Hallo! Ich habe viele deutsche Familienwege, bin aber auch sehr amerikanisch und habe in letzter Zeit versucht zu lernen, wie man mehr deutsche Gerichte kocht. Da die Feiertage vor der Tür standen, dachte ich, ich würde den Stollen noch einmal ausprobieren (ich habe es letztes Jahr mit guten Ergebnissen versucht) und ich denke, ich habe es ziemlich gut gemacht! Aber ich war leider noch nicht in Deutschland, vor allem nicht in den Ferien, deshalb hatte ich gehofft, ein paar ehrliche Bewertungen zu bekommen, ob es tatsächlich authentisch aussieht (und vielleicht noch ein paar andere Rezeptideen).
(Ich habe nur ein Bild des Stücks eingefügt, weil ich daran gedacht habe, es erst zu tun, nachdem ich es angeschnitten habe, verzeihen Sie mir)
https://i.redd.it/m4byo77bls6g1.jpeg
Von KittyCatFwend
9 Kommentare
The stollen looks a bit too dense. It probably would have benefited from a slightly longer rising time. This is important so that it has the right consistency when chewed. Otherwise, it looks good. To my taste, there’s a little less marzipan, but I think that’s the best part of stollen, and you can never have too much of that.
I would inhale that in 0,34 seconds.
Don’t be so cheap with the marzipan, but looks nice otherwise
I never understood why people like it.
Don‘t by cheap ones and buy in backaries only at least €1.40 per 100gramm
Looks overall not bad, how is it in your opinion? But, well, to be honest… it does like pretty small. While stollen is dense, I still think this one could’ve used more rising time, maybe more yeast, or less kneading? I don’t know, I don’t always get yeast done right myself. Typically you also age it at least a week or so.
I think you did well! I’m assuming you made your Stollen with a yeast based dough..? My granma makes hers with a Quark-oil base & baking powder instead. I don’t know how common this is but it’s her (at least, maybe even further back) great-grandmother’s recipe, so it’s not a modern unholy abomination either 🙂 i like this Stollen more than yeast ones, but i might be biased because this is what i’m used to. Since you mentioned other recipe ideas, i could share hers or do you mean recipe ideas other than Stollen, like Plätzchen etc?
Any bread can be “stollen” …if you leave the store without paying for it
Looks good, would definitely eat. 🙂
But compared to store-bought German Stollen, there are not enough raisins and other candied fruit in the dough.
A stollen slice should look a bit like a chocolate chip cookie with extra chocolate chips.
Did you fail to soak the raisins and candied fruit? They end up flat without much volume and don’t show up as prominently when baked dry.