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Gendarmenmarkt Christmas Market in Berlin Christmas Recipes: Stollen |
Stollen are the traditional German Christmas Cake with lots of local variations. Recipe secrets for the perfect Stollen taste are handed down generations of professional and amateur bakermen and bakerwomen. Simplest solution is to have the Stollen Christmas Cake sent to you: (scroll down if you get the German version of Sarodnick's website, you find the link for the English version on the left-hand side) Basically the dough is made from yeast, milk, fat and flour, a minced dried fruit mix and chopped nuts. Different tastes are produced by the fats that are used, the mix of dried fruits, spices and sweeteners, nuts, different fillings. The yeast dough has to be left to raise, after that ingredients have to be kneaded in vigourously. Traditional recipies do not worry about calories. Traditional Stollen should be left in a cool place, in a clay jar or covered in tin foil, for at least one week before cut. There is a low calorie shortcut - a very popular, comparatively quick and simple Stollen variation made with curd (baker's cheese) and baking powder instead of yeast and lots of butter. You can eat this "Quark-Stollen" the day after you baked it. Yeast dough for 1 Stollen Christmas cakeDough: 35 oz (2.2 pounds, 1000g) flour, 3.5 (100g) oz yeast (when using dry yeast follow packet instructions), 4.38 - 14 fluid oz (125 - 400 ml) milk, 4.2 oz (120 g) honey or 7 oz (200 g) sugar and 4 sachets of vanilla sugar, 12.25 - 17.5 oz (350 - 500 g) butter or margerine or a mix of 1/2 butter, 3/8 margerine, 1/8 lard. The following spices may be used in any combination: 1 teaspoonful cardamom, 1 teaspoonful nutmeg or mace, 1/2 teaspoonful salt, 1 teaspoonful ground cloves, 2 teaspoonful grated lemon peel (make sure the lemons are untreated), 3.5 oz (100-250 g) chopped candied peel (orange and/or lemon peel). 10.5 - 17.5 oz (300 - 500 g) dried fruits: The following dried fruits may be used in any combination: sultanas, currents, raisins, sometimes chopped apricots are included. 7 oz (200 g) chopped nuts: Usually chopped sweet and bitter almonds are used. You may use bitter almond aroma instead of the bitter almonds. You may mix the chopped almonds with chopped hazelnuts and/or walnuts. Fillings - if any - can be marchpane / marzipan, poppy seed (soak poppy seed in warm milk, add sugar or honey, leave to raise) or a nutmix made of hazelnuts, walnuts and marchpane / marzipan. Ingredients should be warm, not straight out of the fridge. Mix the dried fruit with rum and leave to soak the night before. Mix the yeast, the lukewarm milk, some honey/sugar and 1 teaspoonful flour. Leave to raise for 10 minutes. Put the flour into a big bowl, dig a whole in the middle. Pour into the whole the mix of yeast-milk-honey/sugar, add the rest of honey/sugar, the warm soft fat (butter, margerine, lard). Add the spices and the dried fruit. Knead thouroughly. Leave 2-3 hours in the fridge to raise. Roll out the dough into a long oval form, put the filling (if any) along the middle and fold into one big "Stollen" loaf. Preheat the oven at 356 degrees Fahrenheit / 180 degrees Celsius, put the loaf on a baking sheet or grease the baking tray with butter or margerine, cover the loaf with tin foil, put into the oven and reduce the heat immediately to 302 degrees Fahrenheit / 150 degrees Celsius. Take off the - hot! - tin foil after 30 minutes, continue to bake for 20 - 30 minutes. When you can put a wooden skewer through the loaf without any dough sticking to it, take the "Stollen" out of the oven. Spread warm liquid butter or margerine and sieve icing sugar over the loaf, leave to cool,sieve more icing sugar over the loaf. Cover the loaf with tin foil, or put the loaf into a clay jar. Wait for at least one week before you cut the loaf. Stollen taste best with Gluehwein. Curd (quark, baker's cheese) dough for 1 Stollen Christmas cakeDough: 35 oz (2.2 pounds, 1000g) flour, 8.75 oz (250 g) butter or margerine or a mix of butter, margerine and lard, 14 oz (400 g) sugar or 12.25 (350 g) honey, 4 eggs, 2 sachets vanilla sugar, 14 - 17.5 oz (400-500 g) dry (low fat) curd (quark, baker's cheese), 2 sachets baking powder If your supermarket does not stock curd cheese, baker's cheese or quark: You can order Vermont Butter & Cheese Quark via amazon.com or you make it yourself from buttermilk. Spices, fruits, nuts and fillings as in the yeast recipe above: The following spices may be used in any combination: 1 teaspoonful cardamom, 1 teaspoonful nutmeg or mace, 1/2 teaspoonful salt, 1 teaspoonful ground cloves, 2 teaspoonful grated lemon peel (make sure the lemons are untreated), 3.5 oz (100-250 g) chopped candied peel (orange and/or lemon peel) 10.5 - 17.5 oz (300 - 500 g) dried fruits: The following dried fruits may be used in any combination: sultanas, currents, raisins, sometimes chopped apricots are included. 7 oz (200 g) chopped nuts: Usually chopped sweet and bitter almonds are used. You may use bitter almond aroma instead of the bitter almonds. You may mix the chopped almonds with chopped hazelnuts and/or walnuts. Fillings - if any - can be marchpane / marzipan, poppy seed (soak poppy seed in warm milk, add sugar or honey, leave to raise) or a nutmix made of hazelnuts, walnuts and marchpane / marzipan. Blend butter and eggs, mix with honey or sugar and curd, add spices, dried fruit and nuts. Put the dough into a cake tin, place the filling - if any - in the middle of the tin. Bake for 1 hour at 356 degrees Fahrenheit / 180 degrees Celsius. Spread warm liquid butter or margerine and sieve icing sugar over the loaf, leave to cool and sieve more icing sugar over the loaf. You can cut this Stollen cake the next day. Stollen taste best with Gluehwein. top of page <<
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