Tuesday, January 4, 2011

Why it's Called 'Stollen'

Doesn't this look delicious? It is. Way too delicious. And now I also know why it's called 'Stollen.' Because by the time you take the first bite of this delicious pastry, it has actually stolen a good five hours of your life! No kidding. It is the fussiest thing!

So why did I bother? Well, this is all the fault of Lorraine, Scott, and Matthew, who sent us a box of stollen.


It was amazing! We savored every single melt-in-your-mouth morsel and I knew right then that I had to learn how to make this stuff.


 Dried fruit, soaking in brandy

 The 'sponge' just before fermenting

 The dough ball

 Patted out and ready to apply the almond paste

 Shaped into a crescent, or in this case, a boomerang

The final product, sprinkled with powdered sugar and sliced

I must say that the kitchen smelled fantastic when the stollen was baking. And it does taste wonderful, although mine is no competition for the stollen that we received as a gift. I think they must sprinkle magic on it. Or maybe it just seemed better because it was a gift and I hadn't spent five hours monkeying around with a fussy recipe.

For those of you who would like to try your hand at this delightful treat, I'm sharing the recipe I found online:

Christmas StollenOkay, let's make that JANUARY STOLLEN.

The almond paste, which can be made ahead of time (otherwise this would be a six hour project!) and stored in the refrigerator to use within a week. (Actually, I had some I'd made and stored in the freezer):

Ingredients:

10 oz dried blanched almonds
10 oz powdered sugar
5 oz granulated sugar
1/4 cup corn syrup
1 cup water

Instructions:

Make a sugar syrup by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few moments. Let it cool.

Place the almonds in a food processor and process them to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste.

Store the almond paste tightly covered. If you will be storing it for more than a week, store in the refrigerator.

Now on to the Stollen itself:

STOLLEN:

    Makes 1 large or 2 small loaves. I doubled the following recipe to get two large loaves.

    Sponge
    1/2 cup milk
    1/2 cup all-purpose flour
    4-5 teaspoons (or 2 packets) instant or active dry yeast

    Fruit
    2 cups dried fruit (raisins, golden raisins, dried cherries, dried apricots, etc.)

    1/2 cup Grand Marnier, brandy, rum, or schnapps
    1 tablespoon orange or lemon extract and/or grated lemon or orange rind

    Dough
    2 1/4 cups unbleached all-purpose flour
    1 tablespoon sugar
    3/4 teaspoon salt
    1 teaspoon cinnamon
    1 egg
    4 tablespoons (1/2 a stick) butter, softened
    1/4 to 1/2 cups water
    1/2 cup almond slivers or marzipan (I used almond paste.)

    Topping
    Butter or oil
    powdered sugar

Warm the milk to approximately 100 degrees. Mix the yeast into the milk and stir into the flour. Cover with plastic wrap and ferment for 1 hour until the sponge is very foamy.

While the sponge is fermenting, combine the dried fruit and the liqueur. (I used dried blueberries, dried cherries, dried apricots, and raisins.)

When the sponge is ready, combine the remaining flour, salt, sugar, and cinnamon in a large bowl. Stir in the sponge, egg, softened butter, and enough water to form a soft but not sticky dough. Stir in the dried fruit and knead in a mixer or by hand for 5 to 10 minutes.

Place the dough in an oiled bowl, cover with plastic or a damp towel, and set aside to rise for 45 minutes to an hour.

On a floured surface, shape the dough into something like a rectangle, either by rolling it out or pressing it with your hands.

Place the marzipan or slivered almonds (or almond paste) in the center of the loaf. Fold the dough closed and shape the loaf into something resembling a crescent.

Cover the loaf loosely with plastic and set it aside to rise for approximately an hour to an hour and a half. While it is rising, preheat the oven to 350 degrees.

When fully risen, bake the stollen for approximately 20 minutes. Rotate it (I have no idea why this is necessary) and bake it until the internal temperature is approximately 190 degrees. That would be about 15 or 20 minutes. (Check after 15. I wish I had.)

Remove the stollen from the oven. While still hot, brush the top of the loaf with butter or vegetable oil and sprinkle with powdered sugar.

Wrap and store out of sight, or I can almost promise that it will be gone before you've had a chance to share it with anyone!

And finally, this recipe was 'stolen' from the world wide web.

Thanks again to Lorraine, Scott, and Matthew!!


This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesday Parade of Foods
and Tuesdays at the Table
and Tasty Tuesdays





30 comments:

GlowinGirl said...

Oh my. Can I just come over?

Jenn said...

I've had stollen before and remember it being really good! Than again, anything that has dried fruit soaked in brandy can't be half bad, right? :)

Caution Flag said...

I just heard about stollen at Christmas. Someone said he couldn't stop eating it. But FIVE HOURS?! I made a five minute soup yesterday. That's about my cooking limit :)

EmptyNester said...

Couldn't I just come to your house and have some? LOL

The recipe is scary but the end result looks great! Maybe I'll check in to ordering some!

Yenta Mary said...

Oh, I absolutely ADORE stollen, and you've made it my favorite way -- with the marzipan center!!! Sighing, drooling, and pining away here in Michigan as I gaze at those gorgeous pictures ....

Under Her Wings said...

Now, I like to try your recipes, but I'm so glad you SAID that this was gotten online. I know, I know--lots of great recipes are procured from online. But this gives me a good excuse to bypass this one. Nope. Not gonna try it. Not this time. Too much "stollen" time! :) But I would love to come over, sit with you a spell, get to know you better, and have a cup of tea and some of YOUR home made stollen. Have a blessed and wonderful week.

Under Her Wings said...

By the way, I've had a few minutes today to go to your church website and to read a few blog posts, one I particularly liked on Romans 9. Your church reminds me of ours, Pastor with 9 kids, small country church with lots of mission activity, a little less reformed :( But we have some great conversations with the staff!

chasity said...

oh yum...
i think you should send some to everyone who leaves a comment on this post.
:)

have a very happy day~

chasity

Sharee said...

Wow, five hours! Maybe someday when my kids are grown, but for now I'll just have to order some. I'd love for you to link your recipe to my blog. Thanks!

Judy S. said...

That sounds like quite an undertaking! I'd be very happy if I could just make some decent GF bread.... BTW, how do you get your powdered sugar to stay like that? Mine always seems to melt/disappear. It is SO noce to see someone who likes to cook. Sometimes with all the convenience food available, I think "real" cooking is going to vanish...... Salud!

Traci Michele said...

Looks yummy! http://www.ordinaryinspirations.blogspot.com

looks great! stopping by from B&B... I'd love for you to stop by Ordinary Inspirations and follow :-)

Love,
Traci

jennyfreckles said...

It's very tasty cake but easier to buy, I think. I like anything with marzipan in it.

Anonymous said...

oh my goodness Judy you are truely amazing.....and it looks delicious...must give it a try at some point xxx

Rachel said...

You sure you don't want to come visit Texas and test out some recipes on me??

:)
Rachel

Lorraine Erickson said...

That was me by the way Judy - Lorraine - not sure why it came up "anonymous" ha, ha....

BeckyT said...

I never liked Stollen before I moved into your neck of the woods. Some how it's tastier up here!!

Deborah said...

Well, it appears that everyone that posted and said they would like to come to your house to eat stollen would more than likely have to hop a plane to get there. I on the other hand could have driven in my car for 2 minutes, (tops) and been at your house to receive a plateful of this yummy looking bread. Hmmm...maybe next time. :D

Mama Hen said...

Having a German mom we grew up with Stollen every Christmas. My mom's friend makes one every year for us and it is delicious! This recipe looks yummy. I like my stollen with some butter on it and a cup of coffee or tea. Have a great night!

Mama Hen

Tiffanee said...

Looks delicious! Love your story of the meaning!! Makes lots of sense!!

Ma What's 4 dinner said...

I've never even heard of this!!! It looks divine! Do you ship? :)

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Lana said...

This sounds like a very snowy day project! It does look good though......maybe all that work earned you a few extra calories! ;-) YUm!

Candace said...

Omy! I am putting this up for next Christmas. I have started attempting to watch my portions and what I eat. I am sooooo hungry. :)

Michelle said...

I've never had Stollen but it looks soooo good! I have to remember not to stop by here when I'm hungry!

Debra said...

This does look delicious. Way too delicious.
I shutter to think of the pounds it would pack. But what the heck, it would be worth it all:)
Thanks for sharing this magical, mouth-watering treat.

Rachael@Lovely Crafty Home said...

Looks delish! Would you share this on my linky party tomorrow?

Johnnie said...

Thanks for linking up to Thrifty Thursdays. THis looks so good! I wish I could make it in my crock pot :)

Rachael@Lovely Crafty Home said...

Thanks for linking up today! I hope to see more of your stuff in the future!

Lisa said...

Good job making your own. Love your little joke about it.

Miranda said...

It does look tasty. Reminds me a little of making biscotti, except this looks more cake-like. Thanks for sharing with Fat Camp Fridays, hope to see you back next week with another great recipe! http://mangoesandchutney.com

Melynda said...

Wow, this looks wonderful. One of those all day, but worth it recipes. Thanks.

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