ALMOND-FILLED STOLLEN
I've been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter's family, I carried my stollen on the plane!-Rachel Seel, Abbotsford, British Columbia
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (12 slices each).
Number Of Ingredients 17
Steps:
- In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.
Nutrition Facts : Calories 278 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 241mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
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
OLD-FASHIONED STOLLEN WITH ALMONDS
Provided by Mrs. Wadi Williams
Categories Bread Egg Nut Dessert Bake Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 17
Steps:
- For sponge:
- Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- For dough:
- Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.
- Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.
- Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)
More about "almond filled stollen recipes"
ALMOND FILLED STOLLEN - BAKING SENSE®
From baking-sense.com
Reviews 5Calories 320 per servingCategory Breads
- In a small saucepan, combine the raisins and orange peel with the rum. Cook over medium heat, stirring constantly, for 2-3 minutes until most of the rum is absorbed. Transfer the fruit to a small bowl and set aside to cool.
- Combine the milk, yeast and 1 cup of the flour in the bowl of a stand mixer or in a mixing bowl. Mix the ingredients to form a thick batter. Cover the bowl and set aside for 30 minutes.
- With the mixer running on low, add the sugar and salt. Add the butter a tablespoon at a time. Mix to incorporate completely. Add the egg, vanilla extract, almond extract and 1/2 cup of flour.
- Switch to the dough hook and add the remaining cup of flour. The dough should gather on the hook and clear the sides of the bowl. Add a little more flour if the dough is still very sticky. If working by hand, add as much of the flour as you can mix by hand then turn the dough out onto a floured surface to finish kneading in the flour.
ALMOND-FILLED STOLLEN RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Servings 15Cuisine GermanCalories 280 per serving
- Dissolve yeast in warm water in bowl; stir in 1/2 teaspoon sugar. Add 2 cups flour, 1/4 cup sugar, 3/4 cup butter, sour cream, egg yolks, salt, almond flavoring and vanilla. Beat at medium speed, scraping bowl often, until smooth.
- Stir in enough remaining flour to make dough easy to handle. Turn dough onto well-floured surface; knead 8-10 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
- Punch down dough. Place dough onto lightly floured surface. Knead fruit and brandy mixture into dough just until fruit is thoroughly distributed. Roll out dough on lightly floured surface to 14x10-inch oval, approximately 1/2-inch thick.
STOLLEN WITH MARZIPAN FILLING - ALL TASTES GERMAN
From alltastesgerman.com
RECIPE: CHEF GABRIEL ASK’S ALMOND CREAM-FILLED STOLLEN
ALMOND STOLLEN - GERMANFOODS.ORG
From germanfoods.org
Category DessertTotal Time 1 hr 40 mins
- On baking day make a depression in the middle of the flour. Whisk the yeast with 1 Tbsp sugar in the warm milk, and pour into the depression and stir with a little of the flour mix forming a thick paste. Cover with flour and let rise.
- Stir the softened butter, and spread on the dough; do the same with the sugar and all the spices. Work all the ingredients through the risen dough very carefully and let rise 30-60 minutes, not letting it get too warm.
- Stollen can be made in different shapes, for example 'cut' and 'open.' For a cut Stollen make a long loaf and, with a sharp knife, cut lengthwise down the middle 1/2 inch deep. For an open stollen, also form a loaf, but then press a long, wide groove into the loaf using either a rolling pin or the edge of the hand pushing slightly to the side as you go along. Push the narrow side up.
PIN ON GERMAN CAKES
From pinterest.ca
NO-KNEAD CHRISTMAS STOLLEN - SIMPLY SO GOOD
From simplysogood.com
ALMOND-FILLED STOLLEN | RECIPE | RECIPES, FOOD, GERMAN CHRISTMAS …
From pinterest.co.uk
OLD-FASHIONED CHRISTMAS STOLLEN RECIPE - THE SPICE HOUSE
From thespicehouse.com
ALMOND STOLLEN RECIPE | EAT SMARTER USA
From eatsmarter.com
OLD FASHIONED STOLLEN WITH ALMONDS RECIPE - FOOD NEWS
From foodnewsnews.com
ALMOND-BANANA STOLLEN - NORALICIOUS
From noralicious.com
RED TRUCK BAKERY’S ALMOND STOLLEN - THE WASHINGTON POST
From washingtonpost.com
STOLLEN | AMERICAN ALMOND - BARRY CALLEBAUT
From barry-callebaut.com
ALMOND-FILLED STOLLEN RECIPE: HOW TO MAKE IT
SCHLUENDER STOLLEN BITES WITH ALMOND & MARZIPAN FILLING, 12.4 OZ
From germanfoods.org
MAKING ALMOND STOLLEN FOR CHRISTMAS | BAKED GOODS# | GENIUS …
From geniuscook.com
APRICOT ALMOND MARZIPAN STOLLEN - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
MANDELSTOLLEN – ALMOND STOLLEN – COOK AND LEARN GERMAN
From cookandlearngerman.com
ALMOND STOLLEN | WILLIAMS SONOMA
From williams-sonoma.com
STOLLEN WITH RAISINS AND ALMONDFILLING – JEROEN VALKENIER RECIPES
From jpvalkenier.com
ALMOND STOLLEN RECIPE BY JAMEEL AHMED - NDTV FOOD
From food.ndtv.com
STOLLEN RECIPE ALMOND PASTE | DEPORECIPE.CO
From deporecipe.co
ALMOND-FILLED STOLLEN | RECIPE | STOLLEN RECIPE, ALMOND, FILLING
From pinterest.com
FRUIT-STUFFED STOLLEN WITH ALMOND GLAZE - PREVENTION
From prevention.com
KERSTSTOL: DUTCH CHRISTMAS STOLLEN WITH HOMEMADE ALMOND PASTE
From toineskitchen.com
ALMOND STOLLEN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ALMOND FILLED STOLLEN | RECIPE | DELICIOUS HOLIDAY RECIPES, BAKING ...
From pinterest.com
ALMOND-FILLED STOLLEN | RECIPE | RECIPES, FOOD, GERMAN CHRISTMAS …
From in.pinterest.com
FILLED ALMOND STOLLEN - RECIPES - 2022
From camman.info
CHERRY & ALMOND STOLLEN BY ALLINSON | BAKING MAD
From bakingmad.com
CHRISTMAS STOLLEN | KING ARTHUR BAKING
From kingarthurbaking.com
VEGAN STOLLEN BREAD RECIPE WITH FRUIT, NUTS, AND MARZIPAN FILLING
From seitanbeatsyourmeat.com
AUTHENTIC DRESDEN STOLLEN – 3 VERSIONS IN 10 STEPS - MY GERMAN …
From mygerman.recipes
ALMOND FILLED STOLLEN [VIDEO] | RECIPE [VIDEO] | STOLLEN RECIPE ...
From pinterest.co.uk
STOLLEN PLEASURE | KING ARTHUR BAKING
From kingarthurbaking.com
SHORTCUT STOLLEN - THE MERCHANT BAKER
From themerchantbaker.com
ALMOND-FILLED STOLLEN RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love