Avalon International Breads

Avalon recently announced a new downtown Detroit location which will open this summer at 1049 Woodward Avenue, bringing 25 new jobs. The new ‘Hearth and Soul’ café will feature Avalon’s signature breads, cookies and other sweets and will also include a new, expanded breakfast, lunch and dinner menu.

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Avalon’s Special Stollen:

Given to us by a French customer (even though its a German traditional holiday treat) our first Christmas in 1997. We have been making it ever since!

 

Organic white flour (winter wheat)

Milk

Butter

Cranberries

White Sugar

Slivered Almonds

Brandy

Currants

Walnuts

Raisins

Pineapple

Eggs

Salt

Nutmeg

Lemon Zest

Yeast

Vanilla

 

Icing :

Confectioners Sugar

Water

Lemon Zest

 

Topping:

Dried Pineapple and  apricots (chopped), raisins, dried cranberries, currants, slivered almonds.

 

 

Mix milk, vanilla, eggs, egg yolks, butter, sugar until butter creams

 

Add flour, yeast, salt, sugar. Mix 10 mins, until gluten forms (dough is stretchy)

 

Add brandy, dried fruit, nuts, zest, nutmeg,  Mix 10 minutes more.

 

Let rest in the bowl until double in size (1 to 1 1/2 hour).

 

Pre heat oven to 350 degress.

 

Divide into 3 portions

 

Round each portion. Let rest for a few minutes to relax.

Roll out into approx. 12-15  inch strands

Braid and form into a circle.

Cover with plastic or a clean towel and let rise until it doubles in size

Place on baking sheet with parchment paper

Egg Wash.

Bake 30-35 mins or until a thermometer comes out 185-190 degrees,

Brush with melted butter or paint on stick of solid butter (while still warm)

 

When completely cook, drizzle with icing. Top with

 

When cool, drizzle with icing and top with dried fruit


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