PDA

View Full Version : Stollen



Mr Flibble
Dec 21st, 2006, 12:11 AM
anyone got a recipe they've tried and works?

The traditional recipes use lots of butter and eggs, but quite a lot of commercial ones omit the eggs. I got some last year from an organic shop in jersey with no eggs and veg marg instead of butter, but can't find it on the mainland. It tasted pretty damn good.

I can hold of plenty of non vegan recipes and have no interest in substituting egg replacer into them - i'd rather find a working recipe that doesn't call for eggs.

Cherry
Dec 21st, 2006, 12:13 AM
:eek: Your recipe has been stolen?

Oh, you mean stollen :p

EDIT: Fast correcting Mr F ;)

Mr Flibble
Dec 21st, 2006, 12:16 AM
:p

I corrected it before I saw your post, you're too quick ;)

cedarblue
Dec 21st, 2006, 08:34 PM
mmmmmmm stollen :)

Mr Flibble
Dec 21st, 2006, 09:00 PM
I've found some non egg recipes now, will make it in the next few days and report on the outcome. Interestingly stollen used to be made without butter due to religious laws, but was apparently rather tasteless. The stuff I had last year wasn't lacking in taste at all. I plan to soak the fruit in cognac for a bit of extra taste anyway, and you can't go wrong with something that contains marzipan ;)

Cherry
Dec 21st, 2006, 10:24 PM
:D It has marzipan!!???? Oooooooooooh. I think I must have been thinking of something else!

RedWellies
Dec 22nd, 2006, 06:36 PM
I used to LOVE stollen when I was veggie. Don't just let us know how it turns out, Mr F...send me some!! (Please:) )

Poison Ivy
Dec 22nd, 2006, 06:50 PM
There's a recipe for Stollen on the PPK, here (http://www.postpunkkitchen.com/forum/viewtopic.php?id=16601) and a rather scrummy looking piccy too!:)

applepie
Dec 22nd, 2006, 07:01 PM
I've got a "real" stollen recipe, if you're still interested in another version. it's vegan, of course. I could post it in a couple of days when I'm with my parents in Germany, I don't have it here with me.

derwenna
Dec 28th, 2006, 12:48 PM
Please do!

applepie
Dec 29th, 2006, 02:04 PM
7g dried yeast
pinch of mace
100g slivered almonds
130g margarine
125g marzipan
500g flour
50g candied orange peel
200g raisins
2 tbsp rum
pinch of salt
200ml soya milk
pinch of aniseed
pinch of cinnamon
100g candied lemon peel
1 tsp grated lemond rind
100g sugarSoak raisins, lemon and orange peel in rum. Mix flour with yeast and sugar. Melt 100g of the margarine and mix under the flour together with the soya milk and salt. Knead until you get a smooth dough. Knead under almonds, raisin mix and lemon rind. Leave to rise in a warm place until the dough has doubled in volume. Knead well and divide dough in two. Form two stollen and leave to rise for a further 20 minutes. Place on a baking sheet and bake at 170°C for approx. 40 minutes. Serve with a thick coating of icing sugar.

i<3tofu
Jan 12th, 2007, 09:05 PM
yummm i <3 stollen, i made up my own recipe loosley based on my grandmother's

need
-3 cups of flour
-@ least 1 cup of organic raw sugar
-yeast (ive found that no matter how much you use it ALWAYS rises the same amount, use your judgement)
- about 1 cup vegan margarine
-1 cup soy/ other non dairy milk
-1 tsp almond extract
-1 tsp vanilla extract
-pinch cinnamon
-i think thats it i HOPE i didnt forget anything!!!

instructions
-combine dry ingredience in large bowl, add in liquids (keep margarine out)
-stir well for about 5 minutes
-add more flour if looks to wet/ non-dairy milk if too dry
-melt margarine and mix well
-let rise for 45 minutes
-preheat oven to 350f
- break into three balls and flatten
-cover one side with more melted margarine and add some cinnamon
-fold each piece in half and braid
-let rise for another 10 minutes
-cook for about 20 minutes or untill golden/ edges start to burn
-let cool for about 15 minutes
-add icing

-icing
-1/2 cup margarine
-2 cups organic powdered sugar
-2 tsp almond extract
-1 tsp vanilla extract
-1 tsp pepermint extract

-put all ingredience in small bowl
-mix until creamy
-coat stollen

-enjoy!!

>_< ooopps i just realized u live in the UK.....>_< sorry about the measurements...i dont know what they are in metric.....dumb american

rianaelf
Jan 13th, 2007, 12:19 AM
ThankX everyone :)

i for one used to love stollen and have been gazing forlornly at half price stuff going in Fresh and Wild!
I shall definately try your recipes and don't worry about the cups, it's easy to buy a bunch of stainless steel American cups and half cups etc measuring things :p

Guacamole Gal
Nov 20th, 2007, 11:51 PM
So, does anyone know where it can be bought in the UK?...Or whether such a thing even exists? Failing that, I shall try one of the many recipes kindly posted on here, but I'm having an attack of the lazy right now.:o

alisont
Nov 27th, 2007, 09:56 PM
I will have to try one of the recipes am taking some students to the festive German market in Birmingham Friday and next week in follow up lesson it might be nice to have a slice of stollen and a glass of non alcoholic mulled wine - have found that in Waitrose spiced berry cordial:) just need stollen now:rolleyes:

Cherry
Nov 27th, 2007, 10:50 PM
Mr F - you ARE making stollen again this Christmas!!!! In fact, I can't believe I haven't got you to make it all year, it was lovely.

Mr Flibble
Nov 27th, 2007, 11:22 PM
I've got absolutely no idea what the recipe was :)

I think I wrote it on a piece of paper that was floating round my parents' kitchen last xmas

fooldramaqueen
Nov 20th, 2009, 01:03 PM
Have just found this thread and am now in 2 minds about whether to do the Christmas cake or stollen....the post punk kitchen recipe pic looks amazing! Thanks for posting Poison Ivy :)

Mr Flibble
Nov 20th, 2009, 01:23 PM
The recipe I've made the past few years has been that of:

http://www.myhouseandgarden.com/recipes/Dresdner_Stollen.htm

but with soya milk in place of milk, no ground cloves (didn't have any), a pinch of ground ginger in with the ground nutmeg, pure marge (sunflower) instead of butter, ground almonds instead of finely chopped (had a bag of them). I also soak the fruit in cognac for extra effect and find that half the mixture still makes loads.

It is highly recommended :)

P.S. I've not tried keeping it for any amount of time - it's ready to eat straight away and hasn't lasted long.

Cherry
Nov 20th, 2009, 10:23 PM
Ooooooooh. Christmassy cooking here I come :thumbsup: In fact, I might make some mince pies RIGHT NOW. Definitely making Stollen this year. It's ace.

earthling
Dec 19th, 2009, 11:10 AM
The recipe I've made the past few years has been that of:

http://www.myhouseandgarden.com/recipes/Dresdner_Stollen.htm

but with soya milk in place of milk, no ground cloves (didn't have any), a pinch of ground ginger in with the ground nutmeg, pure marge (sunflower) instead of butter, ground almonds instead of finely chopped (had a bag of them). I also soak the fruit in cognac for extra effect and find that half the mixture still makes loads.

It is highly recommended :)

P.S. I've not tried keeping it for any amount of time - it's ready to eat straight away and hasn't lasted long.

I made this recipe yesterday (with soya Pure marge and soya milk instead of butter and cow's milk!) and I can second what you say about it... it's LOVELY. I halved the recipe and it made TWO massive (foot-long!) stollen.

I used allspice instead of cloves and also used ground almonds. I hate candied peel so replaced it with a mix of dried cranberries, blueberries and apricots (and added about 100g more fruit than it says in the recipe), soaked in about 150ml orange juice beforehand. Delicious! Also, I used strong bread flour instead of plain flour, which helped it to be bouncy and springy. 1 packet (7g) of dried yeast was sufficient for half the recipe.

I would add that if you're going to make this recipe, make sure you have extra flour to hand to dust your work surface because the dough will soak up loads during the kneading process (it is quite sticky). A tip for the stage where you add the fruit is to add it a bit at a time and knead it in.

To get the dough to rise in this cold weather, I popped it in the oven (covered with a damp tea towel) on 50 degrees C, leaving the door open. This worked like a charm. Not sure how this would work in a gas oven, mine is electric.

I also found that 45mins cooking time was sufficient, instead of 1 hour.

It is very, very delicious and moist. Thanks for posting this recipe! :D

harpy
Dec 19th, 2009, 12:36 PM
That doesn't sound too difficult, perhaps I'll give it a try as I am learning German and that's bound to help :D

I can't get a response from the myhouseandgarden website at the moment but the recipe is the Google cache if you type "myhouseandgarden dresdner stollen".

earthling
Dec 19th, 2009, 02:15 PM
It's also reprinted here:

http://www.vegsource.com/talk/beginner/messages/148254.html