Français
| Register    
Search

Advanced research

StollenTheWorldWideGourmet.com

Flavors of Germany

Total time: more than 2 hr

Preheat oven at 170° C (340° F)
Preparation time: 15 minutes + 1 hour
Waiting time: 1 hour or more
Cooking time: 65-70 minutes
Keeps for 2-4 weeks

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

Energy:386.1 kcal

Proteins:8.8 g

Fats:23.3 g

Carbohydrate:35.5 g

Fibers:2.8 g

Sugar:7.9 g

Cholesterol:133.3 mg

Sodium:302.7 mg

Calcium:56.7 mg

SIMILAR RECIPES

  • Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis

  • Le Mont-Blanc, a Caribbean Creole cake

  • Grandma Chiquinha's Orange Cake

  • Sfouf - Lebanese Semolina Cake

  • Welsh Cakes

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

*Dough

450

g

flour

130

ml

warm whole milk

35

g

sugar

42

g

fresh yeast

150

g

raisins

125

ml

melted butter

5

egg yolks

70

g

blanched almonds, coarsely chopped

50

g

candied lemon peel, finely chopped

50

g

candied orange peel, finely chopped

15

ml

rum

15

ml

vanilla sugar

grated zest of 1 lemon

5

ml

salt

*Finishing

flour and butter

100

g

butter

100

g

icing sugar

5

ml

allspice

METHOD

  1. Sift the flour into a large bowl. In a small bowl, combine the milk, sugar, crumbled yeast and 5 tbsp. of the sieved flour. Cover the yeast mixture with a towel and let rise in a warm place for about 20 minutes.
  2. Wash and drain the raisins and blot them dry with paper towel.
  3. Combine the flour, lukewarm butter, egg yolks and yeast mixture in a mixer, kneading with a dough hook until it forms a smooth dough.
  4. Add the raisins, almonds, candied lemon and orange peels, rum, vanilla sugar, lemon zest and salt to the dough and knead thoroughly. Cover with a towel and let rise until doubled in volume.
  5. Butter a stollen tin and sprinkle it with flour. Shake out the excess flour.
  6. Give the risen dough another kneading. Place in the prepared tin and let rise 30 minutes, until the tin is three-quarters filled by the dough.
  7. Place the tin containing the dough on a baking sheet lined with parchment paper, dough-side down. Bake in a preheated 170° C (340° F) oven for 45 minutes. Remove the tin and continue baking for another 20-30 minutes.
  8. When done, remove the stollen from the oven and immediately brush it with the melted butter. As soon as the butter has been absorbed by the stollen, brush it again until all the butter has been used.
  9. Mix the sifted icing sugar with the allspice and thickly dust the stollen. Allow it to cool. Wrap in plastic wrap and allow to stand for two to four weeks.

CHEF'S NOTES

The traditional Christmas stollen is a cake that keeps a long time, studded with spices and candied fruit. It can be eaten at any time.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box