When baking for a day still quite far away in the future, it’s important to make sure that what you’re baking will still be good on the D-day.So what could be a better candidate than a Christmas cake that was traditionally baked in Germany around the Christmas time - and eaten until Easter? This Christmas wonder is called Stollen - and that's what I decided to start with.
Most Stollen recipes involve a lot of yeast. I’m not a big fan of yeast, and I prefer baking with sourdough starter instead. So I tried to bake my Stollen with sourdough starter, with only a tiny bit of yeast as a guarantee it would ferment properly (maybe it’s the low temperature in my house, but my starter hasn’t worked perfectly lately).
It’s impossible to say whether the recipe I’ll share withyou is a good one. I will only be able to tell in about two week's time - that's how long it takes for this cake to develop its taste fully. But judging by the taste of the dough and the smell of the Stollen, I’m very optimistic!
For two smallish Stollen (a bit less than 450g each) you need:
- 120g sourdough starter, refreshed about 6-8 hours before with milk
- about 2g fresh yeast
- 100ml milk
- 2 Tbsp rum
- 1 egg
- 80g butter, melted
- grated zest of 1 organic lemon
- 50g sugar
- a pinch of salt
- a pinch of cardamom
- a pinch of cinnamon
- 140g sultanas
- 3 Tbsp candied lemon peel
- 40g ground almond
- 250g all-purpose flour
- plus about 70g melted butter and 4 tsp confectioner’s sugar on top
This is how you make it:
Combine lukewarm milk and yeast in a baking bowl. Add starter, egg, melted butter, sugar, salt (if using non-salted butter, consider using two pinches), lemon peel, and rum. Then add almond, sultanas, candied lemon peel, cinnamon, cardamom, and lastly, the flour. Knead until the dough is smooth, about 5 minutes, and add more flour if needed. Cover with a damp kitchen towel and let ferment in a draft-free place overnight.
In the morning, punch the dough on a baking surface and divide in two. Take one part and using your hands, form a rectangle. Fold the rectangle in the middle to form a Stollen, and place it on a baking tray covered with a parchment paper. Repeat with the second half of the dough. Make sure that no sultanas are on the surface - if there are, push them gently inside the Stollen; sultanas tend to burn very easily! Proof about one hour. Preheat the oven to 180 C and bake the cakes until they are golden brown on top and also well baked inside.
Once out of the oven, brush each Stollen with about 35g melted butter and sprinkle 2 tsp confectioner’s sugar on each. Let cool completely. Then wrap the cakes into a tin foil, place in a plastic bag and store in a cool place (not the fridge, though, it’s too cold and humid) for at least two weeks.
I’ll try to wait two weeks before tasting my first Stollen. I’ll keep you posted about the results!
P.S. Obviously, this recipe was no consolation for the kids - so we had some mousse au chocolat as a dessert instead! But hope they'll have better luck tomorrow.
