ClassicVacationRental loves this recipe – a lovely German tradition that translates into any palate, no matter your nationality or location.
German Christmas bread known as stollen, a spirited, spiced, sugar-topped ‘cake’ packed with nuts (almonds, predominantly), dried fruit (raisins are a given), and candied citrus peel. Some are laden with almond paste or marzipan, which results in a softer crumb, while others keep it dry and scone-y. Hershberger, who is German himself, has, for years, been baking stollen for pals and neighbors. This year, for HBK, he’s made a few adjustments to that recipe, and the resulting confection is moister, with even more fruit and nuts than before.
1. Check your schedule. Your fruit needs to soak in its bath of rum, brandy, and hot water for a full three days before you bake the bread. After that, it should take about three hours from the time you start the dough to the moment your loaf is fully cooked. Here’s how that breaks down, according to Hershberger: Preparing and mixing ingredients: 35 minutes. Dough fermentation: 1 hour, minimum. Shaping and resting the dough: 15 minutes. Shaping (again) the dough and letting it rise: 1 hour. Baking: about 25 minutes.
Once it’s out of the oven, the bread is topped with butter and sugar. Then, you should wait at least one day to let the stollen set before you dig in. Continue reading