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Ingredients

Serves:
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raisins seedless 100 g
candied fruit 70 g
dried cranberry or cowberry 70 g
dried cherry 70 g
almond 70 g
hazelnut 70 g
cognac or rum 100 ml
dry instant yeast fast-action 15 g
sugar 100 g
milk 190 ml
all-purpose flour 600 g
butter 300 g
egg 1 pc
lemon zest 1/2
icing sugar 100 g
vanilla essence 1/4 tsp
ground cardamom 1/4 tsp
cloves 2 buds
ground cinnamon 1/2 tsp
ground nutmeg 1/3 tsp
salt 1/3 tsp

Nutritional information

cal
381.9
prot
5.52
fat
18.43
carbs
46.66
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Christmas yeast stollen

Christmas yeast stollen

Ingredients

Stollen is a traditional German Christmas cake made with lots of nuts, candied and dried fruits, spices and icing sugar. Stollen is usually baked a few weeks ahead of Christmas for the cake flavors to bloom and spread through.


Ann Tcvelih

Recipe author

Anya, 27, lives in the suburbs of Moskow. She is wife, accountant in the decree, Sanya's mother (2.3 years). Ann likes to cook and, more recently, to take pictures of food. She is positive and open, loves people and believes that it is mutual!

Steps

1
Done

Step 1

This kind of stollen remains good for quite long. The above-listed amount of ingredients is enough to bake 2 yeast stollens, 750 g each.

2
Done

Step 2

24 hours before baking, chop the nuts into medium size pieces.

3
Done

Step 3

Soak the nuts, candied, dried fruits and raisins in the cognac or rum for at least 6 hours. You can start soaking the dried fruits longer ahead, just cover them and put in the fridge until needed to start cooking.

4
Done

Step 4

Take the butter out of the fridge and set aside to warm up to room temperature. Prepare the leaven: heat the milk to 100-104 F, pour into medium-size bowl. Dissolve the yeast and 20 g of sugar in the milk, add 100 g of the flour, and whisk dissolving lumps thoroughly. Cover with a culinary cling-film and a towel and transfer to a warm place for 30 minutes to rise. The leaven should enlarge.

5
Done

Step 5

Meanwhile, finely grate zest of ½ lemon (the yellow layer only). Add the zest and vanilla extract (can be replaced with vanilla sugar) to the remaining sugar. Stir well and set aside for 20 minutes for the sugar to absorb lemon and vanilla flavors.

6
Done

Step 6

Add the salt and one large egg to the flavored sugar and whisk until combined.

7
Done

Step 7

Sieve 300 g of flour into a large bowl, add the spices (grind clove buds to powder first), mix well. Add the risen leaven dough along with the eggs-sugar mixture to the flour, and knead the dough until combined.

8
Done

Step 8

The dough will be quite tough, knead it well until well combined and soft. Cover the dough with culinary clingfilm and a towel, and transfer to a warm place for 40-60 minutes.

9
Done

Step 9

The dough should rise and almost double in size.

10
Done

Step 10

Put 200 g of soft butter into another bowl, sieve 200 g of the flour over the butter, stir well until combined.

11
Done

Step 11

When the dough have risen, add the butter mixture and knead again. The dough should be kneaded until soft and pliant and entirely combined with the butter. Cover with clingfilm and towel, and again transfer to the warm place for 40-60 minutes. The dough should rise again.

12
Done

Step 12

Take the risen dough out and roll into thin layer (this way it would be easier to mix in the filling). Evenly sprinkle with nuts and the fruits mixture (the remaining alcohol can be used to bake something else or to soak one more portion of dried fruits).

13
Done

Step 13

Fold the dough over and knead until the fruits are evenly incorporated. Leave it to rest for 20-30 minutes.

14
Done

Step 14

The dough will rise once again.

15
Done

Step 15

Knead the risen dough down a little and divide into 2 halves (you can use a kitchen scales for this). Using your hands and helping a little with a roller shape the dough into an oval. Using edge of your palm make a shallow lengthwise groove along the center line of the oval.

16
Done

Step 16

Fold the dough over along the groove but shift to one side so that one halve of the oval overlaps a little. This is a traditional shape of stollen. It represents infant Christ swaddled in a cloth.

17
Done

Step 17

Shape the second stollen the same way. Place the stollen on a baking tray lined with baking paper and leave to rise for 20 minutes. The final rising can be done in the oven, just place the stollens onto the middle shelf strait away and turn it on to heat to 356 F. While the oven is heating up the stollen will rise. Bake the stollens for 40-60 minutes (if the top is getting burnt, cover it with a piece of baking paper or tinfoil).

18
Done

Step 18

Melt 100 g of the butter (don't let it boil) and generously smear the hot stollens (i.e. brush the stolen with butter, wait until absorbed, brush once again, repeat until there is no butter left). Then sieve the icing sugar generously over the stollens.

19
Done

Step 19

Wrap the stollens in tinfoil and place in the fridge for 2-3 weeks.

20
Done

Step 20

Don't forget to bake more stollens for you family and friends - it's a perfect gift.

21
Done

Step 21

Christmas yeast stollen is ready. Enjoy!

Christmas yeast stollen

Stollen is a traditional German Christmas cake made with lots of nuts, candied and dried fruits, spices and icing sugar. Stollen is usually baked a few weeks ahead of Christmas for the cake flavors to bloom and spread through.

  • Автор рецепта:
  • После приготовления вы получите 2 loaves
  • Время приготовления: 5 hours

Ингредиенты

  • 100 g raisins
  • 70 g candied fruit
  • 70 g dried cranberry
  • 70 g dried cherry
  • 70 g almond
  • 70 g hazelnut
  • 100 ml cognac
  • 15 g dry instant yeast
  • 100 g sugar
  • 190 ml milk
  • 600 g all-purpose flour
  • 300 g butter
  • 1 pc egg
  • 1/2 lemon zest
  • 100 g icing sugar
  • 1/4 tsp vanilla essence
  • 1/4 tsp ground cardamom
  • 2 buds cloves
  • 1/2 tsp ground cinnamon
  • 1/3 tsp ground nutmeg
  • 1/3 tsp salt

Способ приготовления

  • This kind of stollen remains good for quite long. The above-listed amount of ingredients is enough to bake 2 yeast stollens, 750 g each.

  • 24 hours before baking, chop the nuts into medium size pieces.

  • Soak the nuts, candied, dried fruits and raisins in the cognac or rum for at least 6 hours. You can start soaking the dried fruits longer ahead, just cover them and put in the fridge until needed to start cooking.

  • Take the butter out of the fridge and set aside to warm up to room temperature. Prepare the leaven: heat the milk to 100-104 F, pour into medium-size bowl. Dissolve the yeast and 20 g of sugar in the milk, add 100 g of the flour, and whisk dissolving lumps thoroughly. Cover with a culinary cling-film and a towel and transfer to a warm place for 30 minutes to rise. The leaven should enlarge.

  • Meanwhile, finely grate zest of ½ lemon (the yellow layer only). Add the zest and vanilla extract (can be replaced with vanilla sugar) to the remaining sugar. Stir well and set aside for 20 minutes for the sugar to absorb lemon and vanilla flavors.

  • Add the salt and one large egg to the flavored sugar and whisk until combined.

  • Sieve 300 g of flour into a large bowl, add the spices (grind clove buds to powder first), mix well. Add the risen leaven dough along with the eggs-sugar mixture to the flour, and knead the dough until combined.

  • The dough will be quite tough, knead it well until well combined and soft. Cover the dough with culinary clingfilm and a towel, and transfer to a warm place for 40-60 minutes.

  • The dough should rise and almost double in size.

  • Put 200 g of soft butter into another bowl, sieve 200 g of the flour over the butter, stir well until combined.

  • When the dough have risen, add the butter mixture and knead again. The dough should be kneaded until soft and pliant and entirely combined with the butter. Cover with clingfilm and towel, and again transfer to the warm place for 40-60 minutes. The dough should rise again.

  • Take the risen dough out and roll into thin layer (this way it would be easier to mix in the filling). Evenly sprinkle with nuts and the fruits mixture (the remaining alcohol can be used to bake something else or to soak one more portion of dried fruits).

  • Fold the dough over and knead until the fruits are evenly incorporated. Leave it to rest for 20-30 minutes.

  • The dough will rise once again.

  • Knead the risen dough down a little and divide into 2 halves (you can use a kitchen scales for this). Using your hands and helping a little with a roller shape the dough into an oval. Using edge of your palm make a shallow lengthwise groove along the center line of the oval.

  • Fold the dough over along the groove but shift to one side so that one halve of the oval overlaps a little. This is a traditional shape of stollen. It represents infant Christ swaddled in a cloth.

  • Shape the second stollen the same way. Place the stollen on a baking tray lined with baking paper and leave to rise for 20 minutes. The final rising can be done in the oven, just place the stollens onto the middle shelf strait away and turn it on to heat to 356 F. While the oven is heating up the stollen will rise. Bake the stollens for 40-60 minutes (if the top is getting burnt, cover it with a piece of baking paper or tinfoil).

  • Melt 100 g of the butter (don't let it boil) and generously smear the hot stollens (i.e. brush the stolen with butter, wait until absorbed, brush once again, repeat until there is no butter left). Then sieve the icing sugar generously over the stollens.

  • Wrap the stollens in tinfoil and place in the fridge for 2-3 weeks.

  • Don't forget to bake more stollens for you family and friends - it's a perfect gift.

  • Christmas yeast stollen is ready. Enjoy!

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Cookie christmas tree
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Cookie christmas tree

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