Dresdner Christstollen – Weihnachtsstollen
BEST German Christmas Stollen (Christstollen)
Super-Ministollen – 80g (Gramm)
This is the must try typical German speciality for the cosy Christmas season.
German Christmas Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries.
History of the German Christstollen
Early Stollen was different, with the ingredients being flour, oats and water. As a Christmas bread stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water.
The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard In the 15th century, in medieval Saxony (in central Germany, north of Bavaria and south of Brandenburg), the Prince Elector Ernst (1441–1486) and his brother Duke Albrecht (1443–1500) decided to remedy this by writing to the Pope in Rome. The Saxon bakers needed to use butter, as oil in Saxony was expensive, hard to come by, and had to be made from turnips.
Pope Nicholas V (1397–1455), in 1450 enied the first appeal. Five popes died before finally, in 1490, Pope Innocent VIII (1432–1492) sent a letter, known as the “Butter-Letter”, to the Prince. This granted the use of butter (without having to pay a fine), but only for the Prince-Elector and his family and household.
Others were also permitted to use butter, but on the condition of having to pay annually 1/20th of a gold Gulden to support the building of the Freiberg Minster. The ban on butter was removed when Saxony became Protestant.
Over the centuries, the bread changed from being a simple, fairly tasteless “bread” to a sweeter bread with richer ingredients, such as marzipan, although traditional Stollen is not as sweet, light and airy as the copies made around the world.
Commercially made Stollen has become a popular Christmas food in Britain in recent decades, complementing traditional dishes such as mince pies and Christmas pudding. All the major supermarkets sell their own versions, and it is often baked by home bakers.
Weizenmehl, Sultaninen, Butter, Orangeat/ Zitronat (Orangen- und Zitronenschalen, Glukose-Fruktosesirup, Zucker, Salz, Säuerungsmittel Citronensäure), Wasser, Hefe, Mandeln, Zucker, Marzipan (süße und bittere Mandeln, Zucker, Wasser) Vollmilch-Pulver, Rum, Salz, Aroma, Gewürze, 20% Bratapfelfüllung: Bratapfelmasse (Apfelmark, Saccharose, Orangensaft, Aylum, Apfelstücke GESCHWEFELT, getrocknete Äpfel, Palmfett, Reismehl, Säuerungsmittel Citronensäure, Aroma) Marzipan (Mandeln, Zucker, Wasser), getrocknete Äpfel, Aprikosenfüllung (Glukose-Fruktose-Sirup, Aprikosen, Zucker, Geliermittel Pektin, Säurerungsmittel Citronensäure), Sultaninen, Invertzuckersirup, Aroma, Salz. DEKOR: Butterfett, Dekorzucker (Traubenzucker, WEIZENSTÄRKE, Palmfett, natürliches Aroma), Aroma, Zucker. Kann Spuren von Erdnüssen, anderen Schalenfrüchten, Sesam, Soja und Eiprodukten enthalten.
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