Recipe For German Christmas Stollen

Low Carb Christmas Stollen Keto Fruit Cake – Sugar Free Londoner

WEBNov 27, 2021 · Step 2: Cut off thin slivers of orange and lemon peel and chop into fine slices. Grate the rest of the peel from both the lemon and the orange. Step 3: Soak the …

Rating: 5/5(19)

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BEST Authentic Stollen (German Christmas Bread)

WEBSep 15, 2023 · Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the …

Rating: 5/5(452)
1. Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
2. Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
3. Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.
4. Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

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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 …

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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