Kates Raisin Date Nut Stollen Yeast Free German Fruitcake Recipes

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GERMAN STOLLEN

My family and friends agree that the holidays just wouldn't be the same without this traditional stollen. -Valeria Mauik, Elkhart Lake, Wisconsin

Provided by Taste of Home

Time 1h55m

Yield 2 loaves (14 slices each).

Number Of Ingredients 19



German Stollen image

Steps:

  • In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn 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 dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

Nutrition Facts : Calories 214 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup 2% milk
1/2 cup butter, cubed
2 large eggs, room temperature
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons milk

DATE-NUT FRUITCAKE

Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.-Linda Ault, Newberry, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 15



Date-Nut Fruitcake image

Steps:

  • In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange zest. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. , In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.

Nutrition Facts : Calories 475 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 236mg sodium, Carbohydrate 70g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.

1 cup butter, softened
2 cups sugar
4 large eggs
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup buttermilk
1 cup sweetened shredded coconut
1 cup golden raisins
1 cup chopped dates
1 cup chopped pecans
2 tablespoons grated orange zest
GLAZE:
1/3 cup sugar
3 tablespoons orange juice
1 tablespoon grated orange zest

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



Stollen image

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.

1 cup mixed candied fruit
1 cup raisins
3 tablespoons dark rum or orange juice
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
3 tablespoons granulated sugar
1/2 cup confectioners' sugar

GERMAN FRUITCAKE

From my Great Aunt's recipe collection. This originally came from a German dairy farmer's wife from Illinois and was published in a local cookbooklet put out by The Naperville Sun. Unlike the fruitcakes you may be used to, this one calls for fruit preserves rather than candied fruits. Choose chunky preserves, with big pieces of fruit, for best results.

Provided by HeatherFeather

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 14



German Fruitcake image

Steps:

  • Cream butter and sugar together.
  • Separate eggs and add the yolks to the butter, beating well.
  • Sift together the flour and the spices.
  • Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
  • Add the preserves and the nuts, stirring gently.
  • Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
  • Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
  • Let cool before removing from pan.

Nutrition Facts : Calories 445.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 76.1, Sodium 187.9, Carbohydrate 74.4, Fiber 1.8, Sugar 45.3, Protein 6

3/4 cup unsalted butter, at room temperature
2 cups brown sugar
4 large eggs, separated
3 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup buttermilk
1 teaspoon baking soda
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 cup chopped nuts
1 teaspoon vanilla

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



Traditional Stollen image

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.

3 packages active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
11 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground mace
1/2 teaspoon freshly grated nutmeg
2 cups milk, warmed
1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl
6 large eggs, lightly beaten
2 1/4 cups currants
1/2 cup Cognac
2 1/2 cups golden raisins
1/2 cup orange juice
Peel of 4 oranges, diced
Grated zest of 2 lemons
1/2 pound citron, diced
1/2 cup dried apricots, chopped
2 1/2 cups blanched almonds, chopped
Confectioners' sugar, for dusting

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