Christmas Stollen

Stollen also known as Christstollen is a traditional Christmas cake like bread that dates back to the 14^th century.  The lumps in the bread represent the camels that the wise men road to welcome Jesus Christ into the world.  The sweet dried fruits represent the gifts and jewels given to the Christ child. Stollen recipes include dried or candied fruits, nuts, spices, and either powdered sugar or a light icing on top.

Originally when stolen was first made, bakers were banned from using butter or milk in their recipes during advent season. Early stolen recipes were eaten during a time of fasting so they were much more plain and made of flour, oats, yeast and oil. In the 15^th century Prince Ernst of Saxony Germany and his brother wrote their famous “butter letter” to the pope urging that he allow them to use butter in their stolen.  Shortly after, the Prince was allowed to, but others had to pay a fee to the church for this allowance. Eventually the ban was removed and all kinds of things like butter, milk, dried fruits and nuts, and marzipan were used.

In 1560 a German tradition was born. A stolen weighing around 30 pounds was made special for the king during his holiday feast. In present day it’s called Stollenfest (of course) and the large stollen gets paraded through the town of Dresden Germany.  Townspeople slice off a piece to devour.  In present time, this stolen is said to weigh up to 2 tons. 

So, now onto my stollens……                               

I decided to take one basic recipe and make a few ingredient adjustments.  Keep in mind that you can substitute any fruits, nuts, or citrus.  You also don’t need to fill the center like I did, but it is more exciting that way.  I chose to dust them with powdered sugar, but thin icing made from butter, milk, vanilla, and powdered sugar is nice as well.

Marzipan Stollen

2 C Dried Fruit (cranberries, dates, raisins, apricots, figs)

2 T Brandy                    

2 T Orange Juice

3 C Flour

3 T Sugar

Pinch of Salt

¼ t Nutmeg

¼ t Cinnamon

¼ t Ground Anise (or substitute mace)

Zest of 1 Orange

¼ C Milk

1/3 C Warm Water

7 T Melted Butter (2 T is for basting the top)

2 Eggs, Lightly Beaten

1 T Vanilla

Powdered Sugar for Dusting

7 Oz Marzipan

 

Preheat the oven to 375 degrees.

Cut the larger dried fruits and put all of the fruit into a bowl.  Mix it with the orange juice and brandy.

Mix the yeast and the warm water in a bowl.  Add the milk and 5 T butter.  Stir in the spices, vanilla, zest, flour, sugar and salt.

Knead the dough on a floured surface for about 1 minute.  Press into about 1 ½ inch piece and put 2/3 of the fruit mix on top.  Knead it into the bread until mixed.  Press it out into a rectangle about 1 cm thick. Work the marzipan into a long cylinder as long as the rectangle minus a cm on each end.  Place it about 1/3 from the top.  Evenly sprinkle the remaining fruit on top of the marzipan. 

Roll the dough over and carefully tuck the ends under.  Set it aside on a parchment lined baking sheet for 2-2 ½ hours, covered.

 

The dough should proof and become much larger.  Brush with butter to coat. Bake for 30-40 minutes or until done.  Brush with remaining butter and heavily dust with powdered sugar.

 

 

  

Chocolate Cranberry Pistachio Stollen

1 C Dried Cranberries

½ C Dried Apricots

2 T Brandy                    

2 T Orange Juice

3 C Flour

3 T Sugar

Pinch of Salt

¼ t Nutmeg

¼ t Cinnamon

¼ C Milk

1/3 C Warm Water

7 T Melted Butter (2 T is for basting the top)

2 Eggs, Lightly Beaten

1 T Vanilla

Powdered Sugar for Dusting

½ C Pistachios

1 ½ C Semi-Sweet Chocolate Chips

Preheat the oven to 375 degrees.

Cut the larger apricots and put it into a bowl along with the cranberries.  Mix it with the orange juice and brandy.

Mix the yeast and the warm water in a bowl.  Add the milk and 5 T butter.  Stir in the spices, vanilla, zest, flour, sugar and salt. Knead the dough on a floured surface for about 1 minute.  Press into about 1 ½ inch piece and put 2/3 of the fruit mix on top.  Knead it into the bread until mixed.  Press it out into a rectangle about 1 cm thick. About 1/3 from the top, evenly sprinkle the remaining fruit across it in a long line. Put 1 cup of the chocolate chips and ½ cup of pistachios down the center as well.

Roll the dough over and carefully tuck the ends under.  Set it aside on a parchment lined baking sheet for 2-2 ½ hours, covered.

The dough should proof and become much larger.  Brush with butter to coat. Bake for 30-40 minutes or until done.  Brush with remaining butter and dust with powdered sugar.

 

Chop the remaining pistachios.  Melt the remaining chocolate and drizzle it across the top. Sprinkle the top with pistachios.