The holidays are a perfect time to connect students with the rich history of traditional baked goods, and Stollen is an excellent choice. This festive bread, originating in Germany, combines culinary skills with a lesson in cultural heritage that your students will love.
Stollen dates back to the 14th century as a simple bread made during Advent. Originally, it had a sparse ingredient list, reflecting the fasting rules of the time, but by the 15th century, bakers began enriching the dough with butter, thanks to the “Butter Letters” granted by the Pope. Over time, Stollen evolved into the luxurious treat we enjoy today—filled with dried fruits, candied citrus, nuts, spices, and sometimes marzipan, all dusted in powdered sugar. The iconic shape and snowy topping are symbolic, said to represent the baby Jesus wrapped in swaddling clothes, making Stollen a meaningful addition to holiday traditions worldwide.
Bringing Stollen into Your Classroom
Stollen is more than a baking project; it’s an opportunity to teach students about:
Dough techniques: From proofing yeast to achieving the perfect rise.
Ingredient functions: The role of butter, sugar,
and dried fruits in baking.
Cultural appreciation: Understanding the significance of traditional recipes.
Hopkinsville Milling Company has a wonderful, classroom-friendly Stollen recipe that balances authenticity with ease, perfect for budding bakers. Here’s a snapshot of what the process involves:
-A rich, yeasted dough featuring milk, butter, and eggs.
-Mix-ins like raisins, candied fruits, and chopped nuts for texture and flavor.
-A dusting of powdered sugar to complete the festive look.
Ingredients:
- 1 pkg. regular or quick active dry yeast
- ¾ cup warm water (105°F to 115°F)
- ½ cup granulated sugar
- ½ tsp. salt
- 3 eggs
- 1 egg, separated
- ½ cup butter or margarine, softened
- 3 ½ cups SUNFLOUR Plain Flour (divided)
- ½ cup chopped blanched almonds
- ¼ cup candied citron
- ¼ cup candied red cherry halves
- ¼ cup raisins
- 1 Tbsp. grated lemon peel
- 1 Tbsp. butter or margarine, softened
- 1 Tbsp. water
- Powdered sugar, if desired
Instructions:
1) Dissolve yeast in ¾ cup warm water in large bowl. Beat in granulated sugar, salt, 3 eggs, the egg yolk, ½ cup butter and 1¾ cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 ½ to 2 hours or until double. Cover and refrigerate egg white.
2) Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
3) Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half. Press each half into 10×7-inch oval. Spread with 1 tbsp butter. Fold ovals lengthwise in half; firmly press folded edge only. Place on cookie sheet. Beat egg white and 1 Tbsp. water; brush over folded ovals. Cover and let rise 45 to 60 minutes or until double. If does not rise much, go ahead and bake everything. Will sometimes rise in oven.
4) Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. While warm, dust with powdered sugar.
Tips for Teaching Stollen
Divide tasks: Assign small groups to mix dough, prepare fillings, and shape loaves.
Teach decoration: Encourage creativity while explaining the symbolic powdered sugar topping.
Connect history: Share the cultural story of Stollen while the bread bakes—it’s the perfect pairing!
Stollen offers a chance to bake something meaningful, delicious, and steeped in history. Introduce it to your students, and they’ll walk away with both new baking skills and a greater appreciation for culinary traditions. We’d love to see your classroom Stollen creations—share your photos and stories with us!
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