Where did Christmas Stollen originate?
Where did Christmas Stollen originate?
Christmas stollen, known in Germany as Christollen, is a rich, dense, sweet bread filled with dried fruit, candied citrus peel, marzipan or almond paste, and nuts. It hails from the city of Dresden, Germany, where it was first produced in the late 1500s.
What is the history of Stollen?
Dresden Stollen is said to have originated in 1329 as a result of a contest offered by the Bishop of Nauruburg. Bakers in the region produced a wonderful bread baked with the finest butter, sugar, raisins, citron and other specialty ingredients. Stollen at that time were baked in loaves weighing 30 pounds.
Which city does Stollen come from?
Dresdner Stollen (originally called Striezel) is a notable component of the Dresden Christmas Market – the Striezelmarkt. While Stollen is produced in many German cities, and indeed all around the world, this “official” Dresden Stollen is only produced in the city of Dresden, by just 150 Dresden bakers.
Who invented Stollen?
Dresden’s bakers churn out more than two million Stollen cakes in various sizes each year. “It doesn’t matter who invented it, it was the bakers of Dresden who refined the recipe and turned it into a world-famous cake,” Marlon Gnauck, manager of Dresden-based bakery Bäckerei Konditorei Gnauck, told SPIEGEL ONLINE.
Do Germans eat stollen for breakfast?
Bite-Size Stollen (Stollenkonfekt) And if eating cake for breakfast thrills you, then the glazed apple cake, or gedeckter apfelkuchen, a cross between an apple cake and an apple pie, can play double-duty by being served for dessert on Christmas Eve, and then again for breakfast on Christmas Day.
How did Germans eat stollen?
How do I serve my Stollen? Using a serrated knife Stollen is usually served by the slice throughout the holiday season. Typically, it is warmed in the microwave or toaster and is either served with a generous helping of jam, honey, or butter.
What does stollen taste like?
It tastes similar to a light fruitcake, since it contains lots of dried fruit, nuts, and marzipan, like fruitcake. However, it definitely tastes like bread. Since this is a European dessert, it’s not as sweet as American desserts. Is stollen the same as fruitcake?
Why do we eat stollen at Christmas?
Why do we eat Stollen at Christmas? The shape of Stollen– this fold-over dough with a white top layer– is symbolic of baby Jesus wrapped in swaddling cloths. It started as a fasting cake made during Advent when people couldn’t use butter, milk, or fruits (due to fasting rules) so it started as a very plain bread.
Should stollen be refrigerated?
No, generally you do not need to refrigerate or freeze your stollen. If you will not be eating the bread for a few months, you may want to store it in the freezer. Our raisins and citron are marinated overnight before being baked in our bread.
Is stollen eaten hot or cold?
Many people prefer to warm individual slices of stollen in the toaster or microwave before eating.
Where can you find Gugelhupf in the world?
Gugelhupf. It is popular in a wide region of Central Europe (sometimes known under a different name with small variations) including southern Germany, Austria, Switzerland, Croatia, Serbia, Slovakia, Czech Republic, Poland and Alsace. It is closely related Christmas cake in Italy known as the pandoro and to the American [bundt cake].
When did Marx rupolt make the first Gugelhupf?
The earliest known Gugelhupf recipe, in Marx Rupolt’s 1581 cookbook, describes a “Hat Cake” with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.
What kind of cake is a Gugelhupf made of?
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond.
Why was the Gugelhupf chosen for Europe Day?
The cake was popularized as a prestige pastry by Emperor Franz Joseph of Austria and was popularized in France by Marie-Antoinette . The Gugelhupf was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.