Happy 4th Advent Sunday! Have you been shopping already and got all the gifts you want and need? What about your dinner plans for the holidays? What are you going to cook? I am still deciding on what we are going to have for dinner. I know, I’m a bit late, but at least the dessert for one of the days is fixed: Christstollen (Christmas fruit loaf) dumplings with vanilla sauce. So good!
Maybe you remember the little event I started with Lieken Urkorn* couple weeks ago? If not, take a look at the post where I explain everything. Basically it was about the image of Christmas fruit loaves or as we call it here in Germany “Christstollen” or just “Stollen” – it’s a traditional bake and many people think it’s a bit old-fashioned. Not me. I love Stollen
You don’t have to convince me when it comes to Christstollen – I like them in any shape and flavor – the classic “Butterstollen”, “Stollen with Marzipan”, “Stollen with Rum or Poppy Seed” – all delicious! The event made me realize, that you can do much more than just eat it like it is. All those nice ideas in the comments – it was really awesome!
I was asking my readers to give me ideas for new recipes for those Christmas fruit loaves and many many commented! Thanks! There were really nice ones, but to be honest, I was a bit disappointed that nobody suggested to fry of flambé the fruit loaf and create a dish with this technique. It seems you are not trusting me when it comes to handling open fire in the kitchen :P
Anyways – todays recipe is the result of this event – Lieken Urkorn and me decided, that the idea of making dumplings with the fruit loaf and cook them, was really nice and unique. I am serving them today with homemade vanilla sauce and delicious mulled wine plums (the ones I used in my first Christstollen recipe couple weeks ago) cause they are so good ;) Zoltan came up with the idea for these dumplings, so a package with nice Lieken Urkorn Stollen and an ugly Christmas sweater are on the way – hopefully to make him happy.
So in case you are looking for a nice dessert for your Christmas dinner – these dumplings might be the right thing to do. They are easy to prepare and really delicious! I probably gonna try some more of the recipes my readers suggested, so maybe you will find some more on the blog in the future.
INGREDIENTS / ZUTATEN
For the vanilla sauce:
2 cups (500ml) milk
2-3 tbsp. sugar
pinch of salt
1 vanilla bean pod
1 1/2 tbsp. cornstarch
1 egg yolk
For the mulled wine plums:
1 1/4 cups (300ml) mulled wine
2 tbsp. sugar
pinch of cinnamon
For the dumplings:
4 bread rolls (from the day before)
7 oz. (200g) fruit loaf (Christstollen)
2/3 cup (160ml) milk
2 tsp. zest of organig orange
1/3 cup (60g) sugar
1/2 tsp. ground cinnamon
Für die Vanillesoße:
2-3 EL Zucker
1 1/2 EL Speisestärke
Für die Glühwein-Pflaumen:
2 EL Zucker
Für die Knödel:
4 Brötchen (vom Vortag)
2 TL Abrieb von Bio-Orange
1/2 TL Zimt
DIRECTIONS / ZUBEREITUNG
2. Add the mulled wine, sugar and cinnamon to a pot and bring to a boil – let reduce to about half of the amount. In the meantime wash, stone and cut the plums into slices. Add to the pot and let cook until soft (but not mushy) and the mulled wine is reduced to a thick sauce. Take off the heat and let cool down.
3. Dice the bread rolls finely, do as well with the fruit loaf (christstollen) and add to a bowl. Warm the milk a bit, add the orange zest and mix with the eggs until well combined. Pour over the bread/stollen and mix. Let soak for about 15 minutes.
4. Bring water in a large pot to a boil and then reduce the heat. Form six dumplings out of the bread/stollen mixture, add to the pot and let cook on low temperature for about 15-20 minutes. While the dumplings are in the water, mix the sugar and ground cinnamon in a small bowl. Take the dumplings out of the water, let drain and then roll in the sugar mixture. Serve with the vanilla sauce and mulled wine plums.
2. Glühwein mit dem Zucker und Zimt in einem Topf geben und zum Kochen bringen – etwa auf die Hälfte einkochen lassen. In der Zwischenzeit die Pflaumen waschen, entsteinen und in Spalten schneiden. Zum Topf mit dem Glühwein dazugeben und so lange köcheln lassen, bis Pflaumen weich (aber nicht verkocht) sind und der Wein zum Sirup reduziert ist. Vom Herd nehmen und abkühlen lassen.
3. Die Brötchen in sehr kleine Würfel schneiden, den Stollen ebenfalls kleinschneiden oder zerbröseln und in eine Schüssel geben. Die Milch etwas erwärmen, die Orangenschale und die Eier zugeben und alles verquirlen. Die Flüssigkeit in die Schüssel geben und alles gut vermengen und dann etwa 15 Minuten einweichen lassen.
4. Einen großen Topf mit Wasser zum Kochen bringen und dann die Hitzezufuhr reduzieren. Aus der eingeweichten Brötchen-Stollen-Masse 6 Knödel formen, in den Topf geben und bei geringer Hitze für 15-20 Minuten ziehe lassen. Während die Knödel im Wasser sind, den Zucker mit Zimt in einer kleinen Schüssel vermischen. Die Knödel herausnehmen, abtropfen lassen und dann in der Zimt-Zuckermischung wenden. Mit der Vanillesoße und den Glühweinpflaumen auf einem Teller anrichten und servieren.
Here is a version of the recipe you can print easily.
For the vanilla sauce
- 2 cups (500ml) milk
- 2–3 tbsp. sugar
- pinch of salt
- 1 vanilla bean pod
- 1 1/2 tbsp. cornstarch
- 1 egg yolk
For the mulled wine plums
- 1 1/4 cups (300ml) mulled wine
- 2 tbsp. sugar
- pinch of cinnamon
- 5–6 plums
For the dumplings
- 4 bread rolls (from the day before)
- 7 oz. (200g) fruit loaf (Christstollen)
- 2/3 cup (160ml) milk
- 2 tsp. zest of organic orange
- 2 eggs
- 1/3 cup (60g) sugar
- 1/2 tsp. ground cinnamon
- Start with the vanilla sauce by taking about 1/4 cup (60ml) of the milk to the side for later. Add the milk together with the sugar and salt to a saucepan. Slit the vanilla bean pod lengthwise and remove the seeds. Add both to the milk and warm up. Let the vanilla soak in the warm milk for about 10 minutes – the milk should be warm, not hot or boiling. Mix the milk you kept on the side with the cornstarch and egg yolk. Heat up the milk until it starts boiling, remove the vanilla bean pod, then add the cornstarch mixture while stirring constantly until the sauce starts to thicken and bubble. Remove from the heat and let cool down while stirring from time to time to prevent the sauce getting a skin.
- Add the mulled wine, sugar and cinnamon to a pot and bring to a boil – let reduce to about half of the amount. In the meantime wash, stone and cut the plums into slices. Add to the pot and let cook until soft (but not mushy) and the mulled wine is reduced to a thick sauce. Take off the heat and let cool down.
- Dice the bread rolls finely, do as well with the fruit loaf (christstollen) and add to a bowl. Warm the milk a bit, add the orange zest and mix with the eggs until well combined. Pour over the bread/stollen and mix. Let soak for about 15 minutes.
- Bring water in a large pot to a boil and then reduce the heat. Form six dumplings out of the bread/stollen mixture, add to the pot and let cook on low temperature for about 15-20 minutes. While the dumplings are in the water, mix the sugar and ground cinnamon in a small bowl. Take the dumplings out of the water, let drain and then roll in the sugar mixture. Serve with the vanilla sauce and mulled wine plums.
- Enjoy cooking!
*I have partnered with Lieken Urkorn to make this dumplings. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)