Wednesday, January 25, 2012

Christmas Stollen

I may have consumed my fair share of questionable food while living in Germany (currywurst, I'm talking to you), but one thing I absolutely loved - and still love - is Christmas stollen. Stollen is a yeasted, bread-like fruitcake. It's chock full of yummy nummies like rum-soaked raisins, marzipan, almonds, cinnamon, rum-soaked raisins, candied orange peel, vanilla, and rum-soaked raisins. Did I mention rum-soaked raisins? They sell all sorts of varieties of stollen in Germany, including almond (Mandelstollen), marzipanstollen, and nut (nuss-stollen), and I enjoyed them all, especially with a warm cup of gluhwein

We bought a stollen pan way back in 2001, and we've been making our own Christmas stollen ever since. It's one of our treasured traditions, and it's the next best thing to enjoying a slice in an open-air Christmas market.

There are a few steps involved, but that's part of the's definitely not your everyday-kind-of-bread!

First, you scald some soymilk in a small pan.

Blend together the flour, sugar, salt, and yeast.

 Add the rum-soaked raisins...
...3 flax-eggs...
...and the scalded milk. Dab some Earth Balance into the dough as it's mixing.
Keep on mixing....
Gather your mix-ins. I like to use sliced almonds and craisins in addition to the rum-soaked raisins. Add to the mixer and continue kneading with the dough hook until well-blended.
 Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm place for about 3 hours.
After the dough has risen, press it into a greased stollen hood.
Place on a cookie sheet, and bake for 45 minutes.
My picture is fugly, but just trust me - it's really, really good!
Let cool on a rack, then slice and devour.
I love my stollen smeared with Earth Balance, but it's also mighty tasty when it's naked and unadorned, too.

Fröhliche Weihnachten!

No comments: