Christmas Stollen (real German Meister’s recipe)
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- Опубликовано: 28 ноя 2020
- Recipe for two medium size Stollen:
120 g (4.2 oz) raisins
40 g (1.4 oz) candied orange peel
40 g (1.4 oz) candied lemon peel
30 g (1.1 oz) rum
40 g (1.4 oz) almond, slivered
bake at 160 ℃ (320 ℉), 10 minutes
110 g (3.9 oz) milk
7 g (0.25 oz) dry yeast
100 g (3.5 oz) bread flour
100 g (3.5 oz) bread flour
25g (0.9 oz) sugar
½ teaspoons salt
½ teaspoons vanilla sugar
1 teaspoon lemon zest
¼ teaspoon cinnamon
⅛ teaspoon cardamom
⅛ teaspoon nutmeg
20 g (0.4 oz) egg yolk
100 g (3.5 oz) butter
bake at 190 ℃ (374 ℉), 30 minutes
100 g (3.5 oz) butter, melted
sugar and icing sugar for coating
,.-'~'-.,__,.-'~'-.,__,.-'~'-.,__,.-'~'-.,__,.-'~'-.,
Enjoy! :-)
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Хобби
Your stollen recipe is the best recipe on the internet....it's my first time baking stollen and it came out excellent....❤❤❤
Thanks; I have never done the outer layer before so this year will try it. You do a great job showing the desired dough textures.
Thank you, I didn't know that it was so much work on this treat. Always bought it from the store. Can't wait to make it myself.
Thank you, I cannot wait to make it ☺️🤗. So much work into it, so much work. Amazing
My grandmother would make Stollen every Christmas. Watching this video I understand why grandma prepared this delicacy just once a year.
Work of art!
Спасибо за рецепт!!! Шедеврально!)
Parabéns!!!
Deve ser muito saboroso e ficou uma verdadeira obra de arte!!! 👏👏👏
Definitely saving this recipe. I really like that it's a small amount for 2. Most recipes I've found are huge amounts for 4!
I've tried one yesterday, and it's really good! Now, I'm searching how's it made.
It's ASMR *and* baking!
Delicioso!!
Thank you...looks absolutely delicious!!!
What did you use to brash between 2 layers of dough?
That was water
the layer of pure dough is really smart as to not burn the fruit that's showing on the surface
Can we use orange juice
👍👍👍👍
L’ho sempre mangiato ma mai fatto, tra le tante ricette guardate questa è quella che mi ha convinto, lo farò a breve. Vi farò sapere come è andata.
Grazie!!
👌👏👏👏🇨🇱
Has anyone made one stollen instead of dividing for two stollens?
My parents didn't soak the sultana raisins and regular raisins and peel in rum, they used water with rum flavor extract, they also used candied lime peel
is it working? cs here even a low quality dark rum cost around 23$ , quiet expensive to try on it , a mid class dark rum cost around 50-70$
Alcohol is required in Stollen recipe. Because the finished Stollen is infused (rested) for 3-4 weeks in cold place. So, alcohol (in this recipe) is preservative (it helps pastry stay fresh longer)
But you can use a Cognac
I can't wait 2 weeks. can we eat it right away?
Yes. It's delicious right away. I also can't wait 2 weeks.
Everything was going great until I saw put in dark cool spot for 2-3 weeks... nice but don't have that amount of time. Nice recipe, would be nice to know a couple things.. icing sugar=confectioners sugar? And Rum=?? And lastly Vanilla sugar=??? Have never heard of it here but I am a new baker.
Thank you
Yes, icing sugar is confectioners sugar (or powdered sugar). Rum is... well, rum (the liquor) :-). Vanilla sugar is vanilla flavored sugar. If you don't have it just use a few drops of vanilla essence instead. And about the timing... you can eat the Stollen right away and it will taste delicious. But the rich and original flavor comes only after aging for some time... it's then even more delicious. ;-)
How come no one is putting almond paste in the center, as I was taught by a German chef.
Is there a non alcoholic substitute for rum?
For Non-Alcoholic Substitute
For light rum, use pineapple juice flavored with (non-alcoholic)almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with (non-alcoholic)almond extract.
Regular Substitute
Use rum extract flavoring. Or you can use bourbon cos it's a similarly "sweet" liquor that tastes good in baking. Another good option would be cachaça.
@@rme1383 thanks
Thanks.
whats up with the hump on it?
That's how traditional stolen is supposed to look. Even the store bought ones will "fake" the hump to make them look more traditional.
Mais on ne peut pas traduire pourquoi c écrit en anglais et la quantité des ingrédients elle est où?
The recipe is in the description below the video
Сподобалось те, як Ви вирішили проблему з підгорівшим ізюмом) Спрасибі, теж буду так робити
Where are the amounts?
In the description below the video.
You let your Stollen ripe???? that’s so gangsta
And quantity ??? My Gosh !
The recipe is in the description below the video.
No need to be so aggressive. Next time pay attention before jumping down somebody's throat for your assumed conclusions or lack of attention.
Seasonal greetings to you.
No marzipan
My Oma made Stollen every year...no rum. No eggs...ugh
Could I have a recipe, please
Don't u have enough plates in your kitchen...?😭 Why use so much of plastic just to cover stuff....
I had to turn off the volume because that scratching sound is like someone scrapes a nail on a blackboard
Not impressed, where's the marzipan?
The icing sugar is marzipan
not all Stollen has marzipan. There are dozens of variations of Stollen.
@@angradu8886 what the hell does that mean? icing sugar has nothing to do with marzipan.
@@Nerdnessable well, I am wrong, sorry
Stollen with Marzipan is just an upgraded version of the german traditional Stollen. So much effort & thought in one recipe & you are not impressed because they didn’t slap a marzipan roll in the center?