Christmas Stollen Recipes Traditional

NoKnead Christmas Stollen Simply So Good

WEBDec 22, 2020 · Cover with plastic wrap and let rise for 1 1/2 - 2 hours. Bake in a preheated 350℉ oven for 40-45 minutes or until the internal …

1. In a large bowl add flour, yeast, salt, cinnamon, cardamom, nutmeg, dried fruit, and candied citrus peel. Stir together and set aside.
2. In the bowl of a food processor fitted with a metal blade, add almond flour, powdered sugar. Pulse to combine. In a small bowl stir together the egg white, almond extract, and rose water. With the processor running pour the egg white mixture through the feed tube and process until the ingredients form a ball and spin around inside the bowl.

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Traditional German Christmas Stollen Recipe Savoring …

WEBNov 1, 2023 · Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch …

1. Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
2. Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
3. Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs.

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Traditional German Stollen (Christmas bread) The Many Little Joys

WEBDec 9, 2019 · Heat 3/4 cup milk, one stick butter, 1/3 cup sugar, and the salt in a small saucepan, stirring just until the butter is melted and the sugar is dissolved. Pour into a …

1. In a shallow dish, soak the candied fruit and raisins in the flavored water, covering the dish but stirring occasionally. Soak at least 30 minutes, or overnight.
2. Toast the almond pieces in a pan over medium-low heat, stirring frequently until they begin to color and become fragrant, about 7 minutes. Remove to a separate (cool) dish and set aside.
3. Heat 3/4 cup milk, one stick butter, 1/3 cup sugar, and the salt in a small saucepan, stirring just until the butter is melted and the sugar is dissolved. Pour into a large bowl and set aside to cool slightly.
4. Meanwhile, put the warm water in a cup, sprinkle with the yeast, and and stir in 1/2 teaspoon sugar. Wait 5 minutes, until the yeast is foaming actively, then stir the yeast mixture into the warm milk mixture.

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