Best Stollen From Joy Of Cooking Recipes

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TRADITIONAL STOLLEN



Traditional Stollen image

This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.-Jessie Barnes, Atchison, Kansas

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a 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 doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Nutrition Facts : Calories 244 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 75mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

STOLLEN



Stollen image

German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 braided loaves

Number Of Ingredients 19

5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup whole milk, warmed
5 ounces (1 1/4 sticks) unsalted butter, melted
1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
3 large eggs, lightly beaten
7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
5 ounces blanched almonds (1 cup), coarsely chopped
4 ounces diced candied citron (2/3 cup;)
2 ounces diced candied orange peel (1/3 cup)
2 ounces diced dried apricots (1/3 cup)
Finely grated zest of 1 lemon
Vegetable oil, for bowl
3 cups confectioners' sugar
5 tablespoons whole milk

Steps:

  • Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
  • Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
  • Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
  • Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

ORANGE AND POPPY SEED STOLLEN



Orange and Poppy Seed Stollen image

This recipe looks more daunting than it actually is. 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.

Provided by nigel slater

Categories     HarperCollins     Christmas     Christmas Eve     Dried Fruit     Citrus     Poppy     Bread     Bake     Breakfast     Brunch     Dessert     Holiday 2018

Yield Makes one large stollen / 8 servings

Number Of Ingredients 25

For bread dough:
100g butter
500g plain all-purpose flour
40g fresh yeast (or 7g active-dry)
225ml warm milk
30g sugar
1 tsp salt
1 egg
For filling:
125g golden raisins
125g candied citrus peel
1 medium-sized orange
4 Tbsp rum or brandy
1 tsp vanilla extract
8 green cardamom pods
2 tsp poppy seeds
1 tsp ground cinnamon
50 g blanched, sliced almonds
200g marzipan
A little beaten egg
For glaze:
50g butter
Powdered sugar
Special Equipment
You will also need a large baking sheet, lined with baking parchment.

Steps:

  • Make filling:
  • Put the sultanas into a mixing bowl. Chop the candied citrus peel into small dice and add to the sultanas. Finely grate the zest from the orange and add to the bowl. Squeeze in the juice of the orange, pour in the rum or brandy and vanilla, then toss together and leave for an hour.
  • Make dough:
  • Melt the butter in a small pan, then leave to cool down. Put the flour into a large mixing bowl. No need to sieve it. If using fresh yeast, warm the milk to body temperature (it should feel comfortable rather than cold or scalding when you insert your finger), then crumble in the yeast and stir to dissolve. Add the sugar and salt to the flour and mix well. Beat the egg. Stir in the egg and the warm milk and butter. (If you are using dried yeast, add the yeast straight to the flour, then stir in the other ingredients followed by the warm milk, egg and butter.)
  • Mix thoroughly-the dough should be soft, shiny and rather sticky. In all honesty it may be very sticky. Turn out on to a generously floured board and knead for a good eight minutes. As you knead, the dough will become less and less sticky and more like a bread dough-though it will be heavier because of the butter and egg. When the dough is soft, elastic and no longer sticking to the board, scoop it up and put it into a floured bowl. Set aside, covered with a clean tea towel, somewhere warm and draught-free for a good hour or until it is well risen. (It won't be quite twice the size of the original dough but well on the way.) Alternatively, mix and knead using a food mixer fitted with a dough hook until the dough comes cleanly away from the sides of the bowl.
  • Assemble:
  • Break the cardamom pods open and remove their seeds. Crush the seeds to a coarse powder using a pestle and mortar or a spice mill, then mix in a small bowl with the poppy seeds, cinnamon and almonds. Dust the work surface in the flour and tip your risen dough onto it. Knead the spice and seed mixture and the soaked fruits, leaving behind most of the liquid, into the dough.
  • Roll into a long loaf about 22cmx16cm and flatten it slightly: Roll the marzipan into a cylinder nearly the length of the dough, then place it in the centre. Brush the edges with a little beaten egg and press together. Turn the dough over and place it on a lined baking sheet, cover with a towel and return it to a warm place to prove for a further hour and a half.
  • Heat the oven to 350°F/180°C/Gas 4. Place the loaf in the hot oven and bake for about thirty-five to forty minutes, until pale gold. Melt the butter for the glaze and brush over the loaf. Cool on a wire rack, then dust generously with icing sugar.
  • To Keep
  • When the loaf is thoroughly cool, wrap loosely in waxed paper or clingfilm and keep in a cookie tin.

HOLIDAY STOLLEN



Holiday Stollen image

Provided by Melissa Clark

Categories     dessert

Time 3h

Yield 2 loaves, each about 1 1/2 pounds

Number Of Ingredients 21

2/3 cup black raisins
2/3 cup golden raisins
1/2 cup dried cherries
1/3 cup dark rum
1 cup slivered almonds, lightly toasted
1 package active dry yeast (1/4 ounce)
1/2 cup milk, at room temperature
4 cups all-purpose flour
3/4 cup plus 3 tablespoons sugar
2 3/4 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated lemon zest
1/2 vanilla bean, seeds scraped and reserved
2 cups (4 sticks) unsalted butter, melted
1 large egg yolk
1/2 cup chopped candied ginger
1/2 cup mixed candied citrus peel (optional, see note)
2 cups confectioners' sugar

Steps:

  • The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.
  • The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the "starter." Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
  • In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
  • Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
  • Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
  • Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
  • Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
  • About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
  • Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
  • The next day, sift 1 1/2 cups confectioners' sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners' sugar over loaves and serving.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 83 milligrams, Sugar 27 grams, TransFat 1 gram

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