EASY STOLLEN BREAD RECIPE| | German Christmas Bread without Yeast | Stollen Bread |Christmas Baking
Today I’m making one of my favorite Christmas baking treats the Stollen Bread. This easy Stollen Bread recipe doesn’t require any yeast, instead we’re going to use farmer’s cheese, which helps make a moist holiday bread.
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EASY STOLLEN BREAD RECIPE Printable Recipe –
CANDIED ORANGE PEEL -
FARMERS CHEESE RECIPE -
INGREDIENTS FOR THE FILLING:
100g candied orange peel
100g dried cranberries
50g golden raisins
50g black raisins
50g chopped almonds
50g chopped walnuts
100 ml orange juice
INGREDIENTS FOR THE DOUGH:
500g all-purpose flour
2 tsp baking powder
¼ tsp salt
200g softened butter
150g sugar
2 eggs at room temperature
250g farmer’s cheese
1 tsp vanilla extract
1 tbsp orange zest
1 tbsp lemon zest
INGREDIENTS FOR THE TOPPING:
50g melted butter
100g powdered sugar
TIPS FOR MAKING STOLLEN BREAD WITHOUT YEAST:
* You can substitute the dry fruits and nuts in this recipe for the same amount of whatever type you like.
* Use store-bought or homemade Candied Orange Peel.
* Soak the dried fruits overnight or place the bowl in the microwave for 2-3 minutes and let them sit for 15-20 minutes.
* For the alcohol version, use brandy or rum.
* Use store-bought or Homemade Farmer’s Cheese.
* This recipe gives you the freedom to make two large Christmas bread loaves, or like me, you can make three smaller stollen’s ready to give away to your guests as they come and go over the holidays.
HOW TO STORE STOLLEN BREAD WITHOUT YEAST?
* You can make the Stollen a couple of weeks in advance, wrap the bread tightly with parchment paper and foil and keep it in a cool place.
* Stollen can also be frozen for longer storage.
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-- EASY STOLLEN BREAD RECIPE --
To make this Easy Stollen Bread Recipe, watch my video all the way through and follow the recipe for great results!
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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.
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Principles of Baking
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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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Authentic Dresden Stollen Recipe - 3 Versions ✪ MyGerman.Recipes
Stollen - and especially the Dresden Stollen - are a famous Christmas treat from Germany. It's a sweet bread with raisins and candied fruits and spices like Cardamom and Cloves. After baking, it has to rest for 1 - 2 weeks to develop its full flavor.
In my video I show 3 different fillings: The original, authentic Dresden Stollen, that Stollen also filled with marzipan, and a Stollen with poppyseed filling like a Mohnstriezel.
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Stollen (German Holiday Bread) | Basics with Babish
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