Eat like a German - German Recipe:
Ma’s German Christmas Bread

Ma’s German Christmas Bread
Stollen
[ source: Wikipedia]

Serves: 8 loaves

Prep time:
Cook time:
Total time:

A Stollen is a loaf-shaped cake containing dried fruit, and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen. A similar cake, found in Dutch cuisine, is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel (Zitronat), raisins and almonds, and different spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan may also be added to the Stollen dough. Except for the fruit added, the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. The traditional weight of a Stollen is around 4.4 pounds (2 kg), but smaller sizes are now available.

The Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Christmas market, Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" Stollen is produced by only 150 Dresden bakers.

[ source: wikipedia ]

Ingredients:

  • 2 cups of Real Idaho potato buds
  • 2 cups milk
  • 3 pkg. dry yeast
  • 1 tsp. salt
  • 2 eggs
  • 2 cups sugar
  • 1 cup butter
  • 1 rounded tsp. nutmeg
  • 1 lb. citron
  • 1 heaping cup of nuts, chopped
  • 1 cup coconut
  • powdered sugar to coat loaves
  • flour

Procedure:

In large saucepan boil 4 cups of water, then add 2 cups of Real Idaho brand dried potato buds. Add milk and stir. Mix together the yeast and 1 cup of flour, then stir in to mixture. Add salt, eggs, sugar. Beat with mixer on low speed. While mixing add the butter, nutmeg, and 3 cups of flour.

As soon as too stiff for the beaters mix with wooden spoon. Transfer dough to large bowl (I use my roaster pan). Add 2 cups more flour, but before stirring in add citron and nuts. (When the citron and nuts are lightly coated with flour they are less likely to sink to the bottom of the dough.) Continue stirring and adding flour until consistency to knead. Knead lightly.

Cover pan with waxed paper, let rise approx. 1 hour. When double in size cut into 8 equal pieces, knead and shape into small loaves. (My loaves are about 7 inches long at this point.) Place on parchment lined cookie pans and 9 x 13 inch baking dish. (If not using parchment paper be sure to grease the bottoms of the pans.) Let raise till light. Bake at 350 degrees.

Check on loaves after 20 minutes. Remove from oven when a dark golden brown. Set on racks to cool. While still hot coat the tops of loaves with butter, then pat generously with powdered sugar. Let cool before slicing. Makes 8 loaves.




This german recipe has been written and shared by Elaine Hardt. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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