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CHRISTMAS STOLLEN Tutorial | Yeners Cake Tips by Serdar Yener from Yeners Way
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- Опубликовано: 6 авг 2024
- Another Christmas tutorial this week!
There are some traditional festive recipes that add so much meaning and joy to those special days of the year. To name a few, there's Lebkuchen, which is a traditional German baked Christmas treat, somewhat resembling gingerbread. Panettone which is a sweet bread from Italy. Plum pudding or Christmas Pudding from Great Britain. Kulich, which is a Russian and Orthodox Easter bread. We can count many many more.
So in this tutorial I will be showing you how to make a Christmas Stolen which is a famous traditional fruit bread that originated from Dresden, Germany and is about 500 years old.
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Stollen Recipe
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This tutorial at Yeners Way
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Excellent video on authentic Christmas stollen. I had the pleasure of working for a Danish bakery back in 1972 and he mixed his danish dough the same way. The quality of his product was outstanding and he took real pride in his products. I spent my career in the bakery business both in production and sales, but always look back on what I learned at Danish Home Bakery in Toronto.
I believe your attention to every detail is the secret to your success. A Blessed Christmas to you and yours.
Frohe Weihnachten von Afrique du Sud! Thank you a thousand times. I've made this every year since you posted and still watch every minute of your video. Bless you and your family xx
Огромное Вам спасибо за Ваши уроки. Очень приятно,когда Мастер такого уровня делится своими знаниями безвозмездно. Восторг ипочтение. Тысяча лайков.
I am from East Germany and LOVE Dresdner Stollen. Thank you so much for this video!!!
Hallo Mr. Yener, it's nice to see that you create a German traditional Weihnachtsstollen. It's not usual to use Marzipan in the Dresdner Christstollen, but I love it.
It's a good idea with the selfmade Orange succade and the almond wheat.
I love your videos, I've learned a lot from you.
Greetings of a Cake Maker from Germany 🇩🇪😊..I wish you and your family a wonderful christmas time in 2022🌲
Caroline
Merry Christmas !! Thanks You for sharing your wonderful recipe. God bless you
MERRY CHRISTMAS!! GOD BLESS YOU & YOUR FAMILY!! You have done a marvelous job with your wrapping skills. VERY pretty
Usually, I do not watch long videos because it too much talking and I get bored, this is first long video I watch that is actually very interesting, and the amount of talking surprisingly is not much, but also perfect. Thanks. Recipe is great as well
Wow, thank you!
My family has a German/Lutheran tradition on both sides but no Stollen history at all! We received one from a friend this Christmas and I am amazed I haven't known about it; the love, care, and tenderness with which you create this gift is truly inspirational. Thank you, and many more Christmases to you.
Wonderful. Such lucky friends and family to receive a stollen from you.
Merry Christmas from Germany! Thank you for the perfektly Dresdner Stollen Tutorial! It's always a pleasure to see you and i learn very much from your videos!
It's a stollen, not a Dresdner Stollen. There is no marzipan in the original, and we don't put eggs in the dough. Greetings from Dresden.
I just discovered YOU, and amazed with your talent.
I'm going to find all ingredients and do my best.
Thank you and Merry Christmas to You and Your family.
It's always a pleasure to watch your tutorials, Yener. Always so neat and tidy. Hats off to you!
I love you, your channel always also your stolen are divine, so delicious. Thanks a million for teaching.
Followed your recipe but quartered the volume. Soooo delicious. Thank you for sharing.
Very therapeutic! And makes a good present 🎁
Weihnacht stollen. This is gonna be a beautiful present. I am so exited to make this.
You are such a good teacher. You make everything understandable with every detail you give. Thank you greatly.
Thanks for all your help and dedication. God bless you for ever ❤️
Chef Yener, You have taken me back to my childhood. (We're close in age.) I remember my grandmother and mother working all day to make Stolen for the holidays. So many wonderful tips and advice! I remember my mother ONLY mixing the doughs on the butcher block by hand for the exact same reasons you explained. It may not be Christmas, but living in California, I have plenty of oranges and it would be a good time to get some of those cooked up and canned for my next adventure. I'll let you know how this goes. Thank you so so much!
Thanks Mary, for sharing your memories.
Absolutely loved the video! So professional and detailed explanation of all the steps! Beautiful product! Thanks for sharing your passion!
One of my all time favourite cakes, and now I have seen how to make it correctly. Thank you Serdar.
I already make my own marzipan too so I will use it in the Stollen.
Very well done. It makes such a difference to a homemade gift when you present it well. Thank you.
Thanks so much for all your wonderful tutorials merry Christmas God bless you and all your family abundantly .
That is true baking, getting your hands in it, knowing the feel of the dough. It looks delicious!. I so wish I weren't allergic to dairy and wheat...I can 'taste' it in my heart. Blessings!
Enjoyed this episode so much
This looks like so much fun! This video was very well done
Just loved this. I get so excited when notification bell goes. Merry Christmas to you and all your family.
Thank you so much for the recipe!!!
I can imagine the aroma. Thank you for sharing Sir, I will definitely be making this. I already know it is going to taste amazing.
Merry Christmas chef. Thank you for this, with marzipan, perfect!
Thank you. Merry Christmas !!
Great demonstration, thank you.
You're a great chef and explain everything thank you so much just found this channel ❤️👍🏼
Thank you for all the inspiration received by watching your videos. Merry Christmas!!!
YOU ARE MY INSPIRATION !!!! MERRY CHRISTMAS !!!!
THANK YOU VERY MUCH! 😊 ❤ 👏 MERRY CHRISTMAS!
I just finished packing six stollen . Wow this is the best recipe…simply perfect …quantities accurate, detailed explanation …simply delightful 😊🎄❤️thank you for sharing this wonderful recipe!
I really enjoy how informative and detailed you are. Thank you and Merry Christmas!
The Stollen looks yummy and the wrapping is awesome.
Merry Christmas 2019. Thank you so much. May 2020 be yourbest year ever.
Great video. Thank you. They look beautiful. Merry Christmas and a happy New Year
Thank you for the wonderful video... loved your way of explaining the recipe in an easy simple way... God bless you♥
That packaging is BEAUTIFUL!!!MERRY CHRISTMAS TO YOU AND YOUR FAMILY!!! Can't wait for January to see what you have in store for us!!.... Thank you sir and God bless you and yours...
Beautiful present for Christmas must try
Thank you so much sir, for this and all your wonderful videos. Merry Christmas to you and your family!!
Just came yur channel. i like that you make it a point to wash yur hands after cracking the eggs. many don't realise the egg shells cud hv tiny specks of chicken manure tat may cause samonllena...bravo chef!!! 👍👍👍
Looove it.. i was waiting for it.. thanks for post it... happy hollidays mr Yenner.!!!
GRACIAS,¡¡FELIZ NAVIDAD!! DIOS TE BENDIGA A TI Y A TU FAMILIA! ( THANK YOU, MERRY CHRISTMAS!! GOD BLESS YOU & YOUR FAMILY!! )
Este chef siempre tan detallado y tan paciente para enseñar. Siempre tan excelente. Felicidades
Bravissimo! I like all that you do and the way you explain!
Chief you never fail to amaze me . Is there anything you can't do in the kitchen . Look even gift wrapping .
Saly :-)
Thank you for this wonderful video and recipe, I wish you a Happy new year, health and happiness!
And a great artist 😍👏
I’d like to be on your gift list! 😉Beautiful crafted. Thanks for sharing.
Thank you for sharing such a wonderful gift! Thank you for showing us traditional baking! Your stolen looks delicious and beautifully wrapped! Merry Christmas! Donna T. Cake Hatteras, USA
Just perfect
An Early Christmas Present, Thanks forr Sharing Agin your Ideas. MERRY CHRISTMAS🎄🎍
Great video! I will be making your recipe for my family to have on Christmas Day. Happy Holidays! 🎄
You are such a amazing cook. very organized love the way you cook and the way you wrap your gift👍👍 Merry Christmas.🙏🎄
May not get to make this till after Christmas but I'm going to try it!
Merry Christmas to you and yours, and best wishes for 2019. Thank you for sharing your skills and experience with us.
Looks yummy
Awesome video! I hope you and your family have a very Merry Christmas and a happy new year 🎊🎆
What a professional baker! Everything is carefully made and presented. Merry Christmas 2020, Chef Yeners! I adore Stollen...
I’ve never tried it but it’d looks delicious and beautiful presentation.😘🎄
Beautiful
Thank you chef for shring.wandetfull. l love it.
Молодец повар!
You are AWESOME 😀❤️Merry Christmas ❤️
Merry Christmas to you and your family
Merry Christmas general x
Me encanta como trabaja y explica con detalles cada paso Dios me lo bendiga y be diga esas manos que hacer arte
Maestro...me encanto desde Uruguay saludos
Beautiful as ever Happy Christmas 2020 xx
Tow years ago I was looking for some videos to improve my English. .and accidentally I opened one of your videos. .since then I forgot all about English and started cake decorating learning. .
U are like me.
Merry Christmas sir, thank you for your tutorial through out the year. May God almighty bless and keep you. I appreciate you sir. Give my regards to your family. Many blessings ❤️
Cute, sensacional...kisses from Brasil.
Excelent My friend very good i like good good...!
Feliz Navidad Professor “Master/Chef Baker Yeners!”... to you and your family. I thank you for elevating my home baking abilities. You have inspired me thru out this whole Pandemic. God bless your hands and your intentions. See you next year😘
Our pleasure!
Merry Christmas, I miss Germany so I will be trying this for first time.
Thank you for wonderful lesson.
Have fun!
Yeners Cake Tips - Yeners Way
Can I freeze Stollen well sealed?
How long it will stay good and tasty?
Thank you for your help.
Thank you so much.. God bless you always ❤️🩹
When this video first came out I already made a stollen a week prior from a recipe I found online. It was nice but not what I was looking for. Yesterday I made this recipe: it came out amazing! Thank you 🌹.
how did you make the Marzipan if you don't mind me asking?
Nilaakshi Kulawickrama
I bought a good quality marzipan.
@@ofratshkedy881 wonderful! ,i just didn't have anything at hand so i started making it at home. at the moment i found one on the internet and trying to make it. did you make all 12 pieces and if so how did you manage between them baking. did you put the rest of the dough in the fridge till each one is baked?
Nilaakshi Kulawickrama
I made half of the recipe - 6 pieces.
Only 3 fit in my oven at the same time. The other 3 were waiting outside and kept rising with the yeast for 40 minutes . Since the dough is very heavy with all the raisins it does not rise much. You can keep the rest in the fridge if you want. They will rise in there too but much slower.
Cok tessekurler ederim, Yener! What a clear, professional explanation without any distracting techniques or music. It is a model lesson from start to finish. I like how you make your video tutorials and the organization of your recipe. I have two friends coming over in a while to make Stollen, and I was going to use another recipe, and then decided just to browse some tutorials when I saw your name, and I remembered how great your last video I saw was. So I ran to a bakery supply shop, to the store for bread flour, and now I feel confident that we can watch your video, step by step, and produce some beautiful stollen!
Thank you ,have fun.
@@Yenersway Hi Yener! Two friends and I followed your recipe and the only mistake was that I forgot to add the salt. Also, when we mixed the yeast in the center, it seemed a bit lumpy with flour. Now, when we had all these unbaked loaves, I was aware we had a potential problem with the rising time because we could only bake two loaves at a time. That left ten loaves waiting in the warm kitchen, covered loosely with plastic, so I decided to open the window to cool it down and to put some loaves in the fridge. The reason I explain this is that the Stollen were almost flat and did not have the distinctive hump. Is there any reason for this? Can you comment on what to do with the rising loaves when it takes a few hours to complete all the baking? Many thanks.
@@slocad11 i will probably run in to this problem too. Yikes!
Thank you for this perfect explanation how to bake a Dresdner Stollen in the right way - just one small comment: our ancesters took not only butter but lard and beef tallow too. I bake each November between 20 and 25 Stollen and follow the guidelines my Grandmother told me. So Sir, well done!
Thanks for sharing!
También enseña como empacarlos lindo. Woooow. Gracias.
Very very nice sir
Merry Christmas! Loved the video! Unfortunately I have to make 2 cakes so I won't have time to make the stollen, but it sounds wonderful! And I'm so glad you made all 12 at once! I thought at 1st you were only doing 1! I love the care you take in doing everything. Where I work, all they care about is speed. I'm so thankful for your videos! I would love to have you as a personal mentor, but at least I have the videos to watch over and over! Thank you so much!
For the first time, I’m thinking making stollen by myself. I’ve never eat it before😂. Looks like your recipe will make 10 stollens. One tenth of ingredients will do the same result? I don’t want to have failed 10 stollens😢. Thank you.
I wonder how long they stay fresh. I would like to ship mine but not sure it would stay good.
Easily a month .
Lord protects Thanks
Grazie chef, la sua ricetta del marzapane? Grazie saluti dall'Italia e buone Feste di Natale
Excelentes trabajos .por favor podría poner con sub títulos. Gracias
Harika
Thankyou for explaining so clearly. Will not this icing sugar coating melted after cling film packed?
No That is why we coat with caster sugar first.
@@Yenersway thankyou for kind reply be blessed ❤
I wonder what adjustments would have to be made for 2,000 meter (6,000 feet) altitude.I'm guessing an increase in flour, increase in liquid, decrease in yeast, higher baking temperature and reduced baking time. I would really like to try this recipe as it looks without equal.
I made this today! They look great, but wrapped it up and want to wait until Christmas to try them. Is there a reason we don't butter and sugar the bottom?
Merry Christmas!!
If it is get moldy, will start from the bottom.
Just bought 1 kg stollen from Lidl.
Well , they are nice but only have raisins.
👍👍👌🏻👏🏻👍👏🏻👌🏻👍👏🏻👏🏻👍