Does anyone have a recipe for STOLLEN?

Question

Stollen is German or Dutch I think...Its extremely nice anyway, whatever nationality it derives from...
I had some three christmasses ago & have managed to keep myself away from it since, but come on... its about time I had some fun in my life in the shape of STOLLEN
I KNOW they are advertising it for sale in LIDL chain, but apparently its 'uncomfortably dry' from there this year, so most of the people I know that like it are not prepared to get it from there with that 'source of information' regarding its quality
So we are now looking into making our own.
Can ANYONE help??? PLEASE You will be making a lorra peeps real happy!!!!!! And it IS christmas after all....

Answer 1

Stollen is a German product!

INGREDIENTS
10 g active dry yeast
160 ml warm milk (110 degrees F/45 degrees C)
1 large egg
65 g white sugar
9 g salt
75 g butter, softened
340 g bread flour
50 g currants
55 g sultana raisins
55 g red candied cherries, quartered
160 g diced candied citron
170 g marzipan
8 g confectioners' sugar
2 g ground cinnamon





DIRECTIONS
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.

Hope you like it !

Answer 2

Title: Stollen
Categories: Breads, German
Yield: 2 servings

1/2 c Chopped candied citron
1/4 c Chopped candied angelica
1/2 c Golden raisins
:Boiling water
8 tb Butter
2 pk Dry yeast
1 c Milk; warmed
1 ts Salt
2 Eggs; slightly beaten
2/3 c Granulated sugar
1/2 ts Mace
1/4 ts Ground cardamom
5 1/2 c All-purpose flour (about)
3/4 c Chopped blanched almonds
2 tb Confectioners' sugar


Combine the citron, angelica and raisins in a small bowl, pour
boiling water over to cover, then stir and let stand.

Melt the butter and let cool to lukewarm. Sprinkle the yeast over
the milk in a large bowl, stir, and let stand a few minutes to
dissolve. Add the salt, eggs, butter, granulated sugar, mace and
cardamom, and mix well. Add 2 cups of the flour and beat vigorously
until smooth. Add 3 more cups flour, 1 cup at a time, beating well
after each. After adding the last cup, beat until the dough holds
together in a shaggy ball. Turn out onto a lightly floured surface
and knead for a minute or 2, sprinkling on more flour if necessary
to keep it from being too sticky. Let rest for 10 minutes. Drain
the fruits and raisins in a strainer and press firmly to remove
excess water.

Sprinkle the fruit and nuts over the dough, and resume kneading
until the dough is smooth and elastic. Add a little more flour as
necessary to keep it from being too sticky. Place in a greased
bowl, and turn the dough about to coat all surfaces.

Cover and let rise until double in bulk. (This dough is especially
rich, and the first rise might take as long as 3 hours, depending
on the temperature of your kitchen.)

Punch the dough down and divide in half. Shape and pat each
piece into an oval about 10 inches long and 4 1/2 inches at the
widest part. Fold almost in half the long way, bringing the upper
edge only about 2/3 of the way over, so the bottom edge extends
beyond the top. Place the loaves on a greased baking sheet, leaving
several inches between them. Cover lightly and let rise for 45
minutes.

Bake in a preheated 350F oven for about 40-to-45 minutes, until
nicely browned. Remove from the oven and dust with the
confectioners' sugar sprinkled through a sieve, then transfer to
racks to cool.

Makes 2 Loaves

MMMMM

Answer 3

3-3/4 cups flour 1 cup confectioners' sugar 1/2 cup lukewarm milk 3 teaspoons yeast 8 Tbsp. softened sweet butter 1 Tbsp. lard (or butter) 1 large egg 1/2 teaspoon salt 1 teaspoon vanilla extract 1 Tbsp. rum pinch of ground cinnamon grated peel of 1/2 lemon 1 cup slivered almonds 1/4 cup candied lemon peel 1/4 cup candied orange peel 1-1/4 cup raisins For basting: 6 Tbsp. milk (room temperature) 8 Tbsp. butter 3/4 cup powered sugar Sift the flour into a bowl and make a crater in the center. Into the crater, add 1/4 cup of the confectioners' sugar and 1/4 cup of the milk. Sprinkle the yeast over the milk and dust the yeast with a little flour. Let the yeast develop for 15-20 minutes. Add the butter, lard, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins. Add only enough of the remaining milk to make dough pliable. Knead thoroughly and cover the dough with a damp towel and let it rise overnight. Knead again for 1 minute then shape the dough into a loaf and put it on a large buttered baking sheet. Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with tablespoons of milk and bake in a preheated oven at 350 degrees for approximately 50 minutes. Stollen must turn golden brown. Test to make sure it is done with a toothpick. Baste the stollen generously wih butter while it is still hot, then sprinkle with powered sugar. Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks. It's best to store for at least a week before serving. One loaf makes about 30 slices.

Answer 4

Ingredients
5 fl oz (150 ml) milk


2 oz (50 g) caster sugar


2 level teaspoons dried yeast (not easy-blend)


12 oz (350 g) strong white bread flour


¼ level teaspoon salt


4 oz (110 g) softened butter


1 large egg, beaten


1½ oz (40 g) currants


2 oz (50 g) sultanas


1½ oz (40 g) no-soak apricots, chopped


1 oz (25 g) glacé cherries, rinsed, dried and quartered


1 oz (25 g) mixed candied peel, finely diced


1 oz (25 g) almonds, chopped


grated zest ½ lemon


6 oz (175 g) marzipan


For the glaze:

4 oz (110 g) icing sugar, sifted


1 tablespoon lemon juice


Pre-heat the oven to gas mark 5, 375°F (190°C).


Warm the milk, first of all, till you can just still dip your little finger in it. Then pour it into a glass jug, add 1 teaspoon of the sugar along with the dried yeast and leave it until it forms a frothy head of about 1 inch (2.5 cm). Meanwhile sift 11 oz (300 g) of the flour together with the salt and remaining sugar into a mixing bowl, and make a well in the centre. Pour the milk and yeast mixture into this, then add the softened butter and beaten egg. Mix everything together either with your hands or with a wooden spoon – until the mixture is well blended and leaves the side of the bowl cleanly. Then work in the fruits, peel, nuts and lemon zest, distributing them as evenly as possible. Knead the dough on a work surface for 5 minutes until it is springy and elastic.

Now leave the dough in a warm place, covered with clingfilm, until it has doubled in size (the time this takes can vary depending on the temperature – it could take up to 2 hours). After that turn the risen dough out on to a board floured with the reserved 1 oz (25 g) of flour, and knock the air out of it and knead the dough until it is smooth and elastic. At this stage roll or press out the dough to an oblong 10 x 8 inches (25 x 20 cm). Using your hands, roll out the marzipan to form a sausage shape and place this along the centre of the dough, finishing just short of the edges.

Fold the dough over the marzipan and carefully place the whole thing on a baking sheet, allowing plenty of room for expansion. Leave it to prove in a warm place until it has doubled in size again, then bake in the oven for 35-40 minutes. Allow it to cool on the baking sheet for about 5 minutes before lifting it on to a wire rack to finish cooling.

Meanwhile make the glaze by mixing the sifted icing sugar with the lemon juice, then use a small palette knife to spread this all over the top surface of the stollen (while it is still warm). Serve as fresh as possible, cut into thick slices, with or without butter.

Answer 5

Are you anywhere near Birmingham?? If so, go to the German Market in December - they bring over PROPER stollen from Germany!! Its the most yummy stollen I have ever tasted outside of Germany!

Answer 6

I will ask my mom for hers; she use to make it every Christmas to give as gifts when I was growing up. The recipe is my great-great grandmother's that she brought from Germany with her.

Answer 7

http://www.recipesbycindy.homestead.com/Stollen.html

I usually buy mine at Tesco, Lidl's, Morrison's.I've never made it myself, seems like too much work.

Answer 8

Fourteen of them here...

http://www.recipezaar.com/recipes.php?q=stollen

Bert

Answer 9

Hi,try this http://recipes-to-go.com/ethnic/stollen.html
Hope you enjoy

Answer 10

Sorry, someone stole it!!!!