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Stollen Wreath - #TwelveLoaves


Stollen Wreath

It happens every year. It just sneaks up on me. This whole holiday madness. I swear after Halloween, every thing else becomes a blur until it's January 1st. It's so nice to relax and bake a gorgeous bread like this stollen wreath!!

I have a list of things I want to bake for the holidays. There are candies and cakes and gift ideas to bake. But first, I must tackle holiday breads that have caught my eye or have me inspired.

I found a stollen wreath in the holiday issue of Baking Heaven. I am a sucker for stollens. I have shared a couple here already:

Christmas Stollen 

Daring Baking’s Challenge: Christmas Stollen

Here are some other holiday bread inspirations:

Holiday Breakfast Wreath (very similar to this bread recipe I'm sharing today)

Pandolce Genovese

Finnish Pulla

and my Bundt Panettone (ok, it’s not the traditional panettone…but it was wonderful and fun in a bundt pan!)


Stollen Wreath

All of this talk about holiday breads is leading us to our latest #TwelveLoaves bread baking challenge...Holiday Breads!


Stollen Wreath


#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which operates smoothly with the help of our bakers.

Our host this month is Liz from That Skinny Chick Can Bake, and our theme is Holiday Breads.

Stollen Wreath


Stollen Wreath




Stollen Wreath
Ingredients
  1. 1 cup whole milk
  2. 1 (1/2 ounce) envelope active dry yeast
  3. 1/4 cup warm water (100 to 110 degrees)
  4. 3 tablespoons granulated sugar
  5. 2 eggs
  6. 1/4 cup unsalted butter, melted
  7. 4 1/2-5 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. For the filling:
  10. 4 Tablespoons butter, melted
  11. 1/2 cup raisins
  12. 1/2 cup golden raisins
  13. 1/2 cup dried cranberries
  14. 1/2 cup brandy or other liqueur
  15. 1/4 cup almond pastry filling
  16. 4 Tablespoons sugar mixed with 1 teaspoon cinnamon
  17. 1/2 cup almond slivers

Instructions
  1. Place the dried fruits in a small bowl with the brandy; set aside.
  2. For the dough-
  3. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
  4. Add 1 Tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 Tablespoons of sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
  5. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
  6. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
  7. Line a baking pan with parchment paper.
  8. Drain the dried fruits from the liqueur; set aside.
  9. Punch down the dough.
  10. Dump the dough out onto a floured surface, roll the dough into a 9- by 30-inch rectangle.
  11. Brush dough with 1/2 of melted butter. Spread the almond pastry filling in the middle. Sprinkle on the dried fruits and cinnamon-sugar.
  12. Brush the borders with water. Tightly roll the dough into log, rolling toward the clean border; pinch the seam to seal.
  13. Place roll seam-side down on the baking sheet. Cut the log in half lengthwise with a chef's knife.
  14. Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. From the twists into a wreath.
  15. Cover the wreath loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
  16. Preheat the oven to 350 degrees F.
  17. Uncover the wreath and brush with melted butter.
  18. Toss on the almond slivers.
  19. Bake the bread, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes.
  20. If you have any butter left, brush some on the bread hot out of the oven and sprinkle on more cinnamon-sugar mixture.
  21. Carefully transfer the wreath to a serving plate. Dust with powdered sugar...enjoy!!
  22. *This can be prepared 2 days ahead of time (if you can resist eating it!). After baking wreath, cool completely and wrap it tightly and carefully in foil paper. Store at room temperature then re-heat at 350° for 10-15 minutes.





26 comments

  1. Oh, Lora, your twisted loaf is a show stopper! LOVE the fruit, almond and booze filling! Whoa. I haven't made a stollen since Daring Bakers...and now I'm dying for a slice!

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  2. […] Stollen Wreath from Cake Duchess […]

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  3. Nothing says holiday more than a stollen! I usually buy one, but this year may be the year I try my hand at one like yours!

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  4. That is one seriously gorgeous wreath! Beautiful. Just beautiful. Auguri!

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  5. December is so nuts for us with 4 family birthdays, Hanukkah, and Christmas. I love it, but also love it when it's over. This wreath is absolutely beautiful!

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  6. It looks like the eggs lend such a richness to this bread. You've made a gorgeous loaf! I'd like to try it myself this season too.

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  7. Oh-my-goodness, Lora. Your stollen wreath picture appeared and immediately my fingers pressed PIN! Love this gorgeous bread. AND I am sooooo impressed that making a stollen is relaxing for you! Maybe, I'll feel that way by 2016 =)

    Thank you for continuing this lovely #TwelveLoaves group.

    Happy Christmas, Lora!

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  8. What a gorgeous looking Stollen! I have never made a wreath shaped one; in Germany, we usually make loaves but I love yours so much more!! I love your photos!!

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  9. Lora...this bread is AMAZING and your photos are just stunning! Such a beautiful wreath! So glad to be back baking with this wonderful group! : )

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  10. Lora, this wreath is beautiful and sounds delicious. I also loved looking at your other holiday breads. I probably say this every time, but your use of light in your photos is amazing.

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  11. I can't wait to try this one. I've been wanting to make stollen forever. This is gorgeous.

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  12. Gorgeous stollen, Lora! I love my stollens loaded with goodies, and yours certainly doesn't disappoint.

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  13. What a wonderful looking stollen, Lora. I've only made a stollen once and it was for Daring Bakers. I remember it fondly but also remember how much work it was. I really love the looks of yours and the filling sounds amazing!

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  14. You Twelve Loaves bakers... I'm so jealous of what you can do! This stollen is gorgeous and SOOO much better looking than the ones I've seen and had in Germany.

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  15. Ahhh...stollen. So very German and such a big part of my entire growing up at home. Every weekend, one stollen of a different flavor and one gooey butter cake were purchased by my dad on the way home from church. This looks gorgeous and brings back wonderful memories.

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  16. Your bread looks magnificent and decadent! Perfect for Christmas day!

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  17. Gorgeous loaf. Stollen is wonderful and I love making it during the holidays!

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  18. I have never made stoellen, but you might have inspired me to try. This looks amazing!

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  19. I'm with you! Everything after Halloween is one huge blur until Dec. 26th (for me anyways) I may have to sneak in some "me" time though to try this out in the kitchen!

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  20. This is gorgeous! I'm always afraid to make such pretty breads but you make it look so easy!

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  21. So beautiful, Lora! I love the wreath shape!

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  22. I made stolen last year and just loved it. I looked a lot like this but I just mixed in the dried fruit and nuts instead of making a filling. I need to try it this way.

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  23. i am sure i am the only one but there must be an alternative to adding alcohol .....i have learned that extracts are primarily alcohol and i am trying to keep my baking and home alcohol free for my family and friends....please suggest alternatives (besides hot water)

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