Germany is famous for its Christmas markets, where a variety of food, drinks and decorations are sold. Glühwein is a firm favourite for anyone living in or visiting Germany. Virtually every drink-serving establishment has their very own homemade version of this spiced mulled wine.
As most Germans are Catholic, attending a Midnight Mass icon the itinerary for many families. On Christmas day, carp or goose is often served as the main meal. The sides served vary from a classic German potato salad to the more mainstream apple sausage or chestnut stuffing.
Stollen is also a popular Christmas food. This popular fruity yeasted bread is traditionally served with butter, honey or jam. Another big part of the German celebrations is Advent. In Germany, Advent usually starts on the first Sunday of December.
Stollen
INGREDIENTS
- 2 ½ cups(375g) plain flour
- 2 teaspoons baking powder
- ¾ cup(165g) caster sugar
- ¾ cup(90g) almond meal
- ½ teaspoon ground cardamom
- 100g chilled unsalted butter, chopped, plus extra melted butter to brush
- 125g cream cheese
- 1 egg, plus1 extra yolk
- ½ cup(125ml) milk
- 2tablespoons brandy
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup(80g) sultanas
- 1/3 cup candied mixed peel
- 1 cup (160g)icing sugar, sifted
METHOD
- Briefly pulse flour, baking powder, caster sugar, meal, cardamom and ½ teaspoon salt in a processor to combine.
- Add butter and cheese and pulse until a sandy mixture.
- Add egg, yolk, milk, brandy, vanilla and almond extracts, and process to a dough, then turn out onto a floured bench.
- Scatter with sultanas and peel, then knead until incorporated and dough is smooth. Cover in plastic wrap. Chill for 15 minutes.
- Preheat oven to 180°C and line a baking tray.
- On a floured surface, roll dough to a 24cm x 36cm rectangle. With 1 long side facing you, fold one third of the dough away from you into the centre, then fold over again to make a long rectangle (about 12cm x 36cm).
- Place fold-side down on tray, brush with melted butter, then bake for 45 minutes or until slightly risen and golden, and a skewer inserted in centre comes out clean. Cool on a rack.
- Dust with icing sugar to serve.