Falling curd stollen is a fantastic twist on traditional German Christmas bread that you can make quickly. Instead of yeast, you'll use curd cheese, yielding a moist and flavorful loaf. It features ingredients like butter, sugar, spices, rum-soaked raisins, candied peel, and almonds. Bake it at 350°F until golden brown, then roll it in confectioners' sugar for a festive finish. You'll love how the flavors meld overnight, making it even tastier. There's more to discover about this delightful bread!
History
Stollen's rich history dates back to the 15th century in Dresden, Germany, where it first emerged as a festive Christmas bread. This traditional German treat was crafted with rich ingredients like sugar, raisins, and rum, creating a delightful blend of flavors.
Over time, bakers began adding marzipan inside, enhancing its festive appeal. The term "Stollen" symbolizes support, representing the baby Jesus in a manger, deepening its cultural significance during the holiday season.
Bakers enriched Stollen with marzipan, intertwining its festive charm with cultural symbolism of the baby Jesus in a manger.
By the 19th century, Stollen became a cherished gift among families, symbolizing good luck and prosperity.
Today, the renowned Dresden Christstollen holds Protected Geographical Indication (PGI) status, ensuring that only authentic German Stollen from Dresden can bear its name, preserving its rich heritage.
Recipe
Falling curd stollen is a delightful twist on the classic German holiday bread that's perfect for those who crave a quick and easy festive treat. By using curd cheese (quark) instead of yeast, this recipe eliminates the need for long rising times, allowing you to enjoy a deliciously moist and flavorful stollen in a fraction of the time.
The combination of butter, sugar, and spices, along with the addition of rum-soaked raisins, candied peel, and sliced almonds, creates a rich and satisfying treat that's sure to impress friends and family alike.
This stollen isn't only simple to prepare, but it also offers the convenience of being enjoyed straight from the oven or after a short resting period. While it can be savored immediately, allowing the flavors to meld for a couple of days will enhance its taste even further.
Whether served as a festive dessert or a special breakfast treat, falling curd stollen is a wonderful addition to your holiday celebrations.
Ingredients:
- 250g curd cheese (quark)
- 100g unsalted butter, softened
- 150g sugar
- 300g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 100g rum-soaked raisins
- 100g candied peel
- 100g sliced almonds
- 50g melted butter (for brushing)
- Confectioners' sugar (for rolling)
Cooking Instructions:
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. In a large mixing bowl, combine the curd cheese, softened butter, and sugar, mixing until smooth.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Finally, incorporate the rum-soaked raisins, candied peel, and sliced almonds into the dough. Shape the dough into a loaf and place it on the prepared baking tray. Bake for 13-15 minutes or until golden brown.
Once baked, brush the stollen with melted butter and roll it in confectioners' sugar while still warm.
Extra Tips:
For the best flavor, try to let the falling curd stollen rest for at least 2 days before slicing into it; this allows the ingredients to meld beautifully.
Additionally, when storing your stollen, keep it in a tin box in a cool place away from other cookies to maintain its moisture and flavor for up to 2 weeks.
If you prefer a more intense flavor, feel free to experiment with different spices or add a splash of vanilla extract to the dough for an extra layer of sweetness.
Cooking Steps
To start making your falling curd stollen, you'll need to preheat your oven to 350°F.
Next, mix your ingredients until they're combined, ensuring a smooth texture.
Finally, fold in the dried fruits and knead the dough until it's ready for shaping.
Step 1. Preheat Oven to 350°F
Before you start shaping your stollen, preheating your oven to 350°F (180°C) is essential for achieving that perfect bake. This temperature ensures even cooking and a golden finish for your classic German Christmas treat.
Make sure to preheat the oven for at least 15-20 minutes, and consider using an oven thermometer to verify the temperature.
While the oven warms up, line your baking sheet with parchment paper, so it's ready for your shaped dough. Placing the stollen in a preheated oven helps create a crust that seals in moisture, resulting in tender, flavorful bread. Additionally, color accuracy plays a crucial role in presenting your stollen beautifully for any festive gathering.
Once baked, don't forget to dust your warm stollen with confectioners sugar for that delightful finish. Now it's time to make your stollen recipe shine!
Step 2. Mix Ingredients Until Combined
As you mix your ingredients, start by creaming 3.5 oz. of softened butter with 1/4 cup of sugar together until they're light and fluffy, creating a smooth foundation for your stollen.
Gradually incorporate 5.3 oz. of curd cheese and the zest of 1/2 an organic lemon into the butter mixture, ensuring a well-blended flavor.
In a separate bowl, mix 2 1/4 cups of flour, 2 tsp. of baking powder, 1 tsp. of ground cinnamon, and a pinch of nutmeg.
Carefully fold these dry ingredients into the wet mixture until just combined, being cautious not to overmix. This step is crucial for a tender stollen dough, so keep it gentle as you mix ingredients together.
Step 3. Fold in Dried Fruits
Now that you've prepared the dough, it's time to fold in the dried fruits for a burst of flavor.
To make this quick and easy, start by coating your soaked rum raisins, candied citrus peel, and sliced almonds in a bit of flour. This prevents the dried fruit from sinking to the bottom during baking.
Using a spatula or wooden spoon, gently fold in the dried fruits, ensuring an even distribution without overworking the dough. This step is crucial for maintaining that light and airy texture you desire.
Once incorporated, you'll notice how these flavorful additions enhance the overall taste, making your stollen perfect for Christmas time.
Finally, prepare your baking sheet lined with parchment paper for the next step!
Step 4. Knead Dough Until Smooth
To achieve a smooth and elastic dough, start by lightly flouring your work surface and turning out the mixture you've just folded.
Gently knead the dough onto the surface for about 2-3 minutes until it feels smooth and elastic. Make sure you avoid over-kneading, as this can toughen the dough.
If your dough is still warm and appears too sticky, gradually add small amounts of flour to reach the desired consistency. The goal is to keep it tacky but not overly sticky.
Incorporating the curd cheese well during this process is crucial for the right texture. Keep kneading until it feels just right, and you'll have the perfect base for your Falling Curd Stollen.
Step 5. Shape Dough Into Loaf
Lightly flour your work surface to prevent sticking before shaping the dough into a loaf.
Start by dividing the dough into equal portions, depending on whether you want mini stollen or a traditional size.
Gently flatten each piece into an oval shape, about 1 inch thick, using your palms. If you're adding marzipan, place the dough over the marzipan, then fold the oval in half, bringing one side over the other.
Press the seam gently to secure the shape. Once shaped, transfer the loaf onto a baking sheet lined with parchment paper and place it with enough space for expansion.
Repeat this process for your second batch, brushing the tops with melted butter for a festive touch on your Christmas Stollen.
Final Thoughts
As you consider adding falling curd stollen to your holiday traditions, you'll find it offers a delightful twist on the classic recipe.
This easy-to-make treat, enriched with butter and sugar, utilizes curd cheese for moisture and flavor, eliminating the lengthy rising times of traditional stollen.
After baking, dust your stollen with powdered sugar for a sweet touch and a stunning presentation. The addition of lemon zest and orange zest brightens the flavors, while rum-soaked raisins and sliced almonds add delightful texture.
Store your stollen in a cool place, and you'll enjoy its moistness for up to two weeks. For the best taste, savor a slice the next day, when all the flavors have melded beautifully.
Frequently Asked Questions
Why Do Germans Eat Stollen on Christmas?
Imagine gathering around a warm table, the aroma of freshly baked Stollen filling the air.
Germans eat Stollen on Christmas because it symbolizes the season's joy and abundance. This festive bread, often gifted among families, carries deep traditions, reflecting the harvest's bounty and the purity of the Christ Child.
Sharing Stollen during holiday gatherings fosters togetherness, making it a cherished part of the Christmas celebration you won't want to miss.
Why Do They Call It Stollen Bread?
You'll find that the name "Stollen" comes from the German word meaning "mold" or "form," reflecting the bread's shape.
This unique shape resembles a wrapped baby, symbolizing the Christ child, which ties it deeply to Christmas traditions.
As you explore its history, you'll see that Stollen has evolved over centuries, yet the name has remained, honoring its cultural roots while delighting taste buds during the festive season.
What Is the Difference Between Fruitcake and Stollen?
When comparing fruitcake and stollen, you'll notice key differences.
Fruitcake's dense, sweet texture comes from candied fruits and nuts, often with icing.
Stollen, on the other hand, has a bread-like consistency, incorporating marzipan and a tangy flavor from dairy.
While fruitcake's typically shaped in a loaf, stollen's oval shape is dusted with powdered sugar.
You'll find stollen enjoyed mostly during Christmas, while fruitcake is a year-round treat at various celebrations.
What Does the Name Stollen Mean?
Imagine a cozy winter evening, the aroma of fresh bread wafting through your kitchen.
The name "Stollen" comes from the Middle High German word "stollo," meaning "post" or "pillar." This reflects the bread's unique shape, reminiscent of a wrapped baby Jesus.
When you bake Stollen, you're not just creating a festive treat; you're embracing a rich tradition that symbolizes hope and warmth during the holiday season, connecting you to centuries of celebration.
