The Naumburger Stollen from 1894 from an antique cookbook.

Join me as I discover a hidden gem of the art of baking - an authentic stollen recipe from 1894 that I found in the pages of an antique German cookbook. In this video I walk you through the fascinating history and preparation of this traditional Naumburg stollen, a specialty that has delighted people for over a century.
📖 A piece of history in your hands:
Immerse yourself in the world of 19th century baking traditions. I will not only show you how to bake this historic stollen, but also give you exciting insights into the cookbook and the period from which it comes. Experience how the art of baking has developed over the centuries and the importance of Stollen in German culture.
🥖 Authentic recipe, interpreted in a contemporary way:
We'll walk through the original recipe step by step together, with me providing modern techniques and tips for implementing this traditional pastry in today's kitchen. The list of ingredients and exact baking instructions can be found in the video and description.
🌟 Why this recipe is something very special:
This recipe is more than just a baking process; it is a journey through time and a chance to taste a piece of living history. The Naumburger Stollen connects generations and tells a story of traditions, family celebrations and the undying love of baking.
❤️ Be part of this culinary journey of discovery:
I invite you to bake this historical treasure with me and share your experiences and thoughts in the comments. Whether you're a baking enthusiast, a history buff, or just curious, this recipe has something for everyone.
👍 Support historical cuisine:
If you enjoyed this trip down memory lane, please support me by liking and subscribing. Your interest allows me to explore more such historical recipes and share them with you.
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📋 INGREDIENTS:
1250 g all-purpose flour (10 ½ cups)
450 g butter (2 cups)
50 ml brandy (3 ½ tablespoons)
80 g fresh yeast (2¾ oz)
600 ml lukewarm milk (2 ½ cups)
125 g powdered sugar (1 cup)
250 g raisins (1 ⅔ cups)
250 g currants (1 ⅔ cups)
1/4 tsp mace
125 g almonds (1 cup)
To smear:
150 g butter (2/3 cup)
100 g powdered sugar (3/4 cup)
2 tsp cinnamon
Baking pan diameter: 39 cm x 29 cm (15.4 inches x 11.4 inches)
Bake: 180 °C / 356 °F for 40 minutes on top/bottom heat
#simple_recipes #baking #diy