Julekake bread

Japanese milk bread is julekake bread soft, enriched bread with a signature springy texture that comes from making a roux starter called tangzhong. Jennifer Perillo is an experienced recipe developer, cookbook author, and blogger behind In Jennie’s Kitchen. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Another signature method used in making Japanese milk bread is the folding technique. The proofed dough is divided into four pieces that get rolled out, folded like a letter, then rolled out again. To make starter, whisk bread flour, milk, and water together in a medium saucepan until smooth. Cook, stirring constantly, over medium heat until mixture thickens into the consistency of mashed potatoes, about 2 minutes. Cover with plastic film, pressing against surface of milk-flour mixture to ensure it doesn’t form a skin. Set aside and allow to cool until barely warm, about 10 minutes. To make dough, in a large bowl, whisk together the flour, sugar, yeast, and salt.

2 tablespoons of mixture into a small, separate bowl, and reserve for brushing top of loaf. Pour remaining butter and milk mixture into bowl with flour. Vigorously stir to combine until it forms a rough, scraggly dough, 2 to 3 minutes. Knead dough in the bowl until it forms a rough ball, about 30 seconds.

Alternately, you can use a stand mixer for this entire step. Scrape dough onto counter and knead until smooth, about 5 minutes. Lightly grease a large bowl with butter. Butter sides and bottom of a 9-inch loaf pan.

Divide dough into 4 equal pieces. Starting with shorter end facing you, fold dough in thirds like a letter. Turn dough once clockwise, then roll the dough out into a 4 x 10-inch rectangle. Roll each piece into a cylinder. Arrange rolled pieces of dough next to each other in the prepared pan. Cover with a lightly floured towel or slip into an oven roasting bag and set in a warm spot until doubled in volume, about 30 minutes.

Bake on center rack until top is deeply golden and an instant-read thermometer inserted into center of bread reads 190 F, 40 to 45 minutes. Transfer pan to a wire rack and let cool 20 minutes in the pan. Unmold the bread and set it on a wire rack to cool completely before slicing. Store leftover bread in a zip-top bag or wrapped tightly in plastic film for up to 5 days. Can I Proof the Dough in the Refrigerator Overnight? I don’t like this at all.

As an Amazon Associate I earn from qualifying purchases. German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. Your search for the BEST authentic German Stollen recipe has ended:  Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE! Sweet cakes and breads studded with candied fruits and nuts are hallmarks of Christmas baking in many areas of the world. Examples include fruitcake which is traditional throughout the English speaking nations, panettone in Italy, keks in Poland, julekake in Norway, bolo-rei in Portugal and birnenbrot in Switzerland. But perhaps none are revered as highly throughout the world as German Stollen.

I grew up in southern Germany and celebrating the Christmas season without homemade Stollen was simply unthinkable. Christmas stollen, known in Germany as Christstollen, is a yeast bread that is baked with dried fruits, candied citrus peel, nuts and spices. Stollen are famously dusted with a thick coat of powdered sugar, reminiscent of the snowy German landscape, and baked with spices conveying the warmth of the Christmas season. A History of Stollen The first and most famous variety of stollen is the Dresdner Christstollen.

Some historians date its origin back to 1329 and over the centuries the stollen was refined to become what it is today. And it has come a long way indeed because up until 1650 the stollen was a bland, hard pastry as the use of butter and milk was forbidden during Lent by the Catholic church. From that point the stollen gradually developed into an enjoyable sweet bread incorporating additional ingredients and it become an important symbol of the region. King August II in 1730 commissioned the bakers of Dresden to bake a gigantic stollen in celebration of the strength of the Saxon military, an event to which he invited the dignitaries of Europe in the hope of building allies. Germany’s first Christmas market was held in Dresden in 1434. This market, the Dresdner Striezelmarkt, continues to be held every year. Also held annually on the Saturday prior to the 2nd Advent is the Dresdner Stollenfest featuring Germany’s largest Christstollen.