Stollen (German Holiday Bread) | Basics with Babish
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- čas přidán 27. 08. 2024
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The traditional german way of eating Stollen actually is as follows:
-You get one from your grandma. (The only propper way of obtaining one.)
-You eat way too mutch before and during the holydays.
-You get sick of it and pack it away.
-You find it again in early january.
Now it has changed texture it's a bit more dense but also moister. Perfect for dipping into coffee
Just hijacking top comments to push the sausage agenda. much love to all - happy holidays.
ist wirklich so :D
Naaw milk
this is the way
Lol
I have a German background so I’ve definitely eaten some German desserts but I didn’t think I’ve ever had Stollen tbh
"Basics" with Babish has clearly just become whatever Andrew wants to make, but I'm not upset about it.
Yeah, as much as I love watching and would love to make this I wouldn't call it "basic".
@@katherinewaddell2296 The basic way in Germany is to go to a grocery store and buy it.
At this point he’s gone over most basic recipes
@@kevlon_ or you get it from your local grandma
It‘s clearly a basic just not in your culture... Americans always think they are the whole world🤷🏼♂️
What he made actually is Marzipanstollen, there are a whole lot of other varieties like "regular" Rosinenstollen (with raisins), Butterstollen (without raisins), Mohnstollen (with poppy seeds), etc.
Stollen was prepared weeks in advance to mature until Christmas and to take baking out of the Holiday prep. The dough itself is actually not sweet at all and the Stollen was lovingly attended to over weeks, it was regularly brushed with melted butter and coated with powdered sugar over and over again. The powdered sugar forms a thick, brittle crust which needs to be really thick! (Stollen can be a bit dry and the sugar coating keeps in moisture and at least gives it some hint of sweetness).
Happy Holidays from Germany!
Bestes deutsches Kommentar, das ich hier bisher gelesen habe. Bin auch eher der Meinung, dass die Süße von der Füllung und der dicken Butter Puderzuckerschicht kommt. Babish hat mit der Butter etwas gespart..... XD
Do they make a stollen without the citrus peel and what is that called? I think a walnut, cranberry and marzipan one would be lovely.
@@JimmiAlli No, the peel from oranges and lemons is more or less required if you want to follow the original recipe. But if you don't like that stuff - and there are plenty here in Germany who don't - take something else or leave it out completely. It won't be original Stollen anymore, but will taste great nontheless. I think your proposed ingredients would work well. If anything, I would leave out the marzipan, which is a deviation from the most well known high quality Stollen from Dresden.
Danke!! Ich war so enttäuscht als er es gleich angeschnitten hat 😆🙈 Der muss mindestens ein paar Wochen ruhen sonst schmeckt er nicht
@@JimmiAlli I too think that your combination of ingredients sounds lovely. Vary the recipe to your heart's content! Anything else would be a waste if you don't enjoy eating it! I would actually leave in the marzipan, as I normally find Stollen can be too dry and marzipan gives some moisture as well as textural variety. You could also add the marzipan to the dough in small bits. But I would definitely not skimp on brushing the Stollen again and again with butter and adding another layer of powdered sugar, that is the best part. :-)
German bread doesn't scare me
German bread: Gluten Tag
You did not....
Sie Amerikaner machen die schwulsten Witze der Welt
Ach lass den doch
This shouldn’t be funny. Why is this funny.
nett
Bäbisch: "German."
Deutsche: "Danke, wir übernehmen jetzt."
"Bäbisch" 🤣🤣🤣
Bäbisch, deutscher hätte man es nicht schreiben können
Is so😂
@Luxtra meinst wohl das Babish'sche G. U.
Is so
A "normal" Stollen is without Marzipan. The one with marzipan ist called - surprise! - Marzipanstollen.
Just, to prevent someone from bying it without knowing and then beeing sad that there's no Marzipan inside.
Thanks. I was wondering about that, because my godmother used to bring us Stollen from Germany every Christmas, but there was never marzipan inside.
in the Netherlands its called "kerststol" (Christmas stollen) and it is always with marzipan inside. weird.
EDIT: it turns out it isn't marzipan but almond paste.
@@nehriim3748 het is niet marsepein maar amandelspijs wat meer in onze kerststol/ feeststol zit, dat is meer amandel en suiker dus geen bloem/amandelmeel zoals in dit recept
You the real mvp
It really, reaaallly depends. I'm from Cologne and i've been eating Stollen every Christmas for pretty much my whole life and theres always been - to my delight- marzipan in it lol. And they're not called Marzipanstollen, at least almost never. They just go by Stollen, even at the bakery. Also no one puts Citronat in it because most ppl frankly find it gross. So, while you're not wrong, it might be a regional thing, and i'd just suggest looking at the ingredients or purposely buying one with marzipan in it, if that's what one prefers. :)
German here; Actually, you try to make (or buy) Stollen one month before you are going to eat it. Therefore the flavors can mature and fully unfold.
The room should be around 5-10 °C and the Stollen should be wrapped so that its in an airtight environment.
To make it better, you can brush it multiple times with butter and re-do the sugar coating which will fully develop over the month
"Hey! Where did you get that bread?"
"It's Stollen."
I think technically it is a cake!
@@ClausWawrzinek the cake was a lie
@@ClausWawrzinek i too
Video title: contains the word "German".
Comment section: "Guten Tag."
Considering it's bread, isn't it more like "Gluten Tag"? lol
@@HighToppInWonderland 5€ in die Wortwitzkasse bitte.
Or in English: that's five bucks in the bad pun box.
You had me inhale sharply with amusement, that costs extra.
Na Moin
hello there
@@snippy7990 General Kenobi
FUN FACT:
"Stollen" also means
1. a tunnel used for mining
2. the studs on a soccer shoe
Bruh
The marzipan is a little mineshaft through your bread, and the candied fruit peels are the ore
Another fun fact. "real" Stollen actually has to be stored in a Stollen before eating.
thank you Kanye, very cool.
Can I use it as my things got “Stollen”
Little tip from a german: traditionally you‘d leave the Stollen for at least two weeks in a cold place and wrapped in plastic. This just improves the flavour massively!
The dough or once baked? Thanks
@@cianbonadio8788 once baked
I always learned they should rest for at least a month. We tend to make ours at the end of October and then eat them all through December
True!
Germans: get mentioned
Germans: Ein volk, Eine sprache, Ein Kommentarbereich
Ja man XD
ein stollen ein kandierte orangenschale EIN PUDERZUCKER
ein Volk.
eine Nation.
EINE KOMMENTARSEKTION.
Uns entkommt niemand.
Ich verwende Google übersetzen :(
You are hereby granted the honorary title of “Oma” again.
Warum again? War er mal keine Oma mehr?
are*
hes too young to be a grandma
@@kabukininja8591 he still can radiate grandma energy
Nein die Schwarwälder Torte von ihm war nicht das gelbe vom EI.
Babish: "I am skipping out of the metric system as it is not so precise."
Me a german: Räusper... "Entschuldigung?"
Wer auch immer denkt, das metrische System sei nicht das beste, hat wohl noch nie Physik gehabt😅
I think he specifically referred to the sugar syrup, where the ratio doesn’t have to be exact
Genau das hab ich auch gefühlt :D
That's exactly what I thought as a Czech 😂😂
Ohhhh, my Germanness intensified with this one comment, too. :D Stolles is awesome, though. Now I want one.
Babish, I am going to give you the greatest of German honors:
"Da kann man nicht meckern."
Thanks for this little nod to German cuisine!
Da can man night metal
Beschweren kann man sich da eher weniger.
"Ordentlich"
Ah yes the best complement is indeed "Eh can't complain." I get that one from my family quite alot.
@@nicholasneyhart396 you can consider your self lucky: if a German can't complain, you can be sure he tried long and hard to find something to complain about ;)
Me: frantically trying to google translate all of the german comments
Ausgezeichnet!
Total Super 👍
Sehr bemerkenswert!
So muss das sein
Eine Situation die nicht besser sein könnte!
"Basics" has really just become anything Andrew wants to make but couldn't come up with a movie connection for, hasn't it?
I suppose “basics” could also be a matter of perspective/location; but yes, this is almost certainly the stuff he can’t quite justify with media.
And we love it.
I like the basics more than the binging myself. I suppose, you can't teach 101 forever
Literally. How the f*ck is this basic? He needs to make a new series or rename this one because it’s getting ridiculous
@@AM-xp4bo I mean tbf for lots of families this is a Christmas staple so it's basic for a lot of families out there.
Video: *is about something german*
Germans: "Diese Kommentarsektion ist nun Eigentum der Bundesrepublik Deutschland"
I have no idea what that says but it gets a like
Just wait for the day Babish makes something from Finland. That's a horror show waiting to happen.
me a german:
YES
@@anxietystwin3103 "This comment section is now german property"
This Comment Sections is now property of the German Federal Republic
Babish: macht etwas deutsches
Deutsche in den Kommentaren: Erlauben Sie mir, mich vorzustellen
Haha jaa
Die Kruste sieht zwar ein bisschen kross aus für nen Stollen, aber ansich wieder gutes Rezept!
I guffawed out loud at the “stolen” joke. But seriously... stollen was an integral part of my Christmas upbringing. Thank you for posting this.
Mine too! My grandad was Swiss and him and I always used to make it when I was little, before he passed. I'm glad Andrew has posted this as i can now make it with my sister, just as granddad Pete and I used to (he passed 2 weeks before she was born so they never got to meet eachother)
man said guffawed 💀💀
I'm german and the first moment I saw that thumbnail I was like: "No way Babish just actually uploaded this."
Me too I am so happy because this is one of my favorite things to eat on Christmas
Francois Approves of this video
Quick remark: you actually don’t put the powdered sugar on the stollen you take a flat surface, put a layer of powdered sugar in there and roll the stollen in there so it’s completely covered in powdered sugar. It’s not only the top it’s the whole loaf
I laughed harder than I should have at that “Stolen” joke...
same
You have chosen death
Same 😂😂 it was really well timed
I knew this whole episode was leading to it and I still laughed
Dude same. It was mostly the delivery that made the joke, I'd say.
“Do not be shy with the powdered sugar”
Junge, da muss eine 2-3mm SCHICHT aus Puderzucker drumherum sein.
Meine Oma hat mindestens drei mal flüssige Butter und Puderzucker im Wechsel drauf mit 20 Minuten Pause dazwischen. Hauptsache ungesund 😄
How much powdered sugar?
Germans: JA!
If you wanna eat healthy you're in the wrong season!
du meinst wohl eher Centimeter^^
Wenn die ersten paar Momente des Bisses nicht pur Puderzucker sind, will ich’s nicht
Juungeee
The Germans are piling up in this comment section like it's Belgium all over again
Waiting
Ja, you get that when a Video Has anything German as the topic.
We do that everytime an American mentions Germany or anything German.
@@benschoman9416 Thank you for acknowledging how important we are. 😉
Not funny
babish you may not know this but youre in a feud with Ordinary sausage (and he is winning)
The sausage man will show no mercy
This gave me nostalgia levels over 9000. I'm both Colombian and German and we used to make this bread every christmas :'(
I was going to say if maybe you can ask your family to send you over a loaf but yeah was one of your parents a deserter?
Well, now you have the Babish recepe, so why not try it yourself and make your Christmas a little merrier?
christmas is coming inform ur family to make some
IT'S OVER 9000!!!!
Yoooo, nice to see a brother! Mom’s from Bogota and dad’s from Germany!
“My german bread has disappeared!”
“Do you think someone took it?”
“Yes, It was Stollen!”
I was waiting for one of these puns
Oh you! 😂
Ich fühle ein ungleichgewicht in deiner brot philosophie
LOL :P
(golf clap)
"We want these ovals--we want these ovals" Did he just Oblivion me? "Wait, let me do that one again"
I heard that too, everyone in the comments is too busy suggesting improvements, or talking about babish's strangely large german following
I was watching dr stone and this bread look same as the bread on that episode, This would be awesome if it same recipe
This is trending toward "Advanced with Andrew"
Yeah, I'm german, but I literally don't know any person who makes their Marzipan and the Orangeat and Citronat (the candied fruit) themselves. Without making those, this is a very easy recipe. It's basically just boozing the raisins + orangeat and citronat and then rolling everything out and baking it. So the Stollen I usually make is a lot simpler.
(If you want to go crazy, you have to make the Stollen way earlier and then soak it in butter forever, but that is also not difficult, it just takes a lot of time)
Even with the hand-made ingredients, this isn't at all difficult to follow; he's made the process extremely clear.
@@lairdcummings9092 That isn't what differentiates basic cooking.
@@jesusthroughmary does for me.
Basics are things I can easily hold in my head and make without reference to books or guides. This one, as presented? Easy-peasy.
@@lairdcummings9092 definitely not
German here, please let this Stollen "ripe" for at least a few days, it will be so much more delightful
I would say it needs a Minimum of 3 to 4 weeks in a tin Box and gets so much better
@@PZtv-pb2yn Yea my grandma used to let it sit for atleast 6 weeks
I let it ripe for 2 months. We bake it at Allerheiligen.
Eat it in march/april for Easter and it's perfect.
Eat it next year's christmas and it will be just right!
Quick correction from a slightly disgruntled European - I discovered that the metric conversion on the flour measurement on the BwB website is not right. I use metric measurements by weight for baking and my dough with 480g flour was a wet mess - I double checked the Daring Gourmet version and some other conversion charts and apparently it should be 580-600g flour - just warning for other bakers! I added more until it looked and felt like dough and as it appeared in the video. Hoping the dough isn't overworked now as that would be a real bummer after spending two days prepping all the ingredients!
The irony of his sponsor being SimpliSafe when he's making Stollen is amazing
It just occurred to me that probably why he picked this particular bread to make, just because of the pun.
As someone from Dresden, where Stollen originated, and who is eating Stollen right now, this Video gives me joy
Hier im Schwabenland sind die sehr beliebt
Ich hab das gerade meiner altmärkischen Oma gezeigt und die hat sich richtig aufgeregt, weil Stollen eigentlich noch so nen Monat Reifen sollen XD
Same here... Dresden calling :)
insahne
Ja!
Treffen sich zwei Rosinen.
Sagt die eine: "Warum hast du einen Helm auf?
Sagt die andere:" Ich muss noch in den Stollen!"
Merry Christmas everyone 😉
Den kannte ich noch nicht. Danke dafür :)
Der kam so flach, man könnte glatt sagen er war unterirdisch
Wow xD
*wheeze*
der war so schlecht der verdient das thumbs up
How to make candy:
Out of the sugar, and into the sugar.
My mom makes this every year during the holidays. So nostalgic.
Me: "Is this not a tad bit too much butter?"
This comment section apparently: "Nein"
Hi I'm German and here's a fun fact that the German bakers start baking the Stollen in the fall and then leave it to rest in butter for a quarter of a year, which makes it mutchmor delicious
Honestly, you should also use at least twice as much sugar to coat it. Stollen is the most unhealthy but super delicious thing you can get in germany and austria.
@@Silas-qb2es Where? In Mindelheim they don't, at least not as far as I know. I remember one baker that made a lemonade wash for his Stollen, but not butter.
@@Silas-qb2es I was about to say this didnt rest proper
@@Silas-qb2es I am from Germany too, and I can only agree. My family makes the Stollen in middle of november and let it ripen for four to six weeks. I've never heard about half a year, but probably depends on the specific recipe. It also needs more coats of butter and sugar. Not healthy, but if you are counting calories for Christmas you've forgotten how to live.
I was LITERALLY just looking for this recipe.
Same
Thats how life is these days google is stalking us and reading our minds🤮
BREAD
yo mama was looking for this recipe
Same bro 😳😳
I’m glad one of my favorite anime happened to lead to me to one of my favorite CZcamsrs; they made this on _Dr. Stone_
*Babish making Stollen*
Me, with mouth full of Stollen and powdered sugar:" *Nice* "
Hi I'm German and here's a fun fact that the German bakers start baking the Stollen in the fall and then leave it to rest in butter for a quarter of a year, which makes it mutchmor delicious
Wow I had no idea that much butter was used.
@@girlishgamer1 It also makes it very soft. Babish's stol seemed a bit crusty imo. Also, almond paste > marzipan!
Sounds like a similar concept to the English figgy pudding, where you bake it months in advance to let it "age" until Christmas.
@@masterimbecile In the US, aging egg nog is also a popular thing. The craziest among us make egg nog after Christmas and age it until next Christmas. I prefer it fairly fresh though.
Granddad's pork swine delight
It consists of two pig knuckles glazed in honey
Pig tongue marinated in butter for two days
Chitlins, That's pig intestines for y'all that don't know
-soaked in hot sauce, drizzled with mayonnaise, and then set to harden on my back porch in 3 pounds of cheddar cheese
Andrew now knows he has a bigger german audience than he thinks
Javol!
@@teutguy1 *jawoll
SIEG!
My german boss bought this for us from a german store for xmas celebration and sliced em and buttered each slice for us. Buttered with german love.
6:18 can we take a moment to appreciate what a PERFECT cut that was?!
Me, a Polish viewer looking at the comment section: *_sweats uncontrollably_*
All the Russians are laughing uncontrollably.
lol
mein gott
Wie wär's im Anschluss mit Stollen?
Dafür entschuldigen wir uns...oh sorry my apologies
CZcamsr:
Puts "german" into the title
Germans:
So you have chosen Anschluss
I’m guessing “Anschluss” means death?
@@gamingdemigodxiii5630 Austria and 1938 are the only two words you need to know
I've played enough HOI4 to know where this is going...
You can have my Sudetenland, just promise you won't invade me.
@@lorenzobalestri5596 Ah, annexation.
Was Looking for this Comment 😂
Dr. STONE sent me. Francois.
I’m half German and I have this every Christmas nice to know some one non German knows about this
5:23
In the history of Babish's youtube career i think this is the first overlooked voiceover mistake, not edited out.
I know right? I had to replay it a few times to make sure it wasn't my phone glitching out.
They don't happen often but I've heard it before
There was one before a year or two back I believe
JA man Safe!
Normal peolple: Gets store bought Marzipan
Babish: So lets start by planting your Almond tree
Umm... ok
That’s more like a Li Zi Qi video
Seems like Jun's kitchen lol
That sounds like something he'd do
Me: can't even get store bought marzipan anywhere where I live, seems easier to get it done yourself if it wasn't for the rose water
Babish vs. Ordinary Sausage
DO IT!!!
Hands down the best stollen I've ever had. Thank you for the perfect recipe I appreciate you!!
Here in Germany we prepare the Stollen actually 2-3 weeks before serving... It really needs the time to get the full aroma and moistness into the bread. To be called a "Dresdner Stollen" it must contain at least 50% butter... if you want to try one (and you are to lazy to bake one yourself) there are bakery that specialized in stollen and will ship them around the world
Was ist denn Moistness 😂
I'm German and I spend my entire morning baking Stollen with my grandma. I feel like I'm being watched...
It's a common feeling in East Germany.
@@DanaTheLateBloomingFruitLoop wyld
Edit: Flbbed - Ministerium für Staatssicherheit
Babish StaSi 2.0
Whenever I get this gifted to me homemade or from that yellow box. . . 90% of the time, its turned into French Toast or bread pudding within days after Christmas. It's perfect for it!!!
I am amazed how perfect you pronounced "Stollen", it was nearly perfect.
I can hear my German Altmärker grandma screaming in the distance:
" NOOOO! THE STOLLEN HAS TO RIPE AT LEAST 3 MONTHS BEFORE YOU EAT IT OR IT CAN'T DEVELOP THE RIGHT FLAVOR!!!!"
Right? 😂
Your grandma is a wise woman. Greetings from my sächsische grandma whose grandfather was a baker in Dresden and handed down his recipe for original Dresdner Stollen
I was looking for that comment 😂
„Der kommt in den Keller und da bleibt er auch“ ok Oma - es stimmt hald schon
Wo sie recht hat
Me: Watches entire episode
Also me: goes into the kitchen to get a piece of stollen from the local bakery
I read this and thought" oh my gosh if u stole bread from the store why would you tell people" and then remembered that that is the name of the bread 😂😂
@@fatepoe2811 Haha. I am also in Germany where you get fabulous Stollen at the bakery. :-)
proper rested stollen! I wish Babish had actually gotten a loaf of that
Small tip for anyone living in Germany: We have mini stollen as well (called Stollenkonfekt) and you can find them during christmas time at most supermarkets (or in Dresden obviously)! They're super delicious and I personally prefer them to the regular Stollen, since it can be a little bit too much sometimes. Be warned though, they're definitely an addicting not-so-healthy snack :D
Marzipanstollen is my fav thing but it sells out sooo fast at aldi and trader joes, so thank you for this ♥
I'm german, that stuff is delicious
Hi German, I'm Dad
@@Shootkicksass hi dad, im uncle
das zeug ist wild
ich persönlich mags nicht, jedenfalls nicht wie ichs kenne (mit rosinen)
BREAD
"The Official Babish Tiny Whisk". That was a great merch ad right there
That is nowhere near the size of the O.G. Tiny Whisk™
Dough stickiness chart:
Lightly Flour: Regular dough, not too sticky
Generously Flour: A bit sticky
Heavily Flour: Pretty sticky
Lightly Oil: Very Sticky
Generously Oil: Extremely Sticky
Heavily Oil: Will stick to your hands like superglue without the oil
I'm German but never tried to bake it myself. Always bought it in the supermarket. Thanks a lot, Babish.
"roll them out into ovals, which are kind of like a tall circle"
thank you mr babish
Bäbish *makes german food*
me a german: *happy german noises*
*plopp*
*zisch*
You: Happy German noises
International Community: 😯😧😨
@@michaellyndon6982 food noises?
I grew up in Germany and typically buy a way too expensive commercially made Germany stollen and have it shipped here. But because of Covid couldn't get it this year. Then I found this video! Now I'll try my hand at making it myself.
If bimbish does not make a video with ordinary sausage we will riot. WE KNOW WHERE YOU LIVE BIMBISH!!!
In like... New York or something... I think.
"German" is in the Titel.
Every German ever: "Dies ist nun Eigentum der Bundesrepublik Deutschland"
Spiel mal Landeswelle!
He definitely needs more German recipes, really wanna see how he would improve stuff like kässpätzle or Maultaschen.
@@theZuzi I'd like to see that too
@@theZuzi I want to see him try making Thüringer Klöße
@@theZuzi true
Vielleicht sollte ich versuchen, dieses Brot zu backen
sup Evan
yes.
Solltest du mal.
Nimm lieber ein anderes Rezept. Das hier wird sicher lecker schmecken, ist aber kein traditioneller Dresdener Christstollen...
@@Aninaya das Rezept hat mich in der Hinsicht auch etwas enttäuscht.
Absolutely flabbergasted German here, who has never been able to figure out that the reason she doesn't like Stollen is because it contains Marzipan. Mindblown. I might just have to try making my own and skip the marzipan. Thanks Andrew!
Go for fancy stollen by dividing dough and marzipan into three and making three long strands to braid! Lots of fun!
Can’t believe the German holiday bread was stolen
Lol
this is gonna have like 2k in a few minutes
@@PiccoloPam2368 *15 minutes ago*
Awwwww yeaaa!
haha
Truly a remarkable thing to eat with freshly made. However mass market retail shelves carry this, it’s not so great. It’s amazing the discrepancy between the two
actually it gets even better if it is kept somewhere wrapped up just after baking for over a week. but that's a pretty hard thing to do to be fair..
They don't usually stock it where I live because it always gets... stollen.
In Germany you never never never eat them freshly baked. They Need to Rest for at least a Week. Better for 3-4 Weeks…they must tasted pretty Boring and dry fresh.
Same with perogies; they're often widely available frozen, but don't compare to freshly made. My husband loves what is "german sweet loafs", so I'll definitely make this one day!
Yes, despite growing up in an area with a lot of German heritage, I’ve only ever had the mass produced stuff and I’m not a fan. I’d love to try it homemade.
One of the few people on this platform who genuinely deserves all the subs they have.
Fun fact: In Germany there is also a name for the cheaper kind of Stollen. It's called the "Flüsterstollen" (translates to whispering Stollen). This kind has lots of raisins in it because they're a cheap ingredient. Flüsterstollen means, it's so stuffed with raisins, they’re so close to each other that they can basically hear each other even when they're whispering. In contrast, there is also the "Scheistollen" (screaming Stollen) that contaings fewer raisins, they would have to scream to each other to be heard.
Thought I'd share this because I think it's funny and a cute story.
Flüsterstollen are more expensive than most other Stollen. Its just that a marzipan Stollen is the most expensive kind of Stollen.
The Stollen tastes right if you almost choke to death and get a sugar shock at the same time
Ah I see you too have suffered from the powdered sugar inhalation at xmas
Fun Fact! A Stollen (literally) is actually the rock a mine is built into. So the bread is the rock and the marzipan/ fruit is all the precious gems or metals. A lot of German fairytales actually involve bad things happening inside Stollen, for example in “Schneeweißchen und Rosenrot”
Sagt die eine Rosine zu der anderen: Ich muss jetzt in den Stollen 😰
Thats actually incorrect. The Stollen(cake) was already called that without having marcipan as part of the recipe. It's suspected that its called Stollen because it was (due to its long-livety of multiple months) very popular among miners that took it with them into the Stollen (mine).
mystery solved
I’m making Stollen tomorrow with my dad! The East German way!!
So does that mean more or less marzipan?
Just make a bunch of them, store the leftover ones after christmas in cold and dry conditions ( as like, in the basement ) and even after some months, just butter them up again and put them in the oven for 30min on low heat. Sugar them again, and bam, tastes like fresh. This indeed just gets better with time.
The Konditorei had a break-in this Christmas. All their cakes were Stollen.
Congrats you just killed comedy
Okay Guys, here is the real deal: This thing doesn't really taste that great if you eat it only a couple of hours after baking. You should butter and powder sugaring it at least thrice after the sugar crust dried. This allone takes some days. Then wrap it in aluminium foil and put it in a cool dark place and let it sit for four to six WEEKS. Better prepare that thing in middle of november. Don't panic: the thick layer of suger and the aluminium foil will keep it from getting stale or molding. After all this time that gift by the gods has ripened and tastes like all you ever wanted for Christmas. I know it takes some patience and the courage to let bakery being untouched for weeks, but every real German housewife will tell you to do it that way, and it's absolutely worth it.
Optionally you make a Stollen without the marzipan, if thats more to your taste.
Do glass containers work as an alternative to the aluminium foil?
As long as it is sealed and no dust or anything else comes in contact with it, it should be fine. The specific recipes do vary quite a bit, so better do some research before baking.
i always hate it when people say that they think stollen tastes stale, there is no such thing as stale stollen. There is only stollen and ripe stollen
Lovely with some tea personal I think peppermint tea complements it the best.
I was waiting for that comment! 😭🤗
Thank you 💕
I was already wondering why it's done so fast in this recipe 🧐
And please let it rest like cubegame said it 🙏
It is indeed worth the time waiting for it 🤤🕰️
Seeing this after Christmas really gets me hungry and sad since this is probably the first year I did not have stollen st the holidays.
Stollen conquers the world! 🎄❄️🤗
"We want these oval, we want these ovals" Stollen makes me stutter too 5:22
He’s starting to glitch, can we send in a technician in here please!
"Basics", starts making marzipan.
"Basics", continues with orangeat.
In all honesty, I think homemade marzipan isn't the right choice here. Marzipan is one of those things where experience and professionality in production can make a huge difference in taste. Find a company producing high-quality artisanal marzipan and use that.
@@olenickel6013 cool info, but that doesn't sound basic at all...
I mean! marzipan doesn't look too bad from this video, just combining five ingredients well, and it's not time sensitive so it can be made ahead-- it looks like the most difficult part of it would be finding rosewater in my area, but I got a couple leads from Googling it real quick
this sounds like cookie dough or macarons where experience & high-quality ingredients or technique could make a big difference, but homemade including beginner attempts are also delicious
@@olenickel6013 I mean, you could say that for everything, really. There’s no harm in trying it yourself and using it
@@toninot17 In my experience, marzipan is one of those things were seemingly small things have a huge impact on the final product. I'm not saying "don't do it" at all, but just be aware that it's probably one of the few things were the homemade stuff will actually end up of noticeably lower quality than if you buy it.
I made this and turned the leftovers into a Stollen Bread pudding and let me TELL you… it was absolutely incredible
The really helpful thing for me was how to roll the stollen around the marzipan thank you
Hey we eat a similar thing for Christmas in Argentina!
Wait... German stuff. In Argentina...
😬
oh no
Im German and this stuff is the best thing for cold days. Stollen and a hot chocolate are the best!
How long does stollen last wrapped up?
@@jcnot9712 i store Stollen in my cellar, If its a bit cold there probably around 1-2 Months
@@shac0le thank you for the answer. I learned about stollen from a manga called Dr Stone where (spoilers) they prepare it in order to go on a long sea expedition. They also mention it can last for months because the fruit absorbs moisture from the bread that would allow it to grow bacteria and go bad.
I try not to miss an episode, and I'm catching up on those I missed over Christmas. All that to say I was excited for this as my father is German and I've been eating Stollen every Christmas since I was a small child.
This German approves of the recipe. Thank you for remembering the butter soaking, too many people forget.
Me: seeing marzipan, candied peels and raisins
Me: Ah, a recipe Mrs Crocombe would be approved of!
I think she’d have used currants instead of raisins.
AND IT HAS MACE!!! Definitely approved by Mrs Crocombe
Mrs. Crocombe approves of anyone speaking of Her Majesty as a CZcams food authority, which, of course, she is
Frau Crocombe ist nun Eigentum der Bundesrepublik Deutschland
@@hyperbearean ahahahaha Allmann Frau Kraukomb
Tip: don’t throw out the leftover granulated sugar that you used to toss your cooked citrus peel in; it goes great in homemade lemonade or iced tea 😊💡
Tiny whisk and black, ironed apron may be the most iconic things of this channel aside from Babish himself
We all know the only reason you refuse to acknowledge Ordinary Sausage is cause deep down you're terrified of his sausage powers!