It’s no secret that Germany is the home of edible Christmas anticipation. I grew up with baking tons of Christmas cookies, Lebkuchen and Stollen during advent season, just like everyone else in Germany. Back in kindergarden and school we had baking afternoons and cookie recipe swaps and for our family christmas gatherings everyone brought cookies that were all different. One of my aunts always makes the largest variety of cookies, more than 10 types at least and so that you can eat through all of them in one sitting she makes them tiny miniature versions. I especially like her Florentine buiscuits. My other aunt made the hardest cinnamon stars I have ever had in my life, they even top the ones than my mother made once and almost chipped my teeth. The general pattern in my family is that we all make a variety of classic christmas cookies like butter cookies or cinnamon stars and some experimental new ones each year like coconut oat crisps. Be it my mother, sister or aunts, we all have that in common. The other thing I noticed is that with all our experience and preferences the same exact cookie can taste totally different like for example coconut macaroons. Even though recipes are often passed on between all of us, the outcome is never the same.
A bright example of that is the Stollen, a German fruit bread that can be baked in advance and can be stored for weeks. Stollen has a long history in Germany, it goes back to the 15th century. Traditional Stollen is made with yeast, however my mother makes one with Quark/Curd that is more moist and doesn’t taste yeasty (which I don’t like too much). A few years back my mother passed me the copy of her Stollen recipe and I made it myself for the first time. But I couldn’t resist changing the recipe, like I do with almost any recipe I try out of books or the internet… Stollen contains dried fruit, such as raisins and currants, I even put cranberries once, and candied orange and lemon peel, which I find rather disgusting itself. So when I made my first Stollen I gladly let the peel out and added a core of marzipan to it. Over the years I have learned a lot, tried out a lot and brought my recipe to perfection*. I hope I can inspire you to try out yourself and enjoy a nice slice of Stollen underneath the christmas tree.
*Due to the current lack of oven I baked at my Sister’s and my Stollen was not baked through completely as you might see in the pictures. On top I forgot to add the baking powder, even though she asked me if we needed it… That’s what I get for not reading my own recipes carefully… Continue reading