I can't tell you how happy I am to have made my first Stollen! I followed your advice to a T and my two Stollen turned out great! I have to say that there' s really nothing to it. My only problem was with the hump because I couldn't understand your moves very well in the video. Still, there is a sort of mount on them and with the sugar coating they look like store bought ! I'm saving the other one in the freezer till Christmas. Thank you Mrs Stephanie for being such a good teacher that even a Greek can make a decent Stollen. Happy Holidays and good health.
Stephanie, I've never made Stollen and didn't know much about its origin until I read a book recently that mentioned this bread that was annually made for Christmas. I was intrigued, so I pulled up my favorite baker's channel...YOURS...to see if you had a recipe, and of course, you did. Thank you! I'm super excited to having this become an annual holiday family treat! Christmas is my favorite time of year, so naturally, I like to start decorating for Christmas a couple of days before Thanksgiving since the spirit of the holiday calls to me and the Christmas holiday passes far too quickly. Although it's only April, I'm going to make this now and I'm certain my husband, children, family, and friends will enjoy it as I experiment and prep for my newest holiday treat. I've shared your gingerbread biscotti recipe, (and the real thing) with family and friends and they are impressed. Thank you so much for sharing your recipes. I'm very sincere when I say this...everything you make is the best of the best. Thank you.
Stephanie, being of German descent this stollen is a labor of love. I made it once years ago but with all the other baking for Christmas I don't do it anymore. My adult son who loves to bake breads for his family has made stollen for Christmas and his is just wonderful so I will enjoy his. I now also order stollen from Dresden, Germany and it is delicious. Have a Happy Thanksgiving and a blessed Christmas.
Thanks for posting this Stephanie. I come back to it every year at Christmas to watch before baking it again. Family loves it! If you ever delve into the world of panettone, please give us the tutorial!
Microwaving raisins in rum until hot is one way to speed up the soaking process. I make stollen every year during holidays. I usually stick to just cinnamon for spice and include whole walnuts, sour cherries, and cubed apples in addition to raisins and candied citrus. Sun-dried apricots and green (unripe) fig preserves also add good color. Sometimes I put a vein of milk chocolate instead of almond paste in the middle.
Hi Stephanie - I was wanting to make a Stollen bread. YT has a LOT of different vids with recipes, but I settled on yours because I've had success with your recipes in the past. I'm starting today, and will bake it tomorrow. I have the "sponge" made and in a bowl. I have to go out to buy a bottle of rum to soak the fruit. I have golden raisins, dried cherries, and chopped dates that I will use. I have some clementines, and just made some candied peels with them and hope I can use them too. I may use some chopped walnuts, maybe not. I'm looking forward to completing this and baking it tomorrow. I have a lot of powdered sugar for it. Thanks so much!!
I am so sorry that I was so busy before Christmas and I MISSED this wonderful recipe. Next year I will begin making some in November, and freeze until Christmas. Wonderful gifts for my hairdresser, dog groomer, etc! It looked so flavorful. Thank you for all the tutorials you've made for us in 2017. I appreciate your hard work and wonderful dedication.
My Grandmother made them in November and stored them in a cool place , no refrigerator , the longer you stored them the better they got . Nice job ! Bamberg ,Germany .
Hi Stephanie, what a joy to watch you in this new video! This is either your favorite recipe or your your favorite time of the year! Either way, thank you for another wonderful recipe and have a very merry Christmas!
I discovered your RUclips channel several months ago. I think I tried five of your recipes. My family and friends love everything that I bake from your channel. I gene started telling people about your RUclips channel. It is amazing to me that I have liked every recipe you have demonstrated. I tend to be happy with getting one or two recipes that are tasty out of a book or channel. I wish you a wonderful holiday season with great joy, peace, health, and a prosperous new year.
Thank you very much for sharing this recipe. I do the stollen every year ,and I always wonder how u do it. 🙈 because I trust ur recipes 100% .😘 you made my day .
Thanks for little history of how it is folded. I like to try to make it; I am sure it will be lot more delicious than what we got as a gift from friends during Christmas.
Hello Stephanie from Paris. Thank you so muchfor this video. I' m crazy about this cake I buy every year and I will try to make it for this Christmas. Merry Christmas to you and your family!
Yes, but you may need to reduce the oven temperature by 25C (15C). The temperature given is for a regular oven. So for some convection ovens you need to compensate for the fan setting. I would check your manual.
I love that story about Jesus 🤗✨ my aunt and uncle from Germany 🥰 they just told me about it ... They live in koln 🇩🇪 hope to taste it ✨🥰 greetings from Egypt 🐣🏵️🇪🇬 Love your Christmas clothing 🌈💌🤍
Hi Stephanie, I made this last year and it was excellent. So excellent that I want to double the recipe. Can I do that with your recipe? Does it require any adjustments?
Made it! Thanks for the wonderful recipe! In the the description towards the end of the recipe, you have mentioned learning two types of Yule Logs, would love to know about the other type too... one is Buche de Noel, am assuming...
This looks amazing! I love how you got the shape of it spot on. Another great recipe I am going to try. However I always thought Stollen had marzipan running through the middle? :)
Your bread looks delicious. It’s hard to find a good quality bakery around here that takes the time to make stollen. I’m saving your tutorial for future reference. Can you recommend a good accurate food scale?
Thank you so much for your fine instructions! My husband said upon tasting my Stollen bread, that it was even better than his dear mother’s! Quite an achievement I must say!
Hello Stephanie You did a lovely job of creating the stollen. Can I use golden raisins instead? I plan to add dried apricots to the mix along with other fruits for the stollen. Btw.. thank you for sharing this recipe.
I always use goldens, slivered almonds and candied cherries. Use about a stick of unsalted butter on the outside before you do the sugars. Look up its history under Dresden Stollen. Also I pronounce it differently, my German grandma called it stah-len. Either way, it's delicious.
the reason why they put powdered sugar on the stollen, is because it resembles baby jesus wrapped in a lanket/linnons (you know they wrapped babies in linnon back in the day)
So Americans call stollen "stolen"? I think I'd need to start making this in September for Xmas and I might just lose the will to live before I'd finished. But chapeau Joy such dedication.
I am having to add more flour to get a dough that will knead in my mixer with dough hook--otherwise it keeps being batter-like. Is anyone else having that problem?
You can't call this Stollen without marzipan running through the middle! That's what makes it a stollen cake. Plus it's nowhere near as sweet as swamping it with icing sugar at the end....
Having read the wik for stolleni I see that marzipan is often added, it doesn't state that it is mandatory. I put it in my Stollen, as I like marzipan but it doesn't have to be included.
I can't tell you how happy I am to have made my first Stollen! I followed your advice to a T and my two Stollen turned out great! I have to say that there' s really nothing to it. My only problem was with the hump because I couldn't understand your moves very well in the video. Still, there is a sort of mount on them and with the sugar coating they look like store bought ! I'm saving the other one in the freezer till Christmas. Thank you Mrs Stephanie for being such a good teacher that even a Greek can make a decent Stollen. Happy Holidays and good health.
Stephanie, I've never made Stollen and didn't know much about its origin until I read a book recently that mentioned this bread that was annually made for Christmas. I was intrigued, so I pulled up my favorite baker's channel...YOURS...to see if you had a recipe, and of course, you did. Thank you! I'm super excited to having this become an annual holiday family treat! Christmas is my favorite time of year, so naturally, I like to start decorating for Christmas a couple of days before Thanksgiving since the spirit of the holiday calls to me and the Christmas holiday passes far too quickly. Although it's only April, I'm going to make this now and I'm certain my husband, children, family, and friends will enjoy it as I experiment and prep for my newest holiday treat. I've shared your gingerbread biscotti recipe, (and the real thing) with family and friends and they are impressed. Thank you so much for sharing your recipes. I'm very sincere when I say this...everything you make is the best of the best. Thank you.
Stephanie, being of German descent this stollen is a labor of love. I made it once years ago but with all the other baking for Christmas I don't do it anymore. My adult son who loves to bake breads for his family has made stollen for Christmas and his is just wonderful so I will enjoy his. I now also order stollen from Dresden, Germany and it is delicious. Have a Happy Thanksgiving and a blessed Christmas.
I can't help but admire the tripod of gorgeous enamelware pots near the window. What a picture!
Thanks for posting this Stephanie. I come back to it every year at Christmas to watch before baking it again. Family loves it! If you ever delve into the world of panettone, please give us the tutorial!
Microwaving raisins in rum until hot is one way to speed up the soaking process.
I make stollen every year during holidays.
I usually stick to just cinnamon for spice and include whole walnuts, sour cherries, and cubed apples in addition to raisins and candied citrus.
Sun-dried apricots and green (unripe) fig preserves also add good color.
Sometimes I put a vein of milk chocolate instead of almond paste in the middle.
Hi Stephanie - I was wanting to make a Stollen bread. YT has a LOT of different vids with recipes, but I settled on yours because I've had success with your recipes in the past. I'm starting today, and will bake it tomorrow. I have the "sponge" made and in a bowl. I have to go out to buy a bottle of rum to soak the fruit. I have golden raisins, dried cherries, and chopped dates that I will use. I have some clementines, and just made some candied peels with them and hope I can use them too. I may use some chopped walnuts, maybe not. I'm looking forward to completing this and baking it tomorrow. I have a lot of powdered sugar for it. Thanks so much!!
I am so sorry that I was so busy before Christmas and I MISSED this wonderful recipe. Next year I will begin making some in November, and freeze until Christmas. Wonderful gifts for my hairdresser, dog groomer, etc! It looked so flavorful. Thank you for all the tutorials you've made for us in 2017. I appreciate your hard work and wonderful dedication.
My Grandmother made them in November and stored them in a cool place , no refrigerator , the longer you stored them the better they got . Nice job ! Bamberg ,Germany .
Hi Stephanie, what a joy to watch you in this new video! This is either your favorite recipe or your your favorite time of the year! Either way, thank you for another wonderful recipe and have a very merry Christmas!
I discovered your RUclips channel several months ago. I think I tried five of your recipes. My family and friends love everything that I bake from your channel. I gene started telling people about your RUclips channel. It is amazing to me that I have liked every recipe you have demonstrated. I tend to be happy with getting one or two recipes that are tasty out of a book or channel. I wish you a wonderful holiday season with great joy, peace, health, and a prosperous new year.
Thank you very much for the kind words. And Happy Holidays to you and your family.
Delicious as usual, even a few hours after baking. Thank you for a foolproof recipe as usual. And Merry Christmas 🎅 🎄 ❤️
Thank you very much for sharing this recipe. I do the stollen every year ,and I always wonder how u do it. 🙈 because I trust ur recipes 100% .😘 you made my day .
Thank you for all the different recipes you gave us this year. Happy Christmas and new year. Greetings from Mexico!
Thank you. Merry Christmas and Happy New Year to you and your family.
Thanks for little history of how it is folded. I like to try to make it; I am sure it will be lot more delicious than what we got as a gift from friends during Christmas.
You did it very good. Greetings from Germany.
Thank you for all your tutorials...never fail. A wish for a Merry Christmas and a Blessed New Year to you and your family
Thanks a million. Xmas is not Xmas without Stollen; one of these days I will make this and your guide has given me the confidence 😺
Hello Stephanie from Paris. Thank you so muchfor this video. I' m crazy about this cake I buy every year and I will try to make it for this Christmas. Merry Christmas to you and your family!
Mai Do 0
I have made hundreds of Stollen but will try your recipe this week. Thank you.
So wonderful, that’s a delicious looking Christmas bread, thank you Stephanie, merry Christmas 🎄
What a lovely looking loaf! Now I want to hold a panettone versus stollen bake-off. It could happen.
Thanks so much for this recipe, I have seen them in the grocery stores and wanted to try them. Now I can make it at home. Yours look yummy!
Thank you for the wonderful Christmas bread recipe. Merry Christmas 🎄
Merry Christmas to you and your family.
Remember this bred from long ago. Delicious and spicy Christmas bread. Thank you for sharing.
Thank you dear for all your wonderful recipes. For the stollen should l use the fan in the oven for baking .thank you merry Christmas
Yes, but you may need to reduce the oven temperature by 25C (15C). The temperature given is for a regular oven. So for some convection ovens you need to compensate for the fan setting. I would check your manual.
Beautiful Stollen. thank you Stephanie and happy holidays.
Thank you from Sri Lanka. You explain it very well, I want to try in January. Merry X'mas to you.
Please make a cookbook :)
thank you for all your recepies, merry Christmas
Stephanie you are a fabulous teacher + cook. Is there a safe stopping point so i can finish the next day to bake in the oven?
Stephanie has so many great tips. Thanks!
Merry Christmas and Happy New Year to you and your family.
Great explanation of the process. Definitely worth the time making it. I will try it in January.
I love that story about Jesus 🤗✨ my aunt and uncle from Germany 🥰 they just told me about it ... They live in koln 🇩🇪 hope to taste it ✨🥰 greetings from Egypt 🐣🏵️🇪🇬
Love your Christmas clothing 🌈💌🤍
Thanks so much for this wonderful tutorial. I wish you and family a Merry Christmas and Happy New year🌲
Thank you. And Merry Christmas and Happy New Year to you and your family.
Thank you mrs jaworski, merry christmas to you and your love ones.
Thank you. Merry Christmas to you and your family.
Hi Stephanie, I made this last year and it was excellent. So excellent that I want to double the recipe. Can I do that with your recipe? Does it require any adjustments?
Thank you for this video! I truly enjoyed it, and I appreciate how much information you provide! Very helpful.
Made it! Thanks for the wonderful recipe!
In the the description towards the end of the recipe, you have mentioned learning two types of Yule Logs, would love to know about the other type too... one is Buche de Noel, am assuming...
Both are on our website joyofbaking.com with links to the videos.
I love Stollens, I hope that someday I will have the patience to make it. 😊
Merry Christmas and Happy New Year to you and to your Family!🎄🎅⛄
You are doing a good job of making new videos
This looks amazing! I love how you got the shape of it spot on. Another great recipe I am going to try.
However I always thought Stollen had marzipan running through the middle? :)
Stollen can be either way, with or without marzipan.
Looks soooo delicious, I think its worth the effort! One question, you say it freezes well, but which is the best way of defrosting them?
It does freeze well. I let it defrost on the counter.
Thank you Stephanie!🌞
You're amazing ! I love your style :)
Your bread looks delicious. It’s hard to find a good quality bakery around here that takes the time to make stollen. I’m saving your tutorial for future reference. Can you recommend a good accurate food scale?
This is the scale I've used for years: amzn.to/3peDPGe It's inexpensive, accurate and I've had no issues.
Thank you so much for your fine instructions! My husband said upon tasting my Stollen bread, that it was even better than his dear mother’s! Quite an achievement I must say!
Hi ! I love watching you bake & cook. Need a taste tester ? Are you able to share the brand of stand mixer that you used in this video ? Thank you :)
It is a Kenwood Chef Titanium.
@@joyofbaking thank you & Merry Christmas😇
From your description and the appearance of the loaf stollen looks like a lighter color German version of a fruit cake.
Marzipan is the best bit!
Best recipe ever merry christmas 🎄
Hello Stephanie You did a lovely job of creating the stollen. Can I use golden raisins instead? I plan to add dried apricots to the mix along with other fruits for the stollen. Btw.. thank you for sharing this recipe.
Sure golden raisins would be fine.
I always use goldens, slivered almonds and candied cherries. Use about a stick of unsalted butter on the outside before you do the sugars. Look up its history under Dresden Stollen. Also I pronounce it differently, my German grandma called it stah-len. Either way, it's delicious.
do you use warm water when mixing the flour and yeast thank you so much for sharing
If you're using instant yeast the water can be at room temperature.
Wow looks so good. But lots of work. I've never tried the store bought kind but I imagine it is not very good.
the reason why they put powdered sugar on the stollen, is because it resembles baby jesus wrapped in a lanket/linnons (you know they wrapped babies in linnon back in the day)
OMG and to think I always did this all by hand!
Merry Christmas... l hope you , your family and friends good ...if you have ingredients for puff pastry thank you
Thank you. And Merry Christmas to you and your family.
This stollen sure looks lovely...
So Americans call stollen "stolen"? I think I'd need to start making this in September for Xmas and I might just lose the will to live before I'd finished. But chapeau Joy such dedication.
Long time fan)) Question: what's the point of toasting the almonds and then letting them soak in rum? Thanks
Both add flavor
Hello and thanks for this recipe. If I want to make this Stephanie and only have the red saf yeast, do I need to adjust the quantity?
I've never tried using SAF Red in this recipe, but it should be okay. I would use the same amount of yeast.
pls make some nutella cupcakes n cheesecake 👍🤗🙏🏻🙏🏻!!
Yummmmmy recipe thank you mam 👏👏👏👏👏👏👏😘
Merry Christmas!!! Looks good!😂
Thank you. Merry Christmas to you and your family.
Joy of Baking Thank you!!
Thanks for recipe will try one day
Cant wait to make this for Christmas morning...Thank you..
Yummy recipe🌸👌🌺💗
Thanks for the recipe..
The true Stollen has a filing of almond paste. Delicious
You can add almond paste to this recipe if you like.
Thanks for recipe
Thank you for a wonderful recipe. Turned out great!!!!
I am having to add more flour to get a dough that will knead in my mixer with dough hook--otherwise it keeps being batter-like. Is anyone else having that problem?
Did you knead the dough for the full amount of time, as it takes awhile for it to come together.
No need to soak almonds in rum. Stollen never has egg in it. How does softening butter alter its "chemical" composition?
Can’t this be done by hand?
Thank you in advance.
This bread needs to be kneaded for about 20 to 25 minutes, which would be difficult to do by hand.
My German relatives knead by hand for 15 minutes...no machines in the old days!
Can the eggs be omitted?
German bread on point🍞😋
Thank you!!
I also made this recently, great minds think alike, eh?
Thank you for sharing this. I love all your recipes. I want to know what the difference between stollen bread and panettone bread?
Fruit cake is also very similar.
Stollen is German, Panettone is Italian
@@CreativeEm thank you💐
روعة شيف
Icing sugar or sugar is sweet
It sounds like “stolen” when she says it. Actually it’s pronounced more like «shtoln».
@@kbfults nevermind her pronunciation you need to learn what a comma is and how to use it
I thought bread from stollen recipe
Not traditional without the marzipan, which doesn’t have to be overly sweet if you make your own
Her STOLLEN RECIPE www.joyofbaking.com/breads/Stollen.html
Long procedure, can we use some thing else except rum 😋😋
You could use another type of alcohol or, if you didn't want to use alcohol, you could leave out that step.
Yabancı konuşmaları Ťürkçe çevrilmesi daha iyi olur
I put my dough by the fire place.
Use cannabutter (marijuana butter)!!!
You can't call this Stollen without marzipan running through the middle! That's what makes it a stollen cake. Plus it's nowhere near as sweet as swamping it with icing sugar at the end....
As I mentioned in the video you can add marzipan if you like at a certain point.
Having read the wik for stolleni I see that marzipan is often added, it doesn't state that it is mandatory. I put it in my Stollen, as I like marzipan but it doesn't have to be included.
You're wrong, Andrew