Stollen cake and black coffee in a christmas table setting editorial
Add eggs, sour cream, and vanilla; beat until well combined. Stir together flour, baking powder, baking soda, and salt. Add to butter sugar mixture; beat until combined. Stir in raisins and 2/3 cup of fruit cake mix. Spread batter evenly into a greased and floured 13x9x2-inch baking pan. Stir together brown sugar, cinnamon, pecans, and 1/3 cup.
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For the stollen itself, first chop the dried plums into small pieces, each plum into roughly 4-6 pieces. Lightly whisk the egg and saffron together in a small bowl. In a large bowl, mix together the flour, baking powder, sugar, cardamon, nutmeg and lemon zest.
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Making the German Stollen Dough (45 min + 2 hrs 10 min proving) Stir together the raisins, dried currants, chopped peel, sliced almonds, and orange juice until well mixed. Leave to soak while you make the bread dough. Pour the flour into a large bowl, adding the yeast and salt on opposite sides of the bowl.
Dried plum stollen (German Christmas cake) Caroline's Cooking
Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy. Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.
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Cut the candied peel into little pieces if needed. - Knead everything thoroughly and form a ball. - Cover again, let sit for 30-40 minutes, dough needs to rise significantly. - Again knead the dough very thoroughly, let rise covered for another 30-40 minutes, then form it into a Stollen. - Preheat oven to 190-200 degrees C (375-400 F).
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Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly.
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Preheat the oven to 380°F/190°C and bake the Stollen for 10 minutes, then bake at only 340°F/170°C for another 40 minutes on the second rack from the bottom. Cover towards the end if it gets too dark. The end is in sight: Melt the butter. Remove the finished Christstollen from the oven and remove any burnt raisins.
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Place the soaking liquid in a liquid measuring cup and add milk to reach ½ c + 2 Tbsp of liquid. In the bowl of a large stand mixer, fitted with a dough hook, mix together milk and fruit soaking liquid mixture, sugar, yeast, flour, softened butter, eggs, salt, and vanilla. Mix with the dough hook 7-10 minutes, until a smooth dough forms.
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Stollen is a traditional German Christmas bread which dates as far back as the 1400s. It is defined as a folded sweet loaf filled with candied fruit. We soak our Stollen fruits in an apricot liquor overnight to give them an added dimension of sweetness. They are then folded into a sugared yeast dough.
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Place 8 cups all-purpose flour in a large bowl. Measure 1 cup of sugar into a dry measuring cup. Finely grate the zest of 1 large lemon (about 1 1/2 teaspoons) Place 2 cups whole milk in a microwave-safe bowl and microwave until lukewarm (about 90°F), about 1 minute. Add 1/3 cup of the lukewarm milk, 3 packets active dry yeast, 2 tablespoons.
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Prepare the dough. Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic. Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size. 4. Chop dried fruits and nuts.
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Mix the milk and the yeast with a fork until the yeast is dissolved in the milk. Add a little bit of sugar and 3 tbsp flour. Cover and let the mixture sit for 20 minutes. Add flour, mace, fresh lemon peel, sugar, salt butter, almond meal, and marzipan, knead until a smooth dough forms.
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Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Add the remaining.
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Add the eggs one at a time, and beat until creamy. Add the quark or strained yogurt, vanilla, almond extract, salt, spices, and almond flour. Beat well. Add the flour (or gluten free flour mix, sweet rice flour, and psyllium husks) and the baking powder and beat on slow speed to combine.
Dresden Stollen Pittman & Davis
To prepare brown butter, melt unsalted butter and simmer at a low setting. Let the milk solids settled at the bottom of the pan to toast to a light brown. For this stollen recipe, strain the light golden liquid from the top and use. Traditionally the dried fruits are soaked overnight in rum.
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Pre-heat the oven to 350°F (180°C). Bake for 55 to 60 minutes, until the loaves are golden brown, and sound hollow when tapped on the bottom. Remove from the oven, and set aside to rest for 10 minutes. If using stollen tins, remove the loaves, and cool on the baking tray. Brush each loaf with melted butter.
