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Christmas Coffee Cakes

Dra's picture

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Any favorites out there ?

Cissy_'s picture

(post #58498, reply #1 of 14)

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Do you count German Stollen as a coffee cake? I make four of them every year and Christmas morning wouldn't be official without them, all covered in sugar and loaded with almonds and fruit. Let me know if you'd like the recipe.

babycakes_'s picture

(post #58498, reply #2 of 14)

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Cissy,
I would love to have the recipe when you can post it.
I love stollen, but have never made it. Thanks.

Pi's picture

(post #58498, reply #3 of 14)

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Dra, stollen is our favorite, too...we buy one at our local bakery ...

Cissy, would love the recipe

Dra's picture

(post #58498, reply #4 of 14)

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Cissy,

Would love the recipe for your stollen - TIA

Cooking_Monster's picture

(post #58498, reply #5 of 14)

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Me too!

Sue_B.'s picture

(post #58498, reply #6 of 14)

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Catering Chef's Cranberry Cake is dynamite. Check it out in the recipe folder.

Cissy_'s picture

(post #58498, reply #7 of 14)

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Here's the recipe I use:

Christmas Stollen

* 1 cup raisins or currants
* 16 oz. candied fruits (fruitcake mix – original recipe called for only 8 oz.)
* .25 cup orange juice
* .5 cup butter
* .5 cup milk
* .5 cup sugar
* 1 tsp salt
* 2 envelopes active dry yeast
* .5 cup very warm water
* 1 tsp sugar
* 5 cups ap flour
* 2 eggs
* 1 tsp grated lemon rind
* .25 tsp ground mace
* 1 cup slivered almonds
* .5 cup butter, melted just before use
* granulated sugar

Combine raisins, candied fruit and orange juice. Set aside.

Heat first half cup of butter and milk with half a cup of sugar, just until butter melts. Cool in pan on a wire rack.

Sprinkle yeast and 1 tsp sugar over very warm water in large mixer bowl. Stir until dissolved and allow to sit for 10 minutes. Add cooled milk mixture and 2 cups of flour, along with eggs, lemon rind and mace. Beat on medium speed with dough hook, scraping bowl down as necessary for 2 minutes (or beat by hand 200 strokes).

Stir in almonds and fruit mixture, then add remaining flour, part at a time, until mixture forms a dough that leaves the side of the bowl. (I use the dough hook.)

Turn dough out onto a lightly floured board and knead 5 minutes, or until smooth and shiny. Turn dough into a large greased bowl; turn to coat all sides. Cover bowl with plastic wrap and let dough rise in a warm place, until doubled – about 2 hours. (Note: because of the extra fruit, my stollen dough never gets to be twice the size.)

Punch dough down and knead a few times. Cut dough into fourths. (You can also make two large stollen, but we prefer the smaller ones, since I usually give one of them away.) Roll each portion into a long oval, then with the long side facing you, pick up one third of the oval and fold it over the top of the stollen. Cover stollen with plastic wrap and allow to rise until doubled (or almost doubled) – about an hour and a half. Bake in preheated 350 oven for 30 minutes, or until stollen sounds hollow when you tap it with the handle of a knife.

Remove from oven and paint with melted butter, then sprinkle heavily with granulated sugar.

Notes: This is the way my German grandmother made stollen. It is heavy and dense. To serve, cut the stollen in thin slices and slather with butter. If you don’t want to cover the stollen with the melted butter and granulated sugar, you can make a standard powdered sugar frosting with a little butter, some milk and confectioners’ sugar and drizzle that over the top of the stollen. Final note: stollen is both singular and plural.

Cooking_Monster's picture

(post #58498, reply #8 of 14)

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Cissy, that sounds divine. Do you eat it right away or age it a bit first?

Gretchen_'s picture

(post #58498, reply #9 of 14)

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I make sour cream coffee cake for our "early" eating on Christmas Day. Also make Moravian Sugar Cake to give to friends.

Michael_P.'s picture

(post #58498, reply #10 of 14)

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Potica. Yyyuuummm!

Tracy_K's picture

(post #58498, reply #11 of 14)

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My SO's mom makes these wonderful Swedish rolls... of course I don't have the recipe or know how to make them, but perhaps I can weasel it from her along with a demo... :-)

Sometimes I make a chocolate chip sour cream coffee cake that is TDF... but I'll have to call my mom to get the recipe!

Boy, this is a kinda useless post, now that I read it... LOL. Perhaps it will yield some good recipes in a couple days though!!

Dra's picture

(post #58498, reply #12 of 14)

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Gretchen,

Could you please post your recipe for sour cream coffee cake ? Thanks.

Cissy_'s picture

(post #58498, reply #13 of 14)

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I usually make it a week or so before Christmas and freeze it, so I guess you could call that "aging" it.

thecooktoo's picture

(post #58498, reply #14 of 14)

I just made your Christmas Stollen.  Thanks!


It is in the fridge now, to retard the rising.  I can't bake it till morning and would not have enough time in the morning to do it...so this will work for me.  Sometimes overnight in the fridge for yeast breads help them develop flavor anyway.


I had a tough time with my wife...she wanted to eat it all before it was baked.


I also picked up some marzipan, think I'll run a little strip down the middel when I roll and fold.


Jim