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Cinnamon Streusel Coffee Cake

Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Add the remaining.

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While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar.

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Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy. Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.

Dried plum stollen (German Christmas cake) Caroline's Cooking

For the stollen itself, first chop the dried plums into small pieces, each plum into roughly 4-6 pieces. Lightly whisk the egg and saffron together in a small bowl. In a large bowl, mix together the flour, baking powder, sugar, cardamon, nutmeg and lemon zest.

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Cut the candied peel into little pieces if needed. - Knead everything thoroughly and form a ball. - Cover again, let sit for 30-40 minutes, dough needs to rise significantly. - Again knead the dough very thoroughly, let rise covered for another 30-40 minutes, then form it into a Stollen. - Preheat oven to 190-200 degrees C (375-400 F).

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Make a pre-dough by mixing the yeast with 100 gr of the flour. Combine with lukewarm milk to a smooth batter. Cover and leave to rise for 45 minutes in a warm place. In the meantime roast the almonds at 200°C or 392°F for 10 minutes until they start to turn golden.

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Preheat the oven to 375 degrees F. Using a pastry brush, gently brush the loaves of bread with melted butter. Place in the oven and bake for about 20-25 minutes, rotating the sheet pans midway through the baking process. Remove from the oven and brush with the remaining melted butter, dust with confectioners sugar.

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Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly.

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To prepare brown butter, melt unsalted butter and simmer at a low setting. Let the milk solids settled at the bottom of the pan to toast to a light brown. For this stollen recipe, strain the light golden liquid from the top and use. Traditionally the dried fruits are soaked overnight in rum.

img_1720 Zehnders Store

Making the German Stollen Dough (45 min + 2 hrs 10 min proving) Stir together the raisins, dried currants, chopped peel, sliced almonds, and orange juice until well mixed. Leave to soak while you make the bread dough. Pour the flour into a large bowl, adding the yeast and salt on opposite sides of the bowl.

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Place the soaking liquid in a liquid measuring cup and add milk to reach ½ c + 2 Tbsp of liquid. In the bowl of a large stand mixer, fitted with a dough hook, mix together milk and fruit soaking liquid mixture, sugar, yeast, flour, softened butter, eggs, salt, and vanilla. Mix with the dough hook 7-10 minutes, until a smooth dough forms.

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Add eggs, sour cream, and vanilla; beat until well combined. Stir together flour, baking powder, baking soda, and salt. Add to butter sugar mixture; beat until combined. Stir in raisins and 2/3 cup of fruit cake mix. Spread batter evenly into a greased and floured 13x9x2-inch baking pan. Stir together brown sugar, cinnamon, pecans, and 1/3 cup.

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Place 8 cups all-purpose flour in a large bowl. Measure 1 cup of sugar into a dry measuring cup. Finely grate the zest of 1 large lemon (about 1 1/2 teaspoons) Place 2 cups whole milk in a microwave-safe bowl and microwave until lukewarm (about 90°F), about 1 minute. Add 1/3 cup of the lukewarm milk, 3 packets active dry yeast, 2 tablespoons.

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Mix the milk and the yeast with a fork until the yeast is dissolved in the milk. Add a little bit of sugar and 3 tbsp flour. Cover and let the mixture sit for 20 minutes. Add flour, mace, fresh lemon peel, sugar, salt butter, almond meal, and marzipan, knead until a smooth dough forms.

Dresden Stollen Pittman & Davis

Stollen is a traditional German Christmas bread which dates as far back as the 1400s. It is defined as a folded sweet loaf filled with candied fruit. We soak our Stollen fruits in an apricot liquor overnight to give them an added dimension of sweetness. They are then folded into a sugared yeast dough.

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Pre-heat the oven to 350°F (180°C). Bake for 55 to 60 minutes, until the loaves are golden brown, and sound hollow when tapped on the bottom. Remove from the oven, and set aside to rest for 10 minutes. If using stollen tins, remove the loaves, and cool on the baking tray. Brush each loaf with melted butter.