Traditional German Stollen Recipe Blog Archive
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Over to you, Ginger. And happy baking! One of the most famous German cakes is most certainly the Stollen, a rather heavy sweet yeast bread that is often associated with Christmas.
Filled with raisins, candied peel and almonds, the way the Stollen is traditionally folded and covered in a thick layer of icing sugar is vaguely reminiscent of a swaddled baby — the Baby Jesus, to be precise.
Sift the flour into a large bowl, then form a well in the middle of the flour into which you pour the milk; stir in the yeast and a pinch of the sugar, then cover it with a tea towel and leave to rest for around 10 minutes.
Add the remaining sugar, the vanilla extract, salt, lemon zest and eggs and knead until the dough begins to form a ball.
You might not be able to incorporate all the flour. Melt the butter over a low heat, then mix it into the dough. Keep kneading until it has been fully incorporated, then cover and rest it for a further 30 minutes.
Add the chopped almonds and the raisins and peel, mix well, then cover and rest for a further 30 minutes. Divide the dough into two pieces. Roll each out into a long strand, flatten it out and fold one side over the middle to give it the traditional Stollen shape.
Pack the two Stollen side-by-side onto a baking tray lined with baking parchment if possible. You might need to fold up the parchment in the middle to prevent the two Stollen from merging.
Repeat with more butter, then icing sugar, until you have achieved a solid white coat. Place the loaves on a lightly greased or parchment-lined baking sheet.
Cover them, and let them rise for 45 to 60 minutes, until puffy. Remove the stollen from the oven, and brush them with melted butter.
Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.
Cover the dough and let it rise until puffy, about 60 to 90 minutes. Press the top edge firmly to seal it to the dough below.
Tips from our Bakers Substitute almond paste for the marzipan, if desired. If you've frozen the stollen, you may need to dust them with sugar again, once they're thawed.
For more recipes like this subscribe to our newsletter.A “Stollen” is a special Christmas cake, mostly referred to as fruit cake, which to as “Christstollen”, is the number one traditional German Christmas pastry. The recipe formerly included very little ingredients (no butter for. Stollen (German Christmas Bread) find German recipes in English @ www. Holiday This traditional German Mini Stollen Bites Recipe is a great alternative to. This classic sugar-dusted seasonal German fruit cake is also known In fact, there are probably as many recipes for stollen as there are (home) bakers. Dear David, I love, love traditional family recipes - unfortunately, I do.