Stollen

A stud or a Stolle (from Old High German Stollo, post ',' support ') is a cake made ​​of heavy Hefefeinteig. Value -giving ingredients are fat and dried fruit ( sultanas often ) or other fillings such as marzipan or poppy. General cleats are made throughout the year. If they are ( as traditionally mostly ) produces or consumed during the Advent and Christmas season, they are known as stollen or Christmas cake without principle, there are differences in the recipe.

• 4.1 Dresdner Stollen

History

Naumburg guild privilege 1329

As the oldest written occurrence of the word studs for a Christmas pastry applies the mention in a guild privilege of Naumburg Bishop Henry I of Grünberg for the establishment of the Bakers in the city. In a document that was originally written in Latin, but has been lost and only preserved in German translations, which are probably from the 16th century, the Naumburg baker be required in addition to several in money payable taxes also to a contribution in kind, the follows is:

Thus, it was two long loaves of white bread from half a bushel of wheat, a recipe or detailed description is, however, not included in the certificate. In the 14th century it was a luxury Christmas food, by today's standards it would indeed plentiful, but simple baked goods that have low similarity with today's cleats.

Zeithainer giant stollen 1730

An early evidence of a tunnel which the today's pastry was similar from the basic formulation probably, is the big cake, produced on the time Lustlager, a grand military review of August the Strong at great expense and at June 26, 1730 Saxon to the troops was distributed. The several -meter-long cake ( depending on the source 13 cubits or greater ) was described by contemporary rapporteurs as " Butter - Stollen" or " Striezel ". The dough is made ​​of 18 bushels of flour, was ( 4920 ) eggs, 3 tons of milk, yeast and 1 ton 1 ton of butter prepared 82 shock his (compare old Saxon dimensions); Sugar, raisins, almonds and spices are not mentioned. According to modern standards, a pastry with these ingredients ratios would by no means content rich enough for a tunnel, but we should be careful a record cake not look readily as an example of the general habits of the baking time.

Definitions

Depending on region, age, creed and tradition, there are different definitions for the tunnel:

• The Christmas cake or Christmas Stollen is a bread -like cake - is a reminder of the wound Christ Child - thickly covered with powdered sugar. The heavy dough consisting mainly of a lot of butter, milk, flour, egg, spices ( cardamom, cinnamon) and deposits ( raisins, candied lemon peel, almonds ).
• The new kitchen lexicon is the Dresdner Stollen synonymous with the studs or stollen same.
• According to the Brockhaus of Stollen is a rich in content, usually elongated and flat-shaped pastry made from sweet yeast dough with another, varying depending on ingredients tradition, which is usually sprinkled with powdered sugar or coated with a sugar glaze. Part of it is also equated with the pastry mares or referred to interchangeably.

In general, the tunnel is called Gebildbrot because it is formed by hand. He symbolizes the wound in white diapers newborn Jesus Christ.

Description

Stollen is baked from a heavy, ie high-fat and sweet yeast dough that 100 parts of wheat flour 30-60 parts fat, 10-20 parts of sugar, 20-40 parts liquid, 6-10 parts yeast, salt 1-1.5 parts and 0-20 parts containing whole egg. Under a tunnel without further addition (such as " Mohnstollen " ) refers to a raisin stollen, the 60-100 parts sultanas, 10-20 parts candied peel and almonds contains 20-40 parts; The addition of up to 20 parts of almond paste is also possible.

According to the German Food Code contains studs on 100 parts of cereal products and / or strengths of at least 30 parts of butter or the corresponding amount of milk fat products or margarine or substantially anhydrous fats and 60 parts of sultanas or currants, candied orange and Citron.

In contrast to yeast doughs easier when studs indirect dough is the rule min at a relatively short Dough 30-60. at 24-28 ° C. The traditional way of the loaf is formed by the dough long worked initially, then beaten and baked free pushed. However, it is also possible to place the Längling into molds, boxes or hoods and bake so. Stollen cake after scarce rising process on falling oven temperature of 230-240 ° C during baking to a final temperature of 190 ° C. Should they get a coating of sugar after baking, it Butters, the loaves still warm with fat and sprinkle it first with crystal, then with powder or icing sugar.

Cleats are stored for months. They are very susceptible to microbial spoilage, unless they are made with a relatively large amount of liquid or baked briefly to achieve a more juicy crumb. For long-term storage in air, the there is a danger that the fat contained or applied becomes rancid; here against the packaging has been proven under protective gas.

Variants

According to the German Food Code are " studs " without further addition always Rosinenstollen. They contain 100 parts of cereal and starch products 30 parts butter, margarine or other milk fats, and 60 parts raisins, sultanas or currants, candied peel.

Apart from this basic form of the gallery, the Summary of the Food Code to know six other variants, apply to the part of other requirements. The basic requirement of 30 parts of fat applies to all except butter stollen (at least 40 parts butter ) and quark stollen ( at least 20 parts butter ); Raisins, lemon and orange are common in Marzipan-/Persipan-, nut and butter lugs, otherwise optional. ( For nut stollen is this text of the Food Manual unrealistic, since nut stollen really contains no raisins. Neither the food nor the trade literature follow this requirement. )

The requirements of food book to the individual varieties are as follows, always based on 100 parts cereal products and / or strengths.

• Mandelstollen: at least 20 parts almonds
• Marzipan stollen and Persipanstollen: at least 5 percent of the weight of dough to marzipan or Persipanrohmasse
• Mohnstollen: at least 20 parts poppy seed, usually processed into a poppy seed filling
• Nut Stollen: at least 20 parts Nut Kernels, whole or crushed, usually made ​​into a filling
• Butter Stollen: at least 40 parts butter or the corresponding amount of clarified butter and / or butter fat and at least 70 parts raisins, candied peel; maximum of 10 parts of dry fruits can be replaced by almonds and / or a corresponding amount of almond paste
• Quark Stollen: at least 40 parts of cottage cheese, cream cheese or the corresponding amount of dry curd products and at least 20 parts fat

Dresdner Stollen

Dresdner Stollen is a particularly substantial rich butter and raisin stollen. The names Dresdner Stollen, Dresden Stollen and Dresdner Stollen were registered in 2010 at the request of Germany as a protected geographical indication under European law. These designations must accordingly bear only tunnels that were produced in the Dresden area, and indeed, except in Dresden itself nor in the villages of Moritzburg, Radebeul, Arnsdorf, Ottendorf- Okrilla, Radeburg, Coswig, Pirna, Wachau, Freital, Radeberg, Weinbohla and Heidenau. According to the product specification may Dresdner Stollen not be baked in molds and have to 100 parts of flour of at least 50 parts of butter, 65 parts of sultanas, 20 parts orange peel and / or lemon peel and 15 parts Almonds contain, whereas margarine or artificial preservatives and flavors are not allowed. In addition, certain requirements are placed on the label and packaging design.

The three names listed are also registered as collective marks at the German Patent and Trademark Office. Claiming the marks and thus support of the regulations governing the protection association " Dresdner Stollen " eV, in which more than 130 manufacturers from Dresden and the surrounding area are members. The association monitors that the marks are used only for tunnels that have been made ​​in the area concerned and meet the requirements; He also regularly organizes public appeal " tunnel tests ", each year selects a " Stollen Girl " and operates otherwise the marketing of Dresden Stollen.