STOLLEN
Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey).
Provided by Food Network
Categories dessert
Time 3h40m
Yield 1 large loaf or 2 medium-sized loaves
Number Of Ingredients 21
Steps:
- Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
- Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
- By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
- By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
- First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
- Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
- Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
- Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
- To serve: Sprinkle heavily with confectioners' sugar just before serving.
- Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
- Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.
CHRISTMAS STOLLEN
I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.
Provided by Lee Smith
Categories World Cuisine Recipes European German
Time 3h
Yield 15
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g
STOLLEN
German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 braided loaves
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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 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. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
- Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.
STOLLEN (GERMAN CHRISTMAS BREAD)
Do I need to ask about the nutritional value? I'm sure there is some...in the milk, egg...check those calories racking up!! I got this out of our church cookbook. I have not tried to make it YET, so I'm guessing on the prep & cook time. Please review if you make this.
Provided by Charlotte J
Categories Breads
Time 7h
Yield 5 loaves
Number Of Ingredients 16
Steps:
- Scald milk and cool to lukewarm.
- Dissolve yeast in water for 10 minutes; add to milk.
- Add 6 cups flour sifted with salt to make a soft batter.
- Let raise until double in bulk.
- Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly.
- Add 4 cups flour slowly, working in until the mixture loosens from the bowl.
- Now knead in the fruits and nuts, working in well.
- Divide mixture in five parts.
- Shape into loaves and place in greased pans.
- Make two rows of slashes across top of loaves.
- Let rise to double length in size.
- Bake 1 hour in 350 degree oven.
- After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread.
- Sprinkle with powdered sugar.
- Put in cool storage for 2 or 3 days to mellow.
Nutrition Facts : Calories 3512.9, Fat 171.2, SaturatedFat 69.8, Cholesterol 456.7, Sodium 2205, Carbohydrate 464, Fiber 28.1, Sugar 224.3, Protein 50.5
GERMAN STOLLEN
Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.
Provided by DeSouter
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
- Marinate at least 1 hour.
- In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
- In a heavy saucepan, heat the milk to boiling over medium-high heat.
- Remove from the heat.
- Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
- Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
- Cover the bowl and let the dough rest for 15 minutes.
- Stir in the remaining flour a cup at a time and mix until the dough is stiff.
- If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
- Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
- Knead or mix in the fruit-rum mixture.
- Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
- Lightly grease a baking sheet or cover with parchment paper.
- To fill and finish the stollen, punch down the dough and divide into 2 parts.
- On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
- Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
- Make a crease down the length of each oval.
- Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
- Place the loaves on a baking sheet spaced well apart.
- Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
- Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
- Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
- If the stollen begins to brown excessively, cover lightly with foil to finish baking.
- While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
- Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
- Remove from the sheet and cool on a wire rack.
- Brush with the remaining butter.
- Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
- Makes 2 loaves.
- NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
- It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
- It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.
TRADITIONAL STOLLEN
Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 large loaves
Number Of Ingredients 20
Steps:
- In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
- In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
- In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
- Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
- Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
- Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.
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- 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.
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- If your candied orange and lemon peels are quite big, chop them into smaller pieces with a knife.
- 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.
- 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.
- 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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