What is Stollen?
Origins of Stollen
Stollen is the name of German Christmas cake made in similar tradition as Italian Panettone and English Christmas pudding. It is bread like consistency made with dried fruit then topped with confectioners’ sugar. Some Stollen have a marzipan filling. Other popular fillings include poppy seeds (Mohn) or Marzipan.
Stollen is usually available in the holiday season in anticipation of Christmas. Most local supermarkets stock them in the beginning of October each year The First records Stollen as made for the Saxon Royal Court in 1427.¹ Since then this German Christmas treat has evolved making use of much wider variety of ingredients including citrus peels and cardamom.
a board mix the flour, baking powder, ground almonds,
grated lemon rind, eggs, sugar, cinnamon, almond extract, vanilla extract, rum, pinch of salt and the curd cheese all together
2. add the butter and knead fast into a dough
3. now add the raisins and chopped peels and knead in
4. refrigerate for 1 hour
5. divide the dough in half
6. make the poppy filling
7. roll out the dough and brush with melted butter
8. spread the poppy seed mixture on top
9. fold the dough over to form a Stollen
10. bake at: 180 C ( 350 F / gas 4 ) for a good 1 hour
11. while still hot brush generously with melted butter and dust with powder ( icing ) sugar
12. leave to cool and
store well in a cool place
dust with more powder ( icing ) sugar just before serving
Mohn Stollen Recipe
500g ( 18 oz ) plain flour, sifted
6 level teaspoons of baking powder
150g ( 5 1/2 oz ) ground almonds
- 150g ( 5 1/2 oz ) unsalted butter, cold, cut into small cubes
- 2 eggs,
- 150g ( 5 1/2 ) caster sugar
- 250g ( 9 oz ) curd cheese
- 250g ( 9 oz ) raisins
- 110g ( 4 oz ) mixed chopped orange and lemon peel
- the grated rind of 1 lemon
- 1 teaspoon
- 1 tablespoon dark rum
- a few drops of almond extract
- a pinch of salt
- extra: unsalted butter, melted
- icing sugar
Poppy Seed Filling
- 225g ( 8 oz ) poppy seeds
- 150ml ( 5 fl oz ) milk
- 110g ( 4 oz ) caster sugar
- 1 egg, separated
- 1 tablespoon rum
- 1 teaspoon cinnamon
1. grind the poppy seeds fine, the color will change from blue to black
2. heat up the milk to boiling point
3. pour over poppies and leave to cool
4. add the egg yolk, sugar, rum and cinnamon and mix together
5. whisk the egg white and fold into the mixture
6. use as described above
Recipe From http://www.myhouseandgarden.com/recipes/Mohnstollen.htm Acessed 02.11.2010.
4. 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 centre 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).
5. 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.
Recipe Soure: http://allrecipes.com//Recipe/christmas-stollen. Acessed 02.11.2010.
Marzipan Stollen Recipe
- 1 tablespoon active dry yeast
- 2/3 cup warm milk (110 degrees F/45 degrees C)
- 1 large egg
- 1/3 cup white sugar
- 1/2 tablespoon salt
- 1/3 cup butter, softened
- 2 1/2 cups bread flour
- 1/3 cup currants
- 1/3 cup sultana raisins
- 1/3 cup red candied cherries, quartered
- 2/3 cup diced candied citron
- 6 ounces marzipan
- 1 tablespoon confectioners' sugar
- 1 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.
Where To Buy Stollen
Stollen is also popular at local Christmas markets to and can also be purchased online in good food or gourmet food stores.
A festival honouring the tradition of stollen making is held each year in the city of Dresden. Bakers form the country meet in Dresden to share in their stolen making skills. A large number or Dresden made stolen is also available internationally.
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