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How To make Christmas Stollen (Quick Bread Variety)
Ingredients
2 1/2
cup
flour, all-purpose
2
teaspoon
baking powder
3/4
cup
sugar
1/2
teaspoon
salt
1/2
teaspoon
mace
8
each
cardomon seed pods, seeds removed, crushed
3/4
cup
almonds, blanched, ground
1/2
cup
butter, soft
1
cup
cream cheese, softened
1
each
egg
1/2
teaspoon
vanilla extract
1/2
teaspoon
almond extract
2
tablespoon
brandy
1/2
cup
currants
1/2
cup
golden raisins
1/3
cup
lemon peel, candied, chopped
1/4
cup
butter, melted
1/4
cup
sugar, powdered
Directions:
Preheat oven to 350 degrees F. Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds. Stir in the ground almonds. Cut in the soft butter until the mixture looks something like coarse sand. In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture until everything is is well blended. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes. (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.)
Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide. With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it. Fold the smaller side of the creased loaf over the wider side. Brush the top of the folded loaf with the melted butter. Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside. Remove and allow to cool a little bit. Dust lightly with powdered sugar.
How To make Christmas Stollen (Quick Bread Variety)'s Videos
Easy Christmas Homemade Stollen - Recipe, Method, Cook. The Best 2020 Stollen Guaranteed !
Stollen is a traditional Christmas bread which is made with dried fruits and marzipan centre. It is sweet, luscious and comforting. A perfect treat on cold winter nights.
Here I show you the simplest Homemade Stollen Recipe with a modern twist!
Traditional Stollen Recipes have a 'rope' of marzipan in the centre. I have found that if you 'roll it in' like the jam in Swiss roll, then your homemade stollen recipe gives you a much more moist stollen. It also ages better too. I think it tastes nicer after a few days as the oils from the marzipan leach into the bread, keeping it super moist and stops it from drying out.
Even better, this Stollen recipe is done in a single bowl and is a knead free recipe. No knead here! OK OK I mix with the knead hook on the food processor, but if it's good enough for professional chefs, why not do it at home too?
Enjoy! My family loves it!
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Christmas Bread EASY CHRISTMAS RECIPE Quick Bread Recipe
#christmas2022 #recipe #christmasrecipes
This Christmas Bread is so pretty. I will link the original recipe below. The only changes I made was the addition of Almond extract. About 1 teaspoon. I also left out the cinnamon.
Christmas Bread Recipe
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Music-
Martha Stewart Makes Holiday Bread 3 Ways | Martha Bakes S3E9 Holiday Breads
Martha Stewart is here to show you everything you'll need to create extraordinary holiday breads, including an impressive Italian panettone and a classic German stollen studded with dried fruit and marzipan. Plus, the technique for braiding authentic Easter bread embellished with symbolic bright red eggs. These are sure to be the centerpiece of your holiday table.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction to Holiday Bread
0:50 How to Make Panettone
2:10 Origins of Panettone
4:52 Panettone with Brown Paper Bags
7:00 Easy Way to Cool Panettone
8:21 How to Make Stollen
15:41 How to Make Tsoureki
20:11 How to Braid Tsoureki Dough
23:42 How to Make Red Easter Eggs for Bread
Full Recipes:
Tsoureki (Traditional Greek Easter Bread) -
Stollen -
Panettone -
#marthastewart #baking #marthabakes #holidays #christmas #bread
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to make Stollen | Holiday Bread | Christmas baking | Stollen recipe
For my last bake of 2021, I wanted to make something that I have never tried before AND that my husband has been asking me to make for years. And I chose a recipe from one of my favourite baking books: the Redpath Canadian Baking Book (link below).
Stollen is a traditional fruit bread from Germany that completely embodies the flavours of the holidays. Packed with lots of dried fruit and some homemade marzipan, it is covered with icing sugar to give it a snowy look. This is a complex bake with multiple steps so grab yourself a cup of tea and enjoy watching my last bake along of 2021.
Chapters:
00:00 Stollen
00:16 Making the fruit mixture
00:36 Making the yeast sponge
01:35 Making the stollen dough
02:30 Mixing the dry ingredients
03:15 Adding yeast sponge to the dry mixture
04:28 Adding butter to enrich the dough
06:14 Kneading the dough
06:50 Drain the fruit mixture
07:15 Punch down the dough
07:37 Add fruit to the dough
07:49 Forming the stollen
08:16 Adding the marzipan * (see below)
08:38 Shaping the stollen dough
08:55 Baking tips
09:10 Checking the internal temperature
09:53 Brushing the stollen with fruit juice
10:20 Dust stollen with icing sugar
10:45 Cutting the stollen
11:05 Recap of the process and recipe
11:20 2021 wrap up
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I slightly amended Redpath's recipe to suit our food allergies and personal preferences. To recreate this bake, you will need:
For the fruit mixture:
* 60g each of dried apricots, dried cherries, crystalised ginger and raisins
* 160 ml orange juice
* 30ml melted butter (plant-based if dairy-free)
Yeast sponge:
* 125ml warm plant-based milk (I used almond)
* 1 tbsp honey
* 1 heaped tbsp dry active yeast
* 135g all-purpose flour
Dough:
* 2 large eggs and 2 additional yolks
* zest from 1 large lemon and 2 clementines (or 1 orange)
* 2 tbsp honey
* 2 tsp almond extract
* 1 tsp vanilla bean paste (can sub with extract)
* 390g white bread flour
* 70g sugar
* 1 tsp salt
* 1/2 tsp cardamon
* 1/2 tsp cinnamon
* 110g plant-based butter
For dusting:
60g icing sugar (divided)
Marzipan (not in Redpath's original recipe):
* 45g sugar
* 75g icing sugar
* 115g ground almonds
* 1 tsp vanilla bean paste
* 1 beaten egg
Check out how I made the marzipan here:
The full method for the Stollen is explained throughout the video and you can also find the full and original recipe in the Redpath Canadian Baking Book available on Amazon:
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Some of my favourite items used in this video:
Kitchenaid stand mixer:
Zester:
Shower caps:
Spatula set:
Baking pan:
Stackable cooling racks:
Digital thermometer:
Pastry brush:
Mini sieve (sifter): light:
Amazon Prime (free trial):
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#stollen #howtomakestollen #dairyfreestollen
How to make Stollen | Holiday Bread | Christmas baking | Stollen recipe
~~~~~~
How to Make a Christmas Stollen / Christstollen
Hello and welcome to Cup of Culture,
Today we are going to prepare a traditional German sweet baked good to enjoy during the Christmas season– a Christstollen / Christmas Stollen. The Dresden Christmas Stollen has its origin in the Middle Ages. It is said that the first stollen was baked about 700 years ago but the taste must have been slightly different as they didn't use any butter to prepare the dough back then.
As the Christmas season is different this year and there won't be any Christmas markets, this is the perfect way to experience a bit of German tradition at home!
I would love to know if you've ever eaten a Christmas Stollen or if you have given this recipe a try :)
xx
Sarena
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Ingredients:
300g raisins
125ml rum
100g candied orange peel
100g candied lemon peel
100g ground almonds
1tbsp lemon zest
800g flower
42g fresh yeast
220ml milk
200g butter
2 eggs
120g sugar
pinch of salt
1tbsp cinnamon
1/2 cardamom
1/2 nutmeg
70 butter
icing sugar
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Hi there, my name is Sarena and I love to talk about facinating and thrilling facets of cultures. Follow me on a journey around the world.
My Instagram: cupofculture._
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#chirststollen #christmasstollen #christmasrecipe
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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