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Stollen is a cake like yeast bread that usually has candied fruit, currants, and orange and lemon zest , spice and cardamom spices for flavoring. The most common Stollen is Dresdener Stollen from the city of Dresden, Germany.
Dresden Stollen is said to have originated in 1329 as a result of a contest offered by the Bishop of Nauruburg. Bakers in the region produced a wonderful bread baked with the finest butter, sugar, raisins, citron and other specialty ingredients. The Bishop enjoyed the stollen so much that he ordered a quantity of grain saved for stollen only.
Stollen at that time were baked in loaves weighing 30 pounds. Stollen became such a part of Dresdeners' lives that it was cut and served with special, stollen only utensils. It was also tradition that the first piece of stollen was set aside and kept to ensure the family would be able to afford a stollen the following year and the last piece saved to ensure the family had enough food for the year.
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Stollen Braided
(with 3 ropes to represent the trinity) |
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Stollen Folded
Represents the shape of the baby Jesus wrapped in a blanket. Often is stuffed with Marzipan.
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How to Make Stollen
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 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. |
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| 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.) |
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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...) |
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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. |
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Add the candied fruit |
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| 2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth. |
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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. |
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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.
7. Turn out on floured board, cut into 4 pieces. (Knead a little flour into each if dough is too soft. |
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Making a Braided Stolen
Go here to make a Folded Stollen
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. |
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| Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings. |
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| Braid as shown |
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| Pinch together the end pieces and shape with hands to make a nice oval shape. |
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Place on a greased pan and let rise in a warm draft free place.
Pre heat the oven to 325 degrees
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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. |
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| Here is what the baked Stollen looks like |
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