Dec 022016

This recipe for the original butter stollen Thuringia style is an authentic recipe from Germany.  In the region of Thuringia this special stollen is a local specialty for Christmas and it can be named only stollen from Thuringia when it has gotten a certification based upon very strict qualifications! Happy Baking!

original german butter stollen

Ingredients Original German Butter Stollen

500 g flour, all purpose
100 ml milk, warm
42 g fresh yeast or 1 package dry active yeast
275 g butter, sweet, unsalted
75 g caster sugar
1 package vanilla sugar - 0.5oz - How to make Vanilla Sugar -
5 g salt
lemon zest from 1 lemon
300 g raisins
8 cl dark rum
75 g almonds, chopped
50 g Zitronat - candied lemon and orange peel - How to make Orangeat and Zitronat from Scratch -
25 g Orangeat
50 g butter, sweet, unsalted, melted
2 tbsp caster sugar, to sprinkle
1 cup powdered sugar and 1 tbsp corn or potato starch for dusting

Baking Instructions Original German Butter Stollen

All ingredients should have room temperature! Before baking place them for a while on your kitchen counter.

- Wash raisins, drain them, mix with rum,  place in a covered container for at least 24 hrs. You can shake the container several times. The rum should be soaked up completely.

- When the raisins are done baking will start! Place flour in a big bowl, make deep mold, add yeast into the mold, then milk. Mix with some flour until you get a soft pre-dough.  Cover this dough and let rise for 30-90 min. Check if the volume has doubled. The surface should show visibly crackling.
- Meanwhile boil water and pour it over almonds, let sit for 5 min, drain thoroughly. Add them later to the dough.

- When dough has risen enough, add butter, sugar, salt, vanilla sugar and lemon zest. Knead the dough with your hands until smooth. Cover it and let raise 30 min.

- Add almonds, raisins  and candied peel, form the dough to a Stollen. You mighgt want to add some more flour if needed (it it became to moist).

- Pre-heat oven to 180 C or 355 F.  Place stollen on a cold baking tray layered with parchment paper. Spread cold water on the Stollen surface.  Reduce temperature to 330 F. Bake for about 60 min. Maybe you have to adjust the baking temperature. If the Stollen is too dark, it might be too dry. If it is too light, it might not be done inside.

- When Stollen is done brush melted butter on top and powder with sugar. Don't move the Stollen as it is very fragile. Keep it on the baking tray. Next day place a thick layer of the starch-powdered sugar mix. You use starch so the sugar wont turn yellow.

- Let the Stollen rest for some days (2-3), don't try to enjoy it right away. Some say it is best after 1 week. Keep the Stollen in aluminum foil or a big freezing bag.

1. Make a Marzipan Stollen:
Use 200 g raw marzipan (no candied peel and almonds) which is cut in stripes or is in form a thin plate.Combine marzipan with the dough, reduce sugar amount to 50g.

2. Make an Almond Stollen (no candied peel).
Use additional 150g almonds (ground) for the dough.

3. Make a Sweet Almond Stollen.
Don't use the raisins but soak 300g almonds in rum. When the Stollen is ready you don't add sugar or butter on top, nor dusting with powdered sugar.

 December 2, 2016  Posted by at 1:42 pm Butter Stollen Thuringia Tagged with: , , , , ,  No Responses »
Nov 282016

Learn today how to make Original Dresdner Stollen which is a traditional Christmas cake in Germany since centuries,  and this is an authentic German recipe. The "Dresdner Stollen" is popular all over the world.  This German cake has its own history. Have you ever asked yourself what it is actually symbolizing?

The form of the Stollen  is supposed to symbolize the baby in the cradle, wrapped in linen. The Stollen recipe was created in Sachsen (Saxon). The making of the Stollen needs more attention than a regular dough done with yeast.
You need to use all ingredients as listed, don't change the measures or ingredients. Important seems the fact that you won't using the ingredients directly out of the fridge. The ingredients need to be kept at room temperature, and some even bring them the evening before they bake, into a warmer room.

Don't forget it is a winter recipe and in Europe many rooms of a home used to be cold during the winter season due to low temperature and bad heating. Of course this has changed, still the recipe is based upon these facts. Happy Baking!

original dresdner stollen

Ingredients Original Dresdner Stollen

1 kg flour (8 cups)
100 g fresh yeast or 2 packages active dry yeast
1/2 l milk
200 g sugar
450 g butter
peel of a lemon (organic)
1/2 tsp level cardamon and 1/2 level tsp mace
10 g salt
500 g raisins (organic, no sulfur)
150 g currants

150 g chopped candied orange peel (orangeat) and candied lemon peel (zitronat)
Note: American products contain unwanted chemicals such as high fructose syrup and preservatives. The best is homemade: Find out how to make Orangeat and Citronat from scratch or get the German or all natural products.

150 g chopped raw almonds
30 g chopped bitter almonds or some drops of bitter almond oil
100 g butter
100g coarse sugar
2 sachets vanilla sugar - 1.0 oz - How to make Vanilla Sugar -
125 g powdered sugar

Baking Instructions Original Dresdner Stollen

- Put flour into a baking bowl and make a pit in the middle; add the crumbled yeast with 2 tbsp sugar and some milk into the pit; with some flour whisk it to a "pre-dough", cover it with a kitchen cloth and keep it at a warm place for 40-50 minutes.
- Mix flour and pre-dough with remaining milk and sugar, warm butter, lemon peel, spices and salt and whisk it really good until the dough peels away from the inside bowl wall.
- Boil water and scald raisins, dry them on a kitchen cloth or paper.
- Add raisins, currants, candied orange and lemon peel and almonds to the dough.
- Knead them into the dough and form a ball.
- Cover it again, let sit for 30-40 minutes, dough needs to rise.

- Again knead the dough very thoroughly, let rise covered for another 30-40 minutes, then form it into a Stollen.
- Preheat oven to 190-200 degrees C (375-400 F).
- Grease a baking tray with butter, place Stollen on it.
- Bake for 70-90 minutes until the surface is golden brown. If Stollen gets brown too early cover it with aluminum foil or greased parchment paper.
- When Stollen is done brush butter onto its surface.
- Sprinkle first with coarse sugar than with a mix of vanilla sugar and powdered sugar.

Below is a video of a German bakery - the Bäckerei Ermer - where they make the Dresdner Stollen. This is in German but they don't talk - just watch them making the most traditional Christmas cake of Germany.

Nov 252016

The German Holiday Baked Apples are not only delicious, they also make your home smell like holidays. Enjoy this authentic German dish as a dessert or just for fun because it is so good! Happy Cooking!

,holiday baked apples
Ingredients Holiday Baked Apples

(for 2 apples)
2 big red apples
20 g almonds, chopped
2 tbsp raisins
2 Tbsp dark rum or rum flavor
2 tsp honey
Cinnamon to taste

Vanilla Sauce
1 egg yolk
20 g sugar
1/2 vanilla bean or 1-2 tsp natural vanilla extract
1 tsp corn starch
12 tbsp milk

Cooking Instructions Holiday Baked Apples

- Soak raisins in rum for 5 min. Chop almonds roughly, roast them in pan without any grease.
- Combine raisins with rum, almonds, honey and cinnamon, mix well.
- Wash apples, dry them, remove core with a core remover tool.
- Pre=heat oven to 400 F (200C)
- Place apples in a fire proof form, fill them with the almond-honey mix.
- Cover apples with aluminum foil and bake for 30 min.

Make Vanilla Sauce
- In a pan mix egg yolk, vanilla bean seeds (or extract) and sugar until it is creamy.
- Sieve the starch, add to cream.
- Warm the milk, add to cream and while mixing, continuously let it thicken (don't bring to a boil!).

Serve warm apples with the warm vanilla sauce.

 November 25, 2016  Posted by at 10:12 am Holiday Baked Apples Tagged with: , , , ,  No Responses »
Nov 242016
German Filled Roasted Duck - For Festive Dinners

The German filled roasted duck is a especially for festive menus. This is an authentic German recipe that you will love. Happy Cooking! Ingredients German Filled Roasted Duck 1 duck, ready to cook, about 2kg 1 tsp marjoram 1 tsp mugwort (Beifuß), chopped Filling 250 g white bread, without crust 1 apple 1 onion 1 … read more …

 November 24, 2016  Posted by at 10:49 am Filled Roasted Duck Tagged with: , , , , ,  No Responses »
Nov 242016
German Red Cabbage - Original Authentic Recipe

German Red Cabbage or in German “Rotkohl” (some say also Blaukraut) is a great side dish. It goes very well with German Beef Rouladen and mashed potatoes which is a very traditional combination. You can find German red cabbage on every festive menu, in every good restaurant and inn that serve home made dishes. Red Cabbage … read more …

Nov 232016
German Christmas Cookies Adventsschnitten

The season for German Christmas Cookies starts in the “Adventszeit”, the 4 weeks before Christmas. The recipe “Adventsschnitten” or advent cookies starts the Christmas season. The cookies are spiced with cinnamon and cloves, and they go nicely with a cup of Gluehwein (mulled wine) or spiced apple cider. Happy Baking! Ingredients German Christmas Cookies Adventsschnitten … read more …

 November 23, 2016  Posted by at 9:27 am Advent Cookies, Free Membership Recipes, German Recipes Tagged with: , , , , ,  No Responses »
Nov 232016
Christmas Cocoa Cookies - Authentic German Recipe

Christmas Cocoa Cookies are German Christmas cookies and are very easy to make. Germany is famous for its Christmas cookies. It is a German tradition to bake before Christmas and serve the cookies on December 24 which is in Germany the “Heilig Abend”. That’s the evening when the “Christkind” brings the gifts for everybody. Happy … read more …

 November 23, 2016  Posted by at 8:46 am Christmas Cocoa Cookies Tagged with: , , , ,  No Responses »
Nov 222016
Christmas Cookie Alpenbrot - A German Lebkuchen

The Christmas cookie Alpenbrot or Magenbrot is a small Lebkuchen (gingerbread) that is probably the easiest Lebkuchen to make. It does not need special ingredients. You can buy the Alpenbrot throughout Germany and if you would translate it it means literally “bread of the alps”. We could not find any information for this name. Happy … read more …

 November 22, 2016  Posted by at 5:46 pm German Alpenbrot Cookie Tagged with: , , , ,  No Responses »