Recipe Contributed by Peter Sheva
Have you already prepared international Christmas dishes at home? It could be very interesting to mix some traditional Indian dishes with a German Christmas cake stollen and make your menu more diverse. On the eve of the holiday, the shelves of all German stores are bursting with this delicious cake, but many people prefer to bake this dish by themselves. And, of course, each of them has her special recipe for making the perfect pastry. In Germany, traditional stollen cakes are baked a few weeks before the holiday. And Christmas cake keeps for about two or three months, not stale at all, but even more delicious and flavourful.
With its shape and white colour, stollen was supposed to “resemble” a wrapped Christ-child. The first mention of stollen is dated 1329.
And since then, its history is filled with interesting variations and flavours. In Dresden at Christmas, the Germans even bake such a huge stollen cake that the knife alone to cut it weighs 12 kg. The giant stollen is put on display at the Christmas market, cut up on December 6, on children’s favourite day, St. Nicholas day, and eaten by the whole world. The money raised from the sale of several thousand servings is donated to charity.
For a classic stollen, heavy yeast dough is prepared, and certain proportions of butter and candied fruits must be observed! For example, about 30% of the flour is butter and about 55% is candied fruits. You can find a lot of variations of this Christmas dish. In addition to the classics and the cottage cheese, we know the Dresden stollen, so as stollen with almonds.
Even if you enjoy the Indian holiday, gamble, listen to Indian music, or make bets at bet India with your friends, and relatives, or enjoy the traditional Indian dishes, it could be great to diversify your menu and enjoy the taste of this delicious German cake.
3/4 cup wheat flour
2 cups mixed nuts
6 egg yolks
15 g dry yeast
1/2 cup milk
3 tbsp. brown sugar
1/2 cup dark rum
1/2 lemon zest
1 tsp. sugar
1 tsp. salt
Large handful of candied citrus fruit mixture
Big handful of dark raisins
Butter – for greasing
Flour – for sprinkles
INGREDIENTS FOR THE FROSTING
1/2 cup vanilla pod
1/2 cup powdered sugar
The mixture of nuts, candied fruits, and raisins should be prepared in advance. To do this, pour them in rum and leave for 4-6 hours. After that, drain the liquid, which is no longer needed, and dry the ingredients. Then knead them in flour, so that they do not stick together.
Take a deep bowl and combine in it the milk, the usual sugar, pour the yeast, and 5 tbsp. of sifted flour. Knead the stew and leave for 20 minutes, covering with cling film. In a separate bowl put crushed lemon zest, vanilla seeds, and room temperature butter. Mix well.
Take the sourdough and add the flour that remains, brown sugar, vanilla oil, and yolks. Knead the dough. Then add the nuts, candied fruits, zest, and salt. Transfer the dough to a floured work surface and knead the dough well. Then cover it with a towel and leave for two hours to allow the dough to rise.
Form the dough into an oval shape and place it on a baking tray lined with parchment paper. Cover again with a towel and leave to rise for an hour.
Bake the stollen at 180 degrees for an hour. After 40 minutes, cover the cake with foil to keep it from burning.
Melt the butter and add the vanilla pod seeds. Stir and grease the hot Christmas stollen. Sprinkle it with powdered sugar and serve.