I'd like to give it a whirl, just to avoid all the preservatives in the World Market versions. But I've heard of recipes ranging from 3 hours to 3 DAYS. At least that's the story from a local bakery down here. They claim they use "the traditional" method and that takes at least 3 days before it is ready to be sold.
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Can someone explain why "traditional stollen" takes 3 days to make?
- Thread starter marilynfl
- Start date
michael-in-phoenix
Well-known member
Edna Lewis has a version that she writes about that can be made months...
...in advance. It is heavily coated with powdered sugar, wrapped, and stored in a cool, dry cupboard to "cure".
My Mom's recipe is vague, but effective, and it takes a few hours to make.
I'm sure Richard has the scoop.
Michael
...in advance. It is heavily coated with powdered sugar, wrapped, and stored in a cool, dry cupboard to "cure".
My Mom's recipe is vague, but effective, and it takes a few hours to make.
I'm sure Richard has the scoop.
Michael
richard-in-cincy
Well-known member
Their "3 day" aging is cheating...
it should be aged much longer.
Therefore, it can be made on 1 day, and is then aged. The aging does not count on how many days it takes to make it.
If you need help with recipes, let me know.
However, to create a truly authentic Dresden Stollen, you must completely bath the finished loaf in butter. A "dunk" in a butter bath accomplishes this quite nicely. Then it is coated with the sugar coat to seal it in. I've seen plenty of "faux Stollen" recipes that don't include the butter bath, or just brush it with butter, or simply leave out the butter entirely and just sprinkle on some powereded sugar. This is not Stollen.
Let me know if you need any more help with Stollen. We love Stollen at our Haus! It wouldn't be Christmas without it!
it should be aged much longer.
Therefore, it can be made on 1 day, and is then aged. The aging does not count on how many days it takes to make it.
If you need help with recipes, let me know.
However, to create a truly authentic Dresden Stollen, you must completely bath the finished loaf in butter. A "dunk" in a butter bath accomplishes this quite nicely. Then it is coated with the sugar coat to seal it in. I've seen plenty of "faux Stollen" recipes that don't include the butter bath, or just brush it with butter, or simply leave out the butter entirely and just sprinkle on some powereded sugar. This is not Stollen.
Let me know if you need any more help with Stollen. We love Stollen at our Haus! It wouldn't be Christmas without it!
richard-in-cincy
Well-known member
smileys/smile.gif pronunciation tip.
SHHHHHH-TAH-len
(like your shushing the Russian dictator).
SHHHHHH-TAH-len
(like your shushing the Russian dictator).
richard-in-cincy
Well-known member
Yes, that and the sugar coat that melds with the butter. Very important step.
richard-in-cincy
Well-known member
REC: Dresden Stollen
This is the recipe from "Visions of Sugarplums," one that I use frequently (I have several others in various German cookbooks that I refer to--but this one was available online smileys/wink.gif. I make them differently every year, but this is a very solid recipe. I got the butter dunk secret from a bakery in Dresden when I asked them about their amazing sugar crust (which I was not getting with the brush with butter/sprinkle sugar method). Also, poking wholes with a bamboo skewer before the dunk is good for absorbtion.
I also have German recipes that use the fresh cake yeast (which they still use there). I can post one of those if you're interested in the process they use with the fresh yeast.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=158258
This is the recipe from "Visions of Sugarplums," one that I use frequently (I have several others in various German cookbooks that I refer to--but this one was available online smileys/wink.gif. I make them differently every year, but this is a very solid recipe. I got the butter dunk secret from a bakery in Dresden when I asked them about their amazing sugar crust (which I was not getting with the brush with butter/sprinkle sugar method). Also, poking wholes with a bamboo skewer before the dunk is good for absorbtion.
I also have German recipes that use the fresh cake yeast (which they still use there). I can post one of those if you're interested in the process they use with the fresh yeast.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=158258
richard-in-cincy
Well-known member
smileys/bigwink.gif
michael-in-phoenix
Well-known member
I just looked up Edna Lewis' recipe. Her book, In Pursuit of Flavor, is a gem.
She brushes a pound of melted butter over the finished Stollen and coats with powdered vanilla sugar.
I'm trying to figure out how to dunk an entire loaf of Stollen into melted butter without having to take out a second mortagage.
Michael
She brushes a pound of melted butter over the finished Stollen and coats with powdered vanilla sugar.
I'm trying to figure out how to dunk an entire loaf of Stollen into melted butter without having to take out a second mortagage.
Michael
mariadnoca
Moderator
Yes, how much melted butter does it take to dunk?
richard-in-cincy
Well-known member
sorry for the dunk term...
that is of course what the bakeries are doing since they have the high volume.
Thnk of it more as rolling around in a puddle of butter. You can achieve the same results without full buttery baptism.
that is of course what the bakeries are doing since they have the high volume.
Thnk of it more as rolling around in a puddle of butter. You can achieve the same results without full buttery baptism.
michael-in-phoenix
Well-known member
"...full buttery baptism." One for the ages.
lana-in-fl
Well-known member
Marilyn, where in the world (or actually central FL) did you find fresh yeast????
Ah, Lana, the world of "fresh yeast" is "home" as in Pittsburgh. I carried it back through airport
security like it was a block of C4, mumbling: "...my Precious....my Precious!!"
I had made sour cream nut horns in FL with dry yeast a few weeks back. Then I made the SAME recipe using fresh yeast and I SWEAR it made a difference.
Or maybe I just had the system down better.
But the "fresh yeast" dough had a delightful tooth to it.
security like it was a block of C4, mumbling: "...my Precious....my Precious!!"
I had made sour cream nut horns in FL with dry yeast a few weeks back. Then I made the SAME recipe using fresh yeast and I SWEAR it made a difference.
Or maybe I just had the system down better.
But the "fresh yeast" dough had a delightful tooth to it.
richard-in-cincy
Well-known member
We can still get fresh yeast in Cincinnati as well...
Still carrying on the old world traditons here in the Midwest. I remember my grandmother and great-grandmother always used fresh yeast, and whenever they discussed the subject, it was always "a cake of yeast."
That's fallen out of our lexicon I fear.
Still carrying on the old world traditons here in the Midwest. I remember my grandmother and great-grandmother always used fresh yeast, and whenever they discussed the subject, it was always "a cake of yeast."
That's fallen out of our lexicon I fear.