Posted in Lore

Winter Lore 03 – Stollen

In this post I will talk a about the history of Stollen and of course some recipes. One traditions says that Stollen (which is the German word for mines), is shaped looking like a mine shaft. Another lore says the form and shape of the Stollen is supposed to remind of baby Jesus in its swaddling bands. Initially it was a simple unexciting baked good which over the time developed into the rich fruit or marzipan cake (or any of the other modern variations). Most famous is the Dresdner Christstollen, which was officially recognized in the 15th century for the first time.

I will post you one of granny’s recipes though:

  1. 300 gr flour
  2. 150 gr butter
  3. 150 gr lard
  4. 15 gr yeast
  5. 60 gr sugar
  6. 1 pinch salt
  7. 1 egg
  8. 1/4 cup warm milk

mix yest sugar and warm milk let rest in a warm place for half an hour

mix the other ingredients together with the milk/yeast mix

knead dough well

cover bowl with cling film and let rest in a warm place for 1 hour

  • 1 orange zest
  • 1 lemon zest
  • 100 gr raisins
  • 100 gr almonds

mix the ingredients into the dough knead well

form a bread loaf like shape put fatted baking tray

cover and let rest for another half an hour

bake on gas L6 for about 40 minutes

once the Stollen cooled down dust with icing sugar

Stolen lore:

under no circumstance cut the Stollen before Christmas eve

this will bring bad luck, also the Stollen tastes better once it rested for some time, the original Stollen recipes will make the Stollen last from Christmas until Easter, while the last Stollen will almost have marzipan consistency and taste to it

a Stollen may not break before it is cut else this is bad omen and a family member will die in the year to come

it was and is still tradition to prepare a vast number of Stollen (and these are much bigger ones than the recipe I gave you), in my family’s case 12, all the ingredients are bought and brought to the baker which would prepare the dough in his kneading machine – the transport from the baker back to the house is critical here lies the highest risk of breaking the Stollen

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