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Dresden Stollen… Stolen my heart, it has!!

2009/11/23 / 40 Comments
“Sometimes I want to clean up my desk and go out and say, respect me, I’m a respectable grown-up, and other times I just want to jump into a paper bag and shake and bake myself to death”
Wendy Wasserstein
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It’s all her fault. I wish I could have stolen it. Jamie tweeted she was pulling out a freshly baked Stollen from her oven a few days ago. ‘Pleeeeeeeease’ came the shout, ‘we want some too!!’ Diva & me fought for it, but I knew I had to make mine soon. Diva had a better chance of getting to Nantes to Jamie’s oven before me, so I took a stab at making my own pretty quick. title+2IMG 5084 horz
The recipe for the Christmas Stollen (Dresden Stollen) is a beautiful one from Murasaki Shikibu or Ayako @ Samurai Viking Cuisine. Once the Stollen is baked you need to let it mature for 2 – 3 weeks. Leave it in a cold dry room, wrapped in aluminum foil. If you don’t have a nice cold, dry room – you’ll have to let it mature in your refrigerator, in which case wrapping it up in Saran Wrap is recommended. Typically this is done in the last week of November in German households. IMG 4750
Made the Stollen and it was absolutely delicious. Used the changes Jamie suggested, and made some additional ones like substituting fruit with whatever I had on hand. I used quark which I made at home. You can find the recipe here. The only issue I had was the crumbly texture. I didn’t get a smooth, beautiful crumb like the one Jamie’s picture had, and I think I can blame that on differences with oven temperatures, the kind of flour available here, and my impatience.
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More importantly I think too on the lack of self restraint. The Stollen had flooded the house with delicious warm smells, and I just couldn’t resist hacking some off … too soon maybe. The timer was set on 30 minutes once the loaves were out … At the buzz, I was there with my bread knife. Crumbly or not, this was mighty delicious stuff!5
There is an interesting tale about Stollen… According to some sources, this sweet bread which dates back to 1400 A.D., used to be much more boring due to a ‘butter ban’ which had been implemented by the Roman Catholic Church. However an appeal was made to the Pope, and the Pope decided that after doing appropriate ‘penance’ you could use butter and milk! 3
Thank you Ayako…nom nom nom. My first Stollen was made, the remainder of which was soon sitting wrapped in foil in a cool place. Trying (seriously am) to leave it 2-3 weeks in hibernation. Am trying to feed it to my blog meanwhile… title+2IMG 5673With temptation as strong as this, I’m back with news that it now slices beautifully. Yes, I have not been able to resist temptation & was back pulling the foil of this morning. Sliced some for the kids ‘tiffin’/snack for school, and have to say it still tastes divine. Cake like, rich & yet not heavy. You must make some…still a month to go for Christmas!
title+2IMG 5652Christmas Stollen (Dresden Stollen)
The recipe is from ‘Backen macht Freude’ (Dr Oetker)
Ingredients:
500g AP flour
2tsp baking powder
1tsp baking soda
200g Sugar
1 sachet vanilla sugar
4 drops sweet almond extract (Use bitter if you can get some, or bitter almond oil, the edible kind – don’t put arsenic in your Stollen!)
1tbsp Rum
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
2 eggs
175g butter
250g “Quark” (I make my own. Link here)
100g dried currants
100g raisins
100g dried craisins
50gm candied ginger/orange peel
Zest of 1 orange
150g ground almonds makingFor the ‘icing’:
50g butter
50g powdered sugar

1Method:
Place the flour, baking powder, baking soda, almond meal, cardamom & nutmeg in your processor & give it a whiz.
Add chilled grated butter & process till you have breadcrumbs.
In a bowl whisk together quark, eggs, almond extract, rum (if using).
Add wet ingredients to flour mix and stir together until all the dry ingredients are moistened, and start to come together into a ball of dough, sticky but workable.
Knead on a well-floured work surface, adding just enough extra flour until it forms a nice, soft, smooth but not sticky dough.
Preheat the oven to 250°C. Bake it for 45 minutes at 180°C and then for another 15 minutes at 160°C. reciupe+picIMG 4846The ‘icing’:
As soon as the Stollen is done brush melted butter onto the hot stollen and dust it with the powdered sugar.aged

♥ Thank you for stopping by ♥
I have to add that I used golden raisins in my Stollen that Madhuli mailed to me very recently. She sent me a beautifully wrapped gift & I was so touched. Each bit packed with love, a separate card on each, handwritten notes & even a recipe of her grandmothers with a masala mix her aunt made.

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My Stollen also happily used parchment paper that Avanika large heartedly mailed to me from Mumbai when she heard we don’t get it here. Thank you, you wonderful foodies, my Stollen was sweeter because of you!

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Some more happy little bits I’d like to share…
I am honoured to be included in the list of nominees for ‘Best Indian Food Blogs’ here.

vote meVoting begins in a day.IMG 4777 horz

Also would like to thank EC for featuring me in the Sunday Super Blogger series here.
Don’t miss a post feed

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

40 Comments

  • The Cooking Ninja

    2009/11/23 at 11:00 am Reply

    oooh … just as good as Jamie's. I wouldn't be able to resist either and would have eaten all of it. lol!

  • Sarah, Maison Cupcake

    2009/11/23 at 11:41 am Reply

    This looks fantastic Deeba, I am not sure I'd be able to restrain myself for 3 weeks. Off to check Jamie's out now!

  • shaz

    2009/11/23 at 11:55 am Reply

    Oh my goodness Deeba, I don't think I can make that stollen now, it looks too good and won't last until Christmas! Congrats on the inclusion, you can count on a vote 🙂

  • Divina Pe

    2009/11/23 at 12:24 pm Reply

    This is so gorgeous. I haven't had this in a long time. As you know, I don't bake a lot of breads but you can definitely send this to me. 😀

  • Jamie

    2009/11/23 at 12:25 pm Reply

    Lovely it is, Deeba! Everything you bake is perfect! Your pictures are more beautiful than mine too. Maybe one year we will be able to bake and eat stollen together!

  • Tangled Noodle

    2009/11/23 at 2:07 pm Reply

    I've only ever tasted store-bought stollen! Yours look so wonderful. I'd love to try my hand at it but I am terrible at these recipes that require you to wait more than a day to eat. That's too torturous!

    Congratulations on your Best Indian Food Blog nomination! I will be sure to vote when it opens!

  • Rosa's Yummy Yums

    2009/11/23 at 2:31 pm Reply

    Fabulous and so tempting! That is one of my favorite Christmas treats!

    Cheers,

    Rosa

  • Barbara Bakes

    2009/11/23 at 2:57 pm Reply

    Thanks for the Stollen info! I've never heard of Stollen but it sounds like a wonderful tradition. Good luck with the voting! I have no doubt yours is the best Indian Blog!

  • Aparna

    2009/11/23 at 6:08 pm Reply

    The Stollen secret is out finally! 🙂 I think it looks gorgeous. And congrats, Deeba. Shall definitely vote for you.

  • Mowie @ Mowielicious

    2009/11/23 at 8:12 pm Reply

    Gorgeous stollen Deeba! I just saw Jamie's post too, so funny you both posting about it. Lovely pictures, and like Meeta, I must admit quark stollen must be my favourite. Have you ever had chilli & ginger quark stollen muffins… OMG – divine!

  • Mimi

    2009/11/24 at 2:34 am Reply

    Beautiful Stollen. As a child we had Stollen (made by a family friend) for breakfast on Christmas Day. It was a treat we all looked forward to.
    Mimi

  • Fresh Local and Best

    2009/11/24 at 3:48 am Reply

    The stollen looks terrific! I've always wanted to make this bread, and you've reminded me of what a wonderful dessert this is! Thanks!

  • Madhuli

    2009/11/24 at 4:19 am Reply

    yummy..looks gorgeous..good to see the raisins being put to use so well!congrats on the nominations..you rock!

  • Joy

    2009/11/24 at 6:50 am Reply

    Deeba, I have been thinking I'm okay being without my own kitchen for weeks now, until I saw this. UGH!!! I miss my oven and I so wish I can make this now. It looks so good! I just don't think I can wait weeks to enjoy it.

  • jayasree

    2009/11/24 at 7:27 am Reply

    Gorgeous and absolutely stunning.

    Congrats for the nomination at indiblogger. You will get my vote.

  • Dharm

    2009/11/24 at 11:11 am Reply

    I love a good Stollen and this looks just Fabulous! Can you send some over please? If I ask nicely???

  • Bellini Valli

    2009/11/24 at 12:09 pm Reply

    It looks amazing Deeba as well as a beautiful pictorial as always.It looks like you are well on way to celebrating.

  • Ilva

    2009/11/24 at 12:21 pm Reply

    It looks fantastic and I really want to make my own Stollen (which in Swedish means fool actually), yours is an inspiration Deeba!

  • Anonymous

    2009/11/24 at 3:10 pm Reply

    Hi Deeba,
    I have been reading your blog for quite a while, i am so fascinated with your blog that i almost got addicted
    of reading your blog regularly some times 2 to 3 times a day! beautiful photographs, wonderful recipes and lot more to please the eyes. keep on blogging.

    smita
    dallas tx, usa

  • diva

    2009/11/24 at 4:53 pm Reply

    mmm u and Jamie are both my stollen lovers! this is beautiful. i want some for christmas please. u send the cake, i offer the mulled wine ?? savvy?
    xxx

  • Errin

    2009/11/24 at 8:00 pm Reply

    I have heard of stollen before, but had no idea about its history or the process involved in making it. it sounds like I need to make two loaves…one for eating immediately and one to let sit for a couple of weeks! 🙂

  • Snooky doodle

    2009/11/24 at 10:00 pm Reply

    this is a recipe I always wanted to try. It looks delicious. Surely I have to try it now 🙂

  • Lorraine @ Not Quite Nigella

    2009/11/25 at 12:41 pm Reply

    What a wonderful Christmas recipe Deeba! I really want to make a Stollen this year so thankyou for the recipe 🙂

  • Julia @Mélanger

    2009/11/25 at 1:22 pm Reply

    Deeba, this reminds me of my first holiday to Germany. It was around Christmas time, and I tried this delicious festive bread. So delicious. You have bought back some lovely memories!

  • Helene

    2009/12/01 at 3:36 am Reply

    I'm such a dry fruits lover. I know that I would enjoy this dessert. Never had Stollen before.

  • Avanika [YumsiliciousBakes]

    2009/12/02 at 5:27 pm Reply

    This stollen looks delicious!! I hadn't even heard of stollen before, and now you make me want to rush to the kitchen immediately! Thanks for the mention 🙂
    P.S – I just voted for you! 🙂

  • Shubha

    2013/12/03 at 9:00 am Reply

    Lovely Deeba. You are just superb with the way you give us your recipes.It is like reading a novel and being with the characters in it.You tempt us to go ahead and try the recipe.Thank you.God Bless.

  • Rene Macon

    2014/12/27 at 10:46 pm Reply

    Thanks a lot for the recipe! It’s the same my mother used & I didn’t have her Dr. Oetker book at hand – so I googled a bit and voila found it!

    One small modification by my mother – which is really quite tasty: Candy the 150 g almonds in a pan with butter and vanilla-sugar. It will increase the diversity of all the different tastes you can find in your stollen…

Thank you so much for stopping by. I'd love to hear from you.

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