Happy Holidays,
Stollen recipes from my collection, for Christmas, New Years or any
festive occasion!
Some with yeast, two without using yeast.
Quark can be substituted with mascarpone cheese, ricotta mixed with
sour cream. I have even used blenderized cottage cheese in recipes
calling for quark.
Use a conversion chart for measurements and temperatures if needed
for some of the recipes
*Cream Cheese Christmas Stollen*
Makes four stollen; each serves 4-6.
For the dough:
6 T sugar
2 T yeast
1 C sour cream
1 C butter (2 sticks) at room temperature
3 eggs
5 C flour
For the filling:
24 oz. cream cheese (three 8 oz. packages)
3 egg yolks
1 T vanilla
1/2 C sugar
Mix sugar and yeast and set aside. Cream together the butter, eggs
and sour cream. Add the yeast/sugar and stir. Add the flour and mix.
Refrigerate in a covered bowl overnight (6-8 hours). Set the cream
cheese out so it will be soft by the morning.
Next morning, take the dough out and let it come to room temperature
while you make the filling. Combine all the filling ingredients and
mix well. Using a Cuisinart helps. Divide the dough into 4 equal
parts. Roll out each into an oblong, rectangular shape, fairly thin.
Place the dough on cookie sheets (the edges of the dough will hang
over the sides at this point); 2 per sheet works well. Spread 1/4 of
the filling on each oblong out to an inch or so from the edge. Turn
up the sides to contain the filling and pinch the corners. Cover and
let rise for an hour Bake at 375F for 20-25 minutes.
Note: Freeze one or two stollen and have them for New Year's Day
breakfast. Thaw overnight in the refrigerator and warm up in the oven
at 325F for about 10 minutes.
*Dresdener Stollen*
1 package yeast
1/4 cup warm water
1 cup milk, scalded
1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 teaspoon cardamom
4 to 4-1/2 cups flour
1 egg, slightly beaten
3/4 cup white raisins
1/2 cup candied fruit (I used pineapple and cherries)
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 cup chopped nuts (almonds, hazelnuts, walnuts)
Soften yeast in 1/4 cup warm water. Combine milk, butter, sugar, salt
and cardamom. Cool to lukewarm. Mix in 2 cups flour. Beat well. Add
yeast and egg. Again beat well. Stir in fruits and nuts. Add enough
remaining flour to make a soft dough. Knead till smooth, about 8-10
minutes. Place in an oiled bowl and moisten the surface of the dough
with a little oil. Let rise till doubled, about 2 hours.
Punch down the dough and turn out onto lightly floured surface.
Divide into 2 or 3 parts depending on how large you want your
stollens. I cut it into thirds if I'm giving them as gifts. Cover and
let rest for 10 minutes. Roll each piece into a 10 x 6 inch rectangle
and fold in half lengthwise to within 1 inch of the opposite side.
Let rise for 1 hour.
Bake at 375F for 20 minutes until golden brown.
Immediately frost with a glaze of 1 cup powdered sugar, 2 teaspoons
hot water and 2 teaspoons butter. Decorate with candied fruit and chopped nuts.
*Quark Stollen*
simple recipe good recipe
For dough:
100 g Hazelnuts, chopped
500 g Quark
1 cup Milk
50 g Candied peel
500 g Flour
15 g Baking powder -- 1 Tbsp
150 g Sugar
1 pkg Vanilla sugar -- 1 Tbsp or 2 tsp vanilla extract
2 pcs Eggs
125 g Raisins
200 g Butter
To glaze
melted butter
Powdered sugar
Combine all ingredients (except powdered sugar and butter for
brushing) on a baking board (table) and knead into a smooth dough.
Form a oblong stollen shape ( one part partially folded over the
other part) on greased baking sheet and bake 1-1 1/4 hours at medium
heat (180-220 C degrees). Brush with butter several times during the
last 10 minutes of baking. Cool, then dust with powdered sugar. Wrap
in cellophane and tie on with a gold band.
*Christmas Stollen*
You have to make the dough the day before you would like to bake it,
plan ahead!
The combination of orange and vanilla extracts is amazing.
I think the addition of some icing or glaze would make this absolutely perfect.
This bread dates back to the middle ages and was only allowed to be
eaten at christmastime after the pope allowed for the consumption of
butter in the advent season!
1 orange and 1 lemon
1 cup dried cranberries
1/4 cup lukewarm water
2 packets yeast (1/2 ounce, 1 1/2 Tbsp)
1 cup milk
10 tbsp butter
5 1/2 cups all-purpose flour
1/2 cup sugar
3/4 tsp salt
1 tsp cinnamon
3 eggs, beaten
2 tsp vanilla extract
1 tsp orange extract
3/4 cup chopped candied orange peel
12 candied cherries, chopped
1 cup chopped walnuts
Miniature chocolate chips (optional)
4 tbsp melted butter
Powdered sugar
Zest lemon and orange into a large (HUGE!) bowl. Combine juice from
one orange and dried cranberries, in a small bowl, and allow to sit
until you are ready. Combine yeast and warm water in another bowl and
stir to dissolve. In a small saucepan combine milk and butter, gently
heat. Once the butter Is melted remove pan from the heat and allow to
cool until just lukewarm. In another bowl, combine eggs and extracts,
whisk to combine.
In the huge bowl, add flour, sugar, salt and cinnamon to the zests.
Stir to distribute all the components. Add the yeast, egg and milk
mixtures. Stir to combine, the dough will be fairly dry at this
point. Drain the orange juice from the dried cranberries. Add candied
orange peel, dried cranberries, cherries and walnuts, use your hands
and start to mix in. Once the dough comes together, and all the
add-ins are sticking, transfer dough to a floured countertop.
Adding flour whenever the dough gets too sticky to handle, knead the
dough ball for about ten minutes (if using a kitchenaid with dough
hook it will take about 7-8 minutes). You are looking for a tacky,
not sticky dough. This means that the dough shouldn't stick to your
finger when you poke it.
Oil a large bowl and toss your dough ball in, turn to coat in oil.
Cover the bowl with plastic wrap and place in the fridge overnight.
The next morning:
Remove the dough from the fridge and allow to sit for 2 hours. The
dough should have doubled in size since last night. Punch dough down
and turn out onto a dry countertop. Roll out dough to about 16x24-inches.
Sprinkle the dough with miniature chocolate chips. Starting at the
long end, roll up the dough into a tight roll, pinch the seams shut.
Form the dough into a circle and pinch the circle closed, place on a
parchment-lined baking sheet. Using kitchen shears, cut about halfway
through the dough at 2-inch intervals. Cover with a towel and allow
to rise for 2 hours. It should increase in size by one half.
Heat the oven to 350F and bake stollen for 20 minutes. Rotate pan 180
degrees and bake for another 20-30 minutes. Bread is finished once it
is a dark golden brown and registers an internal temperature of 190F.
Remove from the oven and coat with melted butter. Sprinkle top with
powdered sugar. Wait a few minutes and sprinkle a little more sugar
over the top.
Transfer to your pretty serving platter and enjoy!
*Lemon Quark Stollen*
100 g cornstarch
500 g sifted flour
2 tsp baking powder
200 g sugar
1 pkt vanilla sugar or 2 tsp vanilla
3 eggs
250 g quark cheese
250 g raisins
50 g fine diced candied lemon peel
1/2 of small bottle of lemon extract
200 g cold butter cut in pieces
GLAZE
150 g powdered
Juice of a lemon or some rum
Combine flour, cornstarch and baking powder together. Cut in the
butter in the flour mixture. Process (beat) the sugar, vanilla sugar,
extract, egg and cheese together until smooth and add blend in the
flour mixture to make a dough - it may be a bit sticky.
Combine raisins and lemon peel together. Add and stir in raisins and
lemon rind. If the dough is too wet or sticky from the cheese, blend
in a little extra flour so you can roll out the dough. Roll and form
dough into a rectangle and then form in traditional stollen shape.
Place dough in a buttered and floured stollen pan. Note: the pan is
used to shape the dough only! Carefully invert dough from stollen pan
onto baking parchement paper lined baking tray. Bake stollen 200c
about 60 minutes or golden. Cover with foil last 15 minutes if
browning to fast. When cool combine glaze ingredients and drizzle over stollen.
Tastes best if allowed to age ovenight. Slice to serve - fabulous with coffee.