Stollen Recipes Traditional German

German Stollen Recipe {A Christmas Tradition!} Plated …

WEBDec 4, 2018 · Mix the milk and the yeast with a fork until the yeast is dissolved in the milk. Add a little bit of sugar and 3 tbsp flour. Cover and …

Rating: 5/5(6)
1. One day in advance, mix the raisins and the rum together and let the rum infuse the raisins overnight.
2. On the next day, heat up the milk until it's lukewarm. Mix the milk and the yeast with a fork until the yeast is dissolved in the milk. Add a little bit of sugar and 3 tbsp flour. Cover and let the mixture sit for 20 minutes.
3. Add flour, mace, fresh lemon peel, sugar, salt butter, almond meal, and marzipan, knead until a smooth dough forms. Now it's time to add the candied lemon peel, candied orange peel and the raisins to the dough.
4. Cover the dough and let it rise for 1 hour. Preheat your oven to 347°F. Knead the dough again. Cover a baking sheet with parchment paper, put the dough on it and form an oval-shaped loaf. You can make one big Stollen or two smaller ones. Use a rolling pin to flatten the middle of the loaf so that you have two bulges. Flatten one of the bulges and fold it over (See picture).

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BEST Authentic Stollen (German Christmas Bread)

WEBSep 15, 2023 · 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 …

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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