The dough, filling, yeast sponge, and fondant (sugar glaze) are all made using different recipes for this beautiful Christmas Stollen. The stollen takes a lot of money and time to make, but it is well worth it. Serve with strong, flavorful coffee and cream!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- cooking spray
- 1 (30 ounce) package frozen hash brown potatoes, thawed
- ½ cup diced onion
- 3 tablespoons canola oil
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- salt and ground pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
- Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don’t pack down.
- Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.
- Leftover hash browns may be stored in an airtight container in the fridge or frozen in a seal-top plastic bag.
- I used Ore-Ida(R) hash brown potatoes.