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Grateful in VA
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My husband really wanted to try incorporating a Christmas stollen into our family tradition this year. I was just wondering if anyone here has a tried and true recipe.
A lot of the ones I have found on line say they should be made weeks in advance.
Anyone have any experience making these?
If it is too late to make one do you have any recomendations on where to buy a good one?
Thanks.
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Janine
DH'01, DS'03, DS'05, DD'07, DD'07 and DS'08
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JennGM
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| Posted: Dec 19 2011 at 8:47am | IP Logged
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Janine,
The recipes I have don't need to be made in advance, but they all state that this bread keeps wonderfully, either in the freezer or wrapped in plastic.
I don't make this regularly, so I can't comment on "tried and true" recipes. I've got at least 4 of them from various sources.
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Jennifer G. Miller
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stefoodie
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| Posted: Dec 19 2011 at 8:52am | IP Logged
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I haven't made stollen since I was a newlywed, and I don't have the recipe now -- I think it was a braided one from Julia Child -- but it's fairly straightforward. Similar to pannetone which I make every year, with the addition of marzipan. I never knew it had to be made weeks in advance! I love Peter Reinhart's recipes though (making his casatiello again this year) so you might want to try his. The Food Network recipe also got good reviews.
Peter Reinhart's
from Food Network
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stef
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stefoodie
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This one from Martha Stewart is more of a soda bread:
Christmas Morning Stollen
She also has a yeasted version which looks promising
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stef
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JennGM
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| Posted: Dec 19 2011 at 9:14am | IP Logged
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stefoodie wrote:
| I haven't made stollen since I was a newlywed, |
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That's how long it's been for me, too. Although I've only been married 11 years...
I prefer Panettone for the taste, but the look of the braids to reflect the swaddling clothes is just wonderful.
My mother would make an Easter braid in the shape of stollen, just because we preferred the taste. (recipes were from Cooking for Christ by Florence Berger and Family Advent Customs by Helen McLoughlin). Anything with candied fruit we just have not liked!
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CrunchyMom
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| Posted: Dec 19 2011 at 9:19am | IP Logged
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stefoodie wrote:
I haven't made stollen since I was a newlywed, and I don't have the recipe now -- I think it was a braided one from Julia Child -- but it's fairly straightforward. Similar to pannetone which I make every year, with the addition of marzipan. I never knew it had to be made weeks in advance! I love Peter Reinhart's recipes though (making his casatiello again this year) so you might want to try his. The Food Network recipe also got good reviews.
Peter Reinhart's
from Food Network
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We've made Peter Reinhart's before and liked it very much.
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Lindsay
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Grateful in VA
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| Posted: Dec 19 2011 at 10:16am | IP Logged
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JennGM wrote:
stefoodie wrote:
| I haven't made stollen since I was a newlywed, |
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That's how long it's been for me, too. Although I've only been married 11 years...
Anything with candied fruit we just have not liked! |
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When I saw you hadn't made it in years i wondered if the reason was because nobody liked it.  I'm not a big fan of candied fruit either, but my husband reallly likes it 
I don't know what my kids will think of it.
I think I'll show my husband the links you gave and see if anything jumps out at him.
I wonder if making it far in advance would help with mellowing out the fruit? Maybe that is why some of the recipes I've seen reccomended that.
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JennGM
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| Posted: Dec 19 2011 at 11:27am | IP Logged
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I do think it takes an acquired taste, or someone who expects that for tradition. I would call Trader Joes to see if they carry one, if you don't want to make one. they sometimes have it.
I just like a moister style bread, like Panettone.
Stef, I'm just wild with envy that you make it every year.
Our local Italian restaurant sells real panettone they get from Italy. I get the Easter bread and the Christmas bread from them -- that's my work around when we have food allergies around here. When I bake with wheat flour my son gets hay fever symptoms from the flour in the air, poor thing.
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Grateful in VA
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| Posted: Dec 19 2011 at 11:37am | IP Logged
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Is stollen usually served at breakfast or as a side with dinner? I think DH figured for it to be a side with dinner. I had found these and thought the kids would really like them with the evening meal.
Hubby is German so he really wanted to try to incorporate something that was a German tradition. I'll have to look into the panettone too, for this Italian girl
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CrunchyMom
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My family never really had stollen (that's a tradition from dh's side), but we had lebkuchen every year. It is a cookie, ages well, but is a little more straightforward than stollen, imo. It is a simple cookie to make.
It has the candied fruit. My family also discovered that we don't really care for the "mixed" candied fruit, but we really like just the candied "citron" in ours (and raisins, of course).
So, even if you think you don't like candied fruit in general, it might be possible to find a compromise that makes everyone happy.
Also, here is another very simple cookie passed down from my German grandmother. I don't think it is a German cookie, per se, but it is a very simple and tasty (and pretty) cookie that has the candied cherries. Cherry Nut Cookies
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Grateful in VA
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| Posted: Dec 19 2011 at 12:01pm | IP Logged
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DH just emailed and said he wants to try the Peter Reinhart recipe. So I'll be headed out to the store shortly. I guess we'll stay true to the recipe this year and adjust accordingly.
Lindsay, I sent him the link to your cherry nut cookies. I'm pretty sure I'll be picking up those ingredients too.
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Grateful in VA
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Lindsay,
DH just emailed again. He wants to know if you would be willing to part with your lebkuchen recipe too.  
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CrunchyMom
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Quote:
Christmas Lebkuchen
1 c molasses
1 c shortening
1 tsp cloves
1 t cinnamon
4 1/2 c all-purpose flour to make a stiff dough
1/2 lb Citron (chopped)
1 c sugar
1 egg
1/2 tsp ginger
1 T soda in 1/2 c water
1/2 lb chopped raisins
Oven 350
Mix and chill dough overnight for best results
Roll out and cut in oblong pieces or with cookie cutter, or make into rolls and place in refrigerator over night, cut into slices and bake in moderate oven about 15 minutes or until brown.
Cool about 1 minute before removing to wire rack. Cookies will keep several months if sealed up well and hidden away. |
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I'm afraid it is one of those older recipes that assume you know a good deal about what you are doing going in.  Fortunately, my mom did add in the oven temp.
My family always used a cutter to make them, but they were large and simple shapes with a subtle decorative edge (circle, oval, diamond). I wouldn't use anything intricate because the citron gets in the way of the cutting edge. Were I to make them today, I'd probably use my largest biscuit cutter.
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Lindsay
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Grateful in VA
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Thank you. 
CrunchyMom wrote:
[quote]Christmas Lebkuchen
I'm afraid it is one of those older recipes that assume you know a good deal about what you are doing going in. |
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I don't really know what I'm doing, but I think we can wing it I worked in a bakery in a supermarket before I got married. Most everything we made came already mixed and frozen in batches. We just had to tray it up and bake it. I did get pretty good at decorating already baked cakes though
DH on the other hand knows how to cook for real
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stefoodie
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I don't use candied fruit in anything anymore, unless I made it myself (as in candied orange peel). I use dried fruit instead, soaked in liquor or apple cider, not as brilliantly colorful, but more friendly to picky tastes.
Jenn, my family actually wants me to skip the pannetone this year and concentrate on the casatiello (the savory version, with salami and cheese) -- can you believe that? I guess having pannetone available almost year round at nearby stores (even the TJ Maxx nearby has decent pannetone from time to time) has spoiled them.
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JennGM
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I refuse to eat out of season.
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Jennifer G. Miller
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CrunchyMom
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stefoodie wrote:
I don't use candied fruit in anything anymore, unless I made it myself (as in candied orange peel). I use dried fruit instead, soaked in liquor or apple cider, not as brilliantly colorful, but more friendly to picky tastes.
Jenn, my family actually wants me to skip the pannetone this year and concentrate on the casatiello (the savory version, with salami and cheese) -- can you believe that? I guess having pannetone available almost year round at nearby stores (even the TJ Maxx nearby has decent pannetone from time to time) has spoiled them. |
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I'm pretty sure that is all that is in the Peter Reinhart recipe, right? It is REALLY yummy to do it that way
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Topic: Christmas stollen recipe? Anyone?
