10/10 best Stollen recipe! I have made it every year since this came out. My family is all German immigrants and they say this is the best Stollen they have ever had.
i am from germany an i know stollen verry good, but this one ist realy great. 6 small ones! I belive i have to do this recipe again in the end of November, so it is still something there an Christmas
Hi I made this stollen recipe yesterday, produced 6 lovely stollen, 5 for Christmas presents and one to eat now. Will definitely make this recipe again. Top marks.
Started the stollen a week ago still some left and still delicious with a spread of butter on. The others I wrapped and placed in freezer for nearer christmas
@@noreen1961 I have kept one, well wrapped in plastic and foil, inside a plastic zip bag well into January. It's an amazing bread, l love it! When you think it's too old, pop it in a toaster oven for a minute, and top the warm bread with Butter, so good!!! I get mine from a specialty baker, and he fills his with golden raisins sliced almonds and marzipan. I think it's the moisture in the Marzipan that makes it stay fresh for so long. Merry Christmas! 🎄🎅🎄
Love this recipe, I made two batches and gave it away as Christmas presents, it came out delicious, I am making more for Epiphany (Three Kings Bread) made some changes, marinated dry fruits in fresh squeezed 1 orange and 1 lemon juice with their zests , added 75 ml of dark rum and 75 ml of brandy and minced 4 seeds of cardamom, 4 seeds of allspice, 8 cloves, cinnamon and nutmeg. With the left over liquid I brushed bread before dusting powder sugar, also made my own marzipan and candied citrus peel. Thank you for sharing such a delicious recipe 😀👏!
Made this last year and it is well worth the work of making your own frangipane, marzipan and candied fruit. So much prep but totally blew my friends away. Today I throw the whole thing together again. Thank you!
Food52 has a good recipe. There are two so use the one that gives the temperature. Also when you make this use room temp milk and egg and butter. Dough comes together better. You won’t regret the work. Mind blowing- this stollen!
Best stollen recipe out there. I don’t typically like shop bought stollen so I made it for my husband he tried it said it was the best thing i’ve ever baked so then I tried it and it changed my opinion on stollen. Loved it
This is the BEST recipe. I really like the combination of frangipane and marzipan. I make my own marzipan and usually some months before, I soak dry fruits in rum. It's really delicious when I put all of them together. Thank you for sharing your recipe!
I tried this recipe and it is very foolproof! My dough contained too much moisture but it did not affect the quality of the end result! Its as easy as it looks and i Will make IT again!
Made this today. Only problem was sealing them properly. Our filling leaked a bit on some of them. We’ll focus more on that next time. We kneaded by hand and let them rise a bit longer due to colder temps indoors. They are beautiful and taste even better!!!
This is my fourth year when I’m using your recipe for Christmas It is the best Stollen I and my family friends ever try !, thank you again for showing your amazing recipes including pizzas dough and more . Happy Christmas to all of you ! Ewa from Canada
I made this recipe but changed peels with cranberries because a lot dislike them. Works perfectly! I did six small ones. They were not small and came out as decent loaves anyway. I cannot imagine having done just three. My oven would´ve exploded. :)
The frangipane really made this a stand out recipe. This is one of the best tasting breads I have made. This will be my go to Christmas bread, thank you for sharing.
My Great Aunt Bertha lost both hands when a jumbo size package of Pillsbury Grand refrigerator biscuits burst when she left it sitting on the counter too long. She still makes Stollen, but does it with her feet. When she makes knockwurst, every man in the village is wanting a peek.
What's the interesting man with good sense of humour)))) I'm from Russia, we don't bake stollen for Christmas, but in this year I'll cook it) thank you very much for this video 😘
@@KplGN у меня были разных размеров они, поэтому я ориентировалась на цвет. Обычно 25-30 минут. Многое от духовки зависит ещё) а ещё прикольно получилось, я на подарок делала их в форме кругленьких пряников) тоже как вариант) и есть их куда удобнее. А если большой печь будете - с ним круто сочетается лимонный заварной крем, я его так и подавала) а с бокалом Айсвайна вообще 🔥
@@user-je5io4jo7e спасибо большое, у меня только что получилось!!! Я правда делала без крема, только с марципаном (не нашлось миндаля дробленого). А с кремом наверное вообще шик!
Awesome recipe and they came out great but just a quick point for anyone making it. The three huge loaves that Richard makes are actually the small ones he refers to. The recipe amount barely fitted in my mixer and I was running out of trays to bake them on. Absolutely worth making and totally delicious but the recipe produces an awful lot of amazing Stollen!
Love Chef Bertinet's Christmas Spirit! Don't be shy, it's Christmas! The scent of Christmas! Wrapped up and tied, ready to be given as Gifts! Wonderful Knowledgeable man. MERRY CHRISTMAS to You! A new fan & follower from Kansas City! ☺️🎄🎅♥️🎄🎀🍀🎉
This recipe is makes delicious stollen. I used it last year for gifts for neighbours...they were very pleased. I will do the same this year. Thank you and Happy Christmas.
I come from where Stollen is very popular and think this looks delicious, but you must double or even triple the filling and use more powder sugar so it is completely white on the outside.
Dresden? I'm in mexico visiting family and I brought some dresdner stollen for this Christmas.
3 ปีที่แล้ว +1
Schlunder Stollen made in Germany is good and it's sold around many stores around the world ! Just bought some the other day , very tasty ! great with hot chocolate or egg nog !
I was so intrigued with this recipe from Master Richard Bertinet that I simply had to try it and my final product looks and smells amazing! Thanks a lot!
Wonderful recipe, just for this Christmas 😝 And the song of the Ukrainian composer Mykola Leontovych, "Carroll of the Bells", gives beautiful holiday mood ❤️
I made this and the frangipane did seep out, but it is still very good. Next time I make it I will take care and try to keep all the frangipane on the inside.
Музыка украинского композитора! ( Леонтовича)..Просто мурашки!! Настоящий символ Рождества! ....Рецепт ооочень интересный- приготовлю впервые, может получится?!
Yes after extensive research Ihave to say this is the Rolls Royce of Stollen . The frangipani takes it to another level..,then that butter/ rum bath ❤️❤️
An interesting variant on Stollen, but certainly not like any I’ve ever had or made, I’ll try it, but it seems more like a cross between a Fruit Cake and an Almond Croissant.
This is a proper Stollen, the recipe is almost the same as my German mother-in-law's and she's a great baker. The doughs for croissant is entirely different.
Not bad… Not like a Dresdener Stollen but not bad that version. I miss a bit of bovine lard into the recipe of the dough. And you should coat the Stollen twice with butter and sugar that it has a 3-4 mm thick butter/sugar coating to preserve for drying out. Then it should at least ripe 2 weeks in a cold cellar…
Thank you for this exquisite recipe. Although we cannot find the required type of flour for the dough in Brazil, I did get the dough right by adding more of the flour available here. I made six stollen, gave three away and devoured three myself. I had never baked any kind of bread before. I felt so happy.
I love the idea of the frangipane and the marzipan together! I've only seen marzipan usually. I've never eaten or made a stollen but I want to sooo badly! Can someone people tell me how such a sweet bread has such a long shelf life? People say they make it weeks in advance. How do you store it? How do you wrap it? Fridge? Freezer? Thanks!
So, I tried this recipe! and while the flavour was pretty good, the texture wasn't stollen for me. This was pretty (sweet) bread, the stollens I've eaten have a tight and soft crumb that is completely different to this. I suppose that'll be obvious to a more experienced baker as he used bread flour, but it's the first time I've used it as I'm new to baking. Anyway, I'll try the recipes that use plain flour to see if the results are more on the nose. If someone prefers the texture of bread, they might be quite happy with this recipe.
Very entertaining and educational chef! Thanks chef Voice cue for cutting crew "most important bit": Let's cut three times in three seconds, so they can't see what's going on.
Thanks for this recipe! We halved the ingredients to make 3 loaves, still had plenty left over! Not sure I will ever buy Stollen again, this is great, thank you!
@@Domi3454 The shape of the bread and the reason it's covered in white powdered sugar is because it's supposed represent the Baby wrapped up in swaddling.
Just made six of these. Will be heading back to our old recipe next year. I get that this is a departure from a traditional stollen, and I'm fine with mixing things up - it's how we get new traditions, after all - but this ended up closer to a bland, bread-y panettone, and the frangipane wasn't enough to redeem it. It's fine, but I wouldn't call it good stollen, let alone great.
The Stolen that we normally have is sightly different more cake like and has apricot preservers instead of the almond paste. Would the baking be much different or not. How much of an effect in flavor is the wood oven? Finally, what type of oven were you using? Thanks Kevin
10/10 best Stollen recipe! I have made it every year since this came out. My family is all German immigrants and they say this is the best Stollen they have ever had.
i am from germany an i know stollen verry good, but this one ist realy great. 6 small ones! I belive i have to do this recipe again in the end of November, so it is still something there an Christmas
Ok dear German friend..
Please share yours..
Id like to make it too
“in sugar...don’t be shy ...it’s Christmas!” my man speaking the truth here
Really well done, just the butter, needs to be clarified. That way the Stollen will keep longer and will not develop a rancid taste.
@@Biloxiblues77 Right on! Merry Christmas
I've made this now 2-3 times in a row. Making it again this year.
Great recipe! I hope everyone has a safe and happy holiday season.
This guy makes baking fantastic bread/cakes look so simple, best on yt.
Hi I made this stollen recipe yesterday, produced 6 lovely stollen, 5 for Christmas presents and one to eat now. Will definitely make this recipe again. Top marks.
How long do you think it will last for?
Started the stollen a week ago still some left and still delicious with a spread of butter on. The others I wrapped and placed in freezer for nearer christmas
@@noreen1961
I have kept one, well wrapped in plastic and foil, inside a plastic zip bag well into January. It's an amazing bread, l love it! When you think it's too old, pop it in a toaster oven for a minute, and top the warm bread with Butter, so good!!!
I get mine from a specialty baker, and he fills his with golden raisins sliced almonds and marzipan.
I think it's the moisture in the
Marzipan that makes it stay fresh for so long. Merry Christmas! 🎄🎅🎄
you're so lucky ... God bless you... enjoy your Christmas.... my stollen comes from Aldi store and it's just fine for me.
Same here!
Love this recipe, I made two batches and gave it away as Christmas presents, it came out delicious, I am making more for Epiphany (Three Kings Bread) made some changes, marinated dry fruits in fresh squeezed 1 orange and 1 lemon juice with their zests , added 75 ml of dark rum and 75 ml of brandy and minced 4 seeds of cardamom, 4 seeds of allspice, 8 cloves, cinnamon and nutmeg. With the left over liquid I brushed bread before dusting powder sugar, also made my own marzipan and candied citrus peel. Thank you for sharing such a delicious recipe 😀👏!
Made this last year and it is well worth the work of making your own frangipane, marzipan and candied fruit. So much prep but totally blew my friends away. Today I throw the whole thing together again. Thank you!
How to make the candied fruit? Thanks in advance! ;)
Food52 has a good recipe. There are two so use the one that gives the temperature. Also when you make this use room temp milk and egg and butter. Dough comes together better. You won’t regret the work. Mind blowing- this stollen!
Best stollen recipe out there. I don’t typically like shop bought stollen so I made it for my husband he tried it said it was the best thing i’ve ever baked so then I tried it and it changed my opinion on stollen. Loved it
This is the BEST recipe. I really like the combination of frangipane and marzipan. I make my own marzipan and usually some months before, I soak dry fruits in rum. It's really delicious when I put all of them together. Thank you for sharing your recipe!
I tried this recipe and it is very foolproof! My dough contained too much moisture but it did not affect the quality of the end result! Its as easy as it looks and i Will make IT again!
Currently eating my 2. this year. Usually, I'll eat 2-3 per season. A nice cup of black coffee or black tea without sugar with the Stollen. Perfect.
2:55 okay the eggs cracked me up 😂
Very good Stollen recipe. The use of Frangipane is great and keeps it moist. Worth trying for sure!
Freezing stollen is key. I eat this stuff from frozen, just by the slice, all Christmas. It is amazing.
Made this today. Only problem was sealing them properly. Our filling leaked a bit on some of them. We’ll focus more on that next time. We kneaded by hand and let them rise a bit longer due to colder temps indoors. They are beautiful and taste even better!!!
That actually made me FEEL like Christmas! THANK YOU!
I'd recommend making 6 rather than 3.
I make 3, they are huge! Scary big...
This is my fourth year when I’m using your recipe for Christmas It is the best Stollen I and my family friends ever try !, thank you again for showing your amazing recipes including pizzas dough and more . Happy Christmas to all of you ! Ewa from Canada
I made this recipe but changed peels with cranberries because a lot dislike them. Works perfectly! I did six small ones. They were not small and came out as decent loaves anyway. I cannot imagine having done just three. My oven would´ve exploded. :)
Richard Bertinet is the best of the best...👍
The frangipane really made this a stand out recipe. This is one of the best tasting breads I have made. This will be my go to Christmas bread, thank you for sharing.
My Great Aunt Bertha lost both hands when a jumbo size package of Pillsbury Grand refrigerator biscuits burst when she left it sitting on the counter too long. She still makes Stollen, but does it with her feet. When she makes knockwurst, every man in the village is wanting a peek.
What's the interesting man with good sense of humour)))) I'm from Russia, we don't bake stollen for Christmas, but in this year I'll cook it) thank you very much for this video 😘
А на какой температуре выпекать?
@@KplGN 180 градусов, как и все, в принципе)))
@@user-je5io4jo7e хотела спросить о времени выпекания, а написала о градусах 😁 Но спасибо за ответ☺️
@@KplGN у меня были разных размеров они, поэтому я ориентировалась на цвет. Обычно 25-30 минут. Многое от духовки зависит ещё) а ещё прикольно получилось, я на подарок делала их в форме кругленьких пряников) тоже как вариант) и есть их куда удобнее. А если большой печь будете - с ним круто сочетается лимонный заварной крем, я его так и подавала) а с бокалом Айсвайна вообще 🔥
@@user-je5io4jo7e спасибо большое, у меня только что получилось!!! Я правда делала без крема, только с марципаном (не нашлось миндаля дробленого). А с кремом наверное вообще шик!
Awesome recipe and they came out great but just a quick point for anyone making it. The three huge loaves that Richard makes are actually the small ones he refers to.
The recipe amount barely fitted in my mixer and I was running out of trays to bake them on.
Absolutely worth making and totally delicious but the recipe produces an awful lot of amazing Stollen!
can you please share to me the recipe? because I click the link for the recipe but it says it does
it says page not found
Just tasted the final Stollen. Phantastic! Thank you for the recipe!
I just made my first loaf of bread this weekend and I’m officially in love with baking. This will be my Christmas bread
Je ne connaissais pas cette recette de Stollen avec de la frangipane, je pensais que cétait toujours fourré avec du massepain.
Merci pour ce partage.
I used the recipe for pass 3 years Just AMZIEN!, even frozen to the spring ! thank you again ewa
Love Chef Bertinet's Christmas Spirit! Don't be shy, it's Christmas!
The scent of Christmas! Wrapped up and tied, ready to be given as Gifts!
Wonderful Knowledgeable man.
MERRY CHRISTMAS to You!
A new fan & follower from Kansas City! ☺️🎄🎅♥️🎄🎀🍀🎉
Should be a rule that you cannot buy christmas gifts but cook, make or grow them.
Bertinet is a treasure for us all.
This fellow’s sense of humor is only exceeded by his culinary expertise. “More rum. It’s Christmas!”
Definitely making this , this afternoon . I’m in Christmas baking mode. Merry Christmas to all🎅🏼🍾🎁
Watching him bake is like watching a ballet. I need Stollen in my life!
This recipe is makes delicious stollen. I used it last year for gifts for neighbours...they were very pleased. I will do the same this year. Thank you and Happy Christmas.
I come from
where Stollen is very popular and think this looks delicious, but you must double or even triple the filling and use more powder sugar so it is completely white on the outside.
Dresden? I'm in mexico visiting family and I brought some dresdner stollen for this Christmas.
Schlunder Stollen made in Germany is good and it's sold around many stores around the world ! Just bought some the other day , very tasty ! great with hot chocolate or egg nog !
Trop bonne vidéo!!;-)... allez on y va c'est Noël.... excellente recette.
Thank you, Merry Christmas.
I love everything about this video.
Second year making these. Absolutely delicious
A baker reported a spate of burglaries one Christmas. His cakes were stollen.
😂😂
Boom.boom!
😂
Congratulations Richard, good recipe.Thank You
Thank you for this recipe. I made it. J’ai réussi. C’est très bon 👌👍
I was so intrigued with this recipe from Master Richard Bertinet that I simply had to try it and my final product looks and smells amazing! Thanks a lot!
Thank you. Beautiful!!! Yes Merry Christmas 🎁
Man they look incredible.
Wonderful recipe, just for this Christmas 😝 And the song of the Ukrainian composer Mykola Leontovych, "Carroll of the Bells", gives beautiful holiday mood ❤️
А как Вы его хранили? В холодильнике?
Thank you,Richard! Perfect! Specially with music by Mykola Leontovich "Carol of the bells" ! I wish you a Marry Christmas!
I made this recipe and it was delicious. The only issue I had was the frangipane leaked out of all the loaves.
Frohe Weihnachten und einen guten Rutsch ins neue Jahr Herr Bertinet
I made this and the frangipane did seep out, but it is still very good. Next time I make it I will take care and try to keep all the frangipane on the inside.
Музыка украинского композитора! ( Леонтовича)..Просто мурашки!! Настоящий символ Рождества! ....Рецепт ооочень интересный- приготовлю впервые, может получится?!
King Arthur stollen mix is wonderful
Yes after extensive research Ihave to say this is the Rolls Royce of Stollen . The frangipani takes it to another level..,then that butter/ rum bath ❤️❤️
It’s that time of year again. Time to start making stollen and turning my blood to 100% marzipan
Inhaled in your dreams😻
I used Luxardo maraschino cherries and it was wonderful
An interesting variant on Stollen, but certainly not like any I’ve ever had or made, I’ll try it, but it seems more like a cross between a Fruit Cake and an Almond Croissant.
This is a proper Stollen, the recipe is almost the same as my German mother-in-law's and she's a great baker. The doughs for croissant is entirely different.
Grata chef! Vou tentar fazer esta delícia. Feliz Natal e Próspero Ano Novo!
Excellent! Thank you for doing videos
Not bad… Not like a Dresdener Stollen but not bad that version.
I miss a bit of bovine lard into the recipe of the dough.
And you should coat the Stollen twice with butter and sugar that it has a 3-4 mm thick butter/sugar coating to preserve for drying out.
Then it should at least ripe 2 weeks in a cold cellar…
Oh my goodness...looks amazing!
Thank you for this exquisite recipe. Although we cannot find the required type of flour for the dough in Brazil, I did get the dough right by adding more of the flour available here. I made six stollen, gave three away and devoured three myself. I had never baked any kind of bread before. I felt so happy.
I love the idea of the frangipane and the marzipan together! I've only seen marzipan usually. I've never eaten or made a stollen but I want to sooo badly! Can someone people tell me how such a sweet bread has such a long shelf life? People say they make it weeks in advance. How do you store it? How do you wrap it? Fridge? Freezer? Thanks!
I discovered Stollen from Aldi grocery store two years ago. It is now my "must have " during the holiday. Enjoy the video. I got to go to Aldi again.
Привет из России!
Превосходная подача рецепта!
Вы заинтриговали!
Yum 😋 Merry Christmas!!! 🎁
Oh my goodness thank you! I can't wait to try. Thinking of replacing king bread with this recipe!
So, I tried this recipe! and while the flavour was pretty good, the texture wasn't stollen for me. This was pretty (sweet) bread, the stollens I've eaten have a tight and soft crumb that is completely different to this. I suppose that'll be obvious to a more experienced baker as he used bread flour, but it's the first time I've used it as I'm new to baking. Anyway, I'll try the recipes that use plain flour to see if the results are more on the nose. If someone prefers the texture of bread, they might be quite happy with this recipe.
Super! And delicius.
Merry Christmas!🎄🎉🎊🎉🎊🇲🇽
Very entertaining and educational chef! Thanks chef
Voice cue for cutting crew "most important bit": Let's cut three times in three seconds, so they can't see what's going on.
Wow! I want to make those so bad!
No, they are tasty not bad!
Will be in my Xmas table for sure!
Love it ! Got your recipe . Thank you!
La perfection !!
Super!!! Thanks for the recipe!
Never saw such great recipes.
Beautiful dough Beautiful bread.
Wow, looks fabulous!
Making this again this year . 🎅🏼🎁🌲🍾
Great , it looks delicious . Thank you
Спасибо за интересный рецепт! Попробую приготовить !!!
Thanks for this recipe! We halved the ingredients to make 3 loaves, still had plenty left over! Not sure I will ever buy Stollen again, this is great, thank you!
I love stollen! 😋
I've never heard of stollen until right now and I'm kind of upset about it
It's a traditional German christmas cake
en.wikipedia.org/wiki/Stollen
@@Domi3454
The shape of the bread and the reason it's covered in white powdered sugar is because it's supposed represent the Baby wrapped up in swaddling.
@@tomvalveede6808 so you are supposed to cut the baby and eat it?
@@astroigel8425 yes. and best it is with marzipan stuffing…
@@astroigel8425
Are you Messed Up in the Head, or
What? What an ldiot! 🤮🤮🤮
Thank you for sharing! 😉
アーモンドクリームがとろけそう❤️
リッチなシュトレンですね😍
Just made six of these. Will be heading back to our old recipe next year. I get that this is a departure from a traditional stollen, and I'm fine with mixing things up - it's how we get new traditions, after all - but this ended up closer to a bland, bread-y panettone, and the frangipane wasn't enough to redeem it. It's fine, but I wouldn't call it good stollen, let alone great.
This isn't his own recipe, he took it from someone else. It's stollen.
😂
😂😂😂 top!
Dresden in Saxonia, Germany is the capital of stollen. If you have the chance to get a real „Dresdner Stollen“,try. So rich, so delicious!
The Stolen that we normally have is sightly different more cake like and has apricot preservers instead of the almond paste. Would the baking be much different or not. How much of an effect in flavor is the wood oven? Finally, what type of oven were you using? Thanks Kevin
350°-375°degrees for the state bakers
looks yummmm..gonna try it!!!🥳🥳🥳
OMG so good !!! eggnog latte to really get into the spirit - had to make second batch as not enough made it to wrapping for gifts
Made them yesterday! They are so delicious! Thank you for the wonderful recipe
Great - Top - Merry Christmas 👩🍳👍
I’m going to try this recipe 😀🎄
I've made this recipe many times, fantastic!
Chef Gozney, do you have a gluten free version of this? This looks amazing and i'd love to make a gluten free one for my family!
Thank you. Hello from Rabat