Recipe of Super Quick Homemade California Farm Christmas Stollen, from scratch
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick California Farm Christmas Stollen, from scratch. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Christmas Stollen, from scratch, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Christmas Stollen, from scratch delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Christmas Stollen, from scratch is 24 big dessert slices. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Christmas Stollen, from scratch estimated approx Overnight plus 1 hour prep, 1 hour bake.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook California Farm Christmas Stollen, from scratch using 26 ingredients and 8 steps. Here is how you cook it.
My Christmas Stollen Cake, I made everything from scratch, candied the orange and lemon peels. We cannot get german quark here, I made California fresh cheese instead. I made marzipan from gorgeous fresh crop california almonds, easy recipe. My farm cherry brandy is homemade once a year in June, but you can buy it at the store anytime. This Stollen looks as good as it tastes.
Ingredients and spices that need to be Prepare to make California Farm Christmas Stollen, from scratch:
- 4 cups All-purpose flour
- Tbs dry yeast
- 2 cups warm wey (recipe below) or warm full milk
- 1/4 cup finely ground almonds, 1/4 tsp each cinnamon, cloves, mace, cardamon, salt
- 2 Tbs confectioners sugar
- Stick molten butter, 1 beaten egg, one beaten egg yolk
- Tbs vanilla extract
- 1/2 cup cherry brandy (see my recipe in cookpad), or store bought
- Half pound fresh california cheese (recipe below)
- 1/4 cup dried chopped apricots
- 1/2 cup dried dark and golden raisins
- 1/4 cup brandied chopped cherries
- orange peel from 2 fresh oranges, candied
- lemon peel from 1 large fresh Meyer lemon, candied
- pound marzepan (recipe below)
- For the marzepan:
- Half pound fine ground almonds
- Half pound confectioners sugar
- 1 fresh farm egg white, whipped
- 1 Tbs rose water (make at home, see my recipe in cookpad), or store bought
- For the fresh california cheese:
- Quart full milk, not ultra pasteurized, ultra filtered works better
- Juice of half a large meyer lemon, 1/2 tsp salt
- For the decoration: Tbs molten butter, 1/2 cup of cherry brandy, 1/4 cup powdered sugar
- Cost: nuts, brandy, fruits,milk, flour, spices, about $12, or 50 cents per slice
- Equipment: breadmixer, hand kneading works great too. Coffee grinder or foodprocessor. You need a thermometer to make fresh cheese, or watch the milk bubble. Sieve for powdered sugar on top
Steps to make California Farm Christmas Stollen, from scratch
- Cover 1/2 cup raisins, 4 chopped dried apricots, 1/4 cup brandied cherries with a 1/2 cup of cherry brandy. Chop dried apricots and brandied cherries in small M&M size pieces. Soak overnight.
- Make half a pound of california cheese. In dutch oven, gently heat quart of full milk with 1/2 tsp salt to 190F degrees, scrape bottom and sides, stirring to keep temperature even. Do not boil. Drizzle juice of half a Meyer lemon. Turn off heat. Let stand till it curdles, about 10 minutes, ladle curds into towel on top of colander in glass bowl. Save the 500ml or so leftover wey to make dough. Drain, squeeze the cheese into a ball. Set aside.
- Make the marzepan. Best flavor comes from equal weights, not volume, of almonds and confectionary sugar. Grind almonds to ultra fine powder in coffee grinder, like espresso coffee. Put in food processor. Add 1 whipped egg white. Add Tbs rosewater. Add 1/2 pound confectioners sugar in tablespoons till paste is solid. Flour the roll, make marzepan salami size. Set aside.
- Make the candied orange and lemon rinds. Thinly peel two oranges and one big meyer lemon. Chop. Mix half a cup of sugar with a cup of water and chopped rinds. Bring to a boil, simmer an hour till liquid becomes a thick syrup. Cool, then mix with cherry brandy for brushing on top of baked stollen.
- In bread mixer, put 2 cups warm whey or warm full milk, 2 Tbs sugar and 1 Tbs yeast, mix till bubbling. Add 4 cups of flour, mix. When the dough starts to rise, Add mix of 1/4 cup almond flour, stick of molten butter, 1 1/2 beaten eggs, tsp vanilla extract, 1/2 pound california fresh cheese, tsp salt and 1/4 tsp each ground cardamom, cinnamon, mace, cloves. Mix all together, cover, let rise till double, few hours.
- Make four dough balls and roll out 4 concentric ovals on floured stone tile, bottom one smallest, each other 1/2” larger than one below. Sprinkle 1/3 of fruits on bottom layer, brush with cherry brandy. Second layer on top, 1/3 of fruit and brush with brandy. Lay marzepan roll in center, 1 inch shorter than length of dough.Third layer of dough on top, sprinkle fruit, brush with brandy on top. Fourth layer of dough on top. Press edges together. Let rise one hour. Bake 30 minutes at 375F.
- Finish. Warm, dont heat, mixture of cherry brandy, with 2Tbs butter and candied citrus peel while stollen bakes. Brush Stollen with mix, decorate with candied citrus peel.
- Sieve confectioners sugar over Stollen. Cool your cake. “stollen” means solidify, the marzipan inside the cake has to be cold, then slice and serve. Happy Holidays. Enjoy.
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