{"id":2602,"date":"2022-12-27T00:01:00","date_gmt":"2022-12-27T05:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=2602"},"modified":"2022-12-26T22:10:40","modified_gmt":"2022-12-27T03:10:40","slug":"stollen-a-german-holiday-tradition","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=2602","title":{"rendered":"Stollen &#8211; a German holiday tradition"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Stollen is a traditional German holiday bread with nuts, dried or candied fruit and spices. Most recipes are fairly similar, using flour, water and yeast as a start, then adding various other ingredients. The recipe I use comes from <em>The Better Homes and Garden New Cook Book<\/em>. The copy I own was published in 1989.<\/p>\n\n\n\n<!--more-->\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"690\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/dust-with-powdered-sugar.jpg?resize=629%2C690&#038;ssl=1\" alt=\"Image shows a loaf of stollen bread, dusted with powdered sugar.\" class=\"wp-image-2603\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/dust-with-powdered-sugar.jpg?resize=934%2C1024&amp;ssl=1 934w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/dust-with-powdered-sugar.jpg?resize=274%2C300&amp;ssl=1 274w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/dust-with-powdered-sugar.jpg?resize=768%2C842&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/dust-with-powdered-sugar.jpg?resize=900%2C986&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/dust-with-powdered-sugar.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption class=\"wp-element-caption\">Stollen ready to slice and eat<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Stollen<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 to 4 1\/2 cups all-purpose flour<\/li>\n\n\n\n<li>1 package active dry yeast<\/li>\n\n\n\n<li>1\/4 teaspoon ground cardamom<\/li>\n\n\n\n<li>1 1\/4 cups milk<\/li>\n\n\n\n<li>1\/2 cup butter<\/li>\n\n\n\n<li>1\/4 cup sugar<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>1 cup raisins or currants<\/li>\n\n\n\n<li>1\/3 cup diced mixed candied fruits and peels<\/li>\n\n\n\n<li>1\/4 cup chopped blanched almonds<\/li>\n\n\n\n<li>1 tablespoon finely shredded orange peel<\/li>\n\n\n\n<li>1 tablespoon finely shredded lemon peel<\/li>\n\n\n\n<li>2 tablespoons melted butter<\/li>\n\n\n\n<li>Sifted powdered sugar<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Combine two cups flour, yeast and cardamom in a large bowl. Heat milk, 1\/2 cup butter, sugar and salt to 120 to 130 degrees. Add to the flour mixture with the egg. Beat with an electric mixer on low speed, scraping the sides well. When mixed well, beat at high speed for 3 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use a spoon to stir in as much of the remaining flour as you can. Stir in the fruit, nuts and peel. Turn onto a lightly floured surface and knead in enough flour to make a smooth, elastic dough (3 to 5 minutes). Shape in.a ball and place in a greased bowl. Cover and let rise until double (1 1\/2 to 2 hours).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"725\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/ready-to-rise.jpg?resize=629%2C725&#038;ssl=1\" alt=\"Image shows a ball of dough with fruit and nuts mixed in it. The dough sits in an aluminum bowl.\" class=\"wp-image-2607\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/ready-to-rise.jpg?resize=889%2C1024&amp;ssl=1 889w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/ready-to-rise.jpg?resize=260%2C300&amp;ssl=1 260w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/ready-to-rise.jpg?resize=768%2C885&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/ready-to-rise.jpg?resize=900%2C1037&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/ready-to-rise.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption class=\"wp-element-caption\">The dough ready to rise in an oiled bowl.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Punch dough down, turn out onto a lightly floured surface and divide into three sections. Let rest for 10 minutes. Roll into an oval about 10 inches by six inches. Fold the long side over so that about an inch is still exposed. Repeat with the remaining dough. Cover and let rise until nearly double (about an hour). <\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rectangular\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"708\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/divide-into-three.jpg?resize=629%2C708&#038;ssl=1\" alt=\"Image shows three balls of dough resting on a counter. The dough has fruit and nuts mixed in it.\" class=\"wp-image-2608\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/divide-into-three.jpg?resize=910%2C1024&amp;ssl=1 910w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/divide-into-three.jpg?resize=267%2C300&amp;ssl=1 267w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/divide-into-three.jpg?resize=768%2C864&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/divide-into-three.jpg?resize=900%2C1013&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/divide-into-three.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption class=\"wp-element-caption\">Three balls of dough, ready to be shaped.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Bake at 375 degrees for 20 minutes or until golden.Let cool for 30 minutes. Brush with melted butter and sprinkle with powdered sugar. If your stollen is too hot when you add the butter and powdered sugar, it will act like a glaze. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"434\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?resize=629%2C434&#038;ssl=1\" alt=\"Image shows three loaves of bread cooling on a rack. \" class=\"wp-image-2609\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?resize=1024%2C707&amp;ssl=1 1024w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?resize=300%2C207&amp;ssl=1 300w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?resize=768%2C530&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?resize=900%2C621&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?resize=1280%2C883&amp;ssl=1 1280w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/out-of-the-oven-1.jpg?w=1400&amp;ssl=1 1400w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption class=\"wp-element-caption\">The loaves of Stollen cooling on a rack.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tips and notes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I add the powdered sugar dusting to the loaves that are going to be served at the time. If I am freezing some of the bread, I wait to add the powdered sugar after it is thawed.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/soak-the-raisins.jpg?resize=109%2C125&#038;ssl=1\" alt=\"Image shows raisins in a cup of water.\" class=\"wp-image-2605\" width=\"109\" height=\"125\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/soak-the-raisins.jpg?resize=896%2C1024&amp;ssl=1 896w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/soak-the-raisins.jpg?resize=262%2C300&amp;ssl=1 262w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/soak-the-raisins.jpg?resize=768%2C878&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/soak-the-raisins.jpg?resize=900%2C1029&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/soak-the-raisins.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 109px) 100vw, 109px\" \/><figcaption class=\"wp-element-caption\">soaking raisins<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">If your raisins are dry, you can soak them in some hot water for a bit first. This makes sure they are plump and juicy. Be sure to drain them well before adding them to the dough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/the-right-temperature.jpg?resize=167%2C223&#038;ssl=1\" alt=\"Image shows butter and mild in a measuring cup. A thermometer measures the temperature.\" class=\"wp-image-2606\" width=\"167\" height=\"223\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/the-right-temperature.jpg?resize=764%2C1024&amp;ssl=1 764w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/the-right-temperature.jpg?resize=224%2C300&amp;ssl=1 224w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/the-right-temperature.jpg?resize=768%2C1030&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/the-right-temperature.jpg?resize=900%2C1207&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/12\/the-right-temperature.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 167px) 100vw, 167px\" \/><figcaption class=\"wp-element-caption\">Checking the liquid<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">I talked in this <a href=\"https:\/\/therabbithoel.com\/?p=434(opens in a new tab)\">post<\/a> about the importance of the temperature of your liquids when baking with yeast. I use a small thermometer to make sure I am in the correct range based on the recipe. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For this recipe, since the yeast was mixed with the flour, I wanted the liquid to be between 120 and 130 degrees.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Some recipes have the bread shaped in other ways, such as a braid. I&#8217;ve done it both ways, and either way it is delicious. You can also make a glaze for the top by mixing the melted butter, a little hot water and the powdered sugar. If your stollen is too hot when you add the butter and powdered sugar, It will act like a glaze. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stollen is a traditional German holiday bread with nuts, dried or candied fruit and spices. Most recipes are fairly similar, using flour, water and yeast as a start, then adding various other ingredients. The recipe I use comes from The Better Homes and Garden New Cook Book. The copy I own was published in 1989.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Stollen is a traditional German holiday bread with nuts, dried or candied fruit and spices. Here is the recipe I use, and some tricks I found.","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[14,50],"class_list":["post-2602","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-baking","tag-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stollen - a German holiday tradition - Down the Rabbit Hoel<\/title>\n<meta name=\"description\" content=\"Stollen is a traditional German holiday bread with nuts, dried or candied fruit and spices. 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