Time to Make the Stollen
I say it every year at around the same time: "Gotta make a stollen." And you know what? I never do. Until now that is. And boy am I glad I did! Stollen is a great holiday fruitcake from Germany. Nix the fruitcake jokes. It really is good.
I've wanted to make stollen for years. I spent some time in Germany in my younger days, and I still have a soft spot for Teutonic cuisine. The only problem with stollen is you really need to start it at least a couple weeks before Christmas. Once you bake it, it should rest for a little while to let its flavors meld. And I am not exactly the King of Timely Planning. Normally I'd do good to have it done for Valentine's Day.
Well, I finally got it going this year with three weeks of rest time ahead of me until The Big Day. I looked at a variety of recipes in both English and German and came up with what I think is a pretty good recipe. I did have one little mishap. Seems I added double the amount of milk at first as I should have.
Oops! Stollen batter. Christmas pancakes anyone?
Anyway, I was able to fix it with more flour and enough other ingredients to make a wonderfully flavorful dough. Of course, when I pulled it out of the oven, I had two gigantisch loaves like something out of an episode of Lucy. Ach! Oh well, the more the merrier. My final recipe makes more reasonably sized loaves.
I know you're not supposed to touch it until it rests for the requisite two weeks, but last night I was having erotic dreams about the fruitcake cooling in my kitchen. So snuck out at 3 am and had a secret slice. OMG!! So soft, so moist, so fruity. I'm just curious to see how it could possibly be better for Xmas. I'll check back to let you know!