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.
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Traditional Stollen Bread Method
The best stollen bread recipe I've ever come across was found online, from a bakery, and meant to be made in industrial mixing machines. Over the years, I've adapted it to suit my kitchen and my bare hands because even my stand mixer can't handle the weight of this dense bread.
Notes:
The candied lemon and orange peel are made separately. The recipe I use calls for the peels of 3 lemons/oranges, 1/4 cup sugar and 1/2 cup water. That makes the 1/2 cup required. Use whatever proportions of lemons to oranges you desire. Cover the peels with water in a small pan, heat to boil, drain, add sugar and water, boil until liquid is gone and peels are shiny and translucent.
I usually set the fruit to soak in alcohol at least 24 hrs. before I plan to bake but often leave them up to a week due to putting off the baking day. Put the fruits in a quart jar and cover with dark rum or bourbon, both are good.
When mixing the sponge with the rest of the ingredients, don't give up. It's messy and pieces go flying but you know you've got it when it holds together, all the bits are evenly distributed and the dough becomes shiny and elastic, just like any other bread, 7-10 minutes. I used to add all the flour to the butter at once (as the original recipe calls for) but it was near impossible to incorporate the sponge and drove me crazy. This is the first time adding half the flour and kneading in the rest and it was so much easier! I've made all the mistakes over the years so you don't have to.
4 1/2 tsp yeast
1 1/2 cup + 2T lukewarm milk
3 1/3 cup flour
2 sticks butter
2/3 cup sugar
2 t salt
3 1/3 cup flour
zest of 1 lemon
1/2 t each butter and almond extract
1/2 cup each sliced almonds and chopped pecans
1 1/2 cup raisins, cherries and pineapple, soaked in rum 24 hrs
1/4 cup each candied lemon and orange peels
powdered sugar and melted butter for coating
Enjoy!
My Mum’s Christmas Recipe For Stollen (Festive Fruit Loaf From Germany)
My mum was a little girl in Dresden when it was bombed during the second World War. She and her family were forced to move to other parts of Germany, and it was decades later before she went back. But she hung on to some of her Saxony culture – including this recipe for a particular style of Stollen. Every year she made it for us - and now I make some for her. Thanks, Mama. xx
Dresdner Christstollen
(Dresden Christmas Stollen)
soak 375g raisins in 1/4 cup rum overnight
mix:
900g flour
2 sachets of dried yeast
175g sugar
250g chopped almonda
2 pinches of salt
almond essence
and mix well
add:
rum raisins
300g orange peel
and mix
then add:
250ml tepid warm milk
300g butter
150g baking fat
mix well and knead by hand for a few minutes
cover, rest for 1 hour
knead again, cover, rest for another hour
shape into 2 Stollen and put on baking tray covered with baking paper
rest for another 30min.
bake at 180 degrees Celsius for 1 hour
check during baking process and cover with tin foil if browning too quickly on the 'lip' side
when baked and still hot, brush with melted butter (100g), sprinkle vanilla flavoured sugar over them, brush with remaining butter, then sprinkle with icing sugar
wrap in tin foil and rest for 2 weeks in a cool place.
Enjoy!
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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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Stollen Recipe – Bruno Albouze
Recipe has been updated!.. Stollen or Christollen is one of the German greatest Christmas treat. It has a profound history, it's no wonder that there are as many variations of Stollen as there are people who make it. This version is based on a dried fruits, brown sugar and Kirschwasser mixture which is left to marinate for 4 weeks in the fridge prior kneading!.. Most Stollen are made using dark rum, but Kirschwasser makes more sense since morello cherries grow in the black forest Southern Germany.. it offers incredible results????❄️????
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Christmas Stollen Bread Masterclass with Patrick Ryan
This is Patrick's take on Stollen bread. While not quite the same as the traditional version, his enriched brioche style bread dotted with dried fruits and nuts, flavoured with warming spices like cinnamon and nutmeg, and filled with marzipan, is a delicious bread that's perfect for the festive season.
This recipe makes 4 loaves, brilliant for gifting. Or not... ;)
Patrick uses his bakery's own fruit mincemeat for the recipe, but you can, of course, use store-bought. If you do want to try the Firehouse Bakery mincemeat, follow this link for the full recipe...
And the full written recipe for Patrick's Stollen Bread (including the marzipan) is here
*** This is not a sponsored video but Patrick is a brand ambassador for Kenwood Ireland ***
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