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Christmas Stollen

Christmas Stollen – Christstollen

Christmas Stollen

A Christmas stollen is called Weihnachtsstollen in Germany.

So, what is a Christmas stollen?

A Christmas stollen is a kind of fruit bread that’s traditionally offered during Christmas time in Germany. It tastes best if it has time to age, meaning if you want to have it ready by Christmas, you should try to make it four weeks before hand. To store it, simply wrap it in aluminum foil and keep it in your pantry.

What do I need before starting?

To bake a stollen, you can either form it in a loaf-like shape or use a baking ring or a special baking pan called Stollen-Backhaube. If you can’t find the stollen form, you could also use as an alternative a loaf baking pan.

NOTE: If you’re going to use the loaf pan or Stollen-Backhaube, make sure to place the pans with the open end onto the baking sheet (upside-down).

(Click the picture to enlarge.)

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Christmas Stollen Recipe

Ingredients: 

  • 400 g (14 oz) of all-purpose flour
  • 2 packages of dry yeast
  • 1/8 l of lukewarm milk
  • 200 g (7 oz) of melted butter
  • 100 g (3.5 oz) of sugar
  • 1 pinch of salt
  • 1 egg
  • 100 g (3.5 oz) of marzipan
  • 250 g (9 oz) of raisins
  • 50 g (1.75 oz) of diced lemon peel candied
  • 50 g (1.75 oz) of diced orange peel candied
  • 3 to 4 tablespoons of rum
  • 100 g (3.5 oz) of blanched chopped almonds

For Topping:

  • 50 g (1.75 oz) of melted butter
  • 50 g (1.75 oz) of powered sugar

Preparing Christmas Stollen

Preparation:

Mix raisins, lemon peel, and orange peel. Let it soak in rum overnight.

With a spoon, mix sifted flour with sugar, salt, and yeast. Add the egg, melted butter (melt in microwave for about 50 sec) and lukewarm milk (warm in microwave for about 20 sec). Mix it all together and start kneading with your hands until the dough is smooth. Cover with a towel and let the dough rise for about one hour.

Add the marzipan (or substitute with almond paste), soaked fruit, and almonds to the dough and knead again. Let it rise for another hour.

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(NOTE: It’s very important to give the dough enough time to rise, because with all the ingredients it becomes a very heavy dough.)

Knead your dough again and either form a loaf or use one of the other possibilities described at the top of the page. If your dough still sticky, powder your hands with flour to form the loaf. Cover a baking sheet covered with 2 to 3 layers of baking paper (parchment paper) before you place your stollen on it.

Preheat your oven to about 160°C (325°F). Place the stollen on the rack just above the middle one. Bake for about 70 minutes. (NOTE: If you have the dough in a stollen baking pan or in a loaf pan, make sure to take the pan off after about 45 minutes baking time. Also, check that the open side of the pan is down on the baking sheet.)

After your Christmas stollen is finished baking, brush the loaf while it’s warm with 50 g (1.75 oz) of melted butter. Immediately after brushing, sift the powdered sugar over it. Let it cool down. Then, wrap the stollen in an aluminium foil and store it in your pantry for about 4 weeks. That’s the appropriate amount of time for it to age. Therefore, if you want to have a stollen for Christmas, you should make it around Thanksgiving time. Enjoy!

Serving Christmas Stollen

Marzipan Stollen

Marzipan Stollen for Christmas. A German Tradition.

Marzipan Stollen

A marzipan stollen is called Marzipanstollen in Germany.

So, what is a Marzipan stollen?

A marzipan stollen is a kind of fruit bread that’s traditionally offered during Christmas time in Germany. It tastes best if it has time to age, meaning if you want to have it ready by Christmas, you should try to make it four weeks before hand. To store it, simply wrap it in aluminum foil and keep it in your pantry.

What do I need before starting a marzipan stollen?

To bake a stollen, you can either form it in a loaf-like shape or use a baking ring or a special baking pan called Stollen-Backhaube. If you can’t find the stollen form, you could also use as an alternative a loaf baking pan.

NOTE: If you’re going to use the loaf pan or Stollen-Backhaube, make sure to place the pans with the open end onto the baking sheet (upside-down).

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Ingredients:

  • 375 g (13 oz) of all purpose flour
  • 125 g (4.4 oz) of sugar
  • 150 g (5 oz) of soft butter
  • 2 packages of Dr. Oetker baking powder (OR) 4 tablespoon baking powder
  • 1 package Dr. Oetker vanilla sugar (OR) 1 teaspoon of vanilla extract
  • ½ teaspoon of cardamom
  • ½ teaspoon of mace
  • Grated orange peel from ½ orange
  • 1 egg
  • 1 egg yolk
  • 200 g (7 oz) of quark can be substituted with crème fraÎche OR sour cream mix with plain whole milk yoghurt
  • 100 g (3.5 oz) of chopped lemon peel
  • 125 g (4.5 oz) of zante currants
  • 250 g (8.5 oz) raisins
  • 100 ml (3.5 oz) of rum
  • 200 g (7 oz) of blanched grinded almonds
  • 200 g (7 oz) of marzipan
  • ½ teaspoon of rosewater (if needed)

For Topping:

  • 100 g (3.5 oz) of melted butter
  • 60 g (2 oz) of powdered sugar

Making a Marzipan Stollen

Preparation:

Place your raisins and zante currants in a bowl. Add in the rum. Stir and let them soak overnight.

When ready, mix the flour with the baking powder and sift them into a big bowl. Add in sugar, vanilla extract, cardamom, mace, and ground orange peel. Mix it all with a big spoon. Make a hole in the center and add the eggs, butter, and quark. Add the flour mix over the top. Spread the lemon peel, raisins, zante currents, and almonds on the surface and start kneading with a handheld mixer. Use the kneading hooks until your dough is smooth. If it is still too sticky, let it rest for about 10 minutes. In the meantime, knead your marzipan with your hands. If it is too dry, carefully add some drops of rosewater to it. Form a roll about 33 cm (13 in.) long.

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Form the dough of the marzipan stollen into a roll about 37 cm (14.5 inch.) long. Using the edge of your hand, press to make a trench (lengthwise) in the center of the dough. Place the marzipan roll into the hollowed out space. With your hands, close the dough over the marzipan roll by patting the dough together on both sides. on Clap the dough with your hands coming from both sides over the marzipan roll to close.

NOTE: Make sure that the trench you created for the marzipan roll is not too deep.

Preparing Marzipan Stollen

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Once sealed, place your stollen on a baking sheet covered with 2 to 3 layers of baking paper.

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Preheat the oven to 250°C (475°F.) Once it has reached the appropriate temperature, reduce the heat to 160°–180°C (350°F,) and place the stollen on the middle rack and bake for approximately 50 to 60 minutes.

Take the marzipan stollen out of the oven and immediately brush it with the half of of your melted butter and then sift half of your powdered sugar over it. Let it cool down a little and repeat the procedure with the other half of the butter and powdered sugar. Wrap your stollen in aluminum foil and let it age. The stollen usually tastes best after about 4 weeks. Enjoy!

Serving Marzipan Stollen