Traditional Christmas cakes are of the bread type: yeast leavened, kneaded by hand, baked in hot oven. Yeasted dough seems to be shunted into the ‘Bread’ drawer. They are all cakes, scrumptious, jewel spackled, spiced deliciousness. Kletzenbrote, Julekake and Stollen are three of Kelp Bakery's Customer favourites which is why we've put them in a hamper together!!!
The pictures left to right are as follows,
Kletzenbrote; Is a delicious, naturally sweet Austrian celebration bread and takes it name from one of its main ingredients; dried pears! In Austria they are called Kletzen and lend their name to Austria's oldest “Taste of Holidays”. This juicy fruit bread also contains nuts, raisins and all sorts of spices such as cinnamon, cloves, aniseed and fennel.
Farmers baked Kletzenbrot hundreds of years ago as a nutritious winter food, to make sure they would have a good source of energy through the cold season. The Christmas classic, which is called Zelten in Tyrol, is baked early in the Advent season, because the longer the bread is left to mature, the juicer it will be.
Julekake; translates as 'Yule Bread' in Norwegian. It's a rich, flavorful bread which is traditionally served at Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark. Like many holiday breads, Julekake involves candied fruit and nuts, and it is heavily spiced. Some people frost Julekake with a sweet white icing, which makes it even more like a Christmas cake.
The traditional spice is cardamom, it's heavenly fragrance is a diversion from the ubiquitous clove/nutmeg/cinnamon combination permeating many Christmas kitchens.
One of the best things for Christmas Day breakfast and even better on Boxing Day, toasted and thickly buttered. Julekake is better than a brioche: firmer and more substantial, and not so rich. Arguably it is a little more like a bread than a cake, unlike panettone, as it cuts into neat slices.
Stollen; has been around for nearly 700 years is prized throughout the world as one of the most famous and beloved of all Christmas pastries. Flaky, moist, aromatic and divinely flavourful, handmade Stollen is INCREDIBLE!
Christmas stollen, known in Germany as Christstollen, is a yeast bread that is baked with dried fruits, candied citrus peel, nuts and spices.
Stollen are famously dusted with a thick coat of powdered sugar, reminiscent of the snowy German landscape, and baked with aromatic spices conveying the warmth of the Christmas season.
The most famous variety of stollen is the Dresdner Christstollen and can be dated back to 1329.
The Dresdner Stollenfest featuring Germany’s largest Christstollen is held every 2nd Saturday of advent. So far 2013 broke the record for the largest stollen at 9,400 lbs! Each year the giant fruit bread is paraded through the streets. The mayor of the city tastes the first piece and the stollen is then cut into thousands of pieces that are sold with the proceeds going to charity!
Typically the Stollen is tightly wrapped and kept in a cool place to age for 2-3 weeks before eating (this allows the liquid from the rum-soaked dried fruits to soak into the bread creating both flavor and moistness).
NOW, while letting Stollen age will allow the flavors to fully penetrate the bread, it's also superb straight from the oven!