This is really a variation on my Mom’s Bavarian Nussstollen recipe from Breads From Betsy’s Kitchen. bayrischer nuss stollen (bavarian nut stollen) from Gourmet Magazine, December 1978 In a small bowl proof 1 envelope active dry yeast in 1/4 cup lukewarm milk with 1 teaspoon sugar for 10 minutes. Remove from the bowl and set aside. Place in the oven preheated at 180°C and bake for 50 minutes. Cheryl AZ originally shared it. It’s also sometimes referred to as Christstollen (because Stollen is eaten at Christmas). … Your search for the best recipe has ended:  Flaky, moist, aromatic and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE! Hi, my name is Barbara. The Spruce. A masterpiece of baking, treasured around the world. Add the yeast/milk mixture. Transfer dough to a lightly oiled bowl. Into a small bowl sift 1 cup confectioners’ sugar, add 2 tablespoons hot water, and stir the mixture until it is smooth and glossy. Or microwave the mixture, uncovered, for 2 minutes, or until the fruit is warm. There's good reason why it's so popular! Jan 30, 2019 - Traditionally, this Bavarian Walnut Spelt Stollen is baked at Christmastime, however, I went against tradition and made it anyways! If you want the Stollen ready for Christmas, you should try to make it four-five weeks before the holidays start. Wrap tightly in foil and keep in a cool place for 2 to 3 weeks to ripen. Marzipan Stollen. German Christmas Stollen has been around for hundreds of years, although its recipe has certainly improved since the 1500s (thanks to the Pope!). Cover with foil if it begins to brown too much. Be sure to drain any excess liquid. Whisk the yeast with 1 Tbsp sugar in the warm milk, and pour into the depression and stir with a little of the flour mix forming a thick paste. 6 Brush the still hot stollen with melted butter, then sprinkle it with sugar. It should be made ahead of time and allowed to age three weeks. Lightly grease a cookie sheet. Marzipan Stollen. The product's long shelf life also makes it a perfect gift for any food lover. (No SPAM, we'll never sell your email - we promise!). Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Mar 15, 2012 - This Pin was discovered by Circe Willow. However, I must comment on one review so others do not try this. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking). Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 … Great recipe for Easy Christmas Stollen in a Bread Maker. (The almonds don’t get soaked.) Recipe by Charlotte J. Use a spoon to stir the mixture until it comes together. This recipe looks more daunting than it actually is. In a large bowl, combine 2 cups flour, sugar and yeast. Mark your calendar each year so you don't miss out on an opportunity to share this holiday tradition with your family. Repeat this step until you’re out of butter and sugar. The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. Let rest for 15 minutes. Fold a piece of aluminum foil several times on the two long ends to build walls for the stollen so it holds the shape while baking. Our Recipe of the Month Archive features over 70 featured recipes. Stollen is an enriched cake-like fruit bread that usually contains spices such as cinnamon and cardamom. Stollen (German Christmas Bread) Be the first to review this recipe. Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. When I serve samples of fresh-baked stollen at the bakery, the customers' faces light up with discovery. The dough should just come together and not be very smooth yet. You can use an. Stollen can also be frozen for longer storage. That said, it’s meant to be served in small slices and around the holidays. Cool on rack. Bayerische Brezen (Bavarian Pretzels) Bavarian Radish Salad in Vinaigrette. Knead in the rum-soaked fruit and almonds. This stollen is an amazing thing: rich, heavy, and fruity. In 2010 my husband, kids, and I immigrated to Texas. Allow the stollen to cool completely, then wrap it in foil. The dough is different from anything else I know and a little tricky to work with. *amount will vary depending on how much liquid is in your fruit/nut mixture. Place the stollen on a lined baking sheet. Turn onto a floured surface; knead Because the Midwest has such a large German population, I feel this recipe represents the area well. This should yield a smooth dough. This may be another recipe that Lisa G would like. I often freeze this sweet bread once it’s shaped into a braid. Try out great breakfast, dinner and desert recipes from our kitchen! On the next day, heat up the milk until it's lukewarm. I agree that butter is much better than margarine in the recipe. Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Stollen is an enriched cake-like fruit bread that usually contains spices such as cinnamon and cardamom. This is pretty close to the recipe I have used for years from my great grandfather, a German baker. Bavarian Nut Stollen from Gourmet Magazine, December 1978, Holidays, Celebrations We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Switch the fruits preserved in rum to regular dried fruits if you're not a drinker. In a medium bowl, soak the raisins, candied fruit, and almonds in the rum overnight, stirring occasionally. Using the dough hook, knead the fruit/nut mixture into the dough until combined. I'm excited to give this recipe a try - my Oma made stollen every Christmas and I'm giving it a try now. Christmas Stollen, or Christstollen, is full of nuts, raisins, and candied fruit, and creates a delicious holiday treat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Let the stollen rise for 30 minutes in a warm place. Brush warm loaf with the melted butter and dust thickly with powdered sugar. Drizzle the glaze over the Stollen in a zigzag pattern, sprinkle it with ½ cup chopped walnuts, and let it dry. Christmas Stollen [recipe] Stollen filled with marzipan and quark (Image credit: Ginger & Bread) The first time I ever tried Stollen was in my brother’s flat in Paris, in 2003, where he served me a slice with a spoonful of creme fraiche, and it was love at first bite: a heavy, bread-like loaf, it’s the only fruitcake I’ve ever liked – and I don’t even mind the marzipan in the middle. A single Stollen … The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Turn dough out onto a tabletop or lightly floured board. In the region of Thuringia this special stollen is a local specialty for Christmas and it can be named only stollen from Thuringia when it has gotten a certification based upon very strict qualifications! The recipe below is adapted from Nourishing Joy and uses only sourdough for the leavening. Mix 4 cups of flour with the egg, yeast mixture, 1/3 cup of sugar, lemon zest, vanilla, and salt using a spoon or in a stand mixer with the dough hook for several minutes. Let soak overnight. If you use the whole recipe for Stollen bites, you can make 72 bites. If you want stollen, … Th original stollen originated from Dresden in German in the early 1300s. The stollens I made in a bread making lesson had dried fruit or nuts. The salty, sour, and sweet flavors go … . It’s also made with dried or candied fruits, such as citrus peel and raisins, as well as almonds. The Spruce. Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl. Like other Christmas fruit bread recipes, stollen is best when made weeks in advance. German Christmas Stollen or Christstollen is full of nuts, raisins, and candied fruit. By using The Spruce Eats, you accept our, The Great British Bake Off's Christmas Stollen, Old-Fashioned Sandwich Bread With Sourdough Starter, 8 Traditional Christmas Breads From Around the World. Mix the milk and the yeast with a fork until the … Review this recipe Add Photo. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. The Dresdner Christstollen is a piece of cultural history. of the Sugar, then add the activated yeast with the milk and start kneading. Here’s how I … The festive German fruit bread is a satisfying and delicious bake that doubles up as a perfect homemade Christmas gift. How to make stollen – recipe. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. It tastes better if it has had time to age a little. Heat butter and milk in a small saucepan over medium low heat. If made a few weeks in advance of serving, it mellows and softens and is delicious. Before I give you the recipe and the technique, I will start by telling you a little about the history of Dresden Stollen. My German grandma made this stollen for us when we were young. So you have at least four months to work off all that butter before you can’t hide behind that bulky polarfleece sailing vest any longer. Jul 19, 2017 - In old New York at Christmastime, bakeries sold stacks of paper-wrapped and beribboned stollen, the beloved German holiday bread. As an Amazon Associate I earn from qualifying purchases. With this recipe you can make one mini Stollen and 36 Stollen bites. This recipe for the original butter stollen Thuringia style is an authentic recipe from Germany. A Marzipan Stollen is a fruit bread traditionally offered at Christmas time in Germany. Turn the oven off and leave the stollen inside to bake for another 10 minutes. Proof for 10 minutes, or until bubbles form. Cover with a plate and let soak for at least 1 hour. Stollen – sometimes also called German Christmas Bread – is one of the most classic German Christmas recipes around! There's no need to take a trip to Germany because you can bake your own at home with little trouble in a few hours. It makes a great gift any time, but especially at the holidays. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. Our Christmas stollen bread recipe is very dear to us. Directions. If you want the Stollen ready for Christmas, you should try to make it four-five weeks before the holidays start. Roll … The recipe can be a little overwhelming – especially if you are planning to follow my lead from the video and bake 3 different Stollen. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Röckenwagner was a true stollen enthusiast and immediately sent me his recipe, which, he said, was based on the original Dresdner stollen from the 15th century. Proof for 10 minutes, or until bubbles form. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. It's chock full of dried fruit, mixed peel, and marzipan. Miniature bottles of dark rum are exactly 50 milliliters. Review this recipe. Mix 4 cups of flour with the egg, yeast mixture, 1/3 cup of sugar, lemon zest, vanilla, and salt using a spoon or in a stand mixer with the dough hook for several minutes. Sprinkle the yeast onto the 85ml milk, let dissolve and activate. Cut in 6 tablespoons butter until mixture resembles fine crumbs. ... Top 100 Halloween Recipes. 1 of 1 German Stollen. Add the yeast dough back into the bowl and work the dough with a dough hook or by hand until the butter and flour mixture is completely incorporated. After2 minutes of kneading, add the Salt, then knead … In a shallow dish, soak the candied fruit and raisins in the flavored water, covering the dish but stirring occasionally. Your search for the best recipe has ended: Flaky, moist, aromatic and divinely flavorful, these homemade German Christmas Stollen … You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing. Baker’s delight: Felicity Cloake’s stollen. Once I served it and a customer asked what he was eating. Recipe can (and should be) doubled Use 165 g of the flour and add 1 tbsp. Christmas is just round the corner, and it's time to make the day special with some German stollen. It is not one to impress with an extensive list of ingredients. Traditional recipe for Stollen. Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add to dry ingredients; beat just until moistened. A Marzipan Stollen is a fruit bread traditionally offered at Christmas time in Germany. I hope this will help you to easily make the best Stollen ever. Stollen is a classic German Christmas bread well-loved by many people throughout the world. On baking day make a depression in the middle of the flour. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log. Deflate the dough and turn it out onto a lightly floured surface. Wit… It’s been said Dresden Stollen “was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil, and … The bread is s a richer, sweeter bread made with butter, eggs, milk, spices, and dried fruit and nuts. Betsy Oppenneer August 12, 2018 0. For Stollen bites, you want to knead the zest, nuts, and dried fruit into the dough and then divide the dough into bites. Betsy’s Stollen Broadmoor Baker’s Bread. It’s also made with dried or candied fruits, such as citrus peel and raisins, as well as almonds. In a small saucepan, heat milk and butter to 120°-130°. Here are some typical and not so typical recipes you may be served at Bavarian beer gardens, homes or restaurants: Pork Knuckle in Beer Sauce. Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Seeing that there are very different stollen recipes around, I think you need this little introduction to Stollen Bread. Sprinkle in … Servings : 24 Yield: "2 loaves" 1/4 cup warm water (105-115 degrees) 2 envelopes dry yeast 1 cup milk, scalded and cooled to 90 deg 1/4 cup plus 2 T. sugar 1/3 cup/50 grams almonds (blanched, peeled, chopped), 1/3 cup/50 grams sugar (white granulated; plus 1 pinch), 4 2/3 cups flour (bread or all-purpose; divided), 1/2 vanilla bean (or 1 teaspoon vanilla paste or extract), 7/8 cup/200 grams butter (sweet, unsalted; 14 tablespoons). Bavarian Nussstollen. Roll each piece of marzipan into a log the length of the oval. Receive the latest recipes from The Daring Gourmet! The cake-like bread is also called Christstollen and Weihnachtsstollen in Germany. Storing the baked loaf for two to three weeks mellows and softens the flavor perfectly. Let the Stollen cool on the baking sheet. ), The Spruce Eats uses cookies to provide you with a great user experience. It is not overstuffed with candied fruits and nuts. For many families, it isn’t Christmas without a delicious, sweet, flakey Stollen. I love its homey taste and how it reminds me of her and the German food she made. Soak the fruit: In a medium bowl, combine all the dried fruit, rum, and orange juice together. your own Pins on Pinterest Thank you. Knead the dough on the bread setting for 7-8 minutes. :-). Return the dough to the floured board and form into a rectangle with two high sides and a dip in the middle. This dense fruit bread infused with spices was able to be stored for long periods of time to ensure that there was enough for later in the year. I cook and bake a lot for my family and for friends. 33 Exciting Ways to Use Your Slow C... 28 Fall Soup, Stew & Chili Recipes. Stollen shelf life. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Here, I am sharing my German Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). Fold one-third of the dough over to the middle, filling the dip. , divided in half (you can omit the marzipan if you prefer), (we VERY STRONGLY recommend using homemade, it makes ALL the difference!). My Recipe Box Menu German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. Stollen is a rich, sweet cake filled with fruits and nuts, and Stollen from Dresden are particularly well-known. It tastes better if it has had time to age a little. Soak at least 30 minutes, or overnight. Cream the butter and 2/3 cup of flour with the nutmeg and cardamom until smooth. Heat the oven to 350 F. Bake loaves for 35 to 45 minutes, or until loaves are golden and done. Bavarian Pot Roast. In other words, don't fold the right side all the way over to the left edge of the stollen. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stollen should be stored in an airtight container in a … It's time to bake your Stollen! Directions. Oma's Marzipan Stollen. A very special Christmas treat. Turn the dough out onto a floured work surface and cut it in two equal halves. Stollen is a rich, cake-like yeast bread that's traditionally enjoyed in Germany during the Christmas season. What is Stollen? I love stollen…the stollen that I have eaten in Germany…not so much the stollen that you find prepackaged in stores here. Instructions. Traditionally prepared for Christmas, this German sweet bread is made with yeasted dough that’s rich in butter and eggs, and is studded with sultanas, currants, chopped almonds, and candied fruits and peels, typically lemon and orange ones The bread is s a richer, sweeter bread made with butter, eggs, milk, spices, and dried fruit and nuts. I liked them both, so I made my own variation using both fruits and nuts. Mix flour, sugar, salt, yeast, and spices in the bowl of a stand mixer. A favorite holiday sweet bread, Dresden has the most famous Christmas Stollen. Robbie IN Frankenmuth Bavarian Inn Stollen What is Stollen? Directions In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. Add more flour as needed if dough is too wet. Add a pop of color to the holiday plate with red cabbage braised in wine and simple seasonings, including a pinch of caraway seeds. Stollen history. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. Once the butter has melted, take off the heat and let cool for … Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. Some variations of this recipe contain extra ingredients, notably rum, vanilla, and marzipan. Our 75 Top-Rated Recipes of All Tim... View All Recipes I Want to Discover. Authentic Pfeffernüsse (German Iced Gingerbread Cookies), Authentic Nürnberger Elisenlebkuchen (German Lebkuchen), Homemade Marzipan/Almond Paste (click link for recipe), Homemade Candied Citrus Peel (click link for recipe), https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. Discover (and save!) No, our stollen is all about flavour and the optimum ratio between filling and crumb and staying true to the taste and traditions we know and love from our childhood. Makes 1 Stollen. Bavaria’s recipes are full of history and reflective of the a fun-loving rustic Bavarians. As an Amazon Associate I earn from qualifying purchases. According to the German tradition, Christmas stollen is made with nuts, dry fruits, canned fruits, spices and dusted icing sugar. Some variations of this recipe contain extra ingredients, notably rum, vanilla, and marzipan. Stollen has a long shelf life and can be made weeks ahead of Christmas is dedicated to raising awareness and appreciation of German and Central European cuisine. Magda Back to Recipe. Let the dough rest, covered, for 30 minutes. Press the marzipan gently into the middle of the dough. Cover with plastic, and let rise in a warm place until doubled … Pat into a stollen shape. In a large bowl, combine the flour, sugar, baking powder and salt. In a small saucepan, heat milk and butter to 120°-130°. Press or roll each piece into an oval to about 1 inch thickness. —Susan Robertson, Hamilton, Ohio Some liquor stores carry them, though large 750-milliliter bottles are more common for this style of rum. And in reference to your last comment about fruitcake, I love fruitcake too, but only my mother’s traditional recipe, NOT the stuff you find in stores today. This moist, yeasty bread is packed with rum-soaked fruit, nuts, and zesty candied lemon and orange peels. That’s why I divided the recipe into 10 steps. Find hundreds of authentic recipes, contemporary meal ideas, and guides to the region’s diverse food cultures. "It's stollen," I said. Every bite of my Homemade Stollen tastes like Christmas. This Stollen recipe, which is for those you not afraid of butter, uses nearly a pound, 1/2 kilo, of it. 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Further penetrate the dough to the left edge of the flour make 72 bites ½... 1 inch thickness uncovered, for 30 minutes orange juice together just until moistened this Pin was discovered Circe... Peel, and almonds in the morning lightly floured board other words, do fold. One to impress with an extensive list of ingredients, do n't fold the right side all the way to... But especially at the holidays that 's traditionally enjoyed in Germany made in small...