Almond Rum Stollen Cake Recipe
Add the butter, 2 tablespoons at a time, beating until each is incorporated and the dough looks like thick batter. Add the egg yolks and beat until incorporated. Beat in the sugar. Switch the mixer to low speed and gradually add 2 1/2 cups of the flour and spice mixture to the bowl (reserve the remaining 1/2 cup).
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Make the indentations pretty deep, as they will fill in during baking. Repeat on the second loaf. Place stollen on a parchment-lined baking pan. Combine the melted butter, rum, and brandy and brush the dough with it. Cover the loaves lightly with plastic wrap and proof for one hour, while preheating the oven to 350°F.
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Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt the remaining 1/2 cup (1 stick) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave).
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Turn oven up to 350 degrees and preheat. Heat 1/4 cup plus 3 tablespoons water in a small saucepan to about 98 degrees. Pour into the bowl of a stand mixer, then sprinkle yeast over the top. Let.
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Make the dough: 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.
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Dr. Quendt Christstollen Traditional Stollen Recipe Iconic Holiday Sweet Bread Heavy Yeast Dough with Butter, Rum Raisins, Cake is Densely Coated in Confection Sugar, Imported from Germany 1kg 4.3 out of 5 stars 159
Stollen Recipe Yeast Bread, Rum and Breads
40 ml rum (dark) Stollen dough. 125 ml milk 1 ½ teaspoon (7 g) instant dry yeast 50 g granulated sugar 250 g (3 oz) bread flour 1 egg 1 teaspoon vanilla extract ½ lemon zest, grated ¼ teaspoon cinnamon ⅓ teaspoon cardamom ⅓ teaspoon nutmeg ½ teaspoon salt 85 g unsalted butter, at room temperature.
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So much rum is used to make the stollen that they have to place their order for it well in advance to make sure there's enough. Otherwise, they'll end up needing to raid all the local liquor stores. All of the fruit soaks in Bacardi rum for at least 24 hours before being mixed into the dough. The whole loaf is brushed with rum butter three.
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To a large mixing bowl, add the flour, egg at room temperature, butter at room temperature, granulated sugar, zest from one organic lemon, vanilla extract, cinnamon, nutmeg, and cardamom. Mix everything together. Mix everything together using the spiral dough hooks of your electric mixer. Slowly add the milk.
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Roll out the dough into a 6×8 inch (15×20 cm) rectangle. Roll out the marzipan into a 7 inch (18 cm) log and place it in the center of the dough, fold, and seal. Second Rise: Place the shaped dough on a baking sheet, cover, and let rise for about 45 minutes. Preheat the oven to 350°F (180°C) or 160°C fan oven.
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How to Make Stollen. 1. In a medium bowl, combine the raisins, orange peel, lemon peel, almonds, and rum. Cover and let soak while preparing the dough, stirring occasionally. 2. In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast, stirring to combine. Let stand until the top is foamy, about 10 minutes.
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Making the Stollen Dough: In a large bowl, combine the raisins, candied citrus peel, chopped almonds, and rum. Set aside to soak. In the bowl of a stand mixer (or in a large mixing bowl), combine the lukewarm milk, yeast, and 2 tablespoons of granulated sugar and let stand for about 10 minutes.
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Kuchenmeister Rum Stollen in Gift Box 26 oz. $16.95 Will be back. Check the - Notify Me - Box. Quick View Schluender. Schluender Stollen Bites with 40% Poppy Seed Marzipan Filling, 12.4 oz. $9.50 Will be back. Check the - Notify Me - Box. 5 stars Quick View.
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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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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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Instructions. SOAK THE FRUIT: Up to 2 days and at least 1 hour before baking, stir together the fruit and rum in a small container. Cover and keep in the fridge until needed. MAKE THE DOUGH: In the bowl of a stand mixer with the dough hook attachment fitted, combine the flour, sugar, yeast, salt and spices.
