whole stollen in sugar.
Let the stollen rest in Proofer Box for 1 day.
Cover the stollen in powder sugar.
Finished is your tasty Christmas Stollen!!!
(you can wrap the stolen into foil and freeze it to eat it until 3 months later)
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