Delicious Christmas Stollen Recipe | Cupcake Jemma
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- Опубликовано: 16 дек 2020
- Christmas is just round the corner and what better way to get ready than by making Stollen, a classic German festive treat. This enriched dough is packed to the brim with Christmas spices, boozy fruit and marzipan and drenched in butter and icing sugar - what's not to love about that?! The Stollen needs to be twice proofed so this is a great recipe to take your time over and it will make your house smell AMAZING!
Big thanks to Sam for letting us borrow his kitchen to film in this week! Sam says sorry that the lighting is so bad (but we think it looks fab as always!).
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This recipe makes 1 large Stollen or 2 smaller ones. I recommend making 2 as you can keep on tightly wrapped up for a week of so's time. If you want to bake just 1 smaller one then go ahead and halve all the ingredients below.
150ml Whole Milk - warmed to around 48C (Warm to the touch but not HOT)
1 Pack of Instant Yeast (7g)
415g Plain Flour
100g caster sugar
1 tsp Salt
3/4 tsp Cinnamon
1/2 tsp Mace
1/2 tsp Cardamom
1/4 tsp Nutmeg
150g Soft Unsalted Butter
2 Eggs Yolk
200g Currents/Raisins/Sultanas - Soak in a little Rum or Brandy overnight
100g Mixed Peel
50g Almonds
1 Egg
90g Caster Sugar
90g Icing Sugar
175g Ground Almonds
Butter and Icing Sugar to coat.
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Can we also take a minute to appreciate the 5 hours that Sally and Sam put into making this video for us!! Thank you!!
Pro tip from a German hobby baker and Stollen lover since age 0: When you cut it, don't cut it from the end. Cut your slices from the middle, then push both halves back together. That way it stays moist.
Pro tip 2: We bake our Stollen early. My mom and mother-in-law made theirs in late October. It keeps as long as fruitcake does.
OMG Babish and Jemma with the same recipe on the same day 😂
I was just watching babish’s lol
what i thought!!! ahahaha
collaboration incoming o.o
@@dokata8397 that would be AMAZING
Wow
The recipe is great as always, but I just had to comment on the videography in this. The video looks gorgeous! The lighting is perfect, the camerawork looks like something straight from TV, the whole thing has a really professional feel. Props to Sally for leading the show, and props to whoever is doing all the work behind the scenes!
Thank you - you're much, much too kind!
And from home too. Well done team, lovely looking stollen, and yes we are making it today. 🤤
That tip about how to tell if dough is correctly proved is excellent! Thank you Sally.
Fellow German here who's never actually baked Stollen myself but I've eaten my fair share of Stollen in the past and I can attest that this looks delicious and just like the one my grandma baked a few days ago. Good job! :)
THANK YOU!!! :D
My 8 year old girl was laughing all the way at Sally's silliness!! Absolutely love the recipe and we're doing it tonight, its Christmas Eve!!!
Her reaction upon tasting it makes me want to try it even more😂❤️
I’ve never heard of a stollen, but it looked very interesting. I'm glad to see that you were able to master the yeast. Thank you for sharing this with us. Please pass on my thanks to Sam for offering up his kitchen along with the sharpest knife in England for the filming of this video. We're all vocal about how much we adore watching Sally, Jemma, and Dane make amazing treats, but we also appreciate the ever-invisible Sam for his great filming and editing, too.
I will be sure to pass this on to him 😘
Whilst I'm unable to spend Christmas with my grandma, I'm so excited to make this recipe for her. On Christmas morning, she always has stollen for breakfast, just like her mom used to. She usually buys it from Aldi here in the US, but I've never thought to make one on my own. Thank you for the recipe and idea!
Great to see a stollen recipe. As a Dutch girl this stollen is tradition at Xmas and Easter. The only thing I do differently, I make an almond paste role instead of a marzipan role. Quantities: 200 gr peeled (blanched) almonds and 200 grams of sugar in the food processor whilst turning add an egg. The consistency is a bit more course compared to the smoother marzipan. Marry Xmas!!!
American here, who took a class and got a wonderful recipe for stollen. Sally’s recipe is very similar, I think, but we made a poolish the night before & we were told to soak our fruit for 3-6 months, if possible. I also think Sally shaped her loaf pretty well - many RUclipsrs just wrap the dough around the marzipan in a round log. We dip our COOLED loaves in clarified butter (ghee is also good). This seals it and adds to its keeping qualities. Also coat in icing (powdered) sugar twice after the butter. Stollen is fabulous! I’m happy to get the tip about cutting in the middle & putting the 2 halves together.
I'm from Germany and I love making Quark-Stollen. For soaking the raisins I use apple juice. Thank you so much for that video!
Ersetzt du die Butter durch Quark? Do you replace the butter by Quark? Is there an English word for Quark? I don't think so.
@@annageiger7240 Hi! No... you can't ersetzen butter with cottage cheese (Quark). In Quarkstollen you have cottage cheese and butter.... And it's made with backing powder and not with yeast...
@@filmauge16zu9 Interesting. Worth a try as well.
@@annageiger7240 ich nehme das Rezept von Nicoles Zuckerwerk. Dort ist auch keine Hefe drin. I think Quark is just Quark. ;-)
@@JayTeaFromTheVenus Ja, so ein Quark. ;) Das Rezept bei Nicole habe ich auch gesehen. Gut, zu wissen, dass das gut ist.
Do I like stollen? Nope
Did I immediately click on and like this video? Obviously 😂😍😍
Same 🤣🤣🤣🤣
Haha
My dad absolutely loves Stollen. This will be a fantastic gift to surprise him with on Christmas day!
It's funny all my "food youtubers" are doing Stollen this week xD From all German comments I've read they actually firmly wrap the stollen in aluminium and let it rest for 2 weeks before cutting into it, that way the dough have time to dry a little bit and completely develop it's taste.
My grandma actually let it sit for 4 to 6 weeks in a towl to have it perfect. She always said stollen is best in april.
Yes, baking Stollen now is just too late. Usually middle / end of November is the correct time. My uncle, a miller, had so many Stollen from the bakers that they ate it until April. I personally like almond Stollen best, but where I am from this is typically served at a funeral.
My mother is still eating last year's Stollen.
The traditional recipe uses normal instant yeast? Or fresh yeast?
I made it, it was delicious....yes I was up until 1am but totally worth it!! Cardamom makes all the difference. Thank you Sally, Sam and Jemma xx
I was watching many German channels on stollen, and you were the only on who put almond paste in the center. I was very happy.
Interesting to hear 🎉
Hi, i've just tried this recipe it's delicious, much better than the supermarket one.
That marzipan center is everything!
Thank you Sally, this video was just perfect in every way! I’m a total stollen lover but I just wish it didn’t take so long to make! 🌺💜
I love watching your videos and learning from you! Honestly, thank you so much! ❤️
Thank you xx
I spent the entire day making this and it was totally worth it. So delicious! Great recipe!
I made this yesterday without the mace and it still had wonderful smell so I had to eat 2 slices after it done lol. Can't wait for Christmas 🎄 😊
Thanks for the good recipe and easy instructions.
I made their, and it came out perfect. The only difference I’d make is that I’d add more spices. Thank you for the amazing recipe Sally!
Ngl I love Stollen but I was distracted with how cute Sally looks in her jumper and pigtails and wanting to know where she got her pinafore?dungarees?overalls? from. The perfect christmas vibe!
Awh thanks! I got the dress YEARS ago!
Just when I thought Sallie could not be any more adorable, here she again more adorable than ever. So happy to see you baking again.
Looks great! Did anyone else keep an eye on the clock in the background? 😊
May be a Christmas gift for my friend now sorted x
Well done Sally xxx
Sally and Sam - you make me want to try this. I'm german, but always scared away from Stollen. You broke it down soooooooo easy... THANK YOU
Thank You! Great video! :-)
Usually, in my region in Germany, the stollen is baked at least 1 month before Christmas. It gets even better the longer you store it (in a rather cool place)
Why a month?? Doesnt it get hard and dry?
Newly discovered I actually like marzipan.....can't wait to make this. Xx
Awesome... thank you.. happy holidays to the cupcake jemma team🥰
young lady, you encouraged me to back my own Stollen instead baying it, my project for tomorrow.
Hello cupcake jemma I am really loving the Christmas baking lots off love xxx
Wow ..... can’t wait to try this! Both my husband and I love stollen! Thank you 😊
Saved for perpetuity! I really liked how yours came out in contrast to all the others I’ve chased trying to find the perfect stollen recipe.
Adding this recipe to my to do list! I love it! 😍😍
literally yum on every recipie of your channel
I love your videos ! And of course Jemma and sally are the best! Your recipes are all so delicious 😋 and amazing
While I don’t like dried fruit, booze or marzipan as always I loved your tutorial. WTG Sally, nice kitchen Sam.
I made this today and it’s brilliant even though it took forever!
Ohhhhh yesssss...A Stolen isnt just for Xmas now 😄 brilliant
My family loves stollen so much, and I couldn't wait to try this recipe. Obviously, I was pretty nervous about it, since it was my first time making this BUT it turned out amazing!! Thank you for the recipe!~
Thank you for this recipe, steps and tips! I made it for 31th dinner and its delicio!!!! I have seen stollen on stores in my country but never try it before.
I tried this recipe today with gluten free flour, and it came out with the strangest texture-- but because the flavors in this recipe are so ridiculously good, my crumby weird stollen still tastes amazing 😂😂 will try with reg flour tomorrow bc I need to know how good it is when it’s properly made. The flavor explosion + softness of the marzipan are everything 😭♥️
My kind of dessert ❤️ definitely looking forward to making this!
🎄🎄🎄 *Thank you for the amazing recipe! Happy Upcoming Holidays!* 🎄🎄🎄
❤️ Will definitely try this recipe. Love Stollen but I'm gluten free, so I'll make my version based on this recipe. Happy holidays
I used to love stollen bread, but haven't had it since I was diagnosed with celiac disease. I hope it turns out well for you! I haven't had any luck with getting a good texture on a gluten free dough. It's either gummy or like a dry sponge and gritty.
OMG! You did soooo well! All the best ingredients and techniques and - most importantly: you put all your heart into it. So nice to see you all delighted und full of energy. That’s what a stollen needs, a happy baker 😆😆😆 Best Christmas wishes from Germany!!!
Thank you!! X
Wow, Stollen is really popular this year. Actually there are many variations of Stollen in Germany. Marzipanstollen is just one of them. But a very popular one.
Can you please give me some other variations? It's not that I don't like Marzipan. It's the fruits in this recipe I'm not too keen on. I've never heard of this dessert before but today 2 creators that I'm subbed to brought it to my attention. Sally made it but the other didn't. Now I'm really curious... 🙂
@@tammiemartinez6485 well, there are so many. Butter-Stollen, Poppyseed-Stollen, Almond-Stollen, Nut-Stollen...
I'm not fond of candied peel, so I might add fresh lemon zest instead. It will change the taste of the stollen, but there's no reason why you shouldn't add your favourite flavours instead.
Try it with chocolate chips and spread chocolate spread on it before you roll itx
Oh, wow! My whole life I had no reason to bake Stollen. I do live in south Germany, which is quasi Stollen heaven. You can buy it everywhere with or without marzipan. In fact there is Stollen on my shopping list for tomorrow. But this recipe looks so delicious, I think, I should try to bake one myself this year.
Delicious Sally. That Stollen looks rather nice too by the way. ❤️
I adore this person a lot that I watch every video and try almost most of the recipes !!! Sally is such a wonderful person with great talent and the vibe she has.. omg !! Keeeep going !! Lots of love from India ♥️
I made these today..I actually made 6 small ones...took a day to proof 🤔🙄but once done...oh man, it was the bear I have ever eaten..everyone at church is getting stollen for Christmas this year..thanks XOXO
OMG. I was about to make the 2nd batch of your fruitcake (best fruitcake ever). I'm excited to try this!!! I'll use the ingredients for this instead.
As a German born OMA, this is so very close...
Also, however, make sure you also poke, butter, and drench ALL sides (even undersides) with icing sugar to seal the Stollen.
Then you’ll find the aged Stollen (will be so moist and perfectly preserved with RUM/Brandy soaked fruits).
A plus is to wrap in paper and cling film after dredging in icing sugar, if storing for about week to 10 days before giving as gifts.
As a rule, I’ve a RUM pot (Kilner type jar with airtight seal, add 1kg of mixed fruit, raisins, any colour, currants, sultanas even glacé cherries chopped to same size a fruit, mix and shake turning periodically to disperse 2-3 tsp of favourite Rum, as fruit absorbs adding a bit more, then as I use I replenish both fruit and alcohol), where I soak my dried fruit in alcohol weeks in advance, all year round... kept in cool dark place and shaken or turned every so often so, a Stollen or fruited loaf can be made anytime during the season.
I make two large each year, and share with neighbours and church. They were disappointed when I didn’t one year... it’s become a tradition in my cul de sec..lol
Thank you for such a great video.
WOW I Love how it came out 😍😍😍😍
Well done. Greetings from Germany. Home of Christ-Stollen. 🎄
My hubbie would love this. Thanks for sharing 😊
Amazing, as always good job Sally!
Thank you!
I was looking for a good recipe then your video is popped up. I have to try this recipe 😋
Omg!!! Love it, thanks for sharing Sally ( you girl are amazing) ❤️ I will do it soon and I promise a pic😉
Baked yesterday and love it. The marzipan is really delicious too.
That looks delicious!! We always eat them at Christmas in the Netherlands!! 🇳🇱🙏🏾😘
And also at easter! 🐣🐣🐣
Always been curious abour how the spijs is made too!
OMGSH YUMMMMM 😋 I made Stollen a few years ago and it was sooooo delicious! I want to make this now!! 😊
My mom made an old fashioned nut bread yesterday that is absolutely TO DIE FOR! Not sure why they refer to it as a bread, as its texture is more cake like, but it's absolutely spectacular! If I knew where to find the recipe, I would send it for you guys to try to make!
im craving these christmasy flavours HARD
I love your videos !!! Congratulations on the amazing ideas !!
So making this. It’s worth the effort 😍
Wonderful fruit bread for Christmas. Merry Christmas.
I'm gonna do it again this year because it was so good.
In Germany we even let them rest for like 4-6 weeks (wrapped up tightly, airtight and stored in a dark, cool place), depending on how much patience you have ;-). I made Stollen from 1kg of flour about 4 weeks ago. We cut into one after about 2 weeks of resting and the second one we'll cut into, just in time for Christmas -- and I reckon that this one will be even more delicious!!
Can't wait to see this!
Really loved this Stollen!!.,💗
Omg... what timing... I so wanted to make it...
Great ending. Nothing special, Sally just left me SMILING! You're the BEST part of this video, and Jemma's mixer! (:
Omg I’ve been looking for a recipe like This (I am obsessed with the marzipan stollen u get at Lidl)
Aldi’s stollen is absolutely delicious, too 😋
I miss the little chocolate covered marzipan stollen bites. They're only doing sugar topped marzipan or apple stollen bites this year. Probably just as well, as I don't really need that extra weight :D
It is better to bake it 4 to 6 weeks before Christmas like we normally do in Germany So all the flavors from rum or brandy and fruits get into the stollen. The longer it can rest the better is the taste🤤🤤 I love this video❤️
You have worked hard on this Christmas Stollen!
When you plan to make your annual stollen and realize that recipe is actually already 3 years old 😅 where did the time go ? Still the best one 😁
Tip given to me recently by a German stollen expert. Always cut from the centre so you can push it back together to keep in the moisture, It will keep longer this way. Also, for shop-bought ones, be aware that they use cellaphane and not plastic or cling film to wrap.
Thought the thumbnail looked like roast turkey for a sec...stoked to see it's actually Stollen!
LOL
Looks very Christmassy to me🤩🎄🎅
Ooh I've always wanted to know how to make this.
Woow! Ds luks soo delicious. I hope im able to try ds recipe fr Christmas.
i think i’ll make this for Christmas this year🤞🏿
Interesting recipe never heard of these
I've never had Stollen! Can't wait to try it... What do you do if it is over proofed?
@Sally Dells, this is a good question!
me :I love stollens
also me : One thing what's a StOlLeN !
Merci pour cette belle recette en période de Noël 🤗
I heard this recipe was stolen, oh it's *stollen?* Whatever, I'm stealing it.
Haha, made me laugh 😊
Hahahha
Lol
I love this channel!!!
Yaaaay💕my role model
Really hope that a video for the Black Forest cookies comes in the next 2 days...
Can you guys make more marzipan treats, like a Danish Kringle?
OMG! I've been searching for stollen everywhere here(in KL).
Hi! I'm from KL and they sell it at EQ Plaza. I had it at the buffet at Nipah and I saw it displayed outside too. :)
I think I will try this. I was given a store bought one last year and it was just awful. However this looks amazing.
Thank God most new ovens has proof function (30 - 40°c) :D
Sally your confident smile kicked that fear of bread in our minds far away! But...next up we want a recipe for a crumbs and doilies epic cake coz we loved the caramel loaf cake, ultimate chocolate( i tried it too it was😋) and snickers cake... and also coz i live in faraway country from UK I can only drool looking at the pictures of your epic cakes
Please post a recipe of a crumbs and doilies epic cake soon! Im waiting🥳
Lotzzz love❤
Ferrero Rocher Cake incoming on NYE!
@@sambishop1836 Best! Best! Best!
Team C&D you guys are the Best!
Thank you for sharing the recipe. May I ask most recipe will use strong flour, what is the benefits of using all purpose flour instead?