Kulturkueche - Stollen, Nov 9 @ 7:30 pm

Ingrid returns to sweeten your holidays through the magic of Stollen

Join her in the DANK kitchens to learn why this treat is so beloved it commands its own festival every winter at the Dresden Christmas market.

Attendees receive instructions, recipes, tasting and one drink $16 class fee
Space is limited -Reserve today
http://www.brownpapertickets.com/event/280979

The history of the Stollen Festival dates back to the beginning of the 18th century.

The highlight of the festivity was an enormous Stollen, 1.8 tons in weight, 18 cubits in length, and 8 cubits in width, which had been produced by master baker Zacharias and 60 "basin knights". A wagon pulled by eight horses had carried the huge cake from the bakery Mühlberg into the camp. There, a carpenter cut the Stollen with the famous Grand Stollen Knife, and the pieces were given to the guests of the Saxon court. Of course, the first Giant Stollen of world-history has nothing to do anymore with the one of present times. The processing and ingredients differ significantly from that of the past. The stollen of 1730 was more of a white bread than the cake as we know it today. Nevertheless, it had become the model for the Dresden Giant Stollen, which has been the main attraction of the Stollen Festival since 1994.

(Time to give this thread a bump.)

I will be demonstrating both a traditional Dresden Stollen made with yeast and also my family's version made with baking powder. There will be some hands-on opportunity and depending on how many register, may have the opportunity to bring home some fresh-baked stollen.

I will likely be working the door to the event (when I am not washing dishes for Ms. Ingie ), so if you decide to attend, please let me know that you are a LTHer.