The bread stollen is a fixture at Christmas breakfasts. The traditional German pastry is made with candied cherries, almonds and spices. Before putting the dough in the oven, a baker shapes it into a small loaf, drizzles it with icing and dusts it with powdered sugar. Read on for more information on recipes to make your stollen extra special.
Stollen Recipe Tips
Stollen can be made without yeast; rum can be added for flavor.
Cut the stollen from the center outwards to the ends; push the uneaten ends together before storing.
Wrap the uneaten stollen in a linen cloth and place in a dark, cool place to keep it fresh.Dresdner Stollen: Stollentips
If you are using dried fruit in your stollen, soak it thoroughly in rum before you make your stollen for extra flavor.http://nicoledula.com/recipes/christmas-stollen
Holiday Stollen
This video from "The Chef's Kitchen" offers step by step instructions on how to prepare a wonderful holiday stollen for the holiday season. The bread is slightly sweet, often because of the cinnamon on the outside. Prepare using flour, milk, sugar and fresh yeast to make the bread dough. Gently knead the dough so it absorbs all of the liquid. Gradually add in nutmeg, cardamom, fresh grated lemon zest and butter. Add candided fruit, sliced almonds and raisins. Gently roll the dough and fold it onto itself. Add to a sheet pan, cover and let it sit for about a half hour and then bake.
References
Fast Facts
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Origin
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Also known as Christstollen
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The shape was meant to represent the Baby Jesus wrapped in swaddling clothes
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Key ingredients include flour, sugar, butter, milk, salt, currants and egg yolks
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Often made using dried or candied fruits, including cherries and raisins; almonds can also be added
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Wrap
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Original stollen were baked in 30 pound loavesDresden Stollen Bakers: A Brief History of Stollen
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On the second Sunday of Advent each year, the annual Dresden Stollen Festival is held in Dresden, Germany
