It was my turn again to bring goodies for my team’s weekly Kabbalat Shabbat. Since my turn fell on Christmas Eve and given the fact that none of us celebrate Christmas, I thought I would do something unusual and make a typical German Christmas fruit cake that no one on my team had ever seen or tasted.
Stollen is something that is very familiar to me because my family would eat it along with lebkuchen, speculaas, and my grandmother’s famous butter cookies for Hannukah and the end of the year family celebrations. My grandmother never made a stollen at home, but she always received one from family friends in Germany. I thought it would be fun to make one. Now I know why my grandmother never made it and only served it once a year. It is an absolute calorie bomb! Only make this if you are giving 99.9% of it away as I did. Of course, you are welcome to eat as much as you want, it is absolutely delicious, but don’t tell me I didn’t warn you about your growing hips.
I think most of the team liked it because they are still talking about it this week and asking me when I am going to bake another one.
I would like to wish all of you a very Happy Holidays and a Peaceful 2010 from the Tapuzina baronial dynasty.
- 2/3 cup black raisins
- 2/3 cup golden raisins
- 1/2 cup dried cherries or dried cranberries
- 1/3 cup dark rum
- 1 cup almond halves lightly toasted
- 1 package active dry yeast 25g fresh yeast
- 1/2 cup milk at room temperature
- 4 cups all-purpose flour
- 3/4 cup plus 3 tablespoons sugar
- 2 3/4 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated lemon zest
- 1/2 vanilla bean seeds scraped and reserved
- 450 g 4 sticks unsalted butter, melted
- 1 large egg yolk
- 1/2 cup chopped candied ginger
- 1/4 cup chopped candied orange
- 1/4 cup chopped candied lemon
- 2 cups icing sugar
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The night before baking, put the raisins, cherries or cranberries, and rum in a small bowl.
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Put the almonds with 1/4 cup water in another small bowl. Cover both and let sit overnight at room temperature.
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The next day, in an electric mixer with paddle attachment, set on low speed, make the starter by mixing the yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. Transfer the starter to a lightly greased bowl, cover with oiled or buttered plastic wrap, and let rest for 40 minutes at room temperature.
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In an electric mixer with the paddle attachment and set on low speed, mix the remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ground ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With the motor running, pour in 1 cup of melted butter. Mix at low speed for 1 minute, then add the egg yolk. Mix until liquid is absorbed, about 1 minute more. You may have to add a little milk if the mixture is still too dry.
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Divide the starter into 3 pieces and add it to the mixing bowl, 1 piece at a time, mixing at low speed until each addition is thoroughly combined, 2 to 3 minutes after each addition. After the starter is absorbed, mix the dough on a medium speed until glossy, 4 to 5 minutes.
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Add the almonds, candied ginger, candied orange and candied lemon, and mix at low speed until combined, 2 to 3 minutes. Then add the raisins, cherries, and rum, and mix until combined, 2 to 3 minutes more.
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Place the dough on a lightly floured surface and knead until the fruit and nuts are well mixed into the dough rather than sitting on the surface, and the dough is smooth and glossy, about 5 minutes. Place the dough in a bowl and cover with plastic wrap. Let the dough rest for 1 hour to let rise slightly, then knead it once or twice, cover with plastic and let rest for another hour.
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Divide into two equal pieces and shape each into an oval loaf about 20cm (8 inches) long. Stack two rimmed baking sheets on top of each other, lining the top sheet with parchment paper. Place the loaves on top and cover with plastic wrap. Allow the loaves to rest for 1 more hour at room temperature.
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About 20 minutes before the rise is completed, preheat the oven to 180C (350F). Remove the plastic wrap and bake for about 1 hour. The loaves should be uniformly dark golden brown and the internal temperature taken from middle of each loaf should be 88C (190F).
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Meanwhile, mix the remaining 3/4 cup sugar and 2-1/4 teaspoons ground ginger in a small bowl. When stollen is done, transfer the top pan onto a wire cooling rack (leave stollen on pan). While still hot, brush the stollen with the remaining 1 cup of melted butter, letting the butter soak into loaves. Sprinkle the ginger sugar on the tops and sides of the loaves. When the loaves are completely cool, cover loosely parchment paper or foil and let sit at room temperature for 8 hours or overnight.
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The next day, sift 1-1/2 cups of confectioners’ sugar over the loaves, rolling to coat the bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting the remaining 1/2 cup confectioners’ sugar over the loaves before serving.
Wow, so many things go into that Stollen!
It was nice to meet you for real the other night Michelle!
The only Stollen I have had this far is a ready made German Stollen they have in the shops in Finland during this time of the year, and I remember it being quite a dry thing.But with all those ingredients, yours must be better!
It was great to meet you too! This stollen is not like a typical ready-made one. It is more like a fine bakery version. It is heavy, but not dry.
Never! buy ready made Stollen at a shop (supermarket) but at a good bakery! Or, go to a dinner at Tapuzina’s. 😉 Tip: If it’s to dry, butter it (thin!) and take a cup of tea, too.
Yes, it’s a Kalorienbombe (to use a german word), but soooo delicious!
Vielen Dank Piet! That is so sweet.
The only thing missing is the marzipan filling!
You’re right. I was afraid that some people wouldn’t like the marzipan. Also, it is quite expensive here. I love marzipan, but Mr. BT doesn’t.
I check in here from time to time, and was hoping I could ask a question (not related to stollen, but at least to baking). As all of you American ex-pats know, in the U.S. we have something called unbleached all purpose flour, and the cookbook writers are very finicky about specifying it. As far as I can see, here in Israel we only have the kemach bahir, which I assume is bleached, and when you ask the storeowners about it, even at one of the fancy health food stores, they have no clue and look at you like you’re from mars. Over the years, more and more different kinds of flours have become available, but as far as I know, not unbleached all purpose.
Has anyone seen this product, or know where it can be found?
Hi Mark,
Nice to hear from you. As far as I know flour is not bleached here in Israel. I know that it is not bleached in Europe. With that said, the flour is different from American flour because Israeli flour has less gluten in it. Here is some more info about the differences between American and Israeli flour:
http://kosherfood.about.com/od/howtokeepkosher/a/flour_us_israel.htm
Wow, that’s great, thanks. You’ve answered a question I’ve had for years. No wonder I got strange looks!