flour girl: Stollen
I’m trying to just eat one dessert a week in my efforts to win the office Biggest Loser. And no, those handfuls of Jelly Belly’s from the Cost-Co sized tub on top of my fridge don’t count as dessert. What? They’re made with real fruit! 
While I may not be entirely successful in cutting out the sugar, I was entirely successful in baking my own dessert this week. In true Samantha fashion it came in the form of a yeast bread: Stollen.
Okay, let’s not kid ourselves here with the bread moniker, this is cake. Maybe I only put 2 tablespoons of sugar in it, but the with the richness from the butter, egg, milk, booze, and fruit the term bread just doesn’t do it justice.
This is my first time making stollen and, actually, the first time I’ve ever eaten it (the bonus to that being that I don’t know if I FUBAR’d the recipe). Stollen is a German holiday bread that is a lot like Italian panettone in theory, but not quite in practice. It’s much denser. heavier. Whereas I could eat half a loaf of panettone without second thought (and I may or may not have done this before… like, on Saturday afternoon), a small piece of stollen is substantial. Maybe it has a little something to do with all the dried fruit in it, or maybe the has a gooey marzipan filling (my favourite part) :d
That’s marzipan mixed with butter.
Fold the dough over into an ‘S’ shape and then form into a crescent.
I left 1c. of Thompson raisins and 1c. candied citrus peel to soak in a few tablespoons of peach schnapps for 3 days to get really plump and absorb full flavour of the liqueur and that way they would keep the Stollen moist.
Did I mention that as soon as it comes out of the oven you slather it in butter and roll it in icing sugar? Oh yeah, that keeps it pretty moist too. …but don’t worry, you’ll probably eat it all before it has any chance of drying out.
Make a stollen for yourself. It’s a good foray into the wonderful world of yeast baking.
Here are some Stollen recipes online if you’re interested in making a loaf for yourself. After all those delicious pictures, you probably are.
Holiday Stollen (NY Times)
Stollen (David Lebovitz)
Peter Reinhart Stollen (The Cooking Route)
*This bread was submitted to Yeastspotting
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- e-mail: samanthaamenzies@gmail.com
- Samantha Menzies is an opinionated young firecracker who just happens to enjoy distracting web surfers with chronicles of her mildly entertaining daily pursuits.
Mmmmmmm……………I LOVE stollen! Easily one of my favourite baked goods. Period!
And with respect to your question about Jackie’s DVD – there are some exercises (particularly the upper body ones) that do require weights. But if you don’t have ones I think you could use wine bottles or something and up the reps.
Jackie’s DVD is awesome and it would be a shame to miss out for a lack of weights.
Cheers!
That homemade stollen looks fantastic. Seeing that filling ooze out of it in your picture is just torture since I can’t possibly eat it right out of the picture. You did a great job on it. I’m going to be starting a new linky party this Friday night called “Sweets for a Saturday.” If you get a chance, you should stop by then and link this up.
H-O-L-Y-S-M-O-K-E-S you lost me in Marzipan. That looks too good. I don’t think I could bake that with out eating it whole in one sitting!!!
Thanks for commenting on my blog. I really liked yours by the way!
xooxo
Lola
Mmmm…I’m melting. This looks spectacular!
I want stollen now! Just looking at that marzipan-butter spread is making my mouth water. It’s so pretty too!
Can a bread be considered a work of art? Because this looks like one.
I’ve never had stollen, but it sounds delicious. I love how it looks like it has jewels in it.
Thanks!
I have never heard of this bread before! It looks divine!! My brother-in-law and his wife just moved to Germany, I will have to send them this recipe too =)
I have never even heard of stollen. I read part of the post trying to figure out what exactly you were making, haha. That being said, this looks so good, maybe I’ll have to see what this stollen is all about thanks to you
That is a work of beauty… and decadence. Bread is my weakness.
Your stollen looks absolutely mouth watering. This is the kind of bread I love to bake.
Your stollen is splendid! It looks so moist and delicious.
Cheers,
Rosa
Holy Richness batman! That looks so fabulously delicious it’s almost unfair. I have never baked or eaten stollen either. I see now I will have to remedy that situation. After my low carb phase! But I will be bookmarking some of those recipes to try. ?