Holiday Stollen

It was my turn again to bring goodies for my team’s weekly Kabbalat Shabbat. Since my turn fell on Christmas Eve and given the fact that none of us celebrate Christmas, I thought I would do something unusual and make a typical German Christmas fruit cake that no one on my team had ever seen or tasted.

Stollen is something that is very familiar to me because my family would eat it along with lebkuchen, speculaas, and my grandmother’s famous butter cookies for Hannukah and the end of the year family celebrations. My grandmother never made a stollen at home, but she always received one from family friends in Germany. I thought it would be fun to make one. Now I know why my grandmother never made it and only served it once a year. It is an absolute calorie bomb! Only make this if you are giving 99.9% of it away as I did. Of course, you are welcome to eat as much as you want, it is absolutely delicious, but don’t tell me I didn’t warn you about your growing hips.

I think most of the team liked it because they are still talking about it this week and asking me when I am going to bake another one.

I would like to wish all of you a very Happy Holidays and a Peaceful 2010 from the Tapuzina baronial dynasty.

Holiday Stollen

Yield: Makes 2 loaves, each about 700 grams (1 1/2 pounds)

2/3 cup black raisins

2/3 cup golden raisins

1/2 cup dried cherries or dried cranberries

1/3 cup dark rum

1 cup almond halves, lightly toasted

1 package active dry yeast (25g fresh yeast)

1/2 cup milk, at room temperature

4 cups all-purpose flour

3/4 cup plus 3 tablespoons sugar

2 3/4 teaspoons ground ginger

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon freshly grated nutmeg

1 teaspoon freshly grated lemon zest

1/2 vanilla bean, seeds scraped and reserved

450g (4 sticks) unsalted butter, melted

1 large egg yolk

1/2 cup chopped candied ginger

1/4 cup chopped candied orange

1/4 cup chopped candied lemon

2 cups icing sugar


The night before baking, put the raisins, cherries or cranberries, and rum in a small bowl.


Put the almonds with 1/4 cup water in another small bowl. Cover both and let sit overnight at room temperature.

Stollen Starter

The next day, in an electric mixer with paddle attachment, set on low speed, make the starter by mixing the yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. Transfer the starter to a lightly greased bowl, cover with oiled or buttered plastic wrap, and let rest for 40 minutes at room temperature.

In an electric mixer with the paddle attachment and set on low speed, mix the remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ground ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With the motor running, pour in 1 cup of melted butter. Mix at low speed for 1 minute, then add the egg yolk. Mix until liquid is absorbed, about 1 minute more. You may have to add a little milk if the mixture is still too dry.

Divide the starter into 3 pieces and add it to the mixing bowl, 1 piece at a time, mixing at low speed until each addition is thoroughly combined, 2 to 3 minutes after each addition. After the starter is absorbed, mix the dough on a medium speed until glossy, 4 to 5 minutes.


Add the almonds, candied ginger, candied orange and candied lemon, and mix at low speed until combined, 2 to 3 minutes. Then add the raisins, cherries, and rum, and mix until combined, 2 to 3 minutes more.

Stollen Dough

Place the dough on a lightly floured surface and knead until the fruit and nuts are well mixed into the dough rather than sitting on the surface, and the dough is smooth and glossy, about 5 minutes. Place the dough in a bowl and cover with plastic wrap. Let the dough rest for 1 hour to let rise slightly, then knead it once or twice, cover with plastic and let rest for another hour.

Shaped Stollen

Divide into two equal pieces and shape each into an oval loaf about 20cm (8 inches) long. Stack two rimmed baking sheets on top of each other, lining the top sheet with parchment paper. Place the loaves on top and cover with plastic wrap. Allow the loaves to rest for 1 more hour at room temperature.

Baked Stollen

About 20 minutes before the rise is completed, preheat the oven to 180C (350F). Remove the plastic wrap and bake for about 1 hour. The loaves should be uniformly dark golden brown and the internal temperature taken from middle of each loaf should be 88C (190F).

Stollen covered in Ginger Sugar

Meanwhile, mix the remaining 3/4 cup sugar and 2-1/4 teaspoons ground ginger in a small bowl. When stollen is done, transfer the top pan onto a wire cooling rack (leave stollen on pan). While still hot, brush the stollen with the remaining 1 cup of melted butter, letting the butter soak into loaves. Sprinkle the ginger sugar on the tops and sides of the loaves. When the loaves are completely cool, cover loosely parchment paper or foil and let sit at room temperature for 8 hours or overnight.

The next day, sift 1-1/2 cups of confectioners’ sugar over the loaves, rolling to coat the bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting the remaining 1/2 cup confectioners’ sugar over the loaves before serving.

Baking for Mama – May She Rest in Peace 1912-2007

My 95-year-old Grandmother has not been well lately passed away Saturday 29 December in the USA, which had me thinking of all of the wonderful times we had cooking together. I owe a lot of my cooking skills to her. She encouraged me to take cooking lessons and taught me how to make all of the family holiday recipes. During December, we always baked all of the special goodies for family near and far. Family would always come to visit during the Christmas vacation, and even though we did not celebrate Christmas, we always had special goodies around, such as her chocolate cake, 1-2-3-4 cake, her amazing butter cookies, Rose’s apricot tarts, and her schnecken. But the baked goods that she always looked forward to was the big package of German goodies that family friends in Germany sent my grandparents. The package came from the famous Lebkuchen Schmidt bakery in Nürnberg. She would open the package and take a deep whiff, and then delicately open the packages. We would stand there in excitement smelling the spicey goodness and salivating, waiting to take a bite of the lovely Elisen lebkuchen and speculaas cookies. You could smell the cardamom, cinnamon, clove and nutmeg all over the house.

I usually buy lebkuchen when I am in Germany, but this year I was unable to make a trip there before Christmas, so I decided to do the impossible and try to make some myself. I knew that they would not be as good as Lebkuchen Schmidt, who have been making these amazing biscuits since 1927. My first attempt resulted in overbaked biscuits because I had spread the dough too thin on the oblaten wafer. However, the second time round I managed to get it right and even my famously critical other half drooled every time he came close to one. I decided to leave my lebkuchen natural and used square oblaten instead of round. If you cannot find oblaten wafers, which are similar to communion wafers, then use rice paper.

I couldn’t find candied orange, so I made it myself using thick-skinned navel oranges.

Mama, I made these for you and if I didn’t live so far away, I would have brought you some to savour.

Nürnberger Elisenlebkuchen

Yield: 75 pieces of five centimeter (2 inches) diameter

470 g (2-1/3 cups) sugar

4 eggs

1 teaspoon of vanilla sugar

400 g (14 ounces) hazelnuts (one-half milled rough and the other fine)

80g (3 ounces) whole almonds, finely chopped

50 g (1.7 ounces) roughly chopped walnuts

100 g (3.5 ounces) of finely cut candied orange and lemon peel respectively

Freshly grated untreated orange and lemon peel

1 teaspoon of finely chopped ginger root in syrup

1 teaspoon of the following milled spices: cinnamon, cloves, allspice, coriander, mace, cardamom, nutmeg

Oblaten Package

2 packets of oblaten wafers (5 cm (2 inches) diameter)

Punch Icing

130 g (1 cup) icing sugar, sifted

2 teaspoon of rum

2 teaspoons of red wine

Chocolate Icing

20 g (.7 ounces) of bittersweet chocolate (preferably 70%; high quality)

For decoration:

A selection of nuts and candied fruit

Use the egg whisk attachment of an electric beater to beat sugar, eggs and vanilla sugar so that the foamed mass has doubled and the sugar is dissolved.

Ground Hazelnuts and Almonds

Candied Orange Lemon and Ginger

Then add the nuts, candied and fresh orange and lemon peel, ginger and spices. Cover the batter and leave it in a cool place for 24 hours.

Oblaten Sheets

Unbaked Lebkuchen

The next day form small, approx. 15 g (1 rounded tablespoon), balls from the mix with wet hands and place each on a wafer so that a 3 to 5 mm broad margin remains. Place the wafers on a baking paper lined baking tray and bake until light brown for 10 to 12 minutes at 200C (400F) in a preheated oven.

The Lebkuchen should be well risen but not quite finished inside because they have to further develop and remain soft inside. The finished Lebkuchen should be slid onto a drying rack to cool. Place one-third of the cookies to the side: they should remain natural, e.g. without icing.

For the punch icing:

Mix the sifted icing sugar and to a smooth consistency with rum and red wine. Then dip the upper surface of a further third of the Lebkuchen (not the wafer side) into this icing.

For the chocolate icing:

Melt and temper the chocolate, and then dip the upper surface of the remaining Lebkuchen. Leave the iced Lebkuchen on a drying rack to dry.

Decorate the lebkuchen with nuts and candied fruit while the icing or natural cookie is still soft.

Store the completed Lebkuchen in an airtight tin. Cover the cakes with greaseproof paper and lay a few apple peelings on top. This keeps them soft and moist. Try to let the cookies mature for about ten days before serving them.

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