Author's Note

Ilse chose to step away from patient care upon her return to England after the war. Following her relocation to Germany with her husband, Eli, he encouraged her to re-enter the workforce. Despite the lingering challenges of coping with the traumatic war experiences, Ilse initially decided to forego caring for patients entirely.

However, exceptions arose when she was called into action to assist a boy injured in a car accident and later in Sweden. These instances prompted her to reconsider her decision, acknowledging the deep-rooted compassion that still resided within her.

Ultimately, Ilse did return to the workforce, but not in a medical capacity. Instead, she found solace and fulfillment in an unexpected place: a bakery. Eli's aunt, driven by a profound passion for the science of baking, shared her expertise with Ilse. The art of baking became a source of immense joy and comfort for Ilse, providing a therapeutic outlet.

Here, preserved through time, are some of the recipe cards that reflect Ilse's newfound passion and creativity. Each card tells a story of resilience, transformation, and the discovery of solace in the gentle art of baking.

Ilse’s Bakery Recipe: Stollen

Stollen, a quintessential German holiday treat, is a rich, fruit-laden bread traditionally enjoyed during the Christmas season. This festive loaf, brimming with dried fruits, nuts, and spices, and often containing a marzipan center, is lovingly dusted with powdered sugar, evoking the winter snow, making it not just a delicious delicacy but also a symbol of holiday cheer and tradition

Ingredients
  • Yeast Bloom
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water
  • Dough
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup milk, scalded and cooled
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Zest of 1 lemon
  • 1 cup raisins
  • 1 cup currants
  • 1 cup chopped candied citrus peel
  • 1 cup chopped nuts (such as almonds or hazelnuts)
  • Finish
  • Powdered sugar, for dusting
  • Additional melted butter, for brushing
Instructions
  1. Yeast Bloom
  2. In a small bowl, dissolve the yeast in warm water and let it sit until it becomes frothy (about 5-10 minutes).
  3. Dough
  4. In a large mixing bowl, combine the scalded and cooled milk, sugar, and softened butter. Mix until well combined.
  5. Add the yeast mixture to the milk mixture and stir well.
  6. In a separate bowl, sift together the flour, salt, ground cinnamon, and ground nutmeg.
  7. Gradually add the dry ingredients to the wet ingredients, mixing to form a dough.
  8. Knead the dough on a floured surface until it becomes smooth and elastic.
  9. Add the raisins, currants, candied citrus peel, chopped nuts, and lemon zest to the dough. Knead until the fruits and nuts are evenly distributed.
  10. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size (approximately 1-2 hours).
  11. Baking
  12. Punch down the dough and shape it into a traditional Stollen loaf, folding it in half lengthwise if desired.
  13. Place the shaped Stollen on a parchment-lined baking sheet and let it rise for an additional 30-60 minutes.
  14. Preheat the oven to 350°F (175°C).
  15. Bake in the preheated oven for 30-40 minutes or until the Stollen is golden brown.
  16. Finish
  17. While still warm, brush the top of the Stollen with melted butter and dust it generously with powdered sugar.
  18. Allow the Stollen to cool completely before slicing and serving.

Prep time: 2 hours

Cook time: 40 minutes

Total time: 2 hours, 40 minutes

Serves: 16 Servings

Category: Bread

Cuisine: German

Updated: 1 month ago

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