Stollen (German Holiday Bread) | Basics with Babish 

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

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

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!

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

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

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

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

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

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.

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

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

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

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

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

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!

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!

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

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

Francois Approves of this video

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

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

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

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

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

This is trending toward "Advanced with Andrew"

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

Quick remark: you actually don’t put the powdered sugar on the stollen you take a flat surface, put a layer of powdered sugar in there and roll the stollen in there so it’s completely covered in powdered sugar. It’s not only the top it’s the whole loaf

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

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

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

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

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

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

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

I’m glad one of my favorite anime happened to lead to me to one of my favorite RU-vidrs; they made this on _Dr. Stone_

*Babish making Stollen* Me, with mouth full of Stollen and powdered sugar:" *Nice* "

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

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

Dr. STONE sent me. Francois.

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

Treffen sich zwei Rosinen. Sagt die eine: "Warum hast du einen Helm auf? Sagt die andere:" Ich muss noch in den Stollen!" Merry Christmas everyone 😉

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

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.

Quick correction from a slightly disgruntled European - I discovered that the metric conversion on the flour measurement on the BwB website is not right. I use metric measurements by weight for baking and my dough with 480g flour was a wet mess - I double checked the Daring Gourmet version and some other conversion charts and apparently it should be 580-600g flour - just warning for other bakers! I added more until it looked and felt like dough and as it appeared in the video. Hoping the dough isn't overworked now as that would be a real bummer after spending two days prepping all the ingredients!

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

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

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

If bimbish does not make a video with ordinary sausage we will riot. WE KNOW WHERE YOU LIVE BIMBISH!!! In like... New York or something... I think.

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

I was LITERALLY just looking for this recipe.

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

babish you may not know this but youre in a feud with Ordinary sausage (and he is winning)

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

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

Thanks for making this. I moved across the country a few months before covid hit and haven't been able to visit since last January. We would have a simpler version of this bread every Christmas at the big family gathering. It means a lot to see it made.

I am amazed how perfect you pronounced "Stollen", it was nearly perfect.

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

RU-vidr: Puts "german" into the title Germans: So you have chosen Anschluss

The sponsor for this video makes sense. You need all the protection you can get, because Ordinary Sausage is coming for you!

Adored the tiny whisk haha:))) the best cooking video so far on RU-vid- rapid with brief and precise explanations and great cut video, no regular long "bla blas", watched it all with pleasure!

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

Can’t believe the German holiday bread was stolen

Love it! Saving this recipe for many years to come!

Thank you so much! My family’s loaves turned out perfectly!!! As per usual, your videos and recipes are awesome!

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

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

Who’s here after watching dr stone?

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!!!

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!!!!"

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

as a fellow german subscriber i wanted to add a little something onto the video: this recipe is definitely one that varies from family to family for example mine does it in quite a different fashion, however it was really cool to see one with marzipan in it and i liked the video a lot!

Yas I love this. Me and my boyfriend got one from my grandma at the end of November and we already ate it 😅 She also makes a lot of dough at home and brings it to a local bakery to bake, because their oven makes it much better

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

I'm german, that stuff is delicious

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.

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

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

😃 Thank you soooo much for demonstrating this classic recipe so clearly! Wonderful! ❤👏👏👏

Muchas gracias por compartir este stollen que me parece magnífico y sos tan didáctico que es un placer ver tu explicación y escucharte, abrazo desde Argentina

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

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

Stollen is my absolute favorite Christmas treat!

Small tip for anyone living in Germany: We have mini stollen as well (called Stollenkonfekt) and you can find them during christmas time at most supermarkets (or in Dresden obviously)! They're super delicious and I personally prefer them to the regular Stollen, since it can be a little bit too much sometimes. Be warned though, they're definitely an addicting not-so-healthy snack :D

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”

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

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

This German approves of the recipe. Thank you for remembering the butter soaking, too many people forget.

Vielleicht sollte ich versuchen, dieses Brot zu backen

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

I Love how you pronounce Stollen but it’s pretty close to the recipe from my Grandma so im proud of you.Greetings from a German Viewer

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

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.

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

Marzipanstollen is my fav thing but it sells out sooo fast at aldi and trader joes, so thank you for this ♥

Dont normally laugh at bad jokes but the one about the loaf being Stollen got a chuckle out of me

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

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

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!

" If you're not careful, it might get *S T O L E N* " HE DID IT. THE MAD MAN REALLY DID IT.

Germans: hippity hoppity this is our property