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Easiest Stollen

Easiest Stollen


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A delicious holiday bread studded with dried fruit.MORE+LESS-

2 1/4

cups Gold Medal™ unbleached all-purpose flour

1 1/2

teaspoons baking powder

8

tablespoons cold, unsalted butter

1

cup lowfat ricotta cheese

1

teaspoon vanilla extract

1/2

cup combination of your favorite dried fruits, chopped

6

tablespoons melted butter (for topping)

Powdered sugar (for topping)

Hide Images

  • 1

    Preheat oven to 325°F. Line a baking sheet with parchment paper or set aside a baking stone.

  • 2

    In the bowl of a stand mixer, combine flour, sugar, baking powder and salt. Cut in the cold butter in small, 1/4-inch cubes, and blend into the flour mixture.

  • 3

    In a separate large bowl, combine cheese, egg, vanilla and lemon curd. Whisk until completely combined.

  • 4

    Add dried, chopped fruit and almonds to the flour mixture and mix until completely combined. Add wet mixture to the flour mixture and mix until completely combined.

  • 5

    Turn the dough out onto a floured surface and knead a few times until dough holds together. Divide in half. Roll out each piece of dough into an 8 x 7-inch oval, about a 1/2 inch thick. Fold each piece of dough lengthwise (or crosswise, up to you) leaving the edge of the top half about a 1/2 inch short of the bottom half’s edge.

  • 6

    Lightly press the dough to seal about 1 inch in back of the open edge to get that traditional stollen shape (it’ll look kind of funky, like an off-kilter, misshapen loaf — this is normal. Do not panic.). Place the stollen on prepared baking sheet and bake until lightly browned, about 30-40 minutes. A toothpick inserted in the center should come out clean.

  • 7

    Transfer baked stollen to a wire cooling rack and brush each with about 2 tbsp of the melted butter reserved for the topping. Sprinkle generously with confectioners’ sugar.

  • 8

    Allow the stollen to cool completely, then brush on the remaining melted butter and sprinkle again with confectioners’ sugar.

No nutrition information available for this recipe

More About This Recipe

  • Every holiday season, I get a serious case of baking lust.

    I want to bake 134 billion different kinds of cookies, cakes and breads. I want to make truffles. I want to make homemade candy canes. I want to buy a tree and bedazzle it with popcorn and cranberry-studded strings and sing “fahoo fores, dahoo dores!” like the Whos down in Whoville do. At least I think that’s what they’re singing.

    Alas, every year, I barely do any of it. I involuntarily become a real Scrooge, with nary a decoration and few a Christmas treat in my home. It’s a real “bah, humbug!” of a situation, I know, but I only have 24 hours in a day, and my fantasy Christmas schedule calls for at least 72. Sigh.

    But I always have time for Easiest Stollen. Because if it’s got sugar, I’ve got time for it.

    Last year, I made panettone, so this year I thought I’d keep with the tradition of holiday breads and baked this ah-maz-ing stollen. The husband was pretty happy about this one, as he grew up on the stuff. Soft, buttery and sweet (and I do mean buttery and sweet – there are layers and layers of butter and sugar atop the loaf), with colorful pieces of dried fruit inside that look like bright ornaments, it tastes like Christmas in bread form. For serious.

    This particular recipe is an easier, yeast-free version of the loaf – in other words, it’s the perfect recipe for us involuntary Scrooges who have only so much time these days to soak up the Christmas spirit. Not that I’m complaining – after all, no matter how crazy life gets, it still is the most wonderful time of the year.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Easy Cranberry Orange Stollen (No Yeast!)

The stollen I enjoy each holiday season is not homemade. It&rsquos an import from Germany that&rsquos filled with raisins and marzipan, and because of its long trek it can also be described as &ndash dry. I&rsquove come to love the flavor of this bread and count its virtues instead of its imperfections, however, I felt like I was missing out on something. This year I wanted to taste fresh stollen.

I was fully on board to make the traditional version which requires yeast and all the time constraints that come with it &ndash until I found a recipe for &lsquoEasiest&rsquo stollen from King Arthur Flour. I read the instructions twice through and returned my bag of SAF Red to the refrigerator.

I was sold on this version for two reasons: I had all the base ingredients in my pantry and the end result is quick. I&rsquove been doing quite a bit of baking at night lately, and that&rsquos when I ended up making these loaves &ndash at around 10 p.m. You can&rsquot really start yeast bread at that hour unless you&rsquore prepared to be awake for four more hours, at least.

The method used to mix the dough reminds me of making scones or southern biscuits. You cut the fat into the flour, then add the wet ingredients, then add the mix-ins. A wet ingredient in the recipe is ricotta cheese. It gives the baked bread moisture and richness. I made these loaves with natural orange flavoring, blanched slivered almonds and dried cranberries. The base recipe can be endlessly varied with your favorite flavoring, fruit and nut mixture.

Whenever a bread recipe calls for dough to be rolled to a certain size, I always lightly flour a work surface and then draw the measurement in the flour with my finger. I patted this dough ball out to an 8×7 oval.

I ended up folding the bread like the traditional yeast stollen, and it worked well. Just make two indentations in the dough with a wooden spoon handle, then fold it back onto itself accordion-style.

Fold the dough backward at the first crease, and forward on the second.

Traditional stollen has marzipan filling. If you have marzipan on hand, you could certainly pipe a line of it between the folds.

I flattened the dough just a little bit after folding it. This made it lose a bit of its signature stollen shape, but having never made the recipe before I needed extra insurance that it would bake evenly (no undercooked centers on my watch!).

For decoration, I punched out fondant in tiny star shapes. I wish I&rsquod had marzipan because that is the usual stollen filling (next time!). I placed the stars on the bread before dusting it generously with confectioners&rsquo sugar, and then I used a toothpick to remove some of the stars to create a pretty pattern.

The end result? A bread that is dense with fruit and nuts in the way my imported stollen is, yet not dry. Admittedly, the texture is different from traditional stollen (which remains on my bake list), but it&rsquos one of the best quick breads I&rsquove ever made. I especially love that it makes two generous loaves one for our breakfast, and another for a friend.


Recipe Summary

  • 1 tablespoon active dry yeast
  • ⅔ cup warm milk (110 degrees F/45 degrees C)
  • 1 large egg
  • ⅓ cup white sugar
  • ½ tablespoon salt
  • ⅓ cup butter, softened
  • 2 ½ cups bread flour
  • ⅓ cup currants
  • ⅓ cup sultana raisins
  • ⅓ cup red candied cherries, quartered
  • ⅔ cup diced candied citron
  • 6 ounces marzipan
  • 1 tablespoon confectioners' sugar
  • ¼ teaspoon ground cinnamon

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.


You’re Doing It Wrong: Christmas Bread

There are certain things Germans do better than everyone else. Not incurring massive amounts of public debt is one of them. Christmas baking is another.

Though I have friends living in Germany who rhapsodize over lebkuchen, the cakey gingerbread cookie with roots in Nuremberg—and though freshly made springerle can be pretty heavenly, too—I’ve always had a soft spot for stollen, mostly because it’s supposed to resemble the infant Jesus but actually looks less like a human baby than a shoddily manufactured white brick. Plus, it’s delicious.

A buttery, fruit-filled, sugar-coated loaf, stollen is about as rich and dense as yeast bread can get—and therein is a potential pitfall. Some years I have been disappointed by stollen dough that did not rise at all, thanks to amounts of melted butter and booze-soaked nuts and raisins so copious that they suffocated the yeast. Making stollen as luxurious as possible without dooming it to leadenness is a tricky balancing act—especially since I, and most other home bakers I know, have no patience for recipes that call for proofing the yeast in a sponge and letting the dough rise several times.

But there is a solution: Let the dough rise once without any fruit and nuts in it—during which time, conveniently, you can let the fruit and nuts soften in alcohol—and then knead in the fruit and nuts, shape the dough into loaves, and let it rise only once more before baking. This way, the yeast gets a head start on fermenting without the extra weight of fruit and nuts—but be warned that this is not a dough that will double in size while rising. Nor is it the world’s most compliant dough there’s no avoiding sticky fingers while you’re shaping the loaves. But the resulting texture is moist as all get out, with a lovely buttery orange flavor, thanks to orange liqueur and, well, lots and lots of butter.

But you’re nowhere near done when the loaves come out of the oven—in fact, the most important step is the last, which I learned when the New York Times’s steadfast Melissa Clark wrote about her quest to find an old-fashioned stollen recipe a couple of years ago. The secret to incredible stollen, it turns out, is not one but two thick coatings of sugar. First, brush the warm loaves generously with butter. Then sprinkle over a generous quantity of granulated sugar mixed with a little ground ginger. (The sugar and butter take the abrasive edge off of the ginger, much as the backup singers on Christmas in the Heart do to Bob Dylan’s voice.) Finally, after the loaves have cooled, sprinkle over an even more generous quantity of powdered sugar. After a day or so, the sugars and butter will have hardened into an irresistibly sweet, candy-like shell that not only tastes amazing but also keeps the heart of the stollen from drying out.

The biggest mistake people make with stollen, I’ve found, is not making it at all. This Christmas, don’t let that happen to you.

Ginger-Orange Stollen
Yield: 2 to 4 loaves (24 to 32 servings)
Time: About 6 hours, mostly unattended, plus time to let the stollen sit before serving

1 cup golden raisins
1 cup dried cherries
1 cup chopped crystallized ginger
1 cup sliced or slivered almonds
⅔ cup orange liqueur (like Grand Marnier or Cointreau)
1¾ cups (3½ sticks) butter
⅓ cup milk, preferably not skim
4 cups all-purpose flour
1 cup sugar
1 tablespoon grated orange zest
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar

1. Combine the raisins, cherries, crystallized ginger, almonds, and orange liqueur in a medium bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.

2. Meanwhile, put 1 cup (2 sticks) of the butter and the milk in a small saucepan over medium-low heat and cook until the butter melts (or combine the butter and milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine the flour, ¼ cup of the sugar, the orange zest, the yeast, 1 teaspoon of the ground ginger, the cardamom, the salt, and the nutmeg in a large bowl. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture and stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough.

3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½ to 2 hours.

4. Punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough will be sticky.) Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.

5. Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt the remaining ¾ cup (1½ sticks) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm. Combine the remaining ¾ cup sugar and 1 teaspoon ground ginger and sprinkle over the stollen. Cool thoroughly. Sprinkle the powdered sugar all over the stollen, pressing lightly to help it stick. Wrap each loaf in foil or plastic wrap and let sit at room temperature for at least 1 day before serving.


Then, of course, there's Oktoberfest. The foods traditionally eaten there include schweinshaxe (pork hocks) and brathendl (roast chicken), so these could well be classified as national dishes as well. 

Then, of course, there's the pretzel, known as brezel. We'll call it a national treat, whether served sweet or savory.

So go ahead! Get out YOUR pots and pans.

Pull out your ingredients. Print off some recipes, and get ready to start cooking and enjoying easy, delicious German foods today!

I've added 100's of my recipes here, and am adding more and more.

Check out my recipe index or, if you know what you're looking for, type it in the search bar in the top corner of this page. 


Step 1: Make easy mixed candied zest

Wash 5-7 oranges and the same number of lemons (use organic if you can). Then zest the citrus using a microplane.

Heat water and sugar in a small saucepan over medium high heat. Add zest and stir. Bring to a low boil and simmer for 10 minutes. Then, strain out the liquid and let the candied zest cool in a small bowl. Cover with plastic wrap and store in the fridge until you&rsquore ready to use it.

Sidenote&hellipWhat to do with the zest-less lemons and oranges? Slice them up, put them in a pot of water, add cloves, a cinnamon stick, a few cranberries, and some rosemary, and then simmer it on the stove. Your house will smell wonderful!

Step 2: Soak the dried fruit

Place dried fruit in a small bowl and add rum. Soak the fruit for at least a couple hours overnight is ideal.

  • I like to use a mix of raisins, golden raisins, dried black currants, and dried cranberries. I just mix together whatever I have on hand, so it turns out a little differently each time.
  • If you don&rsquot have rum, you can soak the fruit in run extract or orange juice. I&rsquove done both and prefer the rum because it gives the fruit and the bread a nice flavor.

Step 3: Make the Stollen dough

Mix flour, sugar, salt, yeast, and spices in the bowl of a stand mixer. Heat butter and milk in a small saucepan over medium low heat. Once the butter has melted, take off the heat and let cool for a few minutes. Add the milk and then the egg to the dry ingredients and stir with a wooden spoon.

Using the bread hook attachment for your stand mixer, knead the dough on low speed for 6-10 minutes. until the dough is smooth. Cover the dough with a towel and let it rise for 30 minutes in a warm place.

Step 4: Add the zest, nuts, and dried fruit

Place the dough on a floured surface and press it out flat. Spread half of the candied zest and half of the almonds over the dough. Then fold the dough in half, then in half again the other way. Knead dough 2 or 3 times to work the zest and almonds into the dough. Then press the dough out again and repeat the process with the rest of the zest and almonds.

At this stage there are 4 directions you can go in with your Stollen. You can make:

  1. One large Stollen loaf
  2. Two mini Stollen loaves
  3. One mini Stollen and 36 Stollen bites
  4. 72 Stollen bites

I show you how to make each of these options so keep reading!

Press out the dough a third time and add 3/4 cup of the dried fruit. Fold and knead the dough, then press it out a fourth time. Add another 3/4 cup of dried fruit, fold, and knead until everything is well incorporated into the dough.

Press dough out a 5th time, but this time press down in the center more than the sides (use your fingers or a rolling pin to press the dough down). You want a narrow &ldquotrough&rdquo in the middle of the dough. This is how you get the unique Stollen shape.

Add 1/2 cup dried fruit to the center of the dough (the area you pressed down).

Fold the bottom third of the dough so it covers the raisins you just added. The flip the dough over.

Press the dough down to create another trough (see photo below) and add the rest of the dried fruit. If you&rsquore adding marzipan, first roll the marzipan into a rope that&rsquos a bit shorter than the length of your Stollen. Place on top of or below the dried fruit. (Sorry I don&rsquot have any photos of this part. If you watch the video below you&rsquoll see the process of adding a marzipan rope to the dough.)

Then fold the top 1/3 of the dough over the raisins you just added.

Here&rsquos a video showing how a chef uses a rolling pin to shape a Stollen loaf. He also shows when and how to add a marzipan rope.

Step 5: Let the Stollen rise

Cover the Stollen with a towel and let it rise for at least 45 minutes in a warm place. I often let my dough rise for a couple hours or more.

I&rsquove also stored in overnight in the fridge (in plastic wrap) after letting it rise if I can&rsquot bake it on the same day.

Step 6: Bake the Stollen

Then transfer to a lined baking sheet. Bake for about an hour in a 350 F oven (the internal temp should reach 190F/87C). Depending on your oven your Stollen might take a little more or less than 60 minutes. I check at 45 minutes and every 5-10 minutes after that. Enjoy how delicious your house smells while this bread is baking!

Step 7: Add the topping

When the Stollen is finished baking and has cooled a bit, melt butter and brush half of it over the top of the bread.

Sift powdered sugar over the top.

Then brush the rest of the melted butter over the top (yep, over the first layer of butter and sugar).

Sift the rest of the powdered sugar over the top. The let the Stollen cool completely.


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Our ‘Perfect Christmas’ Stollen

Klik hier voor de Nederlandse versie
Our Christmas stollen bread recipe is very dear to us. It is not one to impress with an extensive list of ingredients. It is not overstuffed with candied fruits and nuts. No, our stollen is all about flavour and the optimum ratio between filling and crumb and staying true to the taste and traditions we know and love from our childhood. Of course you can add as much succade, chopped cherries, spices and rum as you like, but if you believe in ‘less is more’ you will not regret giving this stollen a chance. For us, baking stollen is part of our perfect Christmas.

In Holland people eat a lot of stollen (known as ‘Kerstbrood’ or ‘Kerststol’) during the festive season. After the holidays most of us can’t stand the look of it at least til Easter, when the same type of bread is offered again as Easter bread (‘Paasbrood’).

The secret to a good Stollen: the best ingredients for fragrant soft bread, the best home made almond paste and the right bread to filling ratio!

There are a few ingredients from the list, the sweetener and the almond paste, that are best made in advance. You can make them many weeks before baking day and they will not deteriorate.


Makes 1 stollen of about 800 g

250 g all purpose flour (we use French type 55)

135 g lukewarm milk*

7 g instant yeast or 21 g fresh yeast

15 g ‘sweetener'(orange and lemon zest sugar)

180 g dried fruits equal parts, raisins, currants, cranberries, soaked and dried

150 g almond paste combined with 1/2 a small egg or one egg yolk (see recipe here)

melted butter for brushing

*Please note that the amount of liquid may vary. Depending on the type and brand of flour you use, you may need less or more.

Prepare your dried fruits by soaking them in hot water for 15 minutes (if you want you can also soak them in water with added rum or other liqueur of choice). Rinse them and leave in a sieve above a bowl to let excess water drip off. Set aside.

You need to prepare a mixture we call ‘sweetener’ which gives the dough it’s distinctive and pleasant taste. For this you mix 45 grams of sugar with the zest of 1 unwaxed lemon and one unwaxed orange. You can store this mixture in your fridge, it will keep for a long time.

Prepare your almond paste (find almond paste recipe here) by combining it with half a small beaten egg until completely absorbed, add the egg in stages until you get the right consistency. You can also add only the egg yolk if you want to make it even richer. The almond paste should be lovely smooth and supple, not too wet not too dry. Of course this is a matter of preference. It’s a bit sticky, but this ‘kneading the egg through the almond paste’ job is best done by hand. We like it smooth enough to reach a consistency that allows for the almond paste to be smeared on the bread itself after baking. Set aside.

Making the stollen

In a bowl combine half the flour (125 g), all the yeast, the egg yolk and lukewarm milk. Mix well with a dough whisk, cover and let stand for 30 minutes. Then add the remaining ingredients (except for the dried fruits!) and knead for 5 to 7 minutes with a standing mixer or about 10 to 14 minutes by hand. The aim is to get a smooth, supple and satiny, ever so slightly sticky, dough with good gluten development.

Now add the prepared dried fruits (if you want you can also add other stuff like nuts and candied peel at this stage) and carefully work it through your dough so it’s evenly distributed. If your fruit mixture is a bit wet you can sprinkle on some flour before adding it to the dough.

The ideal temperature of your dough should be around 25 ºC / 77 ºF (see our article on dough temperature)


Recipe Summary

  • 1 ¾ cups whole almonds
  • 1 ¼ cups confectioners' sugar, or more as needed
  • water as needed
  • 3 drops almond extract (Optional)

Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.

Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.


Easiest Way to Make Street style HOTDOGS Homemade

Hello everybody, welcome to our recipe site, if you’re looking for Street style HOTDOGS recipe, look no further! We provide you only the perfect Street style HOTDOGS recipe here. We also have wide variety of recipes to try.

Before you jump to Street style HOTDOGS recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Consume Will Effect Your Health.

Something that some of you may already recognize is that by consuming the right foods can have a massive effect on your health. One of the foods you should be avoiding is any kind of foods you get at a fast food location. You will recognize that the nutrition in these kinds of is non existent and the negative effects can be very bad. On this page we shall be going over foods that you should be eating that can help you stay healthy and balanced.

Also when you are trying to find a snack to hold you over between meals, grab a handful of nuts or even seeds. You will come to discover that these snack items are loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have much more than others. Omega-3 and Omega-6 are classified as essential fatty acids and they’re essential simply because your body makes use of these kinds of fatty acids to keep your hormone levels where they should be. One thing you may not comprehend is that various hormones that you need will only be able to be produced when you have these fatty acids.

For those who want to begin living a healthier life the tips above will be able to help you do that. The pre packaged processed foods that you can find in any store is also not good for you and instead you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to street style hotdogs recipe. You can cook street style hotdogs using 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Street style HOTDOGS:

  1. Get 5 of beef viennas.
  2. Take 5 of medium sized onions.
  3. Prepare 5 of hotdog buns.
  4. Get 3 tablespoons of ketchup.
  5. Use 3 tablespoons of mayonnaise.
  6. Provide 2 tablespoons of vegetable oil.
  7. Use Pinch of sugar.
  8. Use Pinch of blackpepper.

Steps to make Street style HOTDOGS:

  1. Cut your onions in half and slice.
  2. Saute the onions in 1 tablespoon vegetable oil,and add sugar and blackpepper.
  3. Lightly fry the beef viennas for about 5 minutes.
  4. Cut your hotdog buns in half and smear the ketchup-mayonnaise sauce.
  5. Add the caramelised onions next.
  6. Put the fried beef viennas on top of the onions.
  7. Finally smear the ketcup and mayonnaise on top and enjoy warm.

If you find this Street style HOTDOGS recipe useful please share it to your close friends or family, thank you and good luck.


Watch the video: Christstollen Weihnachtsstollen selber machen 22 einfach Kochen Stollen Weihnachten Back-Rezept (December 2022).