My Mum’s Christmas Recipe For Stollen (Festive Fruit Loaf From Germany)
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- Опубликовано: 5 дек 2016
- My mum was a little girl in Dresden when it was bombed during the second World War. She and her family were forced to move to other parts of Germany, and it was decades later before she went back. But she hung on to some of her Saxony culture - including this recipe for a particular style of Stollen. Every year she made it for us - and now I make some for her. Thanks, Mama. xx
Dresdner Christstollen
(Dresden Christmas Stollen)
soak 375g raisins in 1/4 cup rum overnight
mix:
900g flour
2 sachets of dried yeast
175g sugar
250g chopped almonda
2 pinches of salt
almond essence
and mix well
add:
rum raisins
300g orange peel
and mix
then add:
250ml tepid warm milk
300g butter
150g baking fat
mix well and knead by hand for a few minutes
cover, rest for 1 hour
knead again, cover, rest for another hour
shape into 2 Stollen and put on baking tray covered with baking paper
rest for another 30min.
bake at 180 degrees Celsius for 1 hour
check during baking process and cover with tin foil if browning too quickly on the 'lip' side
when baked and still hot, brush with melted butter (100g), sprinkle vanilla flavoured sugar over them, brush with remaining butter, then sprinkle with icing sugar
wrap in tin foil and rest for 2 weeks in a cool place.
Enjoy!
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Don’t steal our stuff!
I love the way you tell your mom's story and the recipe, precious little well kept treasures.
Thanks to your mum for sharing with us all, via you.
He made the stolen joke! Yay!
I like the sound of this recipe! My mother used to say "there are as many recipes for stollen as there are grandmothers in the world, and like all grandmothers, some are better than others." Hehe.
I think I have everything in the house to make stollen before Christmas, so I just might have to try your mother's recipe this year!
My mom emigrated to New York from Nurnberg in 1939 and tried in vein to get the rest of her family here but was to no avail as the war broke out. Most of the men lost their lives, but eventually a few of her family made her from 1948 through1953. Stollen was always served at Christmas in our home. Thank you for sharing your story and your moms recipe.
I wasn't sure whether anyone else would be interested in the story - so thank you, Michael. There are lots of stories in your family too, obviously. And they're all worth telling.
I live in Nürnberg now! Was lovely to hear your story
You just did something great for your Mother's heritage. Thank you!
I come back to this recipe year after year. Thank you!!!
"soak the raisins in rum" SOLD!
A BEAUTIFUL work of art. Can't wait to make it!
Thank you very much for sharing your mom's recipe.
I live in France but right next to the German border. We love stollen with marzipan. I will make your recipe to taste it at Christmas!
Thank you, Charlotte. You'll probably find it a bit heavier than your local recipe, but I expect they're both good!
I used this recipe for Stollen this christmas and it went down a treat with everyone in the family! So thanks Sandra and indeed thank you to your lovely Mum.
Thank you too for sharing such a special recipe with us. You make it look so easy!
What a cozy video this is! The Stollen looks so yummy, and I look forward to giving your mother's recipe a try.
Thank you for telling about the origin of the bread. Having heard that, tears of thankfulness came to my eyes for my German heritage.
Thank you so much for sharing your mother's recipe with the world. I really enjoyed it. I hope to make it one day. I really love od world recipes. Have a blessed holiday. Xx
I love this so much… thank you for sharing with us !
You have posted this at a most perfect time. While on vacation here in the states, I bought a commercial made stollen. It was my first time eating it and found it to be tasty. From experience, I know that one like yours is far superior to a commercial made one. I shall try this is the near future. I can't wait to have my tea with your mom's stollen. Thanks you so much for being generous and sharing it with your youtube followers.
I have been watching many video posts on how to make Stollen after being introduced to it this holiday season. This is one of my favourite posts and I will be trying this method. The story telling in this post was great! Thank you for sharing your family recipe!
You’re a wonderful cook Sandra! It’s always nice to carry on traditional recipes.
Lovely. Thank you for sharing. We'll try it out.
I didn't want that video to end :) thank you xx
I'll have to try it! Thank you for sharing :)
im so happy i just subscribed and asked you on a different video if you had a stollen recipe and here it is!!!! Thankyou so much! and thankyou to your mama for holding on to it!
You found it - well done. Hope your husband likes it!
I agree with Tim “Nom Nom”
Thank you for sharing a bit of your family history.
Best wishes from Oxfordshire.
Absolutely my FAVOURITE sweet bread/cake. This was so educational as I did not know it originated in Germany! Thanks so much for sharing your mum's original recipe with us. That is really special. I swear, between drooling through the video, I've gained a couple of pounds just feasting with my eyes. Merry Christmas from our house to yours!
thanks for that, FattyHamster!
Thank you so much for sharing such a wonderful recipe٫and your beautiful narration took me to my child hood with my lovely family .Happy holidays🌸🌺🌼🎄🥮
Hi, I’m from Mexico, and I make a travel to Germany soon, on December and I really want to cook during Christmas! Your recipe is so sweet and traditional, exactly how I like! So much look with your Chanel, and thanks for share your own things with us! ♥️
I absolutely love your videos. Danke for sharing. 🤗
: - )
Mmm, that looks tasty! I hope your leg is healing well. Have a merry Christmas season!
thank you, well explained - I will give it a try...
Thanks for that great recipe. I love Stollen Cake.
Great video, thank you for sharing
what a nice video, thank you for sharing... beautiful
Lecker!!! My wife’s mother was from Breslau. Her Stollens were lovely too. It’s difficult to find Vanillezucker in NorthAmerica, so we fill the suit cases with it when we return from German visits. You can’t have Christmas without it.
great having a wife whos a good cook
What a wonderful share, thank you so much. Bon courage. Happy gardening strong lady. God less u all.
Love from Asha, from Mauritius.
Looks easy enough...Mostly waiting and kneading. Might have to give this one a try!
Go for it!
It's sad to see that many traditional recipes are getting lost . so , it's great to see people like you share their own recipes with everybody to keep the nice-old-tastey kitchen alive . I really appreciate that . Even though I remember it a little bit different as we put Mazipan in the center of it. We also did knead it for longer time. And we did hit it to the table but don't ask me why . It might have been for fun.
Fun is an important ingredient : - )
Yummy.thamk u ma'am.I will try it
Thank you for sharing.
My younger son is living in Freiberg in Saxony. He is a big fan of the stollen.
OMG they look YUMMERS!
This what I was looking for ! thanks a lot now I can make my own stolen :)!
Those are some incredible pictures
Danke für das tolle Rezept!
Gerne geschehen!
Lovely video...Thank you.
My favorite!!
Hi,i love stollen i am from Algeria.I tasted it in France it was so delicious thank you for sharing
Great recipe thanks
Thank you for this recepie)))) we had these Shtollens for the New year eve)))) kind regards from Moscow.
This must be the best "Stollen" there is!
Hello Sandra.
Many emotions and sweet memories watching this. My late Grand Mother was born in Salzburg Austria and came to Québec in 1888. She baked Stollens every christmas but preferred cognac. I will never forget the taste of my first Stollen cake in the 50's.
It'll soon be time to get baking them again - yeah!
Beautiful
Ich bin German von Duisburg aufgewachsen in Stuttgart bis 1983 dann Amerika
Bless y’all ❤️
We were both blown west but you went farther!
now i'm in love with Irish accent.
Her accent is German :)
My video was brilliant and pure. Had me thinking about my mom and the things she's taught me ❤️
thank you so muchhhhhhh
Now Oma is famous :)
This is hands down the best stollen recipe of all time. Everyone is begging me to make it every year. I make about 8 per year so every family gets one :)
We love having almond paste in the middle. I haven't made my own yet because of having to candy the oranges myself, it's easier to buy it. Just make sure you mix butter into the almond paste so you'll have a rich buttery and spreadable texture!
I thank you so much for sharing doll 💜 Is there a recipe for this that I can print out? I can not see your mom's recipe very well.
Looks great! Can you share some soda bread recipe or christmas/plum pudding
We eat those to in the winter in the Netherlands. My dad always gets one as a present from his work. Ours are filled with spijs. My methode is scooping the spijs from the inside en smiring it out on the bread slice. But my grandparents don’t bother wich I find quiet strange.
I love all your videos. love from India ♥
boobs and veg
classic thanks.
Oh, we were in Dresden this past winter, on Feb 14-17 no less, right in Remembrance week. We stayed in a hotel on the Altmarkt, which you show at the beginning. We attended a performance of St John's passion in the Frauenkirche (the remembrance concert). It was breathtaking. I eat Stollen here in Nova Scotia every year because, believe it or not, there is a bakery down our valley that is owned by former East Germans from Dresden. They immigrated here about 20 years ago. I am originally Dutch, so I am very familiar with Stollen, but I never knew how to make it. Maybe I'll try!
Yes, try it. It's not possible to make it without thinking of the past - and a little of that is always good.
Do you have recipe for liverball soup? I’m excited to try your stollen tomorrow.
There is no way that would last 24 hours, not 2 weeks! Looks amazing.
I miss my Oma's stollen ! ☹️
Jesus Christ.. this is a recipe that is in my memory of my genes. Thank you very very very much for sharing this wonderful recipe, be sure that I'll prepare it to my winter.
Blessings from God.
My father died two weeks ago, and his family, so we were told, told, came to the US from Germany in the mid 1700s. I wish we had some old recipes to keep that part of our heritage alive, but it's the women who generally hand those down. I may attempt your stollen just to see if I can! (Bonnie)
Oh, Bonnie. Sorry for your loss. xx
Hi, thanks for sharing!
Please tell me, What kind of baking fat you use?
I love watching homemade bread being made. Any more good bread recipes?
Yes, if you look through our 'Recipes' playlist, you'll find one or two.. : - )
It looks so good fresh from the oven, how do you manage waiting for 2 weeks to eat it? Thank you for sharing this!
Jed, my sentiments exactly. If I manage to cook one myself, there is about ZERO chance it's going to sit for 2 weeks. Deferred gratification is not a phrase I can use with delicious Stollen.
That's looks great.. thank you for sharing..
Hello! I've been watching your channel for almost a year now in my free time! I want to share something with you today :)
I'm currently an Accountant and I really don't like being a city boy, but my father used to live in a small island in Greece where everything was pretty much non-modern. Every person there had their own field and their own food, which is my dream of life. I've been saving 80% of my salary(I know what you're thinking, how do I live with 20%?! but I live with my parents) for a couple of months now, and I'm going to save till I have enough capital to start a little business in Ireland. I want to be a free-range mixed farmer in Ireland, and by that I mean raise animals and grow produce to sell to local small restaurants and businesses. Hopefully this dream will come true one day, have a nice one guys!
Good for you, Owen! Sounds like a great plan. We really wish you well. Follow your dreams - you'll have adventures all along the way, but at least you're heading in the right direction...
Hello! Thanks for sharing! I will try the recipe this year even when its super hot here!!! I saw some stollens have marzipan inside. I just add a roll inside ?
Exactly!
Thanks for the video! Your stollen looks delicious! Where can I find the recipe?
thanks, Monica - in the description?
Will make this soon, the one you can buy in Lidl has marzipan inside. It's interesting to know the real recipe has none.xx
There are some different Recipes, Marzipan Stollen, Almond Stollen, Mohnstollen (Mohn is Poppy). The Original Dresdner Stollen is only with Butter. I make my Stollen with Marzipan in the inside (love Marzipan 😊).
I love the dad jokes at the end 😂
Btw i really wanna try this out, after a few recipes without Marzipan i think it’s fine to make it without it then
Thanks for sharing this Stollen bread recipe, but I disagree with Tim "It's good with a cup of tea on a winter's day", I believe it's good with a cup of tea on any day of the year Sir LOL Merry Christmas to all year family, Bless you all. ps, can I lick all the bowls please?
Thank you. Merry Christmas to you too, Duncan!
Hi there. The video is very helpful. Quick question, a German baker told me many of them start making Stollen in September and put it in a bread box until Christmas. If I were to do that, would you still wrap in foil? or plastic wrap or cheesecloth? Pros and cons of each? Thank you!
We haven't done enough experiments to do a full analysis, Donna, but I find that wrapping it tightly in foil, then a plastic bag, in a cool dry place works fine for weeks, even months. But there could be other, better, ways? Good luck!
This looks wonderful! I've had stollen before and loved it. But I have a typical preservative-laden American question...how does it not go stale or grow mold after two weeks of waiting before eating? Thank you for sharing this excellent and personal recipe!
I never thought of that - but it is slightly surprising. In all the years I've known it, this has never happened. The worse that happens it that it dries out a bit. I guess the combination of fats and sugar is enough to keep it well. Maybe that's why it is so dense?
I'd guess that it's, at least in part, due to the low water activity - a measure of the amount of free water available for microbial use. Most of the moisture in this recipe appears to be fats from the butter, lard, and milk (cream?), so there's less water than you'd find in normal bread. You'll lose some of that water when it cooks, and some of that water probably becomes trapped by proteins and is unavailable for bacteria to use.
That's my best (mildly educated) guess.
Thank you for sharing the recipe😊 I don't think we have baking fat where I live, so I was wondering if I could replace it with butter?
Butter would be good too : - )
Way Out West Blow-in blog Thank you😊
Is baking fat the same as shortening? Looks like it. When you said flour, is it bread flour or just plain/all purpose flour? Thanks.
Even South America has their Christmas fruit bread called paneton.
which i think is originaly FROM ITALY it is also called PANETTONE from MILAN
ive had this with marzipan in can you add it to this recipe ?
Yes you can
I have Grand Marinier cognac instead of Rum is that ok?
Sounds lovely
Looks a bit like the traditional Dutch Kerststol, but the Kerststol has a roll of amandelspijs (a sort of grainy mix of ground almonds and sugar, a bit like marzipan but with a rougher texture) inside it.
That sounds lovely too.
Next Christmas I will make. Ive never had a good Stollen, my mother wasn't a very good cook and/or we had very little money. She was of German decent but I can see she didn't use the rich ingredients, no ground almonds nor all that butter, and no rum. Ive been looking for a fruit cake type recipe. I worry this goes moldy after 2 weeks? What about brushing it with more rum every few days?
dont brush it with rum. Just keep it under a lid. Also 2 weeks is easily enough time to eat one of these. I love puttin a slice in milk or cacao and eating it with a spoon
Store for two weeks. In the refrigerator or at room temperature in the pantry? Frohe Weihnachten!
In a cool place in a cake tin - a pantry is ideal. Frohe Weihnachten to you too!
🇨🇱 saludos de chile muy rico🥖paletonne
Amo stollen
Can I use shortening in place of baking fat?
yes, I'm sure that would be fine too
Thanks. Will give this a try😊
can there be a substitute for the rum
You might try soaking the raisins in warm apple juice.
Mmmmmmmmmmmmmmmmm!!!!!!!
How many tsp are two sachets of yeast please? All my love and sympathy to Dresden and its people and Germany for the injustice they suffered
I'm going to have to come over, that looks like a great ski slope! That's some seriously unhealthy bread! You did a great job!
Ha! You'll have to be quick - it's going fast : - )
Ah, Sandra! I love watching you cook or bake. Could you please give your mom's recipe in ounces and cups? I would like to bake this but am ignorant about metrics.Thank you so much. I have only one complaint- could you make MORE vlogs? Your's is one of the BEST!
Will do, Dan. Give me a day or two..
No marzipan in the centre?
How many yeast grams? Please
The yeast we use is dried yeast and it comes in small sachets, each sachet
has 7g dried yest in it, so overall you'll need 14g of dried yeast.
Hello. Yeast "grs" please.
Saludos desde Chile.
Is this just regular all purpose flour? I've seen some recipes using bread flour, I just want to be sure before I begin :)
Yes,, plain flour - bread flour might be too heavy
@@WayOutWestx2 thanks so much for answering quickly! I candied so much orange peel and have my rum raisin soaking. Gonna have 6 stollen by tomorrow evening, yum!
@@WayOutWestx2 just finished making this recipe again. The best there is! Thanks again for sharing :)