Stollen (German Holiday Bread) | Basics with Babish

[@mjminator92]

The traditional german way of eating Stollen actually is as follows: -You get one from your grandma. (The only propper way of obtaining one.) -You eat way too mutch before and during the holydays. -You get sick of it and pack it away. -You find it again in early january. Now it has changed texture it's a bit more dense but also moister. Perfect for dipping into coffee

[@FishwhipSupreme]

Just hijacking top comments to push the sausage agenda. much love to all - happy holidays.

[@DerGeileEisbaer]

ist wirklich so :D

[@Phley99]

Naaw milk

[@Makiruot]

this is the way

[@V.U.4six]

Lol I have a German background so I’ve definitely eaten some German desserts but I didn’t think I’ve ever had Stollen tbh

[@lilkuizi]

"Basics" with Babish has clearly just become whatever Andrew wants to make, but I'm not upset about it.

[@katherinewaddell2296]

Yeah, as much as I love watching and would love to make this I wouldn't call it "basic".

[@kevlon_]

@@katherinewaddell2296 The basic way in Germany is to go to a grocery store and buy it.

[@fsmith45]

At this point he’s gone over most basic recipes

[@nonames8929]

@@kevlon_ or you get it from your local grandma

[@sapere_aude]

It‘s clearly a basic just not in your culture... Americans always think they are the whole world🤷🏼‍♂️

[@constancegabriel-haevecker5912]

What he made actually is Marzipanstollen, there are a whole lot of other varieties like "regular" Rosinenstollen (with raisins), Butterstollen (without raisins), Mohnstollen (with poppy seeds), etc. Stollen was prepared weeks in advance to mature until Christmas and to take baking out of the Holiday prep. The dough itself is actually not sweet at all and the Stollen was lovingly attended to over weeks, it was regularly brushed with melted butter and coated with powdered sugar over and over again. The powdered sugar forms a thick, brittle crust which needs to be really thick! (Stollen can be a bit dry and the sugar coating keeps in moisture and at least gives it some hint of sweetness). Happy Holidays from Germany!

[@EpicErdbeerZwerg]

Bestes deutsches Kommentar, das ich hier bisher gelesen habe. Bin auch eher der Meinung, dass die Süße von der Füllung und der dicken Butter Puderzuckerschicht kommt. Babish hat mit der Butter etwas gespart..... XD

[@JimmiAlli]

Do they make a stollen without the citrus peel and what is that called? I think a walnut, cranberry and marzipan one would be lovely.

[@FrankBroniewski]

@@JimmiAlli No, the peel from oranges and lemons is more or less required if you want to follow the original recipe. But if you don't like that stuff - and there are plenty here in Germany who don't - take something else or leave it out completely. It won't be original Stollen anymore, but will taste great nontheless. I think your proposed ingredients would work well. If anything, I would leave out the marzipan, which is a deviation from the most well known high quality Stollen from Dresden.

[@Noah-kl8wn]

Danke!! Ich war so enttäuscht als er es gleich angeschnitten hat 😆🙈 Der muss mindestens ein paar Wochen ruhen sonst schmeckt er nicht

[@constancegabriel-haevecker5912]

@@JimmiAlli I too think that your combination of ingredients sounds lovely. Vary the recipe to your heart's content! Anything else would be a waste if you don't enjoy eating it! I would actually leave in the marzipan, as I normally find Stollen can be too dry and marzipan gives some moisture as well as textural variety. You could also add the marzipan to the dough in small bits. But I would definitely not skimp on brushing the Stollen again and again with butter and adding another layer of powdered sugar, that is the best part. :-)

[@Zephiias]

German here; Actually, you try to make (or buy) Stollen one month before you are going to eat it. Therefore the flavors can mature and fully unfold. The room should be around 5-10 °C and the Stollen should be wrapped so that its in an airtight environment. To make it better, you can brush it multiple times with butter and re-do the sugar coating which will fully develop over the month

[@nanuka4408]

A "normal" Stollen is without Marzipan. The one with marzipan ist called - surprise! - Marzipanstollen. Just, to prevent someone from bying it without knowing and then beeing sad that there's no Marzipan inside.

[@morgand.3809]

Thanks. I was wondering about that, because my godmother used to bring us Stollen from Germany every Christmas, but there was never marzipan inside.

[@nehriim3748]

in the Netherlands its called "kerststol" (Christmas stollen) and it is always with marzipan inside. weird. EDIT: it turns out it isn't marzipan but almond paste.

[@Moana1990]

@@nehriim3748 het is niet marsepein maar amandelspijs wat meer in onze kerststol/ feeststol zit, dat is meer amandel en suiker dus geen bloem/amandelmeel zoals in dit recept

[@YAH995]

You the real mvp

[@LoonyLoonster]

It really, reaaallly depends. I'm from Cologne and i've been eating Stollen every Christmas for pretty much my whole life and theres always been - to my delight- marzipan in it lol. And they're not called Marzipanstollen, at least almost never. They just go by Stollen, even at the bakery. Also no one puts Citronat in it because most ppl frankly find it gross. So, while you're not wrong, it might be a regional thing, and i'd just suggest looking at the ingredients or purposely buying one with marzipan in it, if that's what one prefers. :)

[@Dinkleberg2845]

Bäbisch: "German." Deutsche: "Danke, wir übernehmen jetzt."

[@zorro315754442]

"Bäbisch" 🤣🤣🤣

[@SchnauzerWuff]

Bäbisch, deutscher hätte man es nicht schreiben können

[@jonahrieger3558]

Is so😂

[@luetcke]

@Luxtra meinst wohl das Babish'sche G. U.

[@alidarivera5836]

Is so

[@Snowfox456]

Video title: contains the word "German". Comment section: "Guten Tag."

[@HighToppInWonderland]

Considering it's bread, isn't it more like "Gluten Tag"? lol

[@Snowfox456]

@@HighToppInWonderland 5€ in die Wortwitzkasse bitte. Or in English: that's five bucks in the bad pun box. You had me inhale sharply with amusement, that costs extra.

[@savantfool7123]

Na Moin

[@snippy7990]

hello there

[@cleanixx5343]

@@snippy7990 General Kenobi

[@TENNISFREUND2000]

German bread doesn't scare me German bread: Gluten Tag

[@That_dude91]

You did not....

[@hdexotic1914]

Sie Amerikaner machen die schwulsten Witze der Welt

[@patatasuper8565]

Ach lass den doch

[@exobot6098]

This shouldn’t be funny. Why is this funny.

[@senkobread1215]

nett

[@Jahu-qs2us]

FUN FACT: "Stollen" also means 1. a tunnel used for mining 2. the studs on a soccer shoe

[@o-v-e-r-l-o-r-d]

Bruh

[@averagejoey2000]

The marzipan is a little mineshaft through your bread, and the candied fruit peels are the ore

[@Rongoel]

Another fun fact. "real" Stollen actually has to be stored in a Stollen before eating.

[@theone2-three438]

thank you Kanye, very cool.

[@cup6669]

Can I use it as my things got “Stollen”

[@markusmack]

You are hereby granted the honorary title of “Oma” again.

[@nope_118]

Warum again? War er mal keine Oma mehr?

[@itscyphertrading8706]

are*

[@kabukininja8591]

hes too young to be a grandma

[@nope_118]

@@kabukininja8591 he still can radiate grandma energy

[@GluttonywithaGerman]

Nein die Schwarwälder Torte von ihm war nicht das gelbe vom EI.

[@edwind_]

I'm german and the first moment I saw that thumbnail I was like: "No way Babish just actually uploaded this."

[@chillbill8571]

Me too I am so happy because this is one of my favorite things to eat on Christmas

[@abcdefghijklmno5146]

Little tip from a german: traditionally you‘d leave the Stollen for at least two weeks in a cold place and wrapped in plastic. This just improves the flavour massively!

[@cianbonadio8788]

The dough or once baked? Thanks

[@nelibelly4755]

@@cianbonadio8788 once baked

[@stayingmyself]

I always learned they should rest for at least a month. We tend to make ours at the end of October and then eat them all through December

[@bangbangthatawefulsound]

True!

[@LightBeing369]

​@@stayingmyselfSo it doesn't go stale or grow mold??? Genuinely asking because I had no idea it needed to rest for that long✌🏼

[@AntipastiLP]

As someone from Dresden, where Stollen originated, and who is eating Stollen right now, this Video gives me joy

[@kristiankonev5190]

Hier im Schwabenland sind die sehr beliebt

[@Emma-qn3cq]

Ich hab das gerade meiner altmärkischen Oma gezeigt und die hat sich richtig aufgeregt, weil Stollen eigentlich noch so nen Monat Reifen sollen XD

[@TMayer-lu6yw]

Same here... Dresden calling :)

[@SynthaticBeats]

insahne

[@user-dg7sy8cz3b]

Ja!

[@monkreeder]

I guffawed out loud at the “stolen” joke. But seriously... stollen was an integral part of my Christmas upbringing. Thank you for posting this.

[@C.Woodford]

Mine too! My grandad was Swiss and him and I always used to make it when I was little, before he passed. I'm glad Andrew has posted this as i can now make it with my sister, just as granddad Pete and I used to (he passed 2 weeks before she was born so they never got to meet eachother)

[@newchxppa6419]

man said guffawed 💀💀

[@jesusthroughmary]

This is trending toward "Advanced with Andrew"

[@tychoderkommentator2989]

Yeah, I'm german, but I literally don't know any person who makes their Marzipan and the Orangeat and Citronat (the candied fruit) themselves. Without making those, this is a very easy recipe. It's basically just boozing the raisins + orangeat and citronat and then rolling everything out and baking it. So the Stollen I usually make is a lot simpler. (If you want to go crazy, you have to make the Stollen way earlier and then soak it in butter forever, but that is also not difficult, it just takes a lot of time)

[@lairdcummings9092]

Even with the hand-made ingredients, this isn't at all difficult to follow; he's made the process extremely clear.

[@jesusthroughmary]

@@lairdcummings9092 That isn't what differentiates basic cooking.

[@lairdcummings9092]

@@jesusthroughmary does for me. Basics are things I can easily hold in my head and make without reference to books or guides. This one, as presented? Easy-peasy.

[@jesusthroughmary]

@@lairdcummings9092 definitely not

[@NotHexaaaa]

"Hey! Where did you get that bread?" "It's Stollen."

[@ClausWawrzinek]

I think technically it is a cake!

[@mehmetseyit7210]

@@ClausWawrzinek the cake was a lie

[@АнонимныйПользователь-ж5о]

@@ClausWawrzinek i too

[@jessicaalberto3661]

I laughed harder than I should have at that “Stolen” joke...

[@davidlebner9106]

same

[@scilentdeadly401]

You have chosen death

[@jeffreygrose9971]

Same 😂😂 it was really well timed

[@tthtonekid]

I knew this whole episode was leading to it and I still laughed

[@schana96]

Dude same. It was mostly the delivery that made the joke, I'd say.

[@MK-zm7de]

“Do not be shy with the powdered sugar” Junge, da muss eine 2-3mm SCHICHT aus Puderzucker drumherum sein.

[@Faenwolf]

Meine Oma hat mindestens drei mal flüssige Butter und Puderzucker im Wechsel drauf mit 20 Minuten Pause dazwischen. Hauptsache ungesund 😄

[@Kempeth]

How much powdered sugar? Germans: JA! If you wanna eat healthy you're in the wrong season!

[@martinschreiter5613]

du meinst wohl eher Centimeter^^

[@stommy2247]

Wenn die ersten paar Momente des Bisses nicht pur Puderzucker sind, will ich’s nicht

[@MrKurwa-lf1oc]

Juungeee

[@TheOverlordi]

Babish: "I am skipping out of the metric system as it is not so precise." Me a german: Räusper... "Entschuldigung?"

[@bounce27]

Wer auch immer denkt, das metrische System sei nicht das beste, hat wohl noch nie Physik gehabt😅

[@baumgrt]

I think he specifically referred to the sugar syrup, where the ratio doesn’t have to be exact

[@tsoxpridezz6743]

Genau das hab ich auch gefühlt :D

[@kackasidlo]

That's exactly what I thought as a Czech 😂😂

[@2Ten1Ryu]

Ohhhh, my Germanness intensified with this one comment, too. :D Stolles is awesome, though. Now I want one.

[@HoshPak]

Babish, I am going to give you the greatest of German honors: "Da kann man nicht meckern." Thanks for this little nod to German cuisine!

[@TheLinposterIsSus]

Da can man night metal

[@der1767]

Beschweren kann man sich da eher weniger.

[@annuitcoeptis9997]

"Ordentlich"

[@nicholasneyhart396]

Ah yes the best complement is indeed "Eh can't complain." I get that one from my family quite alot.

[@moritzlaszlo3115]

@@nicholasneyhart396 you can consider your self lucky: if a German can't complain, you can be sure he tried long and hard to find something to complain about ;)

[@Filiaris1]

German here, please let this Stollen "ripe" for at least a few days, it will be so much more delightful

[@PZtv-pb2yn]

I would say it needs a Minimum of 3 to 4 weeks in a tin Box and gets so much better

[@illuminatiisreal2922]

@@PZtv-pb2yn Yea my grandma used to let it sit for atleast 6 weeks

[@Aninaya]

I let it ripe for 2 months. We bake it at Allerheiligen.

[@AbbyGuard]

Eat it in march/april for Easter and it's perfect.

[@evelynjelinsky]

Eat it next year's christmas and it will be just right!

[@KraftBrotHD]

"Basics" has really just become anything Andrew wants to make but couldn't come up with a movie connection for, hasn't it?

[@lord0jackostar]

I suppose “basics” could also be a matter of perspective/location; but yes, this is almost certainly the stuff he can’t quite justify with media.

[@ivywinter5238]

And we love it.

[@DevinAK49]

I like the basics more than the binging myself. I suppose, you can't teach 101 forever

[@AM-xp4bo]

Literally. How the f*ck is this basic? He needs to make a new series or rename this one because it’s getting ridiculous

[@ivywinter5238]

@@AM-xp4bo I mean tbf for lots of families this is a Christmas staple so it's basic for a lot of families out there.

[@harrytodhunter5078]

“My german bread has disappeared!” “Do you think someone took it?” “Yes, It was Stollen!”

[@penguin4life570]

I was waiting for one of these puns

[@adamwelch4336]

Oh you! 😂

[@strife6763]

Ich fühle ein ungleichgewicht in deiner brot philosophie

[@RedRoseSeptember22]

LOL :P

[@thediligentdungbeetle8116]

(golf clap)

[@klenk5062]

Germans: get mentioned Germans: Ein volk, Eine sprache, Ein Kommentarbereich

[@kronk3880]

Ja man XD

[@reichhopprivatwatch1406]

ein stollen ein kandierte orangenschale EIN PUDERZUCKER

[@seth-cd8cf]

ein Volk. eine Nation. EINE KOMMENTARSEKTION.

[@thetreacherousleech8990]

Uns entkommt niemand.

[@Em-hm8uy]

Ich verwende Google übersetzen :(

[@Eldelastrufas]

This gave me nostalgia levels over 9000. I'm both Colombian and German and we used to make this bread every christmas :'(

[@imanuelk7200]

I was going to say if maybe you can ask your family to send you over a loaf but yeah was one of your parents a deserter?

[@quantumvideoscz2052]

Well, now you have the Babish recepe, so why not try it yourself and make your Christmas a little merrier?

[@owotakuowo8488]

christmas is coming inform ur family to make some

[@eepyVolkan]

IT'S OVER 9000!!!!

[@djlinton5456]

Yoooo, nice to see a brother! Mom’s from Bogota and dad’s from Germany!

[@extrusix969]

Video: *is about something german* Germans: "Diese Kommentarsektion ist nun Eigentum der Bundesrepublik Deutschland"

[@anxietystwin3103]

I have no idea what that says but it gets a like

[@AarniOnFire]

Just wait for the day Babish makes something from Finland. That's a horror show waiting to happen.

[@firebladeentertainment5739]

me a german: YES

[@COMPOSITE.02]

@@anxietystwin3103 "This comment section is now german property"

[@ozzmen4494]

This Comment Sections is now property of the German Federal Republic

[@morningstar8187]

I was LITERALLY just looking for this recipe.

[@ljk3094]

Same

[@giuseppebartolone3144]

Thats how life is these days google is stalking us and reading our minds🤮

[@yy-xu3hr]

BREAD

[@m1a1abrams3]

yo mama was looking for this recipe

[@hadleya4839]

Same bro 😳😳

[@adelitaflores-moss454]

Me: frantically trying to google translate all of the german comments

[@ratatteratatte7479]

Ausgezeichnet!

[@david_od3rsowas584]

Total Super 👍

[@jakob3386]

Sehr bemerkenswert!

[@jpb2541]

So muss das sein

[@david_od3rsowas584]

Eine Situation die nicht besser sein könnte!

[@Silas-qb2es]

Hi I'm German and here's a fun fact that the German bakers start baking the Stollen in the fall and then leave it to rest in butter for a quarter of a year, which makes it mutchmor delicious

[@girlishgamer1]

Wow I had no idea that much butter was used.

[@Jaedysomn]

@@girlishgamer1 It also makes it very soft. Babish's stol seemed a bit crusty imo. Also, almond paste > marzipan!

[@masterimbecile]

Sounds like a similar concept to the English figgy pudding, where you bake it months in advance to let it "age" until Christmas.

[@kaldogorath]

@@masterimbecile In the US, aging egg nog is also a popular thing. The craziest among us make egg nog after Christmas and age it until next Christmas. I prefer it fairly fresh though.

[@somebrains5431]

Granddad's pork swine delight It consists of two pig knuckles glazed in honey Pig tongue marinated in butter for two days Chitlins, That's pig intestines for y'all that don't know -soaked in hot sauce, drizzled with mayonnaise, and then set to harden on my back porch in 3 pounds of cheddar cheese

[@bilo9062]

Andrew now knows he has a bigger german audience than he thinks

[@teutguy1]

Javol!

[@winze1655]

@@teutguy1 *jawoll

[@mahbuddykeith1124]

SIEG!

[@Daniel-pn7td]

I'm german, that stuff is delicious

[@Shootkicksass]

Hi German, I'm Dad

[@Chee.Y4ng]

@@Shootkicksass hi dad, im uncle

[@dominusdebello]

ich persönlich mags nicht, jedenfalls nicht wie ichs kenne (mit rosinen)

[@yy-xu3hr]

BREAD

[@benorex8980]

Stollen ist wild, könnte ich jeden Tag essen

[@TheKatKrow]

Babish: macht etwas deutsches Deutsche in den Kommentaren: Erlauben Sie mir, mich vorzustellen

[@niklassrk]

Haha jaa

[@Thechuggaablade]

Me: "Is this not a tad bit too much butter?" This comment section apparently: "Nein"

[@Silas-qb2es]

Hi I'm German and here's a fun fact that the German bakers start baking the Stollen in the fall and then leave it to rest in butter for a quarter of a year, which makes it mutchmor delicious

[@smielezocker]

Honestly, you should also use at least twice as much sugar to coat it. Stollen is the most unhealthy but super delicious thing you can get in germany and austria.

[@NorthernScrub]

@@Silas-qb2es Where? In Mindelheim they don't, at least not as far as I know. I remember one baker that made a lemonade wash for his Stollen, but not butter.

[@savantfool7123]

@@Silas-qb2es I was about to say this didnt rest proper

[@TheNerdyOrganist]

@@Silas-qb2es I am from Germany too, and I can only agree. My family makes the Stollen in middle of november and let it ripen for four to six weeks. I've never heard about half a year, but probably depends on the specific recipe. It also needs more coats of butter and sugar. Not healthy, but if you are counting calories for Christmas you've forgotten how to live.

[@SergeantFreeman]

Here in Germany we prepare the Stollen actually 2-3 weeks before serving... It really needs the time to get the full aroma and moistness into the bread. To be called a "Dresdner Stollen" it must contain at least 50% butter... if you want to try one (and you are to lazy to bake one yourself) there are bakery that specialized in stollen and will ship them around the world

[@thad1296]

Was ist denn Moistness 😂

[@nanamille8676]

I'm German and I spend my entire morning baking Stollen with my grandma. I feel like I'm being watched...

[@StainlessHelena]

It's a common feeling in East Germany.

[@JamesG.Griffin]

@@StainlessHelena wyld Edit: Flbbed - Ministerium für Staatssicherheit

[@cawashka]

Babish StaSi 2.0

[@thestormageddn]

Die Kruste sieht zwar ein bisschen kross aus für nen Stollen, aber ansich wieder gutes Rezept!

[@Mehaara]

Me: Watches entire episode Also me: goes into the kitchen to get a piece of stollen from the local bakery

[@fatepoe2811]

I read this and thought" oh my gosh if u stole bread from the store why would you tell people" and then remembered that that is the name of the bread 😂😂

[@Mehaara]

@@fatepoe2811 Haha. I am also in Germany where you get fabulous Stollen at the bakery. :-)

[@savantfool7123]

proper rested stollen! I wish Babish had actually gotten a loaf of that

[@paulwagner688]

"The Official Babish Tiny Whisk". That was a great merch ad right there

[@ultralysp]

That is nowhere near the size of the O.G. Tiny Whisk™

[@Lord_Framebreak]

KZbinr: Puts "german" into the title Germans: So you have chosen Anschluss

[@gamingdemigodxiii5630]

I’m guessing “Anschluss” means death?

[@lorenzobalestri5596]

@@gamingdemigodxiii5630 Austria and 1938 are the only two words you need to know

[@fausber]

I've played enough HOI4 to know where this is going... You can have my Sudetenland, just promise you won't invade me.

[@gamingdemigodxiii5630]

@@lorenzobalestri5596 Ah, annexation.

[@Maksu-xc1wf]

Was Looking for this Comment 😂

[@mrfisher1072]

The Germans are piling up in this comment section like it's Belgium all over again

[@niklassrk]

Waiting

[@derdork3233]

Ja, you get that when a Video Has anything German as the topic.

[@benschoman9416]

We do that everytime an American mentions Germany or anything German.

[@AmandaFromWisconsin]

@@benschoman9416 Thank you for acknowledging how important we are. 😉

[@angelwhispers2060]

Not funny

[@Cogexkintrue]

"roll them out into ovals, which are kind of like a tall circle" thank you mr babish

[@swift1014]

Me, a Polish viewer looking at the comment section: *_sweats uncontrollably_*

[@jcnot9712]

All the Russians are laughing uncontrollably.

[@patrickdemenezes4204]

lol

[@pepperjack5225]

mein gott

[@theaverageglasses6197]

Wie wär's im Anschluss mit Stollen?

[@JanaAllgaier]

Dafür entschuldigen wir uns...oh sorry my apologies

[@sayantanmondal7641]

5:23 In the history of Babish's youtube career i think this is the first overlooked voiceover mistake, not edited out.

[@bowwolf3657]

I know right? I had to replay it a few times to make sure it wasn't my phone glitching out.

[@Josh_Alpha]

They don't happen often but I've heard it before

[@KZ-hu9uj]

There was one before a year or two back I believe

[@SynthaticBeats]

JA man Safe!

[@jenarddecastro2597]

Whenever I get this gifted to me homemade or from that yellow box. . . 90% of the time, its turned into French Toast or bread pudding within days after Christmas. It's perfect for it!!!

[@Clone683]

Normal peolple: Gets store bought Marzipan Babish: So lets start by planting your Almond tree

[@patrickohennesy6539]

Umm... ok

[@gaohanzu]

That’s more like a Li Zi Qi video

[@jennamomenna5750]

Seems like Jun's kitchen lol

[@o-v-e-r-l-o-r-d]

That sounds like something he'd do

[@kuddlecat]

Me: can't even get store bought marzipan anywhere where I live, seems easier to get it done yourself if it wasn't for the rose water

[@bobbler42]

The Konditorei had a break-in this Christmas. All their cakes were Stollen.

[@jakoblent4694]

Congrats you just killed comedy

[@Emma-qn3cq]

I can hear my German Altmärker grandma screaming in the distance: " NOOOO! THE STOLLEN HAS TO RIPE AT LEAST 3 MONTHS BEFORE YOU EAT IT OR IT CAN'T DEVELOP THE RIGHT FLAVOR!!!!"

[@Caroline-cd5xl]

Right? 😂

[@sikologie1]

Your grandma is a wise woman. Greetings from my sächsische grandma whose grandfather was a baker in Dresden and handed down his recipe for original Dresdner Stollen

[@TheHappybunbun]

I was looking for that comment 😂

[@lizz556]

„Der kommt in den Keller und da bleibt er auch“ ok Oma - es stimmt hald schon

[@Finn959]

Wo sie recht hat

[@jenniferchevez2380]

My mom makes this every year during the holidays. So nostalgic.

[@morecoffee2463]

Fun Fact! A Stollen (literally) is actually the rock a mine is built into. So the bread is the rock and the marzipan/ fruit is all the precious gems or metals. A lot of German fairytales actually involve bad things happening inside Stollen, for example in “Schneeweißchen und Rosenrot”

[@weeklysugar]

Sagt die eine Rosine zu der anderen: Ich muss jetzt in den Stollen 😰

[@enekorox3]

Thats actually incorrect. The Stollen(cake) was already called that without having marcipan as part of the recipe. It's suspected that its called Stollen because it was (due to its long-livety of multiple months) very popular among miners that took it with them into the Stollen (mine).

[@testtester404]

mystery solved

[@leanderschuster3196]

The Stollen tastes right if you almost choke to death and get a sugar shock at the same time

[@savantfool7123]

Ah I see you too have suffered from the powdered sugar inhalation at xmas

[@itsrocky2820]

Bäbish *makes german food* me a german: *happy german noises*

[@shammerHammer]

*plopp* *zisch*

[@michaellyndon6982]

You: Happy German noises International Community: 😯😧😨

[@radschele1815]

@@michaellyndon6982 food noises?

[@LC-hb5ky]

Absolutely flabbergasted German here, who has never been able to figure out that the reason she doesn't like Stollen is because it contains Marzipan. Mindblown. I might just have to try making my own and skip the marzipan. Thanks Andrew!

[@thetruejohnny3409]

Can’t believe the German holiday bread was stolen

[@albot53]

Lol

[@PiccoloPam2368]

this is gonna have like 2k in a few minutes

[@KBOPPY]

@@PiccoloPam2368 *15 minutes ago*

[@chickenfist3]

Awwwww yeaaa!

[@F6aimalsh]

haha

[@AGlimpseInside]

Truly a remarkable thing to eat with freshly made. However mass market retail shelves carry this, it’s not so great. It’s amazing the discrepancy between the two

[@selinap7055]

actually it gets even better if it is kept somewhere wrapped up just after baking for over a week. but that's a pretty hard thing to do to be fair..

[@officialmasqq_594]

They don't usually stock it where I live because it always gets... stollen.

[@moranthang9482]

In Germany you never never never eat them freshly baked. They Need to Rest for at least a Week. Better for 3-4 Weeks…they must tasted pretty Boring and dry fresh.

[@destinyh1141]

Same with perogies; they're often widely available frozen, but don't compare to freshly made. My husband loves what is "german sweet loafs", so I'll definitely make this one day!

[@goblinlibrary280]

Yes, despite growing up in an area with a lot of German heritage, I’ve only ever had the mass produced stuff and I’m not a fan. I’d love to try it homemade.

[@shac0le]

Im German and this stuff is the best thing for cold days. Stollen and a hot chocolate are the best!

[@jcnot9712]

How long does stollen last wrapped up?

[@shac0le]

@@jcnot9712 i store Stollen in my cellar, If its a bit cold there probably around 1-2 Months

[@jcnot9712]

@@shac0le thank you for the answer. I learned about stollen from a manga called Dr Stone where (spoilers) they prepare it in order to go on a long sea expedition. They also mention it can last for months because the fruit absorbs moisture from the bread that would allow it to grow bacteria and go bad.

[@elfe6018]

I'm German but never tried to bake it myself. Always bought it in the supermarket. Thanks a lot, Babish.

[@jakobustheplayer]

As a german I would recommend putting the baked Stollen in aluminium foil and let it rest for at least 2 weeks at a cold place. Worth IT!

[@alalmaniyyah]

Und mehr puderzucker :]

[@arb9010]

@@alalmaniyyah und mehr Butter in den Teig

[@ElliryannaLailoken]

"Basics", starts making marzipan. "Basics", continues with orangeat.

[@olenickel6013]

In all honesty, I think homemade marzipan isn't the right choice here. Marzipan is one of those things where experience and professionality in production can make a huge difference in taste. Find a company producing high-quality artisanal marzipan and use that.

[@nicholaspaat7302]

@@olenickel6013 cool info, but that doesn't sound basic at all...

[@CheetahsArePrettyCool]

I mean! marzipan doesn't look too bad from this video, just combining five ingredients well, and it's not time sensitive so it can be made ahead-- it looks like the most difficult part of it would be finding rosewater in my area, but I got a couple leads from Googling it real quick this sounds like cookie dough or macarons where experience & high-quality ingredients or technique could make a big difference, but homemade including beginner attempts are also delicious

[@toninot17]

@@olenickel6013 I mean, you could say that for everything, really. There’s no harm in trying it yourself and using it

[@olenickel6013]

@@toninot17 In my experience, marzipan is one of those things were seemingly small things have a huge impact on the final product. I'm not saying "don't do it" at all, but just be aware that it's probably one of the few things were the homemade stuff will actually end up of noticeably lower quality than if you buy it.

[@jamesvasquez7920]

"We want these oval, we want these ovals" Stollen makes me stutter too 5:22

[@modiabcomedy]

He’s starting to glitch, can we send in a technician in here please!

[@fishygal53]

My german boss bought this for us from a german store for xmas celebration and sliced em and buttered each slice for us. Buttered with german love.

[@heathernguyen7623]

Me: seeing marzipan, candied peels and raisins Me: Ah, a recipe Mrs Crocombe would be approved of!

[@gpeddino]

I think she’d have used currants instead of raisins.

[@ecenbt]

AND IT HAS MACE!!! Definitely approved by Mrs Crocombe

[@dariawitte4483]

Mrs. Crocombe approves of anyone speaking of Her Majesty as a KZbin food authority, which, of course, she is

[@hyperbearean]

Frau Crocombe ist nun Eigentum der Bundesrepublik Deutschland

[@ecenbt]

@@hyperbearean ahahahaha Allmann Frau Kraukomb

[@hali_55]

I thought the title said “stolen”. As in, “I stole this recipe.” I was shook.

[@prometheus4203]

"German" is in the Titel. Every German ever: "Dies ist nun Eigentum der Bundesrepublik Deutschland"

[@savantfool7123]

Spiel mal Landeswelle!

[@theZuzi]

He definitely needs more German recipes, really wanna see how he would improve stuff like kässpätzle or Maultaschen.

[@Alissa.Fine24]

@@theZuzi I'd like to see that too

[@savantfool7123]

@@theZuzi I want to see him try making Thüringer Klöße

[@prometheus4203]

@@theZuzi true

[@prowlus]

Francois Approves of this video

[@evan]

Vielleicht sollte ich versuchen, dieses Brot zu backen

[@grimulkin7111]

sup Evan

[@justicecovert1851]

yes.

[@tentrilliconlp7748]

Solltest du mal.

[@Aninaya]

Nimm lieber ein anderes Rezept. Das hier wird sicher lecker schmecken, ist aber kein traditioneller Dresdener Christstollen...

[@DonJuan911]

@@Aninaya das Rezept hat mich in der Hinsicht auch etwas enttäuscht.

[@leerdamfire]

As a Dutch family that goes through 3 of these things a week during the December month I approve of this recipe. It looks delicious

[@duifmethoed]

Hier precies hetzelfde rond deze tijd van het jaar. Goed begin van de dag met een paar plakken stol :)

[@TheNerdyOrganist]

Okay Guys, here is the real deal: This thing doesn't really taste that great if you eat it only a couple of hours after baking. You should butter and powder sugaring it at least thrice after the sugar crust dried. This allone takes some days. Then wrap it in aluminium foil and put it in a cool dark place and let it sit for four to six WEEKS. Better prepare that thing in middle of november. Don't panic: the thick layer of suger and the aluminium foil will keep it from getting stale or molding. After all this time that gift by the gods has ripened and tastes like all you ever wanted for Christmas. I know it takes some patience and the courage to let bakery being untouched for weeks, but every real German housewife will tell you to do it that way, and it's absolutely worth it. Optionally you make a Stollen without the marzipan, if thats more to your taste.

[@kuhluhOG]

Do glass containers work as an alternative to the aluminium foil?

[@TheNerdyOrganist]

As long as it is sealed and no dust or anything else comes in contact with it, it should be fine. The specific recipes do vary quite a bit, so better do some research before baking.

[@SleepyPitou]

i always hate it when people say that they think stollen tastes stale, there is no such thing as stale stollen. There is only stollen and ripe stollen

[@mrfisher1072]

Lovely with some tea personal I think peppermint tea complements it the best.

[@Kikiko72]

I was waiting for that comment! 😭🤗 Thank you 💕 I was already wondering why it's done so fast in this recipe 🧐 And please let it rest like cubegame said it 🙏 It is indeed worth the time waiting for it 🤤🕰️

[@awaishafeez9027]

The irony of his sponsor being SimpliSafe when he's making Stollen is amazing

[@kattriella1331]

It just occurred to me that probably why he picked this particular bread to make, just because of the pun.

[@future.cadaver]

Tip: don’t throw out the leftover granulated sugar that you used to toss your cooked citrus peel in; it goes great in homemade lemonade or iced tea 😊💡

[@priyashort2021]

I live in Germany and all our Christmas markets are closed this year. Depending on how bored I get during this holiday lockdown I may have to try this...

[@andreoliveiraamaral]

My girlfriends mom is german and she just made a stollen, two hours later babish shows me how she made it

[@CatRoxy86]

Honestly, few German mums or even grandmas would make it from scratch to this degree. They’d very likely buy the marzipan and candied orange peel at least. :)

[@matthewkoeppel8742]

I made this and turned the leftovers into a Stollen Bread pudding and let me TELL you… it was absolutely incredible

[@Lawless411]

This man has Stollen my heart forever

[@98ahni]

That making of marzipan is mesmerising… I won't never not get tired of watching a dough form in a food processor.

[@GuitaristJeimuzu]

Babish: "And whisk with the all new Babish tiny whisk" Me: "WHERE'S THE CHILD?!"

[@legoivan44321]

How to make candy: Out of the sugar, and into the sugar.

[@leergut858]

You need to try Dresdner Christstollen! It is the best Stollen you can possibly eat.

[@ohno417]

100% agree

[@reginabillotti]

Recipe?

[@hendrik1769]

Thousands of german grandmothers would disagree

[@lunamax1214]

"So, depending on how much you value your time, it is a step worth taking," is this show's version of, "If you can't make your own, store-bought is fine," and I'm into it.

[@ElBach1y]

Hey we eat a similar thing for Christmas in Argentina! Wait... German stuff. In Argentina... 😬

[@user-zy6uo8it2f]

oh no

[@izzgrace6638]

One of the few people on this platform who genuinely deserves all the subs they have.

[@jansen868]

Oh, what does h- OH MEIN GOTT ES SIND STOLLEN

[@Fenerli_Sarıoğlu]

Heute wieder englische kommentare übernehmen es wird ehrenlos

[@RY0404]

"es sind" bitte halt

[@steveyecragitymortarcompan8053]

“And into the bowl of a food processor goes 150 grams of almond flour” *flashbacks to when I tried to make macaroons*

[@woofawoof7616]

Tried to?

[@steveyecragitymortarcompan8053]

@@woofawoof7616 uh dont ask

[@woofawoof7616]

@@steveyecragitymortarcompan8053 Roger that! 😁

[@yogieyo9935]

"it might end up being stolen, because of our sponsor simply safe" simply safe: surprised pikachu face

[@nicd10541]

this comment is so underated...

[@tron3747]

A transition to a sponsorship that rivals Baumgartner restoration

[@grey8771]

Babish- Idk if you read the comments on your own videos or not but- I baked a duck pie for the first time in my life and it turned out absolutely perfect thanks to all of the time I spend listening to your awesome self. Please keep being great and thank you so much for being a positive light in a currently dark world.

[@felixbinzel9679]

*German* in the title every German: Diese Kommentarsektion ist nun Eigentum der Bundesrepublik Deutschland.

[@seth-cd8cf]

meintest du: Eigentum der BRDGmbH

[@vaniapinto8214]

Volkswagen

[@aldorainer93]

As a german and being named after this delicious stuff i am just saying you nailed it

[@8h3c04d3c]

Dein Name ist Marzipan oder Weinachtsstolllen ?

[@DerThomie]

Bingieren mit Bäbisch: Macht deutsche Speise Deutsche: Einmarsch.

[@martinn.6082]

Das ist aber „Basen mit Bäbisch“.

[@AlSidre]

Ich bin froh zu sehen wie viele Deutsche diesen Kanal schauen.

[@mj2625]

@@AlSidre Wirklich! Ich glaube, dass wir überall sind 😂

[@gokel_hd3616]

Polen ist doch auch so etwas ähnliches passiert

[@fern8971]

I know I shouldnt be here because im not german nor speak german so I'll leave now

[@ARSZLB]

6:18 can we take a moment to appreciate what a PERFECT cut that was?!

[@MrSildawha]

Also a Dutch tradition, love this stuff!👌

[@jeroenkleine3934]

Yea I love it always buy it round Christmas in the Netherlands 🇳🇱

[@hailiedarksoul3782]

I love (as a German) how he say "Stollen" the whole time 😂🙈

[@jauken83]

Babish is such a pro he even includes the dad joke to tell while making it in the recipe.

[@worldofKurt]

I try not to miss an episode, and I'm catching up on those I missed over Christmas. All that to say I was excited for this as my father is German and I've been eating Stollen every Christmas since I was a small child.

[@nicita27]

Now that you are on german christmas food you could make "Kartoffelsalat und Bockwurst".

[@nataliecobain8208]

Quellkartoffel und Dup Dup...

[@sleepy33333]

Irgendwie ist "Kartoffelsalat mit Bockwurst" das traurigste Weihnachtsessen der Welt

[@iBrawler]

With or without mayo?

[@parryhotter4283]

wir essen immer saitenwurst dazu

[@david_8261]

@@nataliecobain8208 Erbsensuppe und Wurscht

[@parryhotter4283]

Next vid: lets make our own JÄGERMEISTER!!!!!

[@thimonschneider8006]

feat. Hektor Panzer

[@Tremirenes]

Actually any herbal liqueur would be better than that

[@parryhotter4283]

@@Tremirenes how dare you😱

[@petusgriffusmulmus69420]

The Germans are gonna invade this comment section...

[@lucassauer4656]

Wahr

[@holzpflock2.081]

Already here....

[@yy-xu3hr]

BREAD

[@benorex8980]

Schon Anwesend Kamerad

[@wadman1822]

Just like Berlin

[@theslenderchick1797]

"We want these ovals--we want these ovals" Did he just Oblivion me? "Wait, let me do that one again"

[@matthewlacey4198]

I heard that too, everyone in the comments is too busy suggesting improvements, or talking about babish's strangely large german following

[@julianrombach1974]

Germans: hippity hoppity this is our property

[@eightatheart_music]

"Americans will do anything to avoid using the metric system" Babish: Hold my Stollen

[@thecashier930]

apparently they will also call everything bread. Growing up in germany your parents will tell you "That's not actual bread, we said bread, didn't we?" when you tell them you want american style toast. Calling Stollen Bread is just completley foreign to me.

[@AmandaFromWisconsin]

@@thecashier930 It looks like a loaf of bread; therefore, it is bread.

[@hendrik1769]

@@AmandaFromWisconsin It's somewhere in between bread and cake, you can eat it like either. Most people just put some butter on it, I like to eat it with creamed cheese and/or ham

[@Veitclub]

@@hendrik1769 The only thing you are allowed to combine with Stollen is coffee or tea when you dip the stollen into it. Also known as "didschn". Stollen usually gets a bit dry, which is why you are likely to dip it into your afternoon drink of choice.

[@thecashier930]

@@AmandaFromWisconsin Does it though? I was taught that nothing lighter in colour than ~cardboard is allowed to be called bread. Also if it's sweet it doesn't count as bread. xD

[@MazeMouse]

"It just might get... Stollen" My disappointment is immeasurable, and my day is ruined.

[@user-hb4zz4gh5e]

😂

[@jamesshupe7756]

😂🤣

[@custardbuttocks2612]

Meine Enttäuschung ist unermesslich und mein Tag ruiniert!

[@mcar3144]

Hands down the best stollen I've ever had. Thank you for the perfect recipe I appreciate you!!