[1] Welcome to December, the busiest Baking Season of the Year

Hello all,

I hope you had a nice weekend?
I had one with lots and lots of crafting and even more baking. You’ll read about that in December. 🙂
The recipe I’d like to introduce to you tonight is a special one. It’s on „Stollen“, a traditional Austrian (and German as well) Christmas bakery. Allegedly the original recipe was developed in the 15th century in Germany. Since that time it has been refined again and again with many twists and turns meaning many different kinds of Stollen.

As a child I loved Stollen very much, especially the confectioner’s sugar on top. It has always been tasting different from … actually from anything alike. Now, after having made it myself for the first time, I know why (you will see!). Ladies and gentlemen, prepare your running shoes, turn on your workout musik because it’s getting deliciously heavy!

Stollen is kind of a long time Christmas (it needs to rest for about 2 weeks) so it’s wise to start now 😉
If you try please let me know if you liked it!


Christmas Stollen

ingredients_150px 540 g plain flour
450 g raisins
3 tablespoons rum
90 g sugar + 75 g for later
85 g clarified butter + 100 g for later
250 g butter
50 g candied lemon peel
50 g candied orange peel
120 g grinded amonds
30 g marzipan (almond paste)
1/2 teaspoon salt
lemon zest of one (organic) lemon
1/2 teaspoon nutmeg
140 ml milk
2 lumps of yeast (42g each)
100 g of confectioner’s sugar
swirl_150px Day one
Mix rum and raisins in a bowl and let it soak over night.
In a large mixing bowl, sift together dry ingredients.Day two
Combine half of the milk (warm) with the yeast, a pinch of sugar and 3 tablespoons flour, stir until dissolved. Keep it covered up at a warm place for about 20 minutes.In a large bowl, mix the remaining flour, spices, lemon zest, sugar, salt, remaining milk, clarified butter, butter, almonds and marzipan.
Knead dough.
Form a well, add raisins as wells as candied lemon and orange peel.
Knead carefully (hands, no mixer). Let dough rise in a warm place until doubled in bulk, it takes about one hour.Preheat the oven to 175°C (350°F).
Knead again. Form an oval loaf (or mini loafs like I did: form mini coals, flatten them and wrap one side over the other).
Bake Stollen until golden, for about 60 minutes.
When still hot generously apply melted clarified butter, then dust with confectioner’s sugar.

Day three – forteen
Let Stollen rest for about two weeks in a cold place. It needs time o get moist and yummy!

Day fifteen



Ein Gedanke zu “[1] Welcome to December, the busiest Baking Season of the Year

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