Stollen, the traditional German Christmas bread is quite a delight to eat. The bread is filled with colorful nuts, dried fruits, candied citrus peels and enriched with eggs, butter and milk. Legend says that the Stollen, in its typical shape with the white layer of powdered sugar, symbolizes the swaddled Christ Child.
In the early days, stollen breads were made as bread without milk or butter because the Catholic church did not allow the use of these ingredients during advent. In the mid 17th century, a papal proclamation allowed bakers to add milk and butter, resulting in a bread that is quite similar to what we today know as a standard stollen recipe – Enriched dough, filled with rehydrated fruits and nuts with or without booze. I must say that I for one am glad that the restriction on use of butter and milk in the stollen bread was lifted.
The added butter and milk make the bread rather festive. But it is this addition of the butter and soaked nuts that also makes this bread a bit of a challenge to make well. Alcohol and the fat sort of retard the fermentation process of the yeast, hence you sometimes may not end up with a good crumb on the bread. The solution to this is using a pre ferment or kneading the dough without the soaked fruits first and then mixing them in after the dough has had a chance to get its bulk fermentation. No matter how you choose to make the stollen, The biggest challenge, however, is to actually wait a full 24 hours before you slice into the sugar layered loaf of boozy deliciousness.
This ginger orange stollen is happening today because of #BreadBakers. BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. This month’s host is Stacy who blogs at Food Lust People Love and she gave us the very decadent theme of Making a YEAST bread for this month’s Bread Bakers that is SWEETENED.
- American-Style Panettone from Passion Kneaded
- Beehive Bread from Sara’s Tasty Buds
- Candied Fruit Sweet Rolls from Cindy’s Recipes and Writings
- Chestnut Roll Wreath from Food Above Gold
- Chocolate Cherry Brioche Buns from Baking Sense
- Chocolate Swirl Babka from Cook’s Hideout
- Cranberry Sweet Rolls from Food Lust People Love
- Estonian Kringle from I Camp in my Kitchen
- Finnish Nissua Bread from Gayathri’s Cook Spot
- Fruit & Nut Sourdough from What Smells So Good?
- Holiday Wreath with Sweet Nut Filling from Hostess At Heart
- Kugelhopf from Ambrosia
- Marzipan Stollen from Palatable Pastime
- St. Lucia Buns from Karen’s Kitchen Stories
- Stollen Bread from Sneha’s Recipe
- Sweet Milk Dinner Rolls from A Day in the Life on the Farm/