Stollen

Stollen is a traditional German cake usually eaten at Christmas time. Filled with spices, fruit and nuts, then dusted with icing sugar. The shape is to represent an all wrapped up baby Jesus.

So, I had procrastinated for too long about whether to make this or not. Yes, no, yes, no…. To make or not to make?

Why would I make it?…

Because it’s delicious, I hadn’t made one before. Panettone was too daunting. I love all things German. I could sneak some marzipan in there. It would be a good Christmas cake to have. Doesn’t take a whole day (or several) to make…

Why wouldn’t I make it?…

Time factor. I’m squishing in quite a few things as it is, did I really need one more to add to the list? Not too many other dried fruit fans going to be around at Christmas…(no wait, that was a reason TO make it.)

Right let’s get cracking.

I had come across this delightful recipe. Who in turn had tweaked it from another German baker. Both sounded delicious, and as my german language skills are limited to asking how someone has slept, I opted for the English recipe.

Now obviously I can’t just follow a recipe to the letter, so a few tiny tweaks of my own were in order.

* 500gms of a mixture of sultanas, mixed fruit, macadamias, glace ginger, glace cherries, and almond flakes.

* I may have been a little heavy handed with the rum. My hand slipped and that’s the story I’m sticking with.

* Some Stollen has marzipan rolled within the dough log. This recipe didn’t have it. However, as my middle name is marzipan, I thought I should pop it in.

The shape wasn’t as easy as I had originally thought, however that just means I have to make it again and practise a little, (oh well. ) I hadn’t tucked in the top part enough, so there was a little unfurling.

Now I’m dying to cut into it. Smell it, see how it’s looking, but apparently it will taste better once ripened in a couple of days.  Also, as these are to be taken else where and given to others, I couldn’t cut in to for photo purposes. (Although it was rather close, I nearly did.)

Fingers crossed it’s as delicious as I hope it is.

And for something completely different…a little Christmas in the city.

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22 thoughts on “Stollen

  1. Aahh, stollen. I remember some always appearing in our house around this time of year….not being much of a dried fruit fan, I always used to pester the grown-ups to share their marzipan bits with me! Well done for squeezing in one more thing into the festive rush, enjoy every bite of that loaf! (I can’t believe how you had the willpower not to cut into it, either!) :)

    • Ah, see obviously I had a neglected childhood. As I didn’t try my first stollen until I was 22. 22 years I could have been eating it! If this one works I won’t have to inflict the same trauma on to The Monkeys. Still haven’t cut in to it, but there has been a fair amount of poking it

  2. I’d like to like stollen and it always looks so good, but i just don’t like marzipan at all and every recipe I have for it has marzipan. Maybe it is an acquired taste and I will grow into it – but I’m past my prime now, so the chances of that happening aren’t looking good!

    • Try this recipe Amanda. Definitely no marzipan in there unless you choose to pop it in. Marzipan is such a funny thing. I think people either love it or hate it and not much in between.
      I’m still waiting until I grow up so I can like quite a few things…and you will always be in your prime ;-)

  3. Looks lovely – are you taking it to someone who will let you taste it? Funny things to shape, aren’t they? I’ve made it a couple of times, but not this year. Must get my skates on and make something Christmassy soon. x Grinch

    • It’s funny the shape. Initially I thought, yeah, yeah just flip it over…then I did it, and it didn’t look right, did it again, and there was too much unfurling when it baked. Will have to practise, as I would love to get that smooth little baby Jesus look.

  4. Meine Oma used to make stolen (sorry no umlout feature on my keyboard), but it never looks like anyone elses. Ours is a sweatbread rolled out in an ovel, then add butter, cinamon/sugar and dried fruits (no nuts). Then fold over and form a crescent. Ours is always frosted. I make this Christmas Eve (night, after all have gone to bed) and we have stolen in the morning for breakfast (with other things because my Dad and I are the only ones who like it).
    I might add Meine Oma used almond paste in the dough….. so maybe that is why she didn’t use nuts.

    • I love your tradition of making it on Christmas Eve night. That’s a lovely thing to do…and as long as there is marzipan in there somewhere, it has to be delicious! I was thinking of incorporating the marzipan into the dough rather than just rolling it in. Would that work do you think?

  5. As a lucky recipient of one of these dusted beauties, it goes without saying that marzipan – it rocks. Wonderful presentation and flavours Brydie. And that ‘slip’ of the rum, never a bad thing – as you may have guessed from my stout and ginger cake! Thanks very much – happy holidays to you Betty Baker!

  6. Pingback: when stollen steps in | cityhippyfarmgirl

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