Authentic German Christmas Stollen Recipe

Authentic Stollen Recipe (German Christmas Bread)

WebDec 1, 2020 · Let the dough rise for another 45 minutes in a warm spot. Once the time is almost up, preheat your oven to 350 degrees …

Rating: 4.7/5(25)
1. If your candied orange and lemon peels are quite big, chop them into smaller pieces with a knife.
2. In a small bowl, combine raisins, candied orange peel, candied lemon peel, ground almonds, and the rum. Stir until everything is well mixed. Cover the bowl with cling film or place the mixture into a container with a lid and let it sit for one hour. You can also let it sit for longer or overnight if you want more intense flavors.
3. In a small pot or microwave-safe container, heat the milk until it is lukewarm. Then add the dry yeast and one tablespoon of sugar. Whisk until the yeast and the sugar have dissolved. It's important that your milk is only warm and not hot as this might harm the yeast bacteria.
4. In a large bowl, combine the flour, egg, butter, sugar, lemon zest, vanilla extract, cinnamon, nutmeg, and cardamom. Mix everything together with the spiral dough hooks of your electric mixer.

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Authentic German Stollen Recipe dirndl kitchen

WebNov 30, 2023 · Let cool completely. 50 grams butter, 50 grams sugar. Once cooled, cover in powdered sugar and wrap in plastic wrap or foil. 150 …

Rating: 5/5(1)

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Dresden Stollen (German Christmas Stollen) 31 Daily

WebNov 25, 2022 · Let sit for 15 minutes, or until frothy. In the bowl of a stand mixer add 2 cups flour, cardamom, and cinnamon. Set aside. Once the …

Rating: 4.9/5(10)
1. In the bowl of a stand mixer add 2 cups flour, yeast, and cardamom. Set aside. In a saucepan, add milk, 1/2 cup butter, granulated sugar, and salt; warm until butter is almost melted. Add butter to the flour mixture along with the egg. Beat on low for 30 seconds; scrape bowl. Increase the speed to high and continue to beat for 3 minutes. Stir in as much remaining flour as you can. Stir in raisins, cranberries, orange zest and almonds.
2. Turn dough onto a floured surface; knead in enough additional flour to make a soft dough; 3 to 5 minutes. Shape the dough into a ball and add to a bowl coated in cooking spray. Cover and let rise in a warm, draft-free space until double; about 1-3/4 hours.
3. Punch the dough down and turn onto a floured surface. Divide the dough into thirds; cover and let rest 10 minutes. Meanwhile, line a baking sheet with parchment paper or coat with cooking spray. Take one portion of the dough and roll into a 10×6-inch oval. Without stretching, fold one long side almost in half, leaving a 1-inch border on the bottom. Transfer to the prepared baking sheet and repeat with additional 2 loaves. Cover and let rise until nearly dough; about an hour. Preheat the oven to 375 degrees F.
4. Bake in a preheated oven for 18 to 20 minutes, or until golden. Remove from the baking sheet and transfer to a rack for cooling. While still warm, brush melted butter over each loaf. Once cool, dust liberally with confectioners’ sugar before slicing.

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