I would be hard pressed to find a country that doesn't grow grain of some kind and inevitable makes bread. From Asia to Africa, from Mexico to Milan, bread is made. It is such a part of our lives and a part of all our cultures, and it is a part of our holiday celebrations. We've talked about bread before and invite you to see that blog as a refresher on how Breaking Bread is so important in every culture.
I like to make bread, but I've never tried one of the recipes I'll be telling you about. It will be an adventure. I hope I can honor the culture of origin.
But before we get to the recipe, let's take a look at some of the bread that can be found from around the world. You might note that most of these breads contain spices, nuts and/or dried fruit. These additions to the dough add a sweetness, aroma and color that fits with the holiday theme.
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| Challah |
- Challah: This braided Jewish egg bread is eaten at many religious occasions including Hanukkah (Chanukah). It began in ancient times as a piece of dough set aside for the temple priests. Today the word challah is used to refer to the whole loaf. When baked it is glazed with egg yolk and can be topped with sesame seeds.
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| Julekake |
- Julekake: This sweet bread is especially popular in Norway and Denmark. Traditionally it is spiced with cardamom filled with mixed candied fruits that give it the colors of the Christmas season. It can be lightly iced. I like it best toasted with butter.
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| Panettone |
- Panettone: This Italian Christmas bread was created in Milan. You need a special pan to bake the traditional loaf which is round and tall (sort of like a mushroom) and baked with raisins.
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| Cesnica |
- Cesnica: A traditional Serbian wheat bread that is baked by women according to many rules on Christmas morning. The word "cest" means share. It is baked with an object inside and the loaf is sent counterclockwise around the Christmas table three times before eating.
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| Krendel |
- Krendel: This Russian Christmas bread is shaped like a pretzel and either dusted with sugar or lightly iced. It is filled with fruit like prunes, apples, apricots, etc.
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| Kerststol |
- Kerststol: Dutch bread with almond paste and dried fruit.
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| Gubana |
- Gubana: Originating in Slovenia this traditional bread is shaped like a snail shell and is eaten at various holidays throughout the year. It contains raisins soaked in grappa, pine nuts, grated chocolate, citron and more.
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| Beigli |
- Beigli: A Hungarian bread that is rolled up with a filling of walnuts and/ or poppy seeds. When cut it provides a lovely spiral design.
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| Fougasse |
- Fougasse: This is a flat bread (similar to focaccia) is associated with southern France. It is made with orange water, anise seed, olive oil and can be shaped like a leaf.
There are so many possibilities to choose from when it comes of holiday bread. I decided to go with our own heritage, so I picked Stollen. The 2 Prickly Pears have a measure of German in our lineage. That along with some other European influences sort of makes us mutts: lovable and loyal. With a heavy European background it seems fitting that I would make a hearty holiday bread to enjoy with family.
Stollen is a traditional bread originated in Dresden, Germany. It has an oblong shape and is filled with dried fruits, or nuts, or both. I'm not a fan of dried fruit in baked goods, so I'm doing a walnut Stollen with sugar and cinnamon. Wish me luck on my new adventure!
To make the dough:
In small bowl combine yeast and warm water. Set aside for 5 minutes.
Heat milk in small sauce pan until hot, remove from heat. Stir in 1/2 cup butter and salt.
Beat 2 eggs and yolks in your stand mixer using whisk attachment. Gradually add in 2 tablespoons sugar until thick and lemon colored. Change attachment to paddle and stir in milk mixture and 2 cups of flour until smooth. Mix in yeast mixture. Change attachment to dough hook, and add melted butter, lemon peel, cardamom, ginger, nutmeg and 2 1/2 cups flour. Add more flour in small increments if dough is sticky. (If using raisins, add them now.) Your dough should be smooth and very soft. Knead for 5 minutes. Allow dough to rise in a greased bowl for 1 hour or until double in size.
For the nut filling:
Mix all ingredients, except the water, in a medium sauce pan and heat on low. Stir until all the sugar is dissolved, around 10 minutes. Remove from heat and mix in the 4 teaspoons water. Allow to cool to room temperature. (you can make this the day before and keep it in the refrigerator. Bring it to room temperature before you get started the next day.)
Once dough has risen, deflate and divide into two balls. Cover one ball of dough while working with the other. Roll out the dough to a 10 x 12 rectangle. It doesn't have to be perfect. Spread 1/2 of the nut filling over the dough, leaving about an inch all around.
Mix the wash combining the egg and cream. Brush the border of your dough with the wash. This will help seal it during baking. Roll up the dough beginning with the long edge. Make sure the seam is sealed and the ends are tucked in. Transfer the Stollen, seam side down, to a lined baking sheet, leaving room for the other roll. Repeat the process with the second ball of dough.
Heat over to 375 degrees. Bake Stollen for 15 minutes, then brush with egg wash. Turn down over to 350 and bake another 10 minutes. Brush with egg wash and sprinkle with sugar. Bake for another 15 minutes. (You can drape the Stollen with aluminum foil during the last baking if it is getting too brown.) Remove from oven and cook on rack for 30 minutes.
Drizzle Stollen with icing and let cool completely. It can be kept in the refrigerator if wrapped tightly. Serve at room temperature.
My Stollen turned out light and nutty and yummy. I think my Great Great Grandmothers would approve. What a delightful holiday bread.
Find a lovely bread that you think makes the holiday and enjoy it with family and friends.
Now, go out and make something good.
Stollen is a traditional bread originated in Dresden, Germany. It has an oblong shape and is filled with dried fruits, or nuts, or both. I'm not a fan of dried fruit in baked goods, so I'm doing a walnut Stollen with sugar and cinnamon. Wish me luck on my new adventure!
What you need:
For the dough:
3 1/2 teaspoons dry active yeast
1/3 cup water (110 degrees)
1 cup milk
1/2 cup butter, softened
1 teaspoon salt
2 eggs
2 egg yolks
2 tablespoons sugar
4 1/2 - 5 cups all purpose flour
2 tablespoons butter, melted
2 teaspoons grated lemon peel
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup golden raisins (optional; I didn't use them this time)
For the filling:
4 egg whites, lightly beaten
2 cups finely chopped walnuts
1 1/2 cup ground walnuts
1 cup sugar
1/2 teaspoon ground cinnamon
4 teaspoons water
For the egg wash:
1 egg, beaten
1 tablespoon
Plus 2-3 tablespoons sugar
For the icing:
1 cup sifted powdered sugar
2 tablespoons milk
What you need to do:
To make the dough:
In small bowl combine yeast and warm water. Set aside for 5 minutes.
Heat milk in small sauce pan until hot, remove from heat. Stir in 1/2 cup butter and salt.
Beat 2 eggs and yolks in your stand mixer using whisk attachment. Gradually add in 2 tablespoons sugar until thick and lemon colored. Change attachment to paddle and stir in milk mixture and 2 cups of flour until smooth. Mix in yeast mixture. Change attachment to dough hook, and add melted butter, lemon peel, cardamom, ginger, nutmeg and 2 1/2 cups flour. Add more flour in small increments if dough is sticky. (If using raisins, add them now.) Your dough should be smooth and very soft. Knead for 5 minutes. Allow dough to rise in a greased bowl for 1 hour or until double in size.
For the nut filling:
Mix all ingredients, except the water, in a medium sauce pan and heat on low. Stir until all the sugar is dissolved, around 10 minutes. Remove from heat and mix in the 4 teaspoons water. Allow to cool to room temperature. (you can make this the day before and keep it in the refrigerator. Bring it to room temperature before you get started the next day.)
Once dough has risen, deflate and divide into two balls. Cover one ball of dough while working with the other. Roll out the dough to a 10 x 12 rectangle. It doesn't have to be perfect. Spread 1/2 of the nut filling over the dough, leaving about an inch all around.
Mix the wash combining the egg and cream. Brush the border of your dough with the wash. This will help seal it during baking. Roll up the dough beginning with the long edge. Make sure the seam is sealed and the ends are tucked in. Transfer the Stollen, seam side down, to a lined baking sheet, leaving room for the other roll. Repeat the process with the second ball of dough.
Heat over to 375 degrees. Bake Stollen for 15 minutes, then brush with egg wash. Turn down over to 350 and bake another 10 minutes. Brush with egg wash and sprinkle with sugar. Bake for another 15 minutes. (You can drape the Stollen with aluminum foil during the last baking if it is getting too brown.) Remove from oven and cook on rack for 30 minutes.
Drizzle Stollen with icing and let cool completely. It can be kept in the refrigerator if wrapped tightly. Serve at room temperature.
My Stollen turned out light and nutty and yummy. I think my Great Great Grandmothers would approve. What a delightful holiday bread.
Find a lovely bread that you think makes the holiday and enjoy it with family and friends.
Now, go out and make something good.
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