The Chef's Kitchen-Holiday Stollen

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chef John Gallagher of the Restaurant School at Walnut Hill College makes his own holiday favorite, Stollen. Stollen is traditional German bread made with fruit and crusted with cinnamon and sugar. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.

Category:

Howto & Style

Tags:

• college
• entertaining
• german
• hill
• holiday
• magazine
• miele
• philadelphia
• restaurant
• school
• stollen
• walnut

[martymesser1]

Forget the measurements!

This has nothing to do with a Stollen.

And for sure a Stollen is a Christmas Cake and no bread or fruit bread.

If you wanna bake a good stollen, try to find via Google a traditional recipe and let translate into English by Google.

And then you will have a very nice and delicate Stollen.

It's worth it.

But this sh*it is it not. And this "Chef" is not compenent.

Believe me.

Go for it! ;-)

[jewelyu]

But there are no measurements. I can't find them on the website :((((

[MsCitas]

This is a Stollen-variation, not a traditional german Stollen! A Stollen-dough has to rest twice. You only use raisins, candied oranges and lemons, no other fruits! The raisins have to mecerate in rum and you add grounded mace. You don't use cinnamon for the coat, only powdered sugar and butter. Before you actually eat the Stollen it has to rest/age at a cool place for at least 2 or 3 weeks wrapped in aluminum foil. However don't put it in the fridge! This is the secret of the german Stollen!

[Earlsack]

Hell Yeah Chef G is a celebrity!!!!!

[Honeybea264]

That's a great recipe and I highly enjoyed watching you baking my favourite Christmas cake. I learned a couple of niice little tricks. My Stollen recipe is very easy and I do with kids at school. It's based on "Quark", German style cottage cheese (alternatively creme fraiche). I put raw marzipan in the middle of the stollen. Aww, you made me look forward to Christmas.

Happy Thanksgiving

Bea

[exeuroweenie]

I macerate the fruit and peel in brandy for a day or so.Then I mix slivered almonds with butter,extract and a little sugar.Pat the dough into a rectangle,top with the almond mixture then roll it like a jelly roll.Makes both a fruity layer and a nutty one.

[LOLONO666]

raisins should be macerate in rhum before put it in the dough..

[faithhopelove1993]

Thanks very much for sharing: )

[thethirdgeorge]

Ach! Stollen! Food for the Gods! My favorite Christmas food! Beck's Dark is almost as good.