Stollen - a first attempt — Flicking the Vs

I have been meaning to make stollen since forever. I just never have. Anytime I think about it, I break out in cold, stollen-related sweats. I don't know why, it just seems like stollen was my culinary K2 - destined to be contemplated, admired, but never conquered.

Well, behold! I have now planted my flag in that particular bready summit.

I used this recipe here. It called out to me for two reasons: 1) I had everything I needed to make it in the cupboard 2) it called for rum. Anything that involves rum has got to be good, and right, and just.

It wasn't even that hard to make - let the fruit sit in the rum, then knead pretty much everything else together, let it rise, then knock it back and make the stollen. A bit of a sit in the oven later, and here's what you end up with:

OK, that looks like something that's burst out of the temple in Prometheus, but trust me it tastes amazing. It weighed about as much as a baby and feels like it should be a heavy thing, but a small slice is somewhere between cake and bread, where the two meet and have beautiful babies.

I don't know why I waited so long to make this particular cooking bug bear. Now I've beaten it, there's nothing I can't conquer. Next stop, pierogi or something!

7 comments

Cadry's Kitchen24 December 2012 at 05:31
Nice job on the stollen! It looks fabulous! I'm glad it worked out for you. I made pierogies a few years ago, and they weren't overly complicated as much as time consuming. I have dreams of finding some other pierogi-making friends, and we could make huge batches together to freeze in a variety of flavors. Before I went vegan, I often purchased frozen pierogies which was super convenient, but homemade is tastier.
urban vegan24 December 2012 at 06:54
That looks absolutely amazing! Perfect for Xmas breakfast with tea, right? Happy holidaze, Joey!
Allysia24 December 2012 at 09:18
Ahh, nothing like conquering cooking fears! My major nemesis continues to be pastry...curse you, pastry. The stollen looks great, I've never had it before but it seems like a better fruitcake.
Andrea24 December 2012 at 12:24
You did a great job with the stollen. It looks perfect!
Miss Rachel25 December 2012 at 06:37
It looks like kind of a complicated recipe so I can see why you were intimidated, but one thing I notice is that it doesn't mention when you add the marzipan so how is that used? Anyway, you did yourself proud. The stollen is beautiful, and I love the way it is studded with raisins. Merry Christmas!
foodfeud25 December 2012 at 19:18
I was asking people what their favorite holiday treats were, so I could make them and one person said Stollen and I was like "well that's nice but hell if I'm gonna make that." But you actually did it! It looks great! Did you dust it in confectioners sugar? That's how I usually see it.
Ingrid26 December 2012 at 19:37
Wow! This looks and sounds so delicious! Also it makes a good sized loaf for sharing, or not sharing and enjoying it for a good while. Yum! Hope you and yours had a great holiday!