How To make Christmas Stollen
1 c Milk
1/2 c Plus 2 Tbsp granulated sugar
1/2 ts Salt
1 pk Active dry yeast
1/4 c Warm water
5 c Sifted all-purpose flour
1/2 c Finely chopped candied
-citron 1/2 c Finely chopped candied
-cherries 1 c Slivered almonds
Grated rind of 1 lemon 1 c Seedless raisins
2 Eggs, beaten
1 c (2 sticks) butter, softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Sifted confectioners' sugar
2 tb Hot water
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup of the granulated sugar and the salt. Let mixture cool to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of
the flour. Beat dough with electric mixer or egg beater until smooth. Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk. Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out onto a lightly floured surface. Knead, working in enough of remaining flour to make dough smooth and elastic. Divide dough into halves; roll each portion into an oval, about 1/2" thick. In a small saucepan, melt remaining butter; brush it over ovals. In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered baking sheet. Twist ends of each oval toward each other to form a crescent. Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a warm place about 1 hour or until double in bulk. Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden. In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing. Dribble icing over hot Stollen; let Stollen cool before slicing. Makes 1 Stollen.
How To make Christmas Stollen's Videos
German Christmas Stollen (RECIPE IN DESCRIPTION)
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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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Stollen Recipe | How to Make Stollen
With this classic stollen recipe you can make your own amazingly delicious homemade version of the world famous fruit cake loaded with dried fruit, almonds, spices and a swirl of marzipan. This traditional fruit bread from Germany will absolutely impress your family and friends. Great idea for holiday baking and gifts. It is more easy than you would expect! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PRINT RECIPE HERE:
✅ GERMAN STOLLEN INGREDIENTS
STOLLEN
2½ cups raisins
¼ cup orange juice
⅔ cup milk warm (120 - 130 º F)
1 packet yeast dry, fast acting
2 tsp sugar
3 cups bread flour (I use King Arthur brand)
6 tablespoons sugar
2 tsp vanilla sugar or extract (I use Dr. Oetker vanilla sugar)
1 pinch salt
2 pinches star anise ground or anise seeds
2 pinches ground cardamom
1 pinch ground nutmeg
1 egg large
10 tbsp butter softened
⅓ cup candied orange peel
⅓ cup candied lemon peel
⅔ cup almonds chopped
7 oz marzipan or almond paste
STOLLEN COATING
5 tbsp butter brown, melted or plain butter
3 tbsp powdered sugar
✅ INSTRUCTIONS
0:00 Introduction
0:18 Soak the raisins overnight. Let the yeast bubble up in warm milk.
0:32 Add all the dough ingredients in the mixing bowl.
2:00 Combine and knead it in a stand mixer or by hand.
2:18 Let the dough rise to double in bulk. Add the dried fruit, almonds and candied peel and knead it into the dough.
3:27 Roll the marzipan into a sheet and lay it on the rolled out stollen dough.
4:25 Fold the dough over the marzipan from one side. From the other side fold over the stollen dough and make another fold and bring it all to the other side and shape it into a stollen with a hump in the middle.
5:01 Then bake it in the oven.
5:18 Brush melted butter over stollen straight out of the oven and dust with powdered sugar. Repeat this a few times.
Find out about other variations, how to lighten up your stollen bread and more at the website recipe link above.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
Thanks for watching! Don't forget to LIKE, COMMENT below, and SUBSCRIBE! You may SHARE this video too.
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Christmas Recipe - Stollen
Stollen is a German fruit cake/bread, most commonly eaten at Christmas. It's packed with raisins, currants, candied peel, almonds and marzipan and it's absolutely wonderful. In this recipe I show you how to make your own stollen - it's not difficult, but does take some time due to waiting for the dough to rise.
In the run-up to Christmas, I'll be doing lots of seasonal recipes, so make sure you subscribe!
You can get the written recipe for Christmas Stollen on my website:
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Authentic German Christmas Stollen - Moist & Tender Stollen Bites
Stollen or Christstollen are one of the most popular German Christmas treats. Dresdner Christstollen is famous all over the world and in today’s video I will show you how you can make this Christmas cake in a mini bite-size version called Stollenkonfekt in German.
You can find the recipe here:
How To Make Stollen | Classic German Christmas Bread Recipe
Perhaps one of the most well-known Christmas breads. Stollen is a traditional German festive bread. Filled with dried fruit and nuts. Flavoured with nutmeg, orange, and cardamom. And a whole log of marzipan running through the middle. These is a lot going on, but it all works together well making this bread super delicious.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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Delicious Christmas Stollen Recipe | The Cupcake Jemma Channel
Christmas is just round the corner and what better way to get ready than by making Stollen, a classic German festive treat. This enriched dough is packed to the brim with Christmas spices, boozy fruit and marzipan and drenched in butter and icing sugar - what's not to love about that?! The Stollen needs to be twice proofed so this is a great recipe to take your time over and it will make your house smell AMAZING!
Big thanks to Sam for letting us borrow his kitchen to film in this week! Sam says sorry that the lighting is so bad (but we think it looks fab as always!).
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This recipe makes 1 large Stollen or 2 smaller ones. I recommend making 2 as you can keep on tightly wrapped up for a week of so's time. If you want to bake just 1 smaller one then go ahead and halve all the ingredients below.
150ml Whole Milk - warmed to around 48C (Warm to the touch but not HOT)
1 Pack of Instant Yeast (7g)
415g Plain Flour
100g caster sugar
1 tsp Salt
3/4 tsp Cinnamon
1/2 tsp Mace
1/2 tsp Cardamom
1/4 tsp Nutmeg
150g Soft Unsalted Butter
2 Eggs Yolk
200g Currents/Raisins/Sultanas - Soak in a little Rum or Brandy overnight
100g Mixed Peel
50g Almonds
1 Egg
90g Caster Sugar
90g Icing Sugar
175g Ground Almonds
Butter and Icing Sugar to coat.
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