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Stollen 101

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CountryBoy's picture
CountryBoy

Stollen 101

Since I am a novice I have a lot to learn about Stollen. In Wikipedia I am advised:

"Stollen is a bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. Stollen (originally Striezel) was created in Dresden in around 1450, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Striezelmarkt Christmas market.

Stollen is a fruitcake made with yeast, water and flour, and usually dried citrus peel (called "Zitronad(e)), dried fruit, almonds, and spices such as cardamom and cinnamon; the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. The traditional weight is 2 kg, but smaller sizes are now available."

I have read what PR in BBA, RLB in the bread bible, and Hamelmann in bread have to say. (Leader in Local Bread says nothing on the topic.)

RL Beranbaum talked of not liking the dry stollen that most people make and I agree with her totally. She opts for putting her stollen into scone format. Has anyone tried that; and does it work?

PR in the BBA pictures a stollen that I have never seen before. My father in law who migrated from Germany doesn't make stollen the way PR does; each to his own.

Do people have recipes and techniques for a really good stollen that will not end up with dry crumb? I have already noted the recipes that were put up in another thread.

Are there specific techniques for Stollen that I need to focus on? In a sense this will be a one shot deal once a year, so, I guess I am going to want to get it as close to correct as possible since so much work and so many ingredients are involved.

Thanks.

Mini Oven's picture
Mini Oven

I actually like it dry, it soaks up more hot wonderful coffee in the dark morning hours of a cold Winter's day. Good with hot tea too! The icing sugar leaves lips coated much like powdered donuts do and Stollen resembles snow covered hillsides and the aroma of Christmas by candlelight.

My Mother in law makes a moist stollen (500g flour), usually four small ones at a time. She made some today. She says the secrets are while it is still hot from the oven, rub with lots of butter and generously sift powdered sugar on top. When cool, wrap tightly with plastic wrap. The recipe is not complicated and uses baking powder, cream cheese and no yeast. And if I know her well a good shot of rum.  Did you want a recipe?  

The farmer's cookbook has one with yeast but no eggs (750g flour), and also rum (being used to moisten the dried fruits).  Recipe suggests that to keep the fruit from burning on the surface of the loaf, some dough should be reserved and fruit mixed into the other portion, the reserved dough spread out and wrapped around the fruity part like a blanket.   The stollen is brushed with warm concoction of milk and sugar before baking.  The moister mil stollen starts out with 200°c and is reduced middle rack, the farmer one lower temp 175-190°c on the lower rack longer.

Mini O

pumpkinpapa's picture
pumpkinpapa

The BBA stollen reminds some Ukranian friends of their traditional holiday bread, while one German relative who is a Berliner says the one with the marzipan center is straight from his childhood there. So perhaps it is a regional thing?

icemncmth's picture
icemncmth

My neighbor is German and she make stollen every year...She says the trick is after baking them put them in the freezer for a month....

 

She starts making them in the summer and fills a freezer full and gives them as gifts..

Her stollen is very dense..but good!

CountryBoy's picture
CountryBoy

Many thanks for the idea.  In what does she wrap the stollen prior to placing it in the freezer.

Everyone has their own tastes but RL Beranbaum(bread bible) and myself like the stollen to not be dry.

I would be grateful for any recipes for German Stollen that anyone would care to share.

Thanks

harrygermany's picture
harrygermany

Hi CountryBoy,

if you have time to wait one or two days, I shall post a recipe here that is from my grandma who used to live in Dresden where the Stollen comes from.
This recipe is passed on in my family from generation to generation.

There are some aspects that one should know ahead.
Everyone in Germany has his own Stollen recipe, and everyone swears on it to be the only and best!

I do not know whether my recipe is the best, but it is the original Dresdener Stollen recipe. The Stollen takes weeks and months to "ripe" in a cool place and becomes mellow and unbelievable tasty. For that it is wrapped tightly with aluminium foil and then put into a plastic bag.

And as mentioned above, the Stollen, when it comes out of the oven, has to soak lots of butter, and afterwards it is powdered with icing sugar.

I will ask my wife for the recipe, translate and comment it, as I myself have baked Stollen several times.

Harry

---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

Many thanks for your kind efforts on my behalf.  They are greatly appreciated.

While most of us bake bread and have successes and failures along the way, it seems that with Stollen it is especially important to get it right since the ingredients cost more than just the usual flour, water, yeast.

Thanks again.

Country Boy 

PS: It is good that I was not born in Germany, because I know I would have found the language way to difficult to speak;  English is much easier.

harrygermany's picture
harrygermany

Hi CountryBoy,

here as promised the Stollen recipe.
It took me hard to translate as my English is poor with no practise.

I hope you will understand what I mean.

The flour might be a problem.
The Stollen is a cake more or less similar to a sweet bread, and the dough is very "heavy" because of all the ingredients.
I thought that all-purpose flour should do.

At the end of preparation you need to hurry a bit, as the loaves must be in oven latest 5 minutes after forming.

If you have any questions, just ask.

Harry


Dresdner Stollen
================
Recipe for 1 baking sheet = 2 small Stollen

http://www.european-vegetarian.org/lists/recipes_neu/show_picture.php?id=120&filename=Weihnachtsstollen.jpg

Ingredients:
------------
850 g all-purpose flour
400 g sultanas (raisins)
200 g chopped almonds
100 g chopped candied lemon peel
330 g butter
120 g sugar
160 ml milk (ca 110 g)
120 g rum
  5 g salt
 84 g fresh yeast
1 egg
1/3 pouch vanilla sugar (1 pouch= ca 9 g)
zest (ground) of 1/3 lemon
6 bitter almonds chopped (or 6 drops bitter almond oil)
pinch of mace

after baking:
100 g butter
some ice sugar
a little vanilla sugar

also: a piece of a broomstick (ca 1 1/2 feet)
--------------

day before baking:
------------------
Sultanas, chopped almonds, chopped candied lemon peel and chopped bitter almonds soak in the rum until next day. Take a little jar with lid.

baking day:
-----------
Pre-fermentation:
Have all the flour in a big bowl.
In the middle make a hole, disperse the fresh yeast in there, add almost a teaspoon of sugar, the warm milk and some flour from the rim. Mix and cover with a thin layer of flour.
Cover the bowl with a cloth and let it stand warm for 25 minutes.
The yeast sponge should dubble its volume in that time.

During the pre-fermentation scale the incredients and melt the butter soft (not liquid) (microwave 2-3 minutes).

dough:
To the yeast spong add the soft butter, the sugar, the egg, the zest of lemon, the vanilla sugar and the mace.
Disperse the salt on the flour at the rim.
Mix all and knead well.
Let the dough prove like before for another 25 minutes.

At the end of this rest turn the oven on and preheat it to 480°F.

Knead the dough only short again and let it rest warm for 15 more minutes.

Dust the worktop with little flour only.

Add the ingredients that soaked in the rum to the dough and knead it into the dough.

Shape:
Take dough out of the bowl, divide into two equal pieces (each ca 1200 g). Form to oval loaves.

The following part of forming is a bit complicated.
Before you start, have a look at the picture (link above) again and remember, how the shape of the Stollen should look after baking.

With a piece of a broomstick press each loaf lengthwise so that it is
devided by a gouge into a 1/3 part and a 2/3 part.
Roll out (flatten) the smaller (1/3) part a bit.

Now press a notch lengthwise into the middle of the bigger (2/3) part.
Tuck the smaller flattened part so, that its edge goes into the notch.
Press both parts gently. Otherwise they will bend back while baking.

From now on you should work fast but thoroughly.
The Stollen should be in the oven within 5 minutes!
Otherwise it will become a flat cake.

Place the two loaves on a baking sheet covered with baking paper and move it into the 480°F preheated oven.
Turn temperature down to 390°F. Bake loaves in 50 minutes.

Just before the end of baking time melt 100 g of butter.
Mix 1/3 pouch vanilla sugar with icing sugar.
Have a sieve (for the icing sugar) and a  brush (for the liquid butter) ready.

Immediately after the loaves come out of the oven, "paint" their tops with the liquid butter. Have extra much butter for the gauche.
Let the Stollen soak all the butter!

Then powder them thick with icing sugar.

After cooling down wrapp the Stollen in aluminium foil, put them in a plastic bag and store them in a cool place.

At Christmas try the first time. You can close the cut with aluminium foil again and store the Stollen until next try.
It becomes better and better from week to week.

Enjoy!


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

Thanks for the Stollen Recipe; it is Great!

I am going to study it and try to convert the grams to cups but none of the sites I go to have that conversion utility.  Please don't bother with it yourself; I will find a website some where.....

May I aske some particular questions?

vanilla sugar?

mace??  ==  nutmeg?

bitter almonds==?

ice sugar=??

 The picture looks Perfect; just what I would like.

 Danke schoen ??

countryboy

harrygermany's picture
harrygermany

Hi countryboy,

vanilla sugar > Sugar with a taste/smell of vanilla. You should be able to buy it in the States. It is in pouches of about 9 g weight. One of the brands is Dr. Oetker.

mace > It is very similar to nutmeg. Made from the outer skin of nutmeg. If you can't get it, nutmeg will do.

bitter almonds > They are just almonds, but with an aromatic bitter taste. The smell is the typical marzipan smell where it is used for. Bitter almonds contain hydrocyanic acid which is a poison. So one shouldn't eat too many of them, what you anyway will not do because of the taste. This ingredient is very important for Stollen.

ice sugar > My mistake; should be icing sugar.

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

harrygermany's picture
harrygermany

Hi all,

if you do not come along with the shaping and forming of the Stollen like described above, don't worry. Just form it as you like, but it should have a stepped shape (compare photo).

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

Harry, re the broomstickl.......  are you serious?  I am new so I take everyone literally.  I can use any old rolling pin. .... Yes?  Please excuse if this is too foolish a question.  People usually do things for a reason, so, sometimes I ask why.

Mini Oven's picture
Mini Oven

I use the cut off end of a billiard rake that my husband had to shorten.  It is just a small narrow rolling pin about an inch in diameter and a foot long.  Handy for lots of things in the kitchen. 

Mini O

harrygermany's picture
harrygermany

Hi CountryBoy,

0f course I am serious.
Why does everybody think I was joking (minioven).

But it doesn't have to be a piece of a broomstick - everything similar will do.
I mentioned a broomstick because in my household there always is a spare broomstick somewhere.

Harry

---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

Most grateful to you for your patience and time answering my silly questions.

Now I will get to work getting the ingredients, etc.

Please do not be disappointed or angry if I do not bake this right away since I have to prepare properly to do this.  But I am working away on it......

harrygermany's picture
harrygermany

Hi CountryBoy,

don't worry.
I do not expect anyone to bake that Stollen, and not at all to bake it straight now.

Maybe one or the other remembers next year "Wasn't there a recipe for German Stollen?", looks it up and bakes his/her Stollen next year.

Nothing to worry.

Harry



---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

Woz's picture
Woz

Vanilla sugar = Vanilla Flavoured Sugar, easily made by putting a whole vanilla bean in a container of sugar and letting the aroma infuse for a few weeks/months. You could make a quick version by adding a drop of of vanilla extract to a small amount (cup) of sugar and shaking it well or putting it through a blender/processor.

Mace is the husk surrounding the nutmeg kernel. It has a similar falvour to Nutmeg but milder and sweeter. It would be better to hunt out some mace from an India/Asian shop, the fresher the better, if you can but you could substitute nutmeg if you have to.

Bitter almonds = a type of almond that are slightly shorter and more bitter than normal sweet almonds, hence the name. You could substitute normal almonds if you have to, but finding bitter almonds would be best if you can.

ice sugar = very finely ground sugar made for icing cakes, we call it Icing Sugar here. You could approximate it by putting some normal sugar though a spice/coffee grinder for a while and then sifting it, but it would be better to get the original if you can.

Woz

 

browndog's picture
browndog

My father used to make a type of blanc mange or zabaliogne flavored with what he called bitter almond. These he got by splitting peach pits and collecting the tiny seed within. They do look like baby almonds and have a heady, deeply aromatic scent.

Well, my dad used to do a lot of things that might now raise an eyebrow, so I checked on line before passing this on, and found a couple interesting notes. Almonds and peaches are closely related, hence the similarity in scent. Then, as already stated, these little seeds do contain cyanide, however it is deactivated by heat and are therefore safe to use in cooking.

Apricot seeds would work as well.

Finally, it seems true bitter almonds are illegal to sell in the US, apparently because of the cyanide issue.

AnnieT's picture
AnnieT

Icing sugar is confectioner's sugar in America, and I think it has some type of starch in it so granulated wouldn't work even after grinding, A.

CountryBoy's picture
CountryBoy

Many thanks for the help folks.

Does anyone have a Conversion site for the measurements from grams?  The Google search for it does not convert to cups.....

From the sounds of it, baking the stollen and then setting it aside for a couple of months helps improve its taste?  I have much to learn; I never heard that.

I am going to have to give this recipe a try for at least 5 go arounds before I can assess if I am in the ball park.  P. Reinhart talks about baking the recipes 3-5 times so as to get it.  But this one looks truly challenging.....

Thanks. 

countryboy

wormw00d's picture
wormw00d

 

 

 

 

 

 Give this page a try for your conversions

 http://www.gourmetsleuth.com/gram_calc.htm

 

 

 

 

 

 

 

 

 

I understand the big food companies are developing a tearless onion. I think they can do it -- after all, they've already given us tasteless bread."
Robert Orben

CountryBoy's picture
CountryBoy

that is a fantastic site!

 Thank you.

wormw00d's picture
wormw00d

If you go to this page you can input your ingredient ie: flour

and it will give you different flour options so your conversion is more accurate according to the ingredient.

http://www.gourmetsleuth.com/cookingconversions.asp

I understand the big food companies are developing a tearless onion. I think they can do it -- after all, they've already given us tasteless bread."
Robert Orben

Woz's picture
Woz

>Icing sugar ~ has some type of starch

You are quite correct Annie, usually Corn Starch I believe.

>granulated wouldn't work

For making Icing I would agree. However, given that in this case the icing sugar is dusted on to the Stollen after baking, one could perhaps get away with finely ground and sifted sugar were nothing else was available.

 Woz

AnnieT's picture
AnnieT

Thanks Woz - that's what I get for not knowing the recipe! I think you're right and I'm sorry I jumped in, A.

Mini Oven's picture
Mini Oven

in my grinder/blender, works great! Don't grind it so long that you get burnt sugar. The sugar will be warm and very fragrant when finished. Leave plenty of room for the sugar to expand as it grinds, maybe 1/3 space.

Waiting months for a stollen to "ripen" is silly. I can understand a month, but keep in mind that there is a lot of butter in there and it can go rancid, even after baking. Candied orange peel and a few cut up marchino cherries can also be added. And to twist a lemon peel over the finished loaf is also a tip.

All this is getting me hungry....so here is another recipe:

Stollen (Baking Powder)

  • 500g fine ground flour
  • 4 teaspoons baking powder
  • 200g sugar
Combine together on a board or clean counter top. Make a dent in middle and add:
  • 1 teaspoon vanilla extract (1 pkg vanilla sugar)
  • 2 eggs
  • 250g cream cheese 20% fat, no salt
  • 200g Mixed shortenings cut into small pieces: 50g each butter, margarine, coconut, lard (or however) and scatter around on the flour.
Starting in the wet middle work with the fingers to mix, slowly adding the dry to form a dough. Knead but do not overwork. Chop fine and fold into dough:
  • 125g almonds
  • 250g raisins
  • 100g Aranzini or candied orange peel
  • 100g Zitronat or candied lemon peel
Shape into 3 or 4 small oval loaves and place on parcement paper in a baking sheet. Push any exposed fruit pieces back inside loaf. Bake (middle rack) 200°c (390°F) first 15 minutes turning down to 180°c (350°F) for 30 - 45 minutes. Remove when golden brown or toothpick comes clean and brush hot loaves with plenty of butter allowing it to soak in. Dust with heavy blanket of powdered sugar. Allow to cool. Wrap tightly in plastic wrap.
  • Butter
  • powdered sugar
  • one last ingredient: Rum, unknown quantitiy, used if dough seems too dry or drizzle over baked loaf before butter or offered in tea served with stollen. 
harrygermany's picture
harrygermany

Hello Mini Oven,

you wrote  " Waiting months for a stollen to "ripen" is silly. ... keep in mind that there is a lot of butter in there and it can go rancid, even after baking. "

Believe me, as long as you let it ripen well wrapped in a cool place, nothing will go rancid.
In this case cool means not over 60°F.

In my home Stollen is baked in November (many loaves), and sometimes one loaf reaches Easter! And it is the tastiest then!

Harry

---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

Mini Oven's picture
Mini Oven

at Easter if the stollen served is left over from Christmas.  No offense intended, please.  Most of the time, the good ones don't last that long.  (The 4 baked a few weeks ago are gone.)  Here, the ones out now are labeled Autumn Stollen, and the Christmas ones are coming up for sale.  The idea is to at least have some ready to eat before the 5th of December (or the closest Sunday) for St. Nickolas.   Many are sold in the Nickolas Market (set up that Sunday Afternoon).   Where St. Nickolas passes out bags of nuts, tangerines, chocolate, cookies to children (something similar is done on Thankgiving in the USA but no St. Nick). 

Where are you in Germany?  

Mini O

CountryBoy's picture
CountryBoy

Thank you once again for taking all the time to help me with your recipe and its details.  I am most grateful.  I think you can see that your stollen recipe has hit a nerve for so many people here.

I will set about making it immediately however since I am not as advanced as you and others here it is going to take me a little time to:

  1. Get the different ingredients
  2. Study the recipe and get it clear in my mind

Am I right that you do not do pre ferment for a long time?  Some people do it overnight, but I will do as you say.

Danke schoen

harrygermany's picture
harrygermany

Hello CountryBoy,

the pre-fermentation that I mentioned is a short one.
It is just to give the yeast a good start.


I will open a new thread soon about the way of baking, measuring and scaling in the States.
This is so different from the way I am used to, that it fascinates me.
There is a lot to learn for me.

Harry

---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

I believe I have done the conversions correctly from the website Gourmet Sleuth.  People may wish to make some corrections in my conversions.  From what I can gather the conversions are as follows:

850 g all-purpose flour or... 3.697 cups

400 g sultanas (raisins)......1.74 cups

200 g chopped almonds....   .87 cups

100 g chopped candied lemon peel...  0.435 cups

330 g butter... 1.435 cups

120 g sugar... 0.522 cups

160 ml milk (ca 110 g)...0.478 cups

120 g rum...  0.522 cups

  5 g salt...1.054 teaspoons

 84 g fresh yeast....5.901 Tablespoons

1 egg
1/3 pouch vanilla sugar (1 pouch= ca 9 g)
zest (ground) of 1/3 lemon
6 bitter almonds chopped (or 6 drops bitter almond oil)
pinch of mace

after baking:
100 g butter...0.435 cups

some ice sugar
a little vanilla sugar

also: a piece of a broomstick (ca 1 1/2 feet)

.......................

As a novice viewing this, I sense that the level of salt is low and the level of yeast is high.  However as a novice of only one year baking I have no basis for judging.

I have also become aware that conversions can be a very hotly debated topic on some web sites, however, I would prefer to stay out of that if possible.

My thanks go to Harry for his patient and detailed recipe, his translatiing, and his answering of questions.  My thanks to everyone else as well for helping me make my first stollen.

 

 

 

 

goetter's picture
goetter

Be careful mechanically converting a weight (grams) recipe to a volume (cups) recipe.  You might want to check how many grams one of your "cups" actually measures.  I often botch a dough's salt content this way when baking without a scale.

That is a indeed lot of yeast.  However, it's a quantity of fresh yeast: to convert this to an equivalent quantity of instant yeast, multiply by 0.4.  Also, the recipe requires extra yeast to compensate for all the sugar in the dough, which otherwise would retard the fermentation.

harrygermany's picture
harrygermany

Hello goetter,

You wrote "Be careful mechanically converting a weight (grams) recipe to a volume (cups) recipe."

I absolutely agree.
That is one of the things with American baking that I do not understand.
I will have to inform myself about measuring and scaling in US.

To measure in cups I would feel very uneasy because of inaccuracy of amount of ingredients.
Some of the ingredients need to be dosed very accurately, like yeast, salt, water.

But with the help of the forum I shall learn about volume measuring.

About converting fresh yeast into dry yeast: With our (German) yeast 84 g fresh yeast correlate with 28 g dry yeast (which is 8 teaspoons).

Harry



---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

susanfnp's picture
susanfnp

I just made Stollen for the first time in a class. Here's a tip that no one has mentioned so far, so maybe it is not traditionally done, but I though it was a good idea: after baking, we brushed the bread twice with melted butter, then dredged in superfine sugar and brushed off the excess before dusting it with the powdered sugar. This keeps the powdered sugar from melting into the butter.

Susanfnp

http://www.wildyeastblog.com

harrygermany's picture
harrygermany

Hello susanfnp,

thanks for the tip. It is absolutely traditional!

When I started baking Stollen I did it this way.
But one year I forgot about it, and afterwards it got forgotten at all.

The next Stollens will have the extra sugar again to keep the powdered sugar from melting.
And anyway, the little part with the melted butter and the extra sugar is the far best part of the whole Stollen.

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

Ok, I got my rum and my broomstick and am collecting the other suggested ingredients, but I have questions:

-is there a substitute for mace? can i use nutmeg?

-i found some cardoman but what do i do with it? do i chop it up and then soak it or what..?

This is one very expensive past time folks:
-1 vanilla bean -$12.99
-1 small jar of cardoman-$12.99
etc.

This is definitely not a recipe to mess up on....

harrygermany's picture
harrygermany

Hello CountryBoy,

* You can use nutmeg instead of mace.

* You do not need to buy a vanilla bean. Just try to get a pouch of vanilla sugar, which is a sugar with vanilla flavour.
Or you buy vanilla essence in a tiny little bottle-like nothing. With that you make your own vanilla sugar. Should both be very cheap.

* I did no expect cardamom to be that expensive.
In my home you get it in every supermarket for almost nothing. You need it as a powder.
So if you only can buy the seed (should be dry) you will have to grind it very carefully.

Harry


---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

I am so grateful but really embarrased that you answer my questions.  If you get fed up with it then please feel free to let somebody else on the forum answer. The problem is I am still a novice at all this.

So if I invest my $12.99 in a Small jar of nutmeg, what do I do? 

  • I grind it up yes? 
  • But when exactly do I add it to the mix?.  Since it is expensive, my guess is there is a right time and a wrong time. Yes?
  • And how much? In your recipe you say "a pinch" of mace.

How much cardoman would you add?

I am going to sign off the internet now, so as not to ask you more questions.  If I stay I keep asking...

In America I find that one can buy candied fruits or citron for this kind of bread but ONLY at holiday time and none of the stores stock it yet.  So I have to wait until They are ready with the ingredients before I can bake this.  I don't think this is fair. 

Actually I have to go out and make lots of money so I can afford the ingredients of this Dresdner Stollen that is dominating my life...   ;-)

countryboy

browndog's picture
browndog

CountryBoy, I am amazed that you are having to pay so much for your spices. Do you have a co-op or natural foods store anywhere close? They often sell spices in bulk, so you can get a dollar or two's worth and have only what you need.

KipperCat's picture
KipperCat

You can get ground cardamom, mace and vanilla sugar at Penzeys.  If there isn't one near you (like if you're a country boy in fact, and not just at heart) you can order it from penzeys.com

A microplane grater is great for nutmegs, and I presume for mace as well.  I look forward to hearing how your stollen comes out.  Maybe I'll try it sometime.

harrygermany's picture
harrygermany

Hello CountryBoy,

I looked up the recipe again and could not find cardamom there.
Where do you have the idea with cardamom from?

And you should look for a place where you can get spices cheaper - much cheaper.
Nutmeg they throw after you in every supermarket.

All the spices you can get much cheaper, I bet you.

And besides that: Don't worry about your questions and my answers.
That's what the forum is made for, and as long as I answer, everything is OK.

Harry

---------------------------------------
Everyone is a stranger somewhere -
so don´t give narrowmindedness or
intolerance no chance nowhere.

CountryBoy's picture
CountryBoy

You did not put cardoman in the recipe, but I have seen it in others for Stollen so I thought I would add it.  It sounds as if you don't think I should add it, so, I will return it to the store and get my $12.99 back.

I figure it is going to take me 10-14 days to collect all the ingredients.  Then I will make this Stollen for better or worse.  I am afraid I do not have a camera so as to show you but hopefully I can tell you all about it and then make it 2-3 more times, hopefully, improving each time.

My father in law is from Kleineibstadt, Germany. and is a master baker living here in America. Maybe I can surprise him at Christmas time with a beginner's effort at Stollen.  His Stollen looks just like yours.  Maybe with many years and lots of money for ingredients I can make good Stollen too.

Thanks again. 

 

 

countryboy

Mini Oven's picture
Mini Oven

using a fine grater (careful not to include your knuckles) and leave it whole for storage.  Mace is not as strong as nutmeg therefore you only need a little.  Sometimes nutmeg is sold with a tiny grater in the jar.  Sounds like your supply will last you a few years.  In China they gave them away so I can't understand the high prices.  I've seen nutmeg trees, very tall.  The nuts are in a hull much like a walnut and break open after falling to the ground.  Upon removing the hull, one sees a bright red vein like membrane covering a dark nut, this is the mace and dries orange-brown.  The nut has a thin shell that can be easily cracked and inside is the spice nutmeg.  A little goes a long way.  Good in dumplings, banana bread, stollen, & rum punch.

If you want to add cardamon, crack open the pods with the side of a knife and little seeds will fall out.  These can be ground with a mortar and pestle, also strong, chew on one seed, a pinch is all you may need.  A pinch measurement is literally that... what you can pick up between your thumb and index finger.   

Mini O