GERMAN CANDIED ALMONDS RECIPES
HONEY CANDIED PECANS - EASY RECIPES WITH PICTURES
These honey candied pecans are absolutely delicious! Sweet and sticky with a thick glaze of honey - mouthwatering! Best of all, they are using wholesome ingredients that are actually HEALTHY! This is a perfect clean eating recipe!
Provided by MelanieCooks.com
Categories Appetizer Holiday Snack
Total Time 5 minutes
Cook Time 5 minutes
Yield 10
Number Of Ingredients 2
Steps:
- Line a baking sheet or 2 large plates with parchment paper (for cooling the pecans) and set aside.
- Put pecans and honey on a non-stick frying pan and heat over medium-high heat.
- When the honey starts bubbling, reduce heat to simmer.
- Cook, stirring the pecans every 10 seconds, for 4 minutes, or until excess honey evaporates and the pecans look candied.
- Put the candied pecans on parchment paper and spread them apart so they are not touching.
- Let the pecans dry on parchment paper for 24 hours.
DRESDEN STOLLEN - GERMANFOODS.ORG
Stollen is a rich, sweet cake filled with fruits and nuts, and Stollen from Dresden are particularly well-known. A masterpiece of baking, treasured around the world. The product's long shelf life also makes it a perfect gift for any food lover. A very special Christmas treat. By law of the European Union, commercially sold Dresden Stollen can only be made in Dresden based on certain standards.
Provided by Claire
Categories Dessert
Number Of Ingredients 15
Steps:
- Soak raisins in rum overnight.
- Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.
- Bake for about 1 hour in preheated oven at 350° F
- After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.
- Stollen has a long shelf life and can be made weeks ahead of Christmas
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STOLLEN RECIPE | JAMIE OLIVER
This rich, German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
- Finely chop the candied peel, and quarter the glacé cherries. Finely grate the orange zest.
- Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
- Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
- Spoon the yeast into the bowl of a free-standing mixer, then add the sugar.
- In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 to 10 minutes, until the yeast has formed a thick, foamy crust on the milk.
- Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
- Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
- Roughly chop the almonds and pistachios.
- Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts. Mix again.
- Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape, about A4 size.
- Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval.
- Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal.
- Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until nearly doubled in size.
- Preheat the oven to 180ºC/gas 4.
- Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
- Leave to cool on a wire rack before dredging with icing sugar to serve.
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