- Dish type
- Yeast bread
Stollen is not the fastest to make, but the good thing is you can, actually you should, make it three weeks before Christmas because it needs time to develop its full aroma.
3 people made this
IngredientsMakes: 3 medium stollen
- 75g currants
- 75g raisins
- 75g peeled and chopped almonds
- 100g mixed peel
- 75g candied cherries, chopped
- 100ml golden rum
- 100ml Grand Marnier®
- 2 (8g) sachets dried active yeast
- 60ml lukewarm water
- 1 tablespoon caster sugar
- 100g caster sugar
- 120ml milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 500 to 600g plain flour
- 120g butter, at room temperature
- 200g marzipan
- 50g melted butter
- icing sugar
MethodPrep:1hr ›Cook:40min ›Extra time:12hr › Ready in:13hr40min
- The night before, place all the dried fruit and peel in a bowl and add rum Grand Marnier. Cover with cling film and let sit overnight.
- The next day drain the fruit and reserve the liquid.
- In a large bowl mix yeast with 60ml lukewarm water and 1 tablespoon sugar. Stir and set to one side till it starts to foam, 5 to 10 minutes.
- Heat the milk with salt and 100g sugar in a small saucepan, it should be not but not boiling. Remove from the hob.
- Add vanilla extract and eggs to the yeast, stirring with a wooden spoon till combined. Add the alcohol and about 250g flour. Mix till combined. Cut butter into small pieces and knead into the dough. Gradually add the remaining flour and keep kneading. Once it is all well combined add the fruit and continue to knead till the dough is elastic and no longer sticky.
- Shape into a ball and place in a large oiled bowl. Turn the dough over so it is oiled on all sides. Cover with a damp tea towel and let rise in a warm place till doubled in volume, about 2 hours.
- Push the dough down with your fist to remove air and divide it into three equally sized parts. Roll one part into a log 30cm long and 20cm wide.
- Cut marzipan into 3 equal parts and shape each into a rope 30cm in length.
- Place a marzipan rope in the center of the dough log and fold both sides up and inwards over the marzipan so they meet in the centre. Place the sollen in a baking tray lined with greaseproof paper. Repeat the same procedure with the remaining dough and marzipan.
- Place the 3 stollen at ample distance from each other on the baking tray and let proof till doubled in volume, about 1 hour.
- Preheat your oven to 180 C / Gas 4. Bake stollen for 40 minutes till they are golden but not browned. When they come out of the oven, brush immediately with melted butter and let cool before dusting generously with icing sugar.
- Wrap stollen individually in greaseproof paper plus and a double layer of aluminium foil. Stollen tastes better if you wait for about 10 days before cutting it.
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Cut the vanilla beans lengthwise and scrape out the little black seeds. Mix the marzipan with sugar and egg, chopped almonds, vanilla and the Amaretto. Cover it and let rest for at least an hour. Mix the flour with the baking soda. Beat together butter and sugar, add eggs, lemon peel and a pinch of salt. Knead the curd together with the flour and butter mixture into a dough. Shape the dough into a roll of about 10 inch length. Now roll out to a square of 10 x 12 inches. Put the marzipan filling onto the dough, leaving empty 1 inch around the edges. Roll up the dough, working from the longer side, pinch the ends together and push them underneath. Brush with egg white and sprinkle with some chopped almonds. Bake at 430 degrees (either an a baking sheet or in a special stollen form) for 55-60 minutes. Now melt 3 1/2 ounces of butter. Brush the finished stollen with the melted butter. Then sprinkle the stollen with powdered sugar and let cool on a rack. Don't cut until the next day. You can keep it for a week. Marzipan Stollen Filling: 200 g sweet almond paste 100 g confectioner sugar 2 cl Kirsch 125 g chopped almonds Dough: 800 g flour 50 g fresh yeast 1/4 l lukewarm milk 150 g butter 150 g sugar 50 g lard 1/8 l whipping cream a good pinch of salt, cardamom, allspice and cinnamon 100 g golden raisins 50 g currants 80 g candied orange peel, cut into small dice 80 g candied lemon peel, cut into small dice flour for forming the dough butter for greasing the sheet 150 g butter 3 tbs. sugar 100 g confectioner sugar Knead together all ingredients for the filling. Sieve the flour into a bowl, make a hollow in the middle of the flour and give into this hollow the yeast broken into small pieces. Add to the yeast a little of the sugar, some milk and a little of the surrounding flour. Cover the whole affair with a towel and let the yeast proof for about 15 minutes. Dissolve butter and lard in the remaining milk and let cool down until handwarm. Add this mixture plus all other ingredients (except the raisins and currants) to the dough, knead very well, give the dough into a bowl, cover it with a towel and let it proof at a warm place until the dough has gained double size. Wash raisins and currants, dry them with a towel and knead them under the risen dough. Roll out the dough by means of a rolling pin to a rectangular size, leaving one of the long sides a little thicker. Make a long roll of the almond paste matching about the length of the rectangle and place it in the middle of the dough. Now fold the thicker part of the dough over the almond paste roll and press together with your hands the seams of the dough. Use the side of your hand to press the dough to the almond paste roll. Place the Stollen on a well greased baking sheet and let it proof for another hour. Preheat the oven to 300 F. Bake the Stollen in the lower part of the oven for about 60 to 70 minutes. Ten minutes before the end of the baking brush the Stollen frequently with the butter, adding sugar afterwards. When the Stollen is done, sieve the confectioner sugar over it while the Stollen is still warm so that it will stick to the sugar-butter layer. After cooling off, the Stollen should be wrapped into cellophane paper. Close both ends of the paper with red ribbons to let it look nice for X-mas. Let it rest for at least four weeks before eating it. Store it in a cool and dry place (not in the fridge). (I hope you have a kitchen scale, if not, I could convert our metric measures into US ones)
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Recipe: Marzipan stollen
1. In a medium bowl, combine the raisins, currants, candied peel and candied cranberries. Pour the brandy over the fruit and let stand 1 hour. Drain, reserving the brandy. Pat the fruit dry with paper towels, return to a clean bowl and toss with 2 tablespoons of the flour.
2. In the bowl of a standing mixer or in a large bowl, sprinkle the yeast over one-fourth cup warm water (110 to 115 degrees) and stir until dissolved. Stir in 1 teaspoon of the sugar. Let stand until the yeast begins to bubble, about 5 minutes.
3. In a small saucepan over medium heat, heat the milk, salt and remaining sugar to warm (110 to 115 degrees). Add the milk mixture, vanilla extract and eggs to the yeast mixture and beat in a mixer or by hand with a fork or wooden spoon until combined. Beat in the reserved brandy. Add 2 cups of the flour and beat until smooth. Cut the butter into small pieces and beat in. Beat in enough of the remaining flour until the dough forms a ball.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Flatten the dough out, then knead in the candied fruit, adding flour to the board as needed.
5. Shape the dough into a ball and put the dough into a buttered glass bowl. Turn the dough buttered side up and loosely cover. Let rise until doubled in size, about 2 hours.
6. Punch down the dough and divide into two equal parts. Place one half aside. Roll the other half into a 12-by-8-inch oval. Brush with melted butter.
7. Cut the marzipan into quarters and roll each quarter into a 12-inch rope. Put two of the ropes alongside each other along the length of the dough, leaving a 1 1/2 - to 2-inch border between the two ropes in the center of the rolled-out dough. Fold the long side of the dough over to the center of the oval. Fold over the other long side so that it overlaps the center by about 1 inch, pressing down gently but firmly. Lightly taper the ends of the loaf. Put the finished loaf on a parchment-lined baking sheet. Brush with melted butter. Repeat with the reserved dough.
8. Let the two loaves rise until each has doubled in size. Heat the oven to 375 degrees. Bake about 30 to 40 minutes until dark golden brown. Dust loaves with powdered sugar.
Each of 20 servings: 320 calories 5 grams protein 57 grams carbohydrates 2 grams fiber 7 grams fat 3 grams saturated fat 34 mg. cholesterol 129 mg. sodium.
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The Stollen Chronicles
Just before Thanksgiving, Eric and I were lucky enough to go to the UK to video master baker, Emmanuel Hadjiandreou. Two of the breads we made there were his award-winning Christmas stollen. We just made them on our own at home. Here is what happened.
The recipes are in his book and reprinted below.
Part 1 – Marzipan Stollen
This fruited bread includes candied citrus peel and marzipan (almond candy paste). Because we wanted to avoid the high fructose corn syrup in the only candied citrus peel available in our town, we opted to make our own.
Here is the recipe we used with some very flavorful results…
Candied Citrus Peel
peel of 3 oranges, 2 grapefruit or 6 lemons
1 c granulated white sugar
3 Tbs. organic corn syrup
3/4 c water
- Remove the inner flesh and white pithy part from the peel. The white part tends to make the peel bitter. Cut the cleaned peel into strips.
- Blanch the peel in salted boiling water for 15-20 minutes. Empty and blanch again in fresh water for 15 minutes. Blanching serves two purposes. Firstly, it tenderizes and takes away bitterness. And secondly, it changes the cellular structure so that the sugar will be accepted into the peel.
- Bring the sugar, corn syrup and water to a boil. Add the blanched peel. Simmer until the peel is translucent. This will take about 30 minutes. Remove from heat and let sit overnight in the sugar syrup.
- The next day, reheat the sugar syrup before removing the peel. Drain the peel on a rack and let sit for a day to dry.
- Toss the peel in granulated sugar. It is now ready to use or storage in a covered container.
Then we made the marzipan. Here is the recipe for that…
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
1/2 tsp. almond extract
Powdered sugar for dusting
- Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
- Put the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
- Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
- Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
- Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.
- Stir in the ground almonds, egg whites, and almond extract then place back over low heat and stir for 2 more minutes.
- Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
- Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
- Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.
TIP: This marzipan turned out fine, but Eric would like it to have a stronger almond flavor. So the next time we make it, we will try using fresh ground almonds instead of the almond meal I used. If that is insufficient, I will add an extra half teaspoon of almond extract.
Now it became time to REALLY get to work.
Marzipan Stollen — Recipe by Emmanuel Hadjiandreiou
100 g / 3.5 oz. good marzipan
vanilla sugar, to taste
confectioners (powdered) sugar for dusting
For the Fruit Mixture
60 g / ½ cup sultanas (golden raisins)
15 g / 2 Tbs. toasted flaked or slivered almonds
15 g / 1 generous Tbs. diced candied citrus peel
Freshly squeezed juice and grated zest of 1 small unwaxed orange
Freshly squeezed juice and grated zest of 1 small unwaxed lemon
15 g / 15 ml (1 Tbs.) rum
To make the fruit mixture (one week in advance)
- In a large mixing bowl, mix together all the ingredients.
- Cover the bowl with plastic and let stand in a cool place for up to 1 week. When it is ready, most of the liquid should have been absorbed.
For the Dough
10 g fresh yeast OR 5 g / 1.5 tsp. dried (active dry yeast)
20 g / 20 ml / 4 tsp. whole milk, warmed
20 g / 2 ½ Tbs. white strong (bread) flour
50 g / 3 Tbs. plus 1 tsp. softened butter (salted or unsalted)
20 g / 2 Tbs. sugar
1 g / ¼ tsp. salt
1 g / ¼ tsp. cardamom
¼ tsp. vanilla extract
1 medium egg beaten
150 g / 1 ¼ cups white strong (bread) flour
For coating the baked bread:
150 g / 10 Tbs. butter (salted or unsalted), melted and kept warm
baking sheet lined with parchment paper
To make the dough
- In a larger mixing bowl, weigh out the yeast. Add the milk and stir until the yeast has dissolved.
- Add the 20 g / 2 ½ Tbs. flour and mix with a wooden spoon until well mixed. This is the pre-ferment.
- Cover the bowl and let ferment in a warm place until doubled in size — about 30 minutes.
- While the pre-ferment rises, in another (smaller) mixing bowl. Beat the 50 g / 3 Tbs. plus 1 tsp. butter, sugar, salt, cardamom and vanilla extract in mixer or with a balloon whisk until soft and smooth.
- Add the egg, little by little, whisking well.
- If the mixture separates, add a teaspoon of flour to help bind it.
- Drain excess juice from the reserved fruit mixture, pressing with fingers if necessary. Mix in about 1 Tbs. of the flour. Set aside. TIP: Since fruit comes in different sizes, there may be quite a bit more juice than can be absorbed by the solids. This extra moisture can throw you off, so drain it well.
- When the pre-ferment has risen, stir it into the butter mixture.
- Add the remaining 150 g / 1 ¼ cups four to the mixture and mix until it comes together.
- Cover and let stand for 10 minutes.
- After 10 minutes, knead as in Step 5 on page 87. (Knead by pulling a corner to the center of the dough, turn a quarter turn, pull the dough to the center. Pull to the center 10 times.)
- Cover the bowl again and let stand for 10 minutes.
- Repeat Steps 11 and 12 three times.
- Add the reserved dried fruit mixture to the dough and knead gently until thoroughly mixed in.
- Cover and let rise until about double the size, about 1 hour.
- Lightly dust a clean work surface with flour.
- Punch down the dough to release the air and transfer to the floured work surface.
- Shape the dough into a ball and let rest until it is workable, about 5 minutes.
- Meanwhile, shape the marzipan into a short sausage.
- Dust the dough with a little flour so that it does not stick to the rolling pin. Roll out the dough to a rough square. [G]
- Place the marzipan sausage in the middle [H]
- Pull the dough over the ends of the marzipan. [I]
- Fold the side closest to you over the marzipan to enclose it completely. [J]
- Fold the side furthest from you over. [K]
- Roll the stolen over so that the seam is underneath. Use both hands to mold the dough around the marzipan in the middle. [L]
- Transfer the stolen to the baking sheet lined with parchment paper, cover and let rise in a warm place until slightly less than double the size, about 30 minutes.
- About 20 minutes before baking, preheat the oven to 200° C (400° F). Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside.
- Place the baking sheet into the preheated oven when it has come up to temperature, pour the reserved cup of water into the hot roasting pan and lower the temperature to 180° C (350° F).
- Bake for about 20 minutes until golden brown.
- To check if it is baked through, tip it upside down and tap the bottom. It should sound hollow. If it is not ready, return it to the oven for about 3 minutes.
- After removing baked stolen from the oven, remove any darkened raisins stuck to the parchment paper with a sharp knife, taking care not to damage the stolen.
- Brush the stolen with the hot, melted butter, allow it to seep into the crust of the bread, then repeat twice more. TIP: Do not skimp on this part.
- Let it cool completely.
For the Glaze
30 g / ¼ cup smooth apricot jam
45 g / 3 Tbs. sugar
1 Tbs. whole milk
How to Make A Stollen:
The recipe is pretty easy! All you have to do is combine the flour with melted margarine, soy milk, ground almonds, instant yeast, and the spices. I used cinnamon, ground ginger, allspice, and cardamom.
So it’s a mixture of traditional Christmas spices. Form a ball out of the dough and let it rise for about two hours. So grab a cup of tea and a good book and let it enjoy some alone time in a warm place…
Once it’s ready, gently fold in some candied orange and lemon peel as well as raisins and dried apricots.
STEP 1: In a small pot, melt the margarine over low heat and let it cool down for a bit.
STEP 2: In the meantime, combine the flour, the dry yeast, the sugar, the milk, the rum, the ground almonds, and the spices in a mixing bowl. Add the melted margarine and knead all ingredients into a dough. Form a ball, cover it with plastic wrap, and let it rise at a warm place for about 2 hours.
STEP 3: When the dough is ready, gently gold in the dried apricots, the raisins and the candied lemon and oranges.
How to Make German Stollen – Step by Step
If you want to make a Stollen for this holiday season, you’d better start early! For exact measurements and ingredients, you can follow the Stollen recipe card at the bottom of this post.
In case you are more of a visual learner, you can follow the process photos with the instructions below. As we said, Stollen is a recipe with many steps but it’s not that difficult once you break them down one by one!
We actually made the candied lemon and orange peel for the Stollen ourselves. In our opinion, it just tastes better homemade and in some cases (depending on where you live), it can be a little difficult to find in store.
For those living in Canada, you can often find candied citrus peel at Bulk Barn. But it’s actually quite easy to make it yourself at home – you just need a little extra time.
If your orange and lemon peels aren’t cut yet, cut them into small cubes using a knife.
We like doing it manually and not use a food processor or similar since that can cut the peel into pieces that are too small.
You should still be able to see the peel in the baked Christmas bread and not just taste them.
In a medium-sized bowl, mix your raisins, candied orange and lemon peel, ground almonds, and rum together until everything is coated with the rum.
Once everything is well mixed, either cover the bowl with cling film or refill the mixture into a container with a lid and let it sit for around an hour.
If you want a more intense flavor, you can also prepare the fruit-nut-mixture a few hours earlier or even the night before.
Heat the milk in a small pot on the stove or in the microwave until it is lukewarm.
Make sure that it is actually only lukewarm and not too hot or even boiling – adding yeast into milk that is too hot might hurt the yeast bacteria and prevent your dough from rising later.
Then add the yeast and one tablespoon of granulated sugar. Whisk until the yeast and sugar have dissolved.
Add the flour, egg, butter at room temperature, granulated sugar, zest from one organic lemon, vanilla extract, cinnamon, nutmeg, and cardamom into a large mixing bowl.
Mix everything together using the spiral dough hooks of your electric mixer.
Then slowly add the milk and keep mixing until the dough forms a ball that doesn’t stick to the side of the bowl anymore.
Once your dough forms a nice ball, add the rum-soaked fruit-nut-mixture into the bowl.
Keep mixing using your spiral dough hooks until the fruit is somewhat evenly distributed.
If the dough feels overly sticky again, add a little bit more flour until it is back to its previous consistency.
Once you’re happy with the consistency, rub a little bit of flour on the outsides of the ball of dough. Then place it back into the bowl and add a distowel to cover the bowl.
Place the bowl into a warm spot in your house without a draft and let it sit for around 1.5 hours to allow the dough to rise.
Once the dough has risen and noticeably increased in size, sprinkle some flour onto your countertop and briefly need the dough with your hands.
Then use your rolling pin to give your dough a bread like shape.
Place your rolling pin in the middle of the Stollen so it aligns with the long sides of the bread.
Slightly flatten down one side with your rolling pin (right side photo above).
Then fold that part back up towards the middle of the bread and press everything together slightly using your hands.
If you want, you can also add a long roll of marzipan in the middle of the Stollen running lengthwise before folding up both sides around the marzipan.
Place the dough onto a baking sheet lined with parchment paper and place a clean dishtowel on top of it. Let the dough rise for another 45 minutes in a warm spot.
Once the time is almost up, preheat your oven to 350 degrees Fahrenheit.
Bake the Christmas bread for around 50 minutes or until a toothpick inserted comes out clean.
Pay closer attention to the Stollen around the 30-minute mark and cover it with aluminum foil for the rest of the baking time if the top of the Stollen gets too dark.
Once the Stollen is done baking, remove it from the oven and brush it with melted butter right away.
You can be quite generous here since the bread will soak up quite a bit of it.
This is what our bread looked like brushed with melted butter.
Right after brushing the Stollen with butter, coat it with a good amount of powdered sugar.
When you are done with the powdered sugar, let your Christmas Stollen sit until it has fully cooled.
Once the bread is fully cooled, wrap it up in aluminum foil and store it in a cool and dry place (for example your garage or basement).
You can certainly enjoy the Stollen right away, but we’d recommend letting it sit to “ripen” for at least a few days up to two weeks. How long exactly is a personal preference really.
Quark vs Cottage Cheese vs Greek Yogurt
My Mutti made a very similar stollen, but used cottage cheese that she would cream by pressing through a metal sieve. She had no access to quark in the northern Canadian city that we emigrated to.
And, in those early 1950's, she didn't know how to make quark herself (no way to google for info, back then.)
However, if you're wanting to make this with quark, just use the same measurements as I do using the Greek yogurt.
Or, you can easily make your own make your own quark using buttermilk.
For me, it's just much simpler to use the Greek yogurt. It's so readily available. I use the full-fat type. After all, this IS Christmas! It's not the time for a diet.
150g Khoya (Mawa) 5-6 eggs (depending on size L, M or S) Mix everything together with a blender Grease, the cake tins or put paper cups in a muffin tins or cake tins!
Sprinkle with flakes or sliced almonds!
Fill up the cups quarter (as they rise) and put it in pre-heated oven Gas Mark 6 For 40-45 minutes small cup cakes Large round tin cake for 45-1 hour (Stick a knife in the middle, to see if it is cooked, it will come out clean) OR until brown
Rita Jamshed Kapadia
Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.
- 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
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.
This wealthy, German fruit bread is especially in style within the metropolis of Dresden, the place an enormous stollen is historically paraded via the streets on the annual Stollenfest.
German Stollen has been around for practically 700 years and is prized all through the world as one of the crucial well-known and beloved of all Christmas pastries. You’re seeking the BEST genuine German Stollen recipe has ended: Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE!
Sweet muffins and bread studded with candied fruits and nuts are hallmarks of Christmas baking in lots of areas of the world. Examples embrace fruitcake which is conventional all through the English-speaking nations, panettone in Italy, keks in Poland, Jule Kake in Norway, bolo-rei in Portugal, and Birnenbrot in Switzerland. But maybe none are revered as excessive all through the world as German Stollen.
I grew up in southern Germany and celebrating the Christmas season without homemade Stollen was merely unthinkable.