Christmas Stollen
Steal a little of this at Christmas time, you won’t regret eating Stollen...the traditional German sweet bread. Fragrant, Christmassy and full of yum!
Christmas Stollen
Christmas Stollen, a rich, fruit-laden bread dusted with powdered sugar, originated in Dresden, Germany, in the 15th century. Initially, it was a plain, austere bread made during Advent, reflecting the fasting rules of the time. Over the centuries, as restrictions eased, bakers began incorporating butter, dried fruits, nuts, and spices, transforming it into the decadent holiday treat we know today. The powdered sugar coating is said to symbolize the baby Jesus wrapped in swaddling clothes. Dresden's association with Stollen became so strong that it hosts an annual Stollen festival, celebrating this iconic Christmas tradition. I would love to go to that, I am sure it is amazing. (Perhaps a future foodie feast?)
Here are a few more delicious traditional Christmas recipes for you to look through;
Three Ingredient Christmas Pudding
Christmas Almond Bread - Thermomix biscotti
Merry Christmas Pavlova with Fresh Berries
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Need
- 1 orange, zest finely grated
- 1 lemons zest finely grated
- 100 Grams raw caster sugar BUY
- 150 Grams butter BUY
- 1 egg yolks
- 30 Grams Yeast-fresh or 2 tsp dried
- 300 Grams whole milk BUY
- 540 Grams bakers or strong flour
- 150 Grams dried or glazed fruit of choice, (sultanas, raisins, currants, cherries)
- 70 Grams almonds slivered
- Pinches pink salt flakes BUY
- 1 Batch Pistachio Marzipan Recipe
- Melted butter and icing sugar as needed
Do
- 1
Place zests and sugar into Thermomix bowl and mill 10 sec/ speed 10.
- 2
Add butter, egg yolk, milk and yeast to bowl and warm 4 min/37°C/speed 2.
- 3
Add flour and mix 10 sec/speed 6.
- 4
Add remaining ingredients and knead 2 min/Interval.
- 5
Tip out onto floured Silpat mat. Some of the fruit may not be incorporated, don’t worry, complete this by hand as you knead into a tight ball, wrap and allow to rise until doubled.
- 6
Preheat oven to 160°C.
- 7
When dough has risen sufficiently divide in half and roll each into a flat rectangle. Spread half pistachio marzipan across the dough and roll up into a log shape, tucking in ends of dough to seal. Place onto flat baking tray, seam side down and allow to rise a second time. Repeat with other piece of dough.
- 8
Bake for 40 minutes until golden on top, (should still be moist.)
- 9
Cool for 10 minutes. Brush each loaf with melted butter liberally and then dredge with icing sugar. Leave for 30 minutes and then dredge again with remaining icing sugar. Decorate with glazed citrus or cherries or both. Wrap and store up to 2 weeks in the fridge, though I personally like it fresh with, you guessed it, lots of butter. But it is Christmas….
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
