In diesem Artikel geht es um das traditionelle deutsche Weihnachtsgebäck – den Thüringer Stollen. Edith Müller präsentiert uns ihr Stollentutorial und teilt ihr Backrezept für Christstollen mit uns. Erfahren Sie, wie Sie den perfekten Stollen für Ihr Weihnachtsfest zaubern können.

Edith Müllers Thüringer Stollen - Stollentutorial - Back-Rezept für Christstollen - Christmas Bread

Wow, is that great! Take care! Is it already finished? - That’s wonderful! These are the phrases that one might hear while making a Thuringian stollen. The process of making stollen is a long and time-consuming affair, but the result is worth it. The stollen consists of ingredients such as flour, almonds, sultanas, rum, milk, yeast, lemon, candied lemon peel, candied orange peel, butter, margarine, and lard. All the ingredients have to be brought to room temperature before starting the process.

The almonds need to be peeled, and this is a time-consuming task. If one doesn’t peel them, all the dirt and impurities from them will go into the stollen, and it becomes brown coloured. Pre-grated almonds should not be bought as they have not been peeled before grating, and hence they will have impurities. One may buy pre-peeled almonds, but it might be expensive. It is suggested to peel the almonds some days before baking the stollen so that they are entirely dry when required.

The sultanas need to be handpicked, and anything that doesn’t belong to the sultanas has to be extracted. The sultanas need to be soaked in rum, so they taste great in the stollen. The flour has to be sifted before kneading the dough. Bitter almonds, usually available at the pharmacy, are needed to give the stollen its distinctive flavour.

The kneading of the dough is an essential part of the process. All the above ingredients must be mixed in and kneaded thoroughly. After adding the almonds and bitter almonds to the dough, they need to be kneaded in like the flour. Add a little bit of salt to the dough to give it a nice brown colour.

The dough should be kneaded until it unglues from the hands. The rolling and shaping of the dough take some skill and practice. The stollen has to be baked for approximately one hour, and then it needs to be brushed with melted butter and dusted with powdered sugar.

The process of making stollen is not just about the ingredients and kneading but also the love and care one puts into it. The stollen tastes best when shared with loved ones during the holiday season. Making stollen is a tradition that has been handed down from generation to generation in Thuringia, Germany. The stollen has a unique taste, and no holiday season is complete without it.

In conclusion, making a Thuringian stollen is a lot of work, and it takes time and patience. However, the stollen is worth all the effort. The stollen is a holiday tradition in Germany, and no Christmas celebration is complete without it. The stollen has to be made with love and care, and it tastes best when enjoyed with loved ones. So, if one is up to the task, then making a Thuringian stollen is a great way to celebrate the holiday season.
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