Chocolate Chip Stollen Recipes

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CHOCOLATE CHIP STOLLEN



Chocolate Chip Stollen image

A "Stollen" is a German Christmas specialty, sort of a cross between cake and bread. You are supposed to make it about 2 weeks ahead of time, wrap in aluminum foil and let the aroma develop. There are many different versions of stollen. This one is a variation because my family hates the dried fruits which usually are included in such recipes. The preparation time includes the rising times. I recommend you stick around and play some board games with the family. It helps shorten the wait and is a good way to get in some family time. This makes 2 Stollen and is about 30 servings

Provided by chefchen

Categories     Breakfast

Time 3h30m

Yield 2 Stollen loaves, 30 serving(s)

Number Of Ingredients 17

1 kg flour
100 g yeast
400 ml milk, warmed to hand temperature
100 g sugar
2 eggs
vanilla bean, scratch out the insides for the spice
lemon zest, from the whole lemon rind
1/2 teaspoon salt
400 g butter
200 g flour
300 g chocolate chips
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon clove
150 g butter
150 g powdered sugar

Steps:

  • Put 1 kg flour in a very large bowl, make a crater, add about a tablespoon of sugar and the yeast into the crater and stir in the milk to make a creamy starter dough (You won't stir in all the flour, just some of it to make a thick "sauce". Cover and keep warm for 20 minutes.
  • Mix the rest of the sugar with the eggs, the vanilla bean, the lemon zest and the salt until creamy. Combine with the starter mixture. Cover and let rise in a warm area for about 40 minutes.
  • Knead the 400 g of butter and the other 200 grams of flour with the spices. Combine with the risen dough, kneading thoroughly. Let rise for another 30 minutes.
  • Knead in the chocolate chips or chopped chocolate. Let rise about another 30 minutes.
  • Divide the dough into 2 parts and form a long log out of each. Roll this a little flat, so that it is about a an inch and a half or two inches thick, making a long rectangle. Fold a third of the long side towards the middle. Repeat with the other part of dough.
  • Place on a baking sheet covered with parchement. You will need to separate the loaves. Do this by rolling up baking parchement loosely and covering it with aluminum foil, placing it between the two loaves. I recommend doing this to the outside of the loaves, two, otherwise the loaves will spread and not rise properly. You could also use a special form, but these are hard to get. Let rise for another 20 minutes. The Stollen should double in size.
  • Bake at 200° C for 1 hour to 1 hour and 20 minutes.
  • While the stollen is still warm, melt the 150 g of butter. Spoon over one stollen and sift the powdered sugar over it, covering it completely. Repeat with the other one. Wrap tightly in aluminum foil and store for two weeks before eating, so that the flavor develops. (You can eat it right away, if you'd like).

Nutrition Facts : Calories 424.2, Fat 19.3, SaturatedFat 11.7, Cholesterol 53.4, Sodium 184.1, Carbohydrate 58.4, Fiber 2.6, Sugar 24.6, Protein 6.9

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

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.

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