Traditional Christmas Stollen from Ore Mountains
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 5 kg flour
- 1.6 kg clarified butter
- 1.3 kg sugar
- 2 kg raisins
- 500 g almonds, round
- 300 g bitter almond (s), round, available in the pharmacy
- 500 g lemon peel
- 500 g orane peel
- 1 ½ liter milk 3.5%
- 60 g salt
- 1 bottle rum
- 5 fresh yeast cubes
- 4 lemon (s), zest it
In addition: (after the maturation period)
- Clarified butter
- powdered sugar
Print Recipe
Pin Recipe Instructions
- The recipe is designed for 10 stollen to make friends and relatives happy too.
- Tip: Bitter almonds are only available in pharmacies in Germany! Just say the exact amount for the tunnel there.
- This recipe is designed to be prepared together with a baker. In our village the bakers are very happy to bake the stollen. Ask your baker for an appointment.
- If you don`t have this option, you have to bake the stollen in several batches in the oven or prepare a correspondingly smaller amount of dough.
- A day before:
- Sift the flour into a huge bowl or pan. Shape 1/3 of the flour for the yeast stick in a corner or other bowl into a well. Put the raisins in a bowl and pour the rum over it. Now set aside the raisins to soak in the rum for a day. Take the clarified butter out of the refrigerator so that it can be processed better the next day.
- On the baking day:
- Rub the lemon peel and place in a bowl for further processing. Make sure that you do not peel off the white but only the yellow peel.
- Prepare the yeast stick approx. 2 hours before the baking date (hand in at the bakery). To do this, crumble the yeast into the hollow in the flour (in the other bowl or corner of the tub) and pour in approx. 3/4 of the lukewarm milk. Carefully mix the yeast with the milk. The optimum point is reached when the contents of the bowl / corner consist of a honey-like mass. Now let the yeast stick stand in a warm place for an hour (no drafts!). The yeast stick will now rise strongly.
- Then mix the yeast stick with the rest of the flour and add sugar and clarified butter. Then add everything except the raisins and mix the dough well.
- Finally, drain the raisins and add them. Now carefully knead the dough to distribute the raisins nicely. But do not knead heavily, otherwise the raisins will burst and the dough will turn dark. If the dough is too wet, flour can be added. If it is too dry, use some milk.
- The dough should now rest a little and then wrap the bowl well so that the dough does not collapse on the way to the bakery.
- The baker will weigh the dough as requested, I recommend 4 pounds per stollen so that it rises nicely in the middle. Then he will bake the stollen.
- If you don`t have a friendly brook, then after the walking time you form 10 stollen from the dough. Bake in a preheated oven at 180 ° C top / bottom heat for about 50 minutes.
- After the stollen have come from the bakery or have been baked, they should first ventilate a little so as not to pack in moisture. Then the tunnels in e.g., Insert oil paper and store in a wooden box. Wood is important for the later taste. Then let the stollen ripen for another 1 - 2 weeks, then brush with clarified butter and sprinkle with powdered sugar.
- About the background of the Erzgebirgsstollen:
- This is a tradition in the Ore Mountains. Here, at the village festival, 3 families are determined who bake stollen for our community. The custom of the mine for miners was similar. Back then, not every family organized a festival themselves. When the miners went up, there was a feast with these pastries. Hence the name and shape of the mountaineering tunnel.
- Our baker always has a lot of Stollen orders during the Christmas season, which is why he asks for Stollen signs. These are small chopsticks or small signs that are stuck into the tunnels in order to later return the correct tunnels to the customer. Stollenzeichen can be bought on the Internet or can be made yourself in a few simple steps. The baker will thank you.
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