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.
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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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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!
Christmas Stollen Recipe in The Bread Kitchen
Stollen is a German bread particularly popular around Christmas. A dough containing rum-soaked fruits is wrapped around a moist almond filling before baking. Written recipe at
Delicious Mini Stollen Recipe! Simple and very fast!
Turn on translation in your language. On mobile, tap CC in the top right corner of the video. On a computer, click ⚙️ in the display settings and turn on the translation!
A quick and delicious mini stollen recipe! Very tasty and easy recipe, I recommend it to everyone!
If you liked the video, leave your comment and like, it will help a lot in promoting my channel.
Thanks a lot!
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Servings: 15 pieces.
Ingredients:
- 200 grams of cream cheese
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 80 grams of sugar (1/3 cup)
- 1 egg
- 113 grams of melted butter (8 tablespoons)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon cinnamon
- 200 grams of wheat flour (1 cup + 2 tbsp)
- 1 teaspoon baking powder
- 100 grams of raisins (1/2 cup)
- 60 grams of dried cherries (1/3 cup)
- 50 grams of almonds (1/3 cup)
Bake in preheated 350°F (180°C) oven / 15 minutes.
Enjoy your meal!
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Why we're making GERMAN STOLLEN in early November
Why we're making GERMAN STOLLEN in early November// In this video, we'll be making German Stollen in early November! Stollen is a German Christmas classic and is sure to be a hit at your holiday table.
If you're a fan of Christmas breads, then you need to check out this German stollen recipe. This bread is dense and buttery and incredibly easy to make. Instead of yeast, we're using quark which is very very good. Christmas Stollen needs to be made at least 4 weeks ahead so that all the ingredients develop their full flavour.
Make sure to watch the video to see how to make this classic German recipe! Enjoy! Kirsten & Jörg xx
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(*THIS VIDEO IS NOT SPONSORED*)
QUARK STOLLEN RECIPE:
Ingredients
2 eggs
150g butter
150g sugar
1 sachet of vanilla sugar (or 1 tsp.)
500g plain flour
1 tsp. baking powder
250g quark
salz
200g hazelnuts
200g almonds
200g mixed peel
lemon zest
Mix everything together and put into the oven for 85 minutes at 180 degrees Celsius.
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OUR APRONS:
LADY OF THE MANOR & LORD OF THE MANOR:
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CONTENTS OF THIS VIDEO:
0:00 - Intro
1:02 - Ingredients for the Stollen
1:36 - Let's make the Stollen
6:05 - Creating a mold for the Stollen
8:16 - Getting the Stollen out of the oven
10:20 - Wrapping the Stollen for storage
11:35 - Our childhood memories with Stollen
13:15 - German Christmas sweets you can buy in the UK
16:55 - Tea time
17:48 - Outro & Outtakes
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MUSIC:
The music in our videos is from Epidemic Sound, a royalty free music sharing site which you have to pay a monthly fee to be able to access:
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CONNECT WITH US:
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TWITTER:
#stollenrecipe #stollen #quarkstollen
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
The Steps of Baking
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