It was last year in December that I heard about stolen on Dubai one, I was in sri lanka at that time doing my masters in sugar flower and cake decorating from Knightsbridge university UK. It was a busy time with sugar flower making for the exams and taking care of a 3 month old baby. I heard the word stollen and was wondering if that an ingredient but I dint have the time to browse the internet and find out the meaning. It’s been a year since then and only a week ago I came across some posts and images of stolen, it’s the winter season and seems like stolen is a good that’s famous in December. They call the Christmas season but I call it the winter season. So finally I goggled for stolen and went through the Wikipedia which gave a brief detail on what’s stolen and where it originated. I learnt that stolen originated from Germany and is kind of a fruit loaf but it’s special and is not called a fruit loaf because of it marzipan centre. This bread is made with less sugar but dusted with excess amount of powdered sugar to give it that festive look and sweet taste. The marzipan also acts as a sweetener in the stolen.
Trying out a German recipe was really interesting and according to me if you can’t travel around the world you need to cook international cuisines. Talking about international cuisines, I believe international cuisines means atleast one dish from one country. Once I went for an international buffet and was very disappointed to find just a few selections of dishes which were mostly from the eastern part of this world and not even a sushi for it to be worth having on a sailing boat. Don’t you readers agree with me?
So I decided my blog needs an international touch while my taste buds were craving to experience different flavors from around the world and in no way am going to get to travel around the world to taste the traditional food of different countries so I cook and bake different recipes. This stollen is said to be a traditional German good especially done during the Christmas season and I here that some bakeries have started getting orders for stollen as early as November so you know how the good is on demand now let me explain how it tastes and the role each ingredient used played a role in my cooking life.
As I went through the recipe on my big book of baking the ingredients were very interesting. The dried fruits and peels were some of which I am familiar or had on my pantry while a few I had to substitute and adjust to make sure I had the perfect stollen from German. The spices used on the stollen were also were readily available on my pantry. The cinnamon powder and cardamon pods which I later pound and used the inside were some I have tasted and used on my cakes and desserts. One spice I have never tasted or used on a sweet dish was nutmeg powder, yes, I never even imagined of using it. I was so reluctant to use it though I was generous to use the said quantity amidst doubts if the nutmeg will taste good on a dessert or cake. So only way to find out if it’s good or bad is by trying it, that’s what my hubby always mentions every time I say something. So I take it as an encouragement and try different things. One other ingredient that was mentioned was dark rum. We don’t use those or consume them in any form so I had to substitute it with my favorite malt drink the one and only Bavaria pineapple flavor. The moment I poured it on my dry fruit mixture I heard the sizzle of the malt drink. This malt drink works wonders on substituting for alcohol.
So finally my dough was ready and I popped it into my oven in a couple of hours. The moment it was done I could not wait but glaze it with butter and powdered sugar. As soon as it was done I sliced it and started eating a few slices. Trust me the fear of how the nutmeg would taste vanished the moment is saw my final product the snowy looking loaf standing on my kitchen top with the winter breeze squeezing itself through my window making the atmosphere wonderful with the aroma of a baked stollen with all those spice mixed filling the air. The perfect winter treat in this December in Dubai can never be better than a German stollen.