Stollen
Stollen

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, stollen. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Save On Stollen Bread at Walmart. Stollen (German pronunciation: [ˈʃtɔlən] or ()) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. To commemorate this event, a Stollenfest is held each December in Dresden.

Stollen is only one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Stollen is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have stollen using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Stollen:
  1. Get 500 g All-Purpose Flour
  2. Get 100 g Caster Sugar
  3. Take 150 g butter, softened
  4. Prepare 1 egg + 1 egg yolk
  5. Make ready 100 g sourdough starter
  6. Prepare 200 ml Whole Milk
  7. Get 0.5 tsp vanilla extract
  8. Get 2 drops almond extract
  9. Take 2 pinches mixed spice
  10. Take 7 g salt
  11. Take 200 g raisins/currants/dried blueberries etc
  12. Make ready 80 g mixed candied peel
  13. Make ready 100 ml cardamom coffee
  14. Take 225 g Marzipan
  15. Prepare melted butter
  16. Make ready icing sugar

Brush all over with room temperature butter and sprinkle with superfine sugar to cover. German Stollen is a rich, buttery bread packed with almonds, citrus peel, and rum-soaked raisins and dried fruit and typically enjoyed around Christmas time. The bread can be made weeks ahead of time and just gets better with each passing day. This makes it perfect to give as gifts or to bring as hostess gifts for parties.

Instructions to make Stollen:
  1. Make dough by mixing flour, sugar, starter, butter, egg, milk, vanilla extract, almond extract and mixed spice. Work into a dough and then knead for a bit. Work in the salt and then knead some more. 7 minutes kneading in total.
  2. Leave to prove for 5hours at 20C. While it is proving, make a coffee. Not for you - we are going to soak the fruit in it. Ideally you want to make a double espresso with about 8 cardamom pods in it. (crack them, so liquid can get into the pods, but don't open them so the seeds fall out). Add the cardamom pods while the coffee is still hot, and then leave to sit at room temp for an hour or so.
  3. Remove the cardamom pods from the coffee and pour the coffee into a bowl containing the raisins and the mixed peel. Stir occasionally over the course of the next few hours (while the dough is still proving).
  4. Make Marzipan (unless you just bought it).
  5. When the dough has finished proving (it might have doubled in size, don't worry if it hasn't quite) drain any excess liquid from the fruit and work it into the dough by doing a series of folds. This becomes quite hard work when there is a lot of fruit. Don't worry if you can't get it all into the dough.
  6. When the fruit is evenly distributed, roll it flat to about 45cm x 35cm. Roll the Marzipan flat to 35cm x 20cm. place the Marzipan on top of the dough and roll it up so that you have a sausage-shaped loaf with a swirl of dough running through the centre. It should be quite big. Don't worry if there is exposed marzipan sticking out the end. This will turn into the most excellent burnt bits imaginable.
  7. Leave to prove for another 2 hours.
  8. Bake at 180C for 1 hr.
  9. Poke holes in the dough using a cake tester, then melt butter onto the surface and try to work it into the holes. When the Stollen has cooled, dust with icing sugar.

Stollen definition is - a sweet yeast bread of German origin containing fruit and nuts. Chock-full of dried fruit, almonds, and spices, the German stollen is a dense bread that is traditionally oblong, symbolizing a swaddled infant. Christstollen is a rich yeast dough full of raisins, nuts, and candied fruit. A buttery, fruit-filled, sugar-coated loaf, stollen is about as rich and dense as yeast bread can get—and therein is a potential pitfall. Some years I have been disappointed by stollen dough.

So that is going to wrap this up for this special food stollen recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!