Stollen is an essential part of the Christmas menu in Germany. Covered in icing, it resembles the roof of a castle in the German snowy countryside and is the embodiment of good taste and beauty.
Stollen is een essentieel onderdeel van het kerstmenu in Duitsland. Bedekt met glazuur, lijkt het op het dak van een kasteel in het Duitse sneeuwlandschap en is het de belichaming van goede smaak en schoonheid.
Its history dates back to around 1400 in Dresden, Germany.
With 600 years of history, it has become a symbol of the authentic taste of Christmas in Germany.
De geschiedenis ervan gaat terug tot rond 1400 in Dresden, Duitsland.
Met zijn geschiedenis van 600 jaar is het een symbool geworden van de authentieke smaak van Kerstmis in Duitsland.
The best time to enjoy Stollen is not right out of the oven, it lasts up to 30 days!
The richness of the wine-infused dried fruit and nuts is gradually released over time, with the flavours sublimating and the aromas becoming more intense.
During this process you can savour the changing layers of taste.
Fresh yeast 0.7oz
High gluten flour 12.3 oz
Milk 1.8 oz
Dried fruit 5.3 oz
Diced lemon and orange 1.8 oz
Orange zest 0.7 oz
Water 2.8 oz
Rum 1.1 oz
1 egg yolk
Salt 0.1 oz
Sugar 0.9 oz
Milk 2.6 oz
Room temperature butter 4.2 oz
Diced hazelnuts 3.5 oz
Diced almonds 3.5 oz
① A / Stir the fresh yeast into the milk, cover the yeast with flour, cover with cling film and leave at room temperature for about 40 minutes.
② B / Combine the sultanas and diced lemon oranges with the orange zest in a bowl and pour in the boiling water and rum. Let soak for a while and set aside.
③ A + C / Add the milk, together with the eggs, egg yolks, sugar, salt and butter and mix well in a chef’s machine. Cover and leave for about 1 hour.
④ D / Bake all in the oven at 180°C for 5 minutes to cool.
⑤ Add D to ③ and mix well, leave for another 45 minutes.
⑥ When ⑤ is ready, add ②, mix well and leave for 20 minutes.
Shape and knead into balls and roll out to the length of the mould.
Grease the rolled out dough and cover the baking tray with the dough. Leave to rise for about 30 minutes.
⑦ Preheat the oven in advance and bake in the middle of the oven at 180°C for about 60 minutes.
⑧ Melt the butter and use it to grease the hot stollen and sprinkle with icing sugar.
⑨ If you want to leave it for longer, sprinkle it with a thick layer of icing sugar. Sprinkle the icing sugar over the top before each serving.
The full flavour of the stollen bread will be on display after 3 to 4 days.
If wrapped in greaseproof paper and stored in a cool, dry place, it should keep for 2-3 weeks.
TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!
Follow TIMEXING for ongoing professional baking and home storage tips.