Iced Christmas Stollen Recipes

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STOLLEN WREATH



Stollen Wreath image

Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 large wreath or 2 braids

Number Of Ingredients 18

1/2 cup raisins
1/2 cup currants
1 cup candied citrus peel, finely chopped
1/2 cup candied angelica, finely chopped
1/2 cup candied cherries, finely chopped
1/2 cup dark rum
1/4 cup lukewarm water (110 to 115 degrees)
2 packages active dry yeast (5 teaspoons)
3/4 cup plus a pinch of granulated sugar
1 cup blanched slivered almonds
5 1/2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons milk
1/2 teaspoon table salt
1/2 teaspoon pure almond extract
Finely grated zest of 1 lemon
2 large eggs, room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/4-inch bits and softened, plus 3 tablespoons melted
1 cup confectioners' sugar

Steps:

  • Combine raisins, currants, citrus peel, angelica, and cherries in a bowl. Add the rum, tossing to coat fruits evenly. Soak at least 1 hour, stirring occasionally.
  • Pour water into a small bowl; sprinkle with yeast and a pinch of sugar. Let stand 2 to 3 minutes; stir to dissolve yeast completely. Set aside until mixture almost doubles in bulk, about 5 minutes. Meanwhile, drain fruit, reserving rum; carefully pat fruit dry with a paper towel. Return fruit to bowl; add almonds. Sprinkle with 2 tablespoons flour. Toss; coat evenly. Set aside.
  • In a heavy saucepan, combine 1 cup milk, 3/4 cup granulated sugar, and salt. Heat until warm (110 to 115 degrees), stirring until sugar is dissolved. Transfer liquid to bowl of an electric mixer fitted with the paddle attachment; add reserved rum, almond extract, and lemon zest. Stir to combine. Stir in yeast mixture and eggs. Gradually add 5 cups flour, 1 cup at a time; beat until combined. Beat in softened butter until well incorporated. Turn dough out onto a surface floured with remaining 1/2 cup flour. Knead dough until all the flour is incorporated and dough is smooth and elastic, about 5 minutes. Flour hands if dough gets sticky. Knead in one-third of the dried-fruit mixture until incorporated. Brush a large bowl with 1 teaspoon melted butter; drop in dough. Brush top of dough with 2 teaspoons melted butter; drape a kitchen towel over bowl. Set in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside. Punch dough down; roll into a rectangle about 16 by 24 inches and 1/4 inch thick. Sprinkle remaining fruit over pastry. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
  • Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting two-thirds of the way through the dough. Twist each segment outward, forming a wreath shape with all segments overlapping. Brush dough with remaining 2 tablespoons melted butter.
  • Cover pastry with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool before icing.
  • Whisk confectioners' sugar and 2 tablespoons milk to combine. Drizzle over cooled stollen.

BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)



BEST Authentic Stollen (German Christmas Bread) image

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. Your search for the best recipe has ended: Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE!

Provided by Kimberly Killebrew

Categories     Dessert

Time 3h40m

Number Of Ingredients 26

For the Dough:
1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) (, at room temperature so it's very soft)
2 teaspoons quality pure vanilla extract
zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace ((recommended but can substitute nutmeg))
1/2 teaspoon ground cinnamon
8 ounces Homemade Marzipan/Almond Paste (, divided in half (you can omit the marzipan if you prefer))
or store-bought marzipan/almond paste
For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel (, finely diced)
3 ounces candied orange peel (, finely diced)
Homemade Candied Citrus Peel Recipe ((we VERY STRONGLY recommend using homemade, it makes ALL the difference!))
3 ounces blanched slivered or sliced almonds (, finely chopped)
1/3 cup quality dark rum
For the Glaze & Dusting:
1 stick unsalted butter (, melted)
powdered sugar for generous dusting

Steps:

  • Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
  • Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
  • 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. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. 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 (likely closer to 2 hours depending on the temperature of the environment).
  • Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. 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.
  • Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. 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). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. 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). Place the stollen on a lined baking sheet. 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. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
  • 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. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
  • 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. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
  • Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

Nutrition Facts : ServingSize 1 slice, Calories 324 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Sodium 120 mg, Fiber 2 g, Sugar 14 g

CHRISTMAS STOLLEN



Christmas Stollen image

I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.

Provided by Lee Smith

Categories     World Cuisine Recipes     European     German

Time 3h

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
⅔ cup warm milk (110 degrees F/45 degrees C)
1 large egg
⅓ cup white sugar
½ tablespoon salt
⅓ cup butter, softened
2 ½ cups bread flour
⅓ cup currants
⅓ cup sultana raisins
⅓ cup red candied cherries, quartered
⅔ cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

Steps:

  • In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g

ICED CHRISTMAS STOLLEN



Iced Christmas Stollen image

Colorful bits of candied fruit peek out from every sweet slice of this traditional recipe that's been in my family for generations. Mom would enlist me and my sister to drizzle the loaves with icing.-Ellen Teter, Arapahoe, Nebraska

Provided by Taste of Home

Time 1h25m

Yield 4 loaves (12 slices each).

Number Of Ingredients 23

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-2/3 cups 2% milk (110° to 115°)
1 cup sugar
2/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon grated lemon zest
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground mace
5 to 5-1/2 cups all-purpose flour
1 cup coarsely chopped red candied cherries
1 cup coarsely chopped green candied cherries
1 cup sliced almonds
1 cup raisins
3/4 cup chopped candied pineapple
3/4 cup chopped candied citron
ICING:
1 cup confectioners' sugar
4 teaspoons 2% milk
1 teaspoon butter, melted
1/4 teaspoon vanilla extract
Dash salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon zest, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron., Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a floured surface. Divide into four portions. Shape each into a 12x7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 22-28 minutes or until golden brown. Remove to wire racks to cool., For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens.

Nutrition Facts : Calories 164 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

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