Skip to main content
logo
Food Advertising by

Stollen


Stollen  is a type of German bread which is closely associated with holidays, especially Christmas.  It resembles somewhat like a fruit cake.  As this traditional bread can now be home baked it can be consumed the whole year through and not just during the festive season.





Dough before proving.  After proving for about 30 mins., brush on egg glaze.












Packed with chopped almonds, mixed fruits and lightly frosted with icing sugar, it's simply decadent!

Ingredients  (A)
  • 300 gm high protein flour
  • 50 gm superfine flour
  • 1/4  tsp salt
  • 15 gm skimmed milk powder
  • 50 gm caster sugar
  • 25 gm butter + a bit extra
  • 50 ml egg
  • 1.1/2  oz each of  -  dried kiwi, pineapple, raisins, prunes (all chopped)
  • 1.1/2  oz of nibbed almonds
  • 1  tsp orange rind
  • Icing sugar for decoration
  • Egg glaze  - 1 egg yolk + 1  Tbsp water + a pinch of salt
(B)
  • 1.1/2  tsp yeast
  • 150 ml lukewarm water
  • 1  tsp sugar
Method
  1. Combine lukewarm water and yeast in a bowl, sprinkle over with sugar, stir till dissolved.  Set aside for it to turn frothy.
  2. Sift flour together, mix in salt, milk powder and sugar in a mixing bowl.  Mix with the dough hook       for about 10-20 secs.
  3. Pour frothy mixture into the combined flours, add butter and egg.
  4. Beat @ low speed for 15 mins. until a soft pliable dough is formed and leaves the sides of the bowl.  Remove the dough hook.
  5. Cover the bowl with a damp cloth, prove for 1 hr. or more in a warm place or till double in bulk.
  6. Knock down dough, pull the sides to the centre, turn it over, cover and let rise again for 30 mins.
  7. Dough is ready for shaping when an indentation is left after pressing with a finger.
  8. Turn the dough onto a floured surface and knead in the fruits, nuts, rind, roll it out to an oval about 8 ins. by 10 ins. and spread with a little butter.  Fold in two lengthwise and shape into a crescent.  Press the double edges firmly together.
  9. Place the stollen on a greased baking sheet, cover with a damp cloth and let prove in a warm place for about 30 mins.
  10. Brush with egg glaze.
  11. Bake in a preheated oven @ 190 deg C for about 30 mins.
  12. Let cool on rack.
  13. Sift on a generous amount of icing sugar for decoration.


I'll be submitting this post to  Aspiring Bakers #2 : Christmas!  (Dec. 2010)

Comments

  1. Very beautiful loaf. The smell from the baking must be divine!

    ReplyDelete
  2. looks really yummy! can i have a slice?

    ReplyDelete
  3. Stollen is a lovely bread to eat. This is on my Christmas list.I haven't baked stollen in years. My hub asked about it and so I'm going to do it this year.

    ReplyDelete
  4. Wow, I love this kind of bread! Well, actually I love all kinds of bread. haha.... The texture looks awesome. Thanks for sharing. Hope you'll have a fabulous holiday.
    Blessings, Kristy

    ReplyDelete
  5. This stollen looks so perfect, love of adding mixed fruits and almonds in it :)

    ReplyDelete
  6. Wonderful pastry! Perfect for the holidays and you formed it so nicely. It's the best looking stolen yet! Thanks for sharing!!!

    ReplyDelete
  7. MaryMoh
    Oh yes, love the smell when baking bread!

    j3ss kitch3n
    You are more than welcome to share!

    busygran
    Yes, better do it this X'mas!

    Sonia
    Yes it's flavourful!

    Wendy
    Thank you!

    Kristy
    Thanks. You deserve a holiday too!

    Anncoo
    Thanks, nutty and fruity!

    michelangelo in the kitchen
    Thanks for your visit and compliments!

    ReplyDelete
  8. very new bread to know....looks stunning :)

    ReplyDelete
  9. Cheah, what a timely recipe for Christmas. My hubby brings back stolen from Singapore every year. Maybe I an surprise him with a homemade one this year with you recipe! Thanks for sharing. Oh, please go to my blog to claim your Stylish Blogger Award. It was given to me by another fantastic blogger, Elisabeth and one of the rules is to pass on to other bloggers whom I think are fantastic and you are one of them in my list. Thanks again for sharing with us all the wonderful stories and recipes. Cheers!

    ReplyDelete
  10. Hey Cheah,
    Great stollen. I couldnt find your email add to reply.
    Jaggery is unrefined cane sugar, a healthy substitute to sugar.
    http://en.wikipedia.org/wiki/Jaggery
    Glad to know you are growing tumeric too. The aroma from the leaves when you steam is simply fantastic. Do use any filling and let me know how it goes.

    ReplyDelete
  11. Something is wrong with my pc of recent all my comments keep getting rejected! Hope this went through! Like the look of your stollen very much...will try it when I have the time hopefully soon:D thanks for sharing Cheah.

    ReplyDelete
  12. Ananda
    It's easy to make, why not give it a try?

    Quay Po Cooks
    Oh, thanks for passing me the award. Yes, please try and let me know the result. Another way of dressing it up is to brush with a soft icing made with a little icing sugar and milk. But I prefer to just dredge with icing sugar, easy!

    Shirley
    Thanks and thanks for the info re jaggery. Yup, I have tumeric, curry leaves, basil, screwpine, mint and kaffir lime in my garden.
    Oh, will take some time for me to try out the dumpling, but will certainly do so, have bookmarked it!

    ReplyDelete
  13. It looks very festive indeed with what is hidden inside it :)

    ReplyDelete
  14. this actually crossed my mind when i was thinking about the aspiring bakers challenge..but i havent made that before..nice stollen.

    ReplyDelete
  15. Thanks for joining this event! Do continue to support! Wishing you and your family a great year in 2011. Happy New year!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.