Best German Stollen Recipes

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GERMAN STOLLEN



German Stollen image

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Provided by Marianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 16

8 cups all-purpose flour
3 ounces compressed fresh yeast
1 pinch white sugar
1 tablespoon lukewarm milk
1 ½ cups milk
1 cup unsalted butter
2 tablespoons unsalted butter
1 cup white sugar
2 egg yolks
½ teaspoon salt
1 ¾ cups chopped blanched almonds
1 ¼ cups raisins
6 tablespoons candied lemon peel
6 tablespoons chopped candied orange peel
2 tablespoons melted butter
2 tablespoons confectioners' sugar

Steps:

  • Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  • Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  • Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 56.8 g, Cholesterol 43.8 mg, Fat 16.1 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 72.5 mg, Sugar 17.7 g

GERMAN STOLLEN



German Stollen image

My family and friends agree that the holidays just wouldn't be the same without this traditional stollen. -Valeria Mauik, Elkhart Lake, Wisconsin

Provided by Taste of Home

Time 1h55m

Yield 2 loaves (14 slices each).

Number Of Ingredients 19

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup 2% milk
1/2 cup butter, cubed
2 large eggs, room temperature
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons milk

Steps:

  • In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

Nutrition Facts : Calories 214 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)



German Poppy Seed Stollen (Mohnstollen) image

This wonderful poppy seed stollen recipe is straight from Germany. It tastes best if you can freshly grind your poppy seeds. In Germany there are special poppy seed grinders, but you can use a mortar and pestle. Don't use a regular spice grinder, as poppy seeds contain a lot of oil and your grinder will get clogged up.

Provided by monika1969

Categories     Bread     Yeast Bread Recipes

Time 3h40m

Yield 14

Number Of Ingredients 15

4 cups all-purpose flour
1 ounce fresh yeast
1 cup lukewarm milk
6 tablespoons unsalted butter
6 tablespoons white sugar
½ teaspoon salt
2 cups finely ground poppy seeds
1 cup hot whole milk
¾ cup white sugar
¼ cup raisins
2 tablespoons honey
4 teaspoons vanilla sugar
1 teaspoon rum
1 lemon, zested
2 tablespoons confectioners' sugar

Steps:

  • Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
  • Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
  • Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 57.4 g, Cholesterol 16.2 mg, Fat 14.9 g, Fiber 3.2 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 103.1 mg, Sugar 25.6 g

GERMAN STOLLEN



German Stollen image

Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.

Provided by DeSouter

Categories     Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 17

1 cup mixed chopped candied fruit
1/2 cup golden raisin
1/2 cup currants
1/2 cup halved candied cherry
1/4 cup diced citron (see NOTE below)
1/4 cup dark rum
2 packages active dry yeast (5 1/2 teaspoons)
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup milk
3/4 cup unsalted butter, chilled and cut into pieces
3 large eggs, beaten
5 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
2 -3 tablespoons confectioners' sugar
2 -3 tablespoons brandy or 2 -3 tablespoons rum

Steps:

  • TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
  • Marinate at least 1 hour.
  • In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
  • In a heavy saucepan, heat the milk to boiling over medium-high heat.
  • Remove from the heat.
  • Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
  • Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
  • Cover the bowl and let the dough rest for 15 minutes.
  • Stir in the remaining flour a cup at a time and mix until the dough is stiff.
  • If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
  • Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
  • Knead or mix in the fruit-rum mixture.
  • Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
  • Lightly grease a baking sheet or cover with parchment paper.
  • To fill and finish the stollen, punch down the dough and divide into 2 parts.
  • On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
  • Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Make a crease down the length of each oval.
  • Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
  • Place the loaves on a baking sheet spaced well apart.
  • Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
  • Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
  • If the stollen begins to brown excessively, cover lightly with foil to finish baking.
  • While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
  • Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
  • Remove from the sheet and cool on a wire rack.
  • Brush with the remaining butter.
  • Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
  • Makes 2 loaves.
  • NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
  • It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
  • It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.

GRANDMA GELDNER'S GERMAN NUT STOLLEN



Grandma Geldner's German Nut Stollen image

My grandma used to make this often, but now she is getting too old (90 last Oct.) This has NO candied fruit in it, just good old nuts and you can frost if desired.

Provided by WI Cheesehead

Categories     Yeast Breads

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 11

4 1/4 cups white flour, divided
1 (1/4 ounce) package active dry yeast
1/2 teaspoon salt
1/3 cup sugar
1 cup milk
1 teaspoon vanilla
1/2 cup unsalted butter
2 tablespoons unsalted butter, melted
2 eggs
1 cup walnuts, finely chopped
ground cinnamon, for sprinkling on dough

Steps:

  • In a large bowl, mix 3 cups flour, yeast, salt and sugar well.
  • In a saucepan, heat milk, vanilla, and 1/2 cup butter slightly until butter melts. Cool with an ice cube.
  • Add milk mixture to flour mixture and mix by hand for 2 minutes.
  • Add 1/2 C flour and eggs and mix until well blended.
  • Stir in remaining 3/4 C flour and hand mix until dough is smooth.
  • Cover and refrigerate for 1 hour.
  • Roll out dough into two oblong shapes and spread 1 Tbsp melted butter on each piece.
  • Sprinkle cinnamon and spread nuts onto both pieces of dough, to 1/2" from the edge.
  • Roll up jelly roll fashion along the long side of the dough, and crimp ends shut. Seal ends and opening along dough with wet fingers, so that dough does not open up during baking.
  • Place both on an ungreased cookie sheet, and allow to rise uncovered in a warm place until double in bulk, 1 to 1 1/2 hours.
  • Bake in a preheated 350° F oven for 20 minutes, until light golden brown.
  • Allow to cool and frost with desired frosting.

Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 5.6, Cholesterol 47.6, Sodium 90.9, Carbohydrate 31.5, Fiber 1.5, Sugar 4.5, Protein 6.1

AUTHENTIC GERMAN HOLIDAY STOLLEN



Authentic German Holiday Stollen image

My grandmother used to make this stollen around the holidays and when we were having a house full of company. Grammy used to use the candied fruit, but with the practices these days of over processing and additives, I prefer to use the dried fruit instead for the fuller flavor. I have put both options in this recipe for you!

Provided by Linda Kauppinen

Categories     Other Breads

Time 3h40m

Number Of Ingredients 25

1 c coarsely chopped mixed dried fruits or mixed candied fruit
1 c raisins
3 Tbsp dark rum
FOR THE SPONGE
1 - 1/4 oz package active dry yeast
1/4 c warm water (about 110 degrees)
2/3 c milk
1 tsp honey
1 c unbleached all purpose flour
FOR THE DOUGH
1/3 c honey
1 large egg, beaten
1/2 c (1 stick) butter, softened
1 Tbsp lemon zest, finely grated
1 tsp salt
1/2 tsp mace
1/2 c walnuts, chopped
3 - 4 c unbleached all purpose flour
oil for coating the bowl
FOR THE FILLING
2 Tbsp butter, melted
2 tsp ground cinnamon
3 Tbsp sugar
FOR THE TOPPING
1/2 c powdered sugar

Steps:

  • 1. Prepare Fruit: Combine the mixed candied fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. **One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also candy your own fruit. I will post a recipe on how to candy your own fruit, but keep in mind it cannot all be done in the same day.
  • 2. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
  • 3. By Hand, Add the fruit mixture, honey, egg, butter, zest, salt, mace, walnuts, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
  • 4. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
  • 5. Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
  • 6. Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
  • 7. preheat oven to 375 degrees. Bake for 25 minutes. Immediately remove from the baking sheet and place on a rack to cool. Sprinkle heavily with confectioners' sugar just before serving.

EASY GERMAN STOLLEN RECIPE - (4.3/5)



Easy German Stollen Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 14

2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt*
1/2 cup (8-tablespoons) cold butter
1 cup ricotta cheese, part-skim milk type
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons buttery sweet dough flavor, optional but good
1/4 teaspoon lemon oil or 1/4 teaspoon Fiori di Sicilia
1 cup dried fruit blend; or 1/2 cup golden raisins plus 1/2 cup of your favorite dried fruits, chopped to 1/2-inch pieces if necessary
1/3 cup slivered almonds, toasted and cooled
Reduce the salt to 1/4 teaspoon if you use salted butter
Note: I added almond paste to the center of each stollen, and it turned out great.

Steps:

  • Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. In a separate bowl, mix together the cheese, egg, vanilla, and flavors. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened. Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. Roll each piece of dough into an 8-inch x 7-inch oval about 1/2-inch thick. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. Use the edge of your hand to press the dough to seal about 1-inch in back of the open edge; this will make the traditional stollen shape. It's also the familiar Parker House roll shape, if you've ever made them. Place the shaped stollen on the prepared baking sheet. Bake the stollen till they're very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean. Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners' sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature. Tips from our bakers: *Unlike standard stollen, this version doesn't keep for weeks on end. However, it was fresh as fresh could be a week after we made it; and still good 2 weeks out. By the end of the third week, it was starting to get that dry, stollen-type texture you might be used to... so we'd say enjoying it within 2 to 2 1/2 weeks after baking would give you your optimal stollen experience. *A number of readers have asked for a substitute for ricotta cheese. You won't get as smooth-looking a result using the following substitutions, but the stollen will still be very tasty. Reduce the butter to 2 ounces (1/4 cup). Work 3 ounces cream cheese and the butter into the flour as directed. Mix the egg and vanilla with a generous 1/3 cup milk (instead of with ricotta). Proceed as directed in the recipe.

HOLIDAY GERMAN STOLLEN



Holiday German Stollen image

I traditionally bake three of these flavorful favorites just before Thanksgiving to enjoy on Christmas and New Year's, too. -Christin Dupee, Geigertown, Virginia

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 slices each).

Number Of Ingredients 17

8-1/2 to 9 cups all-purpose flour
1 cup plus 2 tablespoons sugar divided
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1-3/4 cups butter, softened, divided
4 large eggs, room temperature
1-1/2 teaspoons almond extract
1 teaspoon grated lemon zest
1 teaspoon rum extract, optional
1-1/2 cups slivered almonds
1 cup each red candied cherries, candied lemon peel and candied orange peel
1 cup raisins
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large bowl, combine 3 cups flour, 1 cup sugar, yeast and salt. In a saucepan, heat the milk and 1-1/2 cups butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Add the almond extract, lemon zest and rum extract if desired. Stir in the almonds, cherries, candied lemon and orange peel and raisins (dough will be slightly sticky)., Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 15x8-in. oval. Melt remaining butter. Brush each oval with 1 tablespoon butter and sprinkle with 2 teaspoons of the remaining sugar. Fold a long side of oval to within 1/2 in. of the opposite side; press edges lightly to seal. Place on parchment-lined or lightly greased baking sheets. Curve ends slightly. Cover and let rise for 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Brush with remaining melted butter; remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over stollen.

Nutrition Facts : Calories 327 calories, Fat 12g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 263mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

DRESDNER STOLLEN (GERMAN CHRISTMAS FRUITCAKE)



Dresdner Stollen (German Christmas Fruitcake) image

The story goes that the Catholics were not allowed to have any butter or milk during Advent and could only use oil. The cakes they tried to make during this time were tasteless and hard. Prince Elector Ernst von Sachsen and his brother Albrecht wrote to the pope to ask for permission to use butter. Their requests were denied until 1490, when Pope Innocent VIII wrote a letter known as the "Butter Letter" granting permission to use butter. Originally, only the royal family was allowed to use butter for free. Others had to pay 1/20th of a gold Gulden each year. The ban on butter was finally lifted when Saxony became Protestant. This is similar to the Dutch Kerststol and the Italian Pannetone. Prep time does not include rising.

Provided by Scarlett516

Categories     < 4 Hours

Time 1h25m

Yield 2 loaves

Number Of Ingredients 17

1 kg flour
100 g fresh yeast, in cubes (or 2 teaspoons active, dried yeast)
400 ml whole milk, lukewarm (around 80 degrees F)
75 -100 g sugar (to taste)
one vanilla bean
2 eggs
grated peel of one lemon
1 teaspoon salt
400 g butter
200 g flour
350 g raisins (or mix of raisins and dried black currants)
100 g blanched chopped almonds
50 g candied diced citron
100 g candied diced orange peel
4 -5 cl rum (that's about two shots worth)
150 g butter
150 g powdered sugar

Steps:

  • Soak the raisins, black currants, almonds, candied citron, and orange peel in the rum. Set aside.
  • Get a large bowl, the largest bowl you have. Measure and sift the flour into the bowl.
  • Dissolve the yeast in 400ml warm milk.
  • Make a well in the center of the flour. Add a pinch of salt to the yeast mixture, stir, then pour the yeast into the well.
  • Form into a very dry dough and allow it to rise for 10-15 minutes.
  • Cut the vanilla bean down the center and scrape out the vanilla seeds. Add the sugar to the seeds, then add the zested lemon peel, salt, and eggs. Beat together and (once the 15 minute rise is done) knead into the dough.
  • Allow the dough to rise another 15 minutes.
  • While the dough is rising, knead the remaining 200g of flour into the butter.
  • Once the rise is finished, knead the butter into the dough. Allow to rise another 15 minutes.
  • Once the rise is finished, preheat the oven to 390°F.
  • Quickly work the rum-soaked fruit and nuts into the dough until they are evenly distributed.
  • Form the dough into two 30cm (about 1 foot) long loaves. Traditionally, the middle is thicker than the sides. Place the dough onto parchment paper-lined baking sheets and allow to rise until doubled in size (about 20 minutes).
  • Bake the loaves for about an hour (you may need to rotate the loaves halfway through). The bread is done when a toothpick comes out clean.
  • Coat the bread with the melted butter, then, using a sieve, dust with powdered sugar.
  • Allow to cool, then slice.

Nutrition Facts : Calories 6768.6, Fat 272.4, SaturatedFat 149.3, Cholesterol 818.7, Sodium 3155.2, Carbohydrate 1013.9, Fiber 47, Sugar 458.6, Protein 107.4

KATE'S RAISIN, DATE, NUT STOLLEN (YEAST FREE GERMAN FRUITCAKE)



Kate's Raisin, Date, Nut Stollen (Yeast Free German Fruitcake) image

While living in Germany, I loved nibbling on Weihnachtsstollen purchased from the Christkindlmarkt around Christmastime. Spiced with cardamom, nutmeg, and the zests of fresh lemon and orange. Dried fruits such as raisins and Medjool dates sweeten the loaf instead of candied fruits.

Provided by Garden Gate Kate

Categories     Quick Breads

Time 2h

Yield 1 stollen

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature but not melted
1 cup cream-style cottage cheese, drained (Not low fat or fat free, must have 4 to 8 percent milkfat)
1 egg
1 teaspoon fresh lemon zest
1 teaspoon fresh orange zest
1 1/2 teaspoons vanilla extract
1/2 cup almonds, chopped
1/2 cup raisins
1/2 cup medjool dates, pitted and chopped (about 7 to 8 large medjool)
2 tablespoons melted butter
confectioners' sugar, for coating

Steps:

  • Preheat oven to 350F degrees.
  • Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
  • In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
  • Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
  • Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
  • Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.

Nutrition Facts : Calories 3721.8, Fat 169, SaturatedFat 81.7, Cholesterol 526.8, Sodium 3584.1, Carbohydrate 487.3, Fiber 25.5, Sugar 207.5, Protein 82.1

STOLLEN (GERMAN CHRISTMAS BREAD)



Stollen (German Christmas Bread) image

Do I need to ask about the nutritional value? I'm sure there is some...in the milk, egg...check those calories racking up!! I got this out of our church cookbook. I have not tried to make it YET, so I'm guessing on the prep & cook time. Please review if you make this.

Provided by Charlotte J

Categories     Breads

Time 7h

Yield 5 loaves

Number Of Ingredients 16

3 1/2 cups milk
1/2 cup water, lukewarm
4 packages yeast
10 cups flour, all-purpose
1 tablespoon salt
2 1/2 cups butter, melted & cooled
1 1/2 cups sugar
2 teaspoons fresh lemon rind, grated
5 egg yolks
2 ounces brandy
1 lb raisins, chopped
1 lb citron, chopped (optional)
1 lb pecans, chopped or hickory nuts
1/2 lb glace cherries, chopped
1 lb dates, chopped
1/2 cup powdered sugar

Steps:

  • Scald milk and cool to lukewarm.
  • Dissolve yeast in water for 10 minutes; add to milk.
  • Add 6 cups flour sifted with salt to make a soft batter.
  • Let raise until double in bulk.
  • Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly.
  • Add 4 cups flour slowly, working in until the mixture loosens from the bowl.
  • Now knead in the fruits and nuts, working in well.
  • Divide mixture in five parts.
  • Shape into loaves and place in greased pans.
  • Make two rows of slashes across top of loaves.
  • Let rise to double length in size.
  • Bake 1 hour in 350 degree oven.
  • After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread.
  • Sprinkle with powdered sugar.
  • Put in cool storage for 2 or 3 days to mellow.

Nutrition Facts : Calories 3512.9, Fat 171.2, SaturatedFat 69.8, Cholesterol 456.7, Sodium 2205, Carbohydrate 464, Fiber 28.1, Sugar 224.3, Protein 50.5

GERMAN APPLE STOLLEN



German Apple Stollen image

Enjoy your Christmas stollen with a twist! The usual marzipan filling is embellished with the addition of apples for an irresistibly tasty and moist loaf.

Provided by FrauHolle

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 16

Number Of Ingredients 18

1 (.25 ounce) package active dry yeast
½ cup milk, lukewarm
¾ cup white sugar, divided
4 cups all-purpose flour, divided
½ cup rapeseed oil
4 eggs, divided
1 teaspoon grated lemon zest
1 pinch salt
2 pounds apples - peeled, cored, and chopped
1 ½ cups almond meal
1 (4 ounce) package marzipan, crumbled
3 ½ ounces raisins
¼ cup rum
1 teaspoon ground cinnamon
5 drops almond extract
7 tablespoons dry bread crumbs
2 tablespoons unsalted butter, melted
2 tablespoons confectioners' sugar, or more as needed

Steps:

  • Dissolve yeast in lukewarm milk in a bowl. Stir 1 tablespoon sugar and 1 tablespoon flour into milk mixture. Let stand until yeast softens and begins to form a creamy foam, about 30 minutes.
  • Mix half of the remaining sugar, oil, 2 eggs, lemon zest, and salt together in a bowl. Add remaining flour and yeast mixture and knead into a smooth dough. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Combine remaining sugar, remaining eggs, chopped apples, almond meal, marzipan, raisins, rum, cinnamon, and almond extract in a large bowl and mix well for the filling.
  • Line a baking sheet with parchment paper. Dust a work surface with flour and roll out dough into a rectangle. Dust with bread crumbs and cover with apple filling, leaving a 1-inch border. Roll up dough from the 2 long sides, meeting in the middle. Place on the prepared baking sheet, cover with a clean cloth, and let rise, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake stollen in the preheated oven for about 1 hour. Cover with aluminum foil after 30 minutes if stollen gets too dark. Remove from oven. Brush hot stollen with melted butter and dust generously with confectioners' sugar. Let cool before slicing.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.5 g, Cholesterol 50.9 mg, Fat 13.3 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.8 g, Sodium 55.5 mg, Sugar 23.9 g

GERMAN STOLLEN (VEGAN)



German Stollen (Vegan) image

This German Stollen treat originally symbolized baby Jesus in swaddling clothes, German miners renamed it stollen, meaning 'entrance to a mine' as it reminded them of the tunnel entrance. This is a vegan version of a traditional dish. Ensure the marzipan used is vegan before buying. Prep. Time doesn't include time to let the dough rise.

Provided by KristinV

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

50 g fresh yeast
100 g light brown sugar
250 ml soymilk
4 1/4 cups whole wheat flour
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup margarine (vegan)
1/2 cup almonds, finely chopped
1 cup raisins
3/4 currants
1 cup mixed peel, chopped
225 g marzipan
olive oil, for finishing
icing sugar, for dusting

Steps:

  • Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
  • Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
  • Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
  • Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
  • Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
  • Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
  • Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
  • While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.

Nutrition Facts : Calories 799.1, Fat 29.8, SaturatedFat 4.7, Sodium 352.1, Carbohydrate 128.8, Fiber 32.1, Sugar 23.9, Protein 16.9

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