Stollen - English. Return to listing At Christmas time in Austria they traditionally serve something called stollen: it is a rich, fruity yeast bread filled with marzipan and topped with a light glacé icing. If you have a number of people staying over the holiday this is wonderful served warmed through at breakfast. If it is not all eaten when it's fresh you can also lightly toast it in slices. In fact it is so good it is worth making two and freezing one (it freezes beautifully). This recipe is taken from Delia's Happy Christmas First sift 300g of the flour together with the salt into a mixing bowl. Sprinkle in the easy-blend yeast and sugar and give it all a stir before making a well in the centre. Now leave the dough in the bowl in a warm place, covered with clingfilm, until it has doubled in size (the time this takes can vary depending on the temperature – it can be up to 2 hours). Serve as fresh as possible, cut into thick slices, with or without butter.
Related recipes Light Christmas Cake. Nigel Slater's version of the perfect Christmas stollen. It is with some relief, as I look down at the untidy bundle that is my home-made Christmas stollen, that I remember the cake is meant to resemble the baby Jesus in swaddling clothes. There's nothing like the word 'swaddling' to give a cook a comforting amount of artistic licence. The cakes of Christmas, whether a diminutive mince pie or an overblown panettone, a heavyweight Christmas cake or a vast mince tart, always bring with them a certain jollity. (The sweet end of Christmas is nothing if not a festival of dried fruits and icing sugar.) A 10-minute sit-down with a cup of tea and a slice of sugar- and spice-laden cake can be positively restoring, even quietly licentious, amid the hubbub of yuletide. I have to say I love them all. Even Christmas cake, which I regret has fewer fans with each passing year.
Stollen is as German as panettone is Italian. A Christmas stollen Like the majority of bread recipes, this looks more frightening than it actually is. Heat the oven to 180C/gas mark 4. Food - Recipes : Norwegian custard buns (skolebrød) Food - Recipes : Chocolate and peanut butter layer cake. Recipes & Ingredients for Cookies, Baking Recipes - Oatmeal & Raisin Cookies | Nestlé Carnation. Beetroot cake with orange frosting recipe. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
Grease the loaf tin and line the base and sides with baking paper.Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into the bowl of an electric mixer. Add the sugars.Beat together the eggs, vanilla extract and oil and pour onto the flour mixture. Beat the mixture until smooth. Add the grated beetroot and orange zest and beat again. Pour the mixture into the prepared tin and bake on the middle shelf for 40 minutes. Pineapple upside-down cake recipe. Food - Recipes : Christmas mini-muffins.
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