Delicious German Christmas Stollen Holiday Bread 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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Delicious German Christmas Stollen Holiday Bread Recipe

WEBNov 9, 2019 · Separately whisk the flour with baking powder. Combine dry and wet mixture together to form a thick batter, then add nuts, ginger, …

1. Start by preheating your oven to 180C/350F. Cover baking sheet with some parchment paper.
2. Cream butter and sugar using hand mixture. When the butter becomes pale, add an egg, cream cheese, salt, and vanilla. Beat until smooth.
3. Separately whisk the flour with baking powder. Combine dry and wet mixture together to form a thick batter, then add nuts, ginger, and cranberries.
4. Wet your hands and form batter into a log on a parchment paper-covered baking sheet.

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German Christmas Bread (Easy Stollen, Mini Stollen and Stollen …

WEBNov 11, 2019 · Buttery yeast bread with candied zest, sliced almonds, rum-soaked raisins, currants, and dried cranberries (and …

1. Soak dried fruit in rum (or orange juice if you prefer a non-alcoholic version) for at least a couple hours (overnight is ideal).
2. Wash oranges and lemons (use organic if you can).
3. Use a microplane to zest lemons and oranges until you have 8 TBSP.
4. Add sugar and water to a saucepan and bring to a low boil over medium high heat. Add zest and simmer for 10 minutes.

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