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Stollen

(German Christmas Bread)

      The History of Stollen            Our Recipe Book         German Food Recipes

 

 


 

Stollen Braided (Hefezopf)

(with 3 ropes to represent the trinity)

Stollen Folded

Folded and leaving a notch on top, often tapered at the ends to make the shape of the baby Jesus wrapped in a blanket. Most of the time it is stuffed with Marzipan down the center.

 

How to Make Stollen

Braided Stollen

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Grandma's Stollen was one of her very special productions. The dough was always beaten, at great length, using her bare hand and beating in only one direction. She was sure that this procedure made the dough strong and very light. The Christmas Stollen had candied fruit added to the dough, but Stollen was also made without fruit, and just decorated with almonds. The following recipe has been adapted for use with a KitchenAid Mixer.

INGREDIENTS:

7 Cups flour
1 Cup sugar
½ lb. butter, softened
2 pkg. dry yeast
6 eggs (grade AA large. Should be 1 1/3 Cups eggs)
½ Tsp. Mace
2 Tsp. salt
Grated rind of one lemon
1 Vanilla pod, seeds scraped
1 ½ Cups milk, lukewarm
Optional: 3/4 - 1½ Cups finely chopped candied fruit, mixed with "golden"' raisins and currants
1 beaten egg for glaze
1 Cup blanched almonds to decorate outside.
1.In the large KitchenAid bowl,or large mixing bowl, starting with mixing paddle: dissolve yeast in milk, add 2 Cups flour and ¼ Cup sugar to make a sponge. Mix and let stand while assembling other ingredients. (About 15 min.)

Here is what the Sponge looks like after the yeast starts to work.

This may take 15 minutes to half an hour or so depending on the environment in your kitchen. (temperature, humidity...)

In a large mixing bowl add the currants and golden raisins, this step is optional. you can add any blend of candied fruit, raisins, or golden raisins. These were traditional in my family.

I like to soak the raisins in 1 cup of brandy, I have added it here.


Add the candied fruit
2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth.

3. Add fruit to the dough.

4. Add remaining flour, 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle.

5. Knead for about 15 min., or until dough is smooth and shiny, scraping sides of bowl when necessary. If it is sticky because of the moisture in the fruit, add a little more flour. Dough will be soft, so don't add too much more flour. (If moisture in fruit makes dough sticky, add a little more flour.

6 . Put into large greased bowl to rise in warm place, about 2 hours, or till doubled.

7. Turn out on floured board, cut into 4 pieces. (Knead a little flour into each if dough is too soft.

Making a Braided Stollen

If you want to make a folded Stollen go here.

8 . Cut each piece into 3 sections, roll each section into a short rope about 1 ½ -2 inches in diameter and about 9 inches long.

Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings.
Braid as shown
Pinch together the end pieces and shape with hands to make a nice oval shape.

Place on a greased pan and let rise in a warm draft free place.
Pre heat the oven to 325 degrees

 


 


When Doubled in size brush the Stollens with egg wash (1 egg 1 teaspoon water beaten)

If desired place halves of blanched almonds on top of the loaf.

TO BLANCH ALMONDS: Put 1 Cup shelled almonds into pan, cover with hot water, bring to boil. Turn off heat, allow to stand for 5-10 minutes. Drain hot water off and cover almonds with cold water, letting them stand for a few more minutes. Skins will readily slip off when pinched. Split each almond in half; otherwise they are too bulky, do not cling to the dough as well, and are too hard to cut through after Stollen is baked.

 

Bake at 335-350o for 25-30 minutes. Sprinkle with powdered sugar if desired.

Here is what the baked Stollen looks like

 

Stollen Links

The Dresden Stollen Festival

The Annual Stollen Making Contest in Germany

Buying Authentic Dresden Stollen

On the history of Stollen

History of Stollen by the World Wide Gourmet

The history of Streizelmarkt

Stollen as a Surname

click here for Bratwurst recipes
Our Cookbook

This started it all we wanted to preserve our grandmothers favorite recipes and the stories starting from when she was a little girl in Germany

Browse through our cookbook

 

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Last updated December 10, 2014