Stollen is a type of German Christmas cake that is made with bread dough, butter, eggs, and dried fruit. It is a festive treat typically eaten during the Christmas season. The name “stollen” comes from the Old High German word “stollen” which means “to stretch out”. Often, but not always it contains marzipan.
There are many different types of stollen that are popular in different areas of Germany. Some types include:
1) Dresdner Stollen – this type has candied fruits and almonds
2) Lebkuchen Stollen – this type is spiced with cinnamon and ginger and contains chocolate chips
3) Frankfurter Stollen – this type does not contain any fruit or nuts but it does have an apricot jam filling to add a citrusy flavor to the cake
Stollen is a type of Christmas fruit bread that can contain nuts, dried or candied fruit and marzipan. It is a traditional baked good in Germany.
The history of stollen is a long and drawn out one, but we’ll do our best to summarize it. The first mention of the dessert was in a German poem from 1533. It was then mentioned in a cookbook in 1581. In the late 1800s, bakers began to use yeast to make the dough rise and by 1891, they had begun using butter as well.
A traditional German recipe for a Christmas stollen is:
-1 package of yeast (dry)
-1 tsp white sugar
-2 cups milk -3 cups flour
-1/2 cup butter (melted)
-1 tsp salt
-1 tsp vanilla extract
-2 cups raisins
-1/4 cup orange zest (finely grated)
-1/4 cup lemon juice (finely grated)
-2 tbsp baking powder
-1/4 cup water
-1/2 cup chopped walnuts
In a medium bowl, combine the flour, salt, and baking powder. Set aside. In a large saucepan over medium heat, whisk together the milk and water until bubbles form on the outside of the pan. Remove from heat and stir in vanilla extract into milk mixture. Add melted butter to mixture on low speed as you pour it into dry ingredients without mixing (do this carefully so as not to clump the butter into the dry ingredients). Add eggs one at a time and mix in completely. Stir in lemon and orange zest, then raisins and walnuts. Cover the bowl with plastic wrap or a dish towel, let it sit for 45 minutes to 1 hour, then knead dough on a floured work surface for 15-20 minutes.Stollen bread has been closely associated with Christmas since the Middle Ages.