Stollen
German yeasted christmas sweet bread
Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln] ) or stol (Dutch: [stɔl]) is a fruit bread of nuts, spices, and dried or candied fruit, often coated with powdered sugar or icing sugar and often containing marzipan or almond paste. It is a traditional holiday sweet bread in Northwestern Europe, particularly in Germany and the Netherlands. The bread is also popular in Suriname.
In Germany during the Christmas season the cake-like loaves are called Weihnachtsstollen (lit. 'Christmas stollen') or Christstollen (lit. 'Christ stollen'). A ring-shaped Stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (lit. 'stollen wreath'). In the Netherlands the bread is called kerststol (lit. 'Christmas stol') when eaten around Christmas, and paasstol (lit. 'Easter stol') when eaten around Easter.
In Germany, stollen are produced year-round, but are traditionally eaten during Advent or Christmas. In the Netherlands, a full-size stollen is typically only available in the Christmas and Easter seasons, but miniature stollen are sold year-round as a pastry snack.
Ingredients
Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), raisins and almonds, and various spices such as cardamom and cinnamon are added.
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