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Stollen
Stollen

Before you jump to Stollen recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen is a good place to begin saving energy by going more green.

Let us begin with something really easy, changing the light bulbs. This will probably go further than the kitchen, nevertheless that is okay. The usual light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more at first, but they last ten times longer, and use a lesser amount of electricity. Changing the light bulbs would keep a great deal of bulbs out of the landfills, and that is good. Together with different light bulbs, you have to learn to leave the lights off if they are not needed. In the kitchen is where you’ll frequently discover members of a family, and often the lights are not turned off until the last person goes to bed. This also happens in the rest of the house, but we are trying to save money in the kitchen. Make a practice of having the lights on only when they are required, and you’ll be amazed at the amount of electricity you save.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that hard. It’s related to being sensible, usually.

We hope you got benefit from reading it, now let’s go back to stollen recipe. To cook stollen you only need 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Stollen:
  1. Provide 500 g All-Purpose Flour
  2. Use 100 g Caster Sugar
  3. Take 150 g butter, softened
  4. You need 1 egg + 1 egg yolk
  5. Use 100 g sourdough starter
  6. Take 200 ml Whole Milk
  7. Prepare 0.5 tsp vanilla extract
  8. You need 2 drops almond extract
  9. Take 2 pinches mixed spice
  10. Take 7 g salt
  11. Use 200 g raisins/currants/dried blueberries etc
  12. Use 80 g mixed candied peel
  13. You need 100 ml cardamom coffee
  14. Use 225 g Marzipan
  15. Provide melted butter
  16. Use icing sugar
Instructions to make Stollen:
  1. Make dough by mixing flour, sugar, starter, butter, egg, milk, vanilla extract, almond extract and mixed spice. Work into a dough and then knead for a bit. Work in the salt and then knead some more. 7 minutes kneading in total.
  2. Leave to prove for 5hours at 20C. While it is proving, make a coffee. Not for you - we are going to soak the fruit in it. Ideally you want to make a double espresso with about 8 cardamom pods in it. (crack them, so liquid can get into the pods, but don't open them so the seeds fall out). Add the cardamom pods while the coffee is still hot, and then leave to sit at room temp for an hour or so.
  3. Remove the cardamom pods from the coffee and pour the coffee into a bowl containing the raisins and the mixed peel. Stir occasionally over the course of the next few hours (while the dough is still proving).
  4. Make Marzipan (unless you just bought it).
  5. When the dough has finished proving (it might have doubled in size, don't worry if it hasn't quite) drain any excess liquid from the fruit and work it into the dough by doing a series of folds. This becomes quite hard work when there is a lot of fruit. Don't worry if you can't get it all into the dough.
  6. When the fruit is evenly distributed, roll it flat to about 45cm x 35cm. Roll the Marzipan flat to 35cm x 20cm. place the Marzipan on top of the dough and roll it up so that you have a sausage-shaped loaf with a swirl of dough running through the centre. It should be quite big. Don't worry if there is exposed marzipan sticking out the end. This will turn into the most excellent burnt bits imaginable.
  7. Leave to prove for another 2 hours.
  8. Bake at 180C for 1 hr.
  9. Poke holes in the dough using a cake tester, then melt butter onto the surface and try to work it into the holes. When the Stollen has cooled, dust with icing sugar.

Sprinkle heavily with confectioners' or non-melting white sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap until ready to serve. German Stollen should be made ahead of time and allowed to age three weeks. Christstollen is a rich yeast dough full of raisins, nuts, and candied fruit.

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