Sentences with phrase «stollen with»

After baking you brush the hot stollen with more fat.

The next day, dust the stollen with a generous amount of powdered sugar and wrap in aluminium foil.

Delicious European holiday sweet bread.For a softer crust, you can paint your stollen with melted butter as it comes out of the oven or a special wash of sugar syrup included in this recipe.

Not exact matches

The forgotten Stollen, however, didn't care at all; the mixer was chugging along, with the Stollen dough swirling cheerfully and patiently inside.

This was evident when my colleague Susan and I were charged with making the Stollen for our baking school graduation.

I've made this with store bought French bread and homemade French bread and now stollen.

Stollen is a sugar dusted sweet bread filled with dried fruits and almonds or marzipan that originated in the city of Dresden in Saxony.

A sweet German yeast bread, stollen is packed with rum soaked fruit and marzipan and dusted with powder sugar for a winter look.

Stollen a very traditional German Christmas is a bread - like fruitcake made with yeast, water and flour, and usually with zest added to the dough.

When made at home, stollen can be spectacular: a moist loaf rich in almond flavor and dotted with flavorful dried fruit.

The stollen takes a while to make - but most of this is rising time (approx. 3 hours rising time in total) so as long as you plan ahead you can get on with other things, the actual method itself is pretty simple and the «active» time spent is probably only 20 - 30 minutes.

While stollens are still warm generously coat them with melted butter and sift a thick layer of powdered sugar on top.

It's a yeasted roll made from a very light stollen dough, which is decorated with jam and powdered sugar.

I think I'd have my stollen slice with a a cup of tea!

I googled Stollen and came up with several variations and shaping suggestions.

One of the most popular Christmas desserts is called «Christmas Stollen» it is a fruit bread containing dried fruit and often covered with powdered sugar or icing sugar.

Desserts — Pizzelles -LCB- Italian Wafer Cookies -RCB- by Chocolate Moosey — Fudge by Dinner Dishes and Desserts — Crescent Cookies by Cookistry — Christmas Stollen by Hezzi D's Books and Cooks — Pfeffernusse by The Foodie Army Wife — Creme De Menthe Cake by I Run for Wine — Panettone Bread Pudding by the Country Girl in the Village — Spiced Gingerbread Gooey Butter Cake A twist on a St. Louis Favorite by Daily Dish Recipes — Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by Crispy Bits and Burnt Ends — Jamaican Christmas Pudding by Lovely Pantry — White Chocolate Cranberry Santa Cookies by Mooshu Jenne — Christmas Tree Cookies by Damn Delicious — Old Fashioned Lady Fingers -LCB- Creamhorns -RCB- by The Meltaways — Rose Milk Almond Falooda -LCB- Indian Dessert Drink -RCB- by Sue's Nutrition Buzz

Baker's Tip Stollen can be made with any combination of dried fruits.

Pastry Chef Newton Pryce of Great Performances, Wave Hill's exclusive caterer, kicked off our Warming Winter Spices Cooking Series last weekend with stollen, a traditional German sweet bread...

I played with some of my yeast doughs as I tested them over the years, and decided on one to turn into Stollen, my way.

Stollen can be made as bare or as elaborate as the budget permits, having only raisins in during lean years and being plumped up with fruits of all description in the fat years.

After Asbach Stollen is (absolutely) completely cool, sprinkle with icing sugar, sifted over top.

Bakers on the GBBO have bowled us over with gingerbread houses, stollen castles, and replicas of the Coliseum and the Moulin Rouge, but how do architects compare when it comes to constructing with cake?