Hello! I have a lot of German familial routes, but am also very much American, and recently I have been trying to learn how to cook more German foods. With the holidays coming up I thought I would take another wack at Stollen, (tried last year with alright results) and I think I did pretty well! But I have unfortunately have not yet been to Germany, especially during the holidays, so I was hoping to get some honest reviews for if it actually looks authentic (and maybe some other recipe ideas).
(I only put a picture of the slice because I only thought to do this after I cut into it, forgive me)
by KittyCatFwend
6 comments
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.
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