Talk:Stollen

Date Ernst and Albrecht wrote to the Pope
There seems to be many contradictory dates and popes on the internet for this event. I've chosen a date when the brothers were alive and not little boys, and a Pope who was also alive then :-). Various popes actually wrote grants, as the first one just let the nobility use butter and later popes extended it more. I suppose that's why other years and popes are named (Nicholaus V, Innocent X...) but their names are probably too much detail for the article itself and would spoil the tale. Saintswithin 13:02, 9 Nov 2004 (UTC)

The Dates 1647 and 1691 are definitly wrong, at this time Saxony was already a protestant country. Saxon became protestant right after the reformation in the 16th century. I change it to the dates of the German article. Futur. 20 Dec 2008 —Preceding unsigned comment added by 79.193.143.92 (talk) 12:29, 20 December 2008 (UTC)

Found the Pope. The first one was about 200 years wrong.

Warrington (talk) 14:19, 20 December 2008 (UTC)

Bad link
The recipe link for American Stollen has a live link but the recipe is gone. So I deleted it. Here's the link if anyone wants to replace it:
 * American Stollen recipe

Pfannkuchen?
In the article a "Pfannkuchen" is described as a doughnut without the hole. In almost all of Germany "Pfannkuchen" refers to pancakes and the holeless doughnut is called "Berliner", except for Berlin, where it is called "Pfannkuchen"... Yeah, Germany can be quite confusing. --77.179.128.214 (talk) 23:38, 24 December 2007 (UTC)
 * Stollen is from Saxony, and in Saxony (northern Germany, mid-eastern Germany) a Pfannkuchen is a holeless doughnut. "Berliner" is short for "Berliner Pfannkuchen": a type of Pfannkuchen typical of Berlin. In Berlin, as it is the most common type of Pfannkuchen, obviously it's just known as "Pfannkuchen"; in other places (southern Germany) where it isn't as common, they call it "Berlin Pfannkuchen" to explain which type they mean. It's like custard; in France it's called "crème anglaise" (English cream), but clearly people in England don't call it "English cream" as they don't need to specify that it is English. Saint|swithin 09:42, 26 December 2007 (UTC)
 * No,that's wrong. In all parts of Germany, a pancake is called "Pfannkuchen" (if it is made of potatoes, it is called Reibekuchen). The official name for dough fried in oil is "Spritzgebäck". Only in Berlin, the "holeless doughnut", which is always filled with jam, is also called "Pfannkuchen" (a bit confusing, since the same word is used for two totally different types of food), in the rest of Germany, it is called "Berliner". By the way, I'm sure the "Berliner Pfannkuchen" is a close relative of the Danish aebleskive, which is fried in a special pan with small round holes - and the dough for aebleskiver doesn't contain any apples ;-) 2003:DF:3BC5:9A00:69E1:2A09:668C:5D9B (talk) 00:42, 24 December 2016 (UTC)

Light and airy
"Stollen is a light airy fruitcake" Maybe you should try one as soon as possible. I am quite sure, that most of the readers get a wrong impression of lightness in the context of a "Stollen".--83.171.169.222 21:23, 13 December 2006 (UTC)
 * I've lived in Dresden for 15 years and have Stollen coming out of my ears at this time of year. I was comparing it with heavy, rich British fruitcakes, such as Christmas cake (see pictures), I suppose. It's all quite subjective, isn't it? In any case, if you disagree, don't forget - you're the editor! Saint|swithin 07:08, 14 December 2006 (UTC)


 * The recipe that I use comes from Austria, and it is truly light an airy. It is a white bread with a little sweetness (1/2 cup sugar for a 2 loaf batch versus just the usual tablespoon or so to get the yeast going), and it is loaded with citron and raisins —The preceding unsigned comment was added by 24.41.20.44 (talk) 20:56, 24 December 2006 (UTC).


 * Perhaps you are talking about Vánočka, aren’t you? Or do Austrians have some of their version of the Christmas bread? Kletzenbrot doesn’t look much fluffy either.
 * Ceplm (talk) 10:19, 26 December 2016 (UTC)


 * I'm from Saxony and have eaten Stollen for the last 20 years. Trust me, at least the Stollen in Saxony isn't light and airy at all. In fact, a good Stollen should be quite heavy and have a rather moistly texture.84.181.99.113 11:12, 15 April 2007 (UTC)


 * My comment above still applies, but I've removed the offending phrase myself as everyone else seems too polite to be bold ...? Saint|swithin 18:33, 16 April 2007 (UTC)

pretzels!
pretzels are supposed to look like hands in prayer, not jesus in bondage 72.221.123.245 (talk) 01:31, 15 December 2008 (UTC)

??

Are you in the right place?

See the Pretzel article Warrington (talk) 11:45, 17 December 2008 (UTC)

Removing image from the Gallery
The picture you add to the History section was before in the Gallery, one of the 4 pictures there. There is no need to ad that to the History section. That has nothing to do with the Stollen history, and it is a pretty bad image, a little cake on a big not so nice plate. It does not add any valuable information to the article, It was in the Gallery before and it is there it belongs. Read the Wikipedia policy on Images. Moving that picture from the Gallery into the article is not wery constructive.

Warrington (talk) 22:54, 25 December 2008 (UTC)
 * I'm not 'wery' constructive? Let me repeat myself: You don't own this article. Even if you "did worked a lot with it". A Dutch stol isn't the same as a German stol, as you will see when you look at the image. This entire article is one big advertisement for stollen from Dresden, would you happen to live/work there? Wikipedia is supposed to be objective. So write about all stollen. The image has been swapped, and it stays there. Got that German? B. Franken (talk) 20:41, 27 December 2008 (UTC)


 * I am not German and I am not from Dresden.


 * 2 You are being uncivil.


 * 3. The article is not an advertisement. And a giant Christmas cake with traditions since the 15th century. is clearly notable.


 * 4 Do not remove a picture from the Gallery, and leave it with only 3 pictures and add it in a random way somewhere where you find some free place (which happens to be the 15th century Stollen History section). It is not constructive. This picture does not illustrate Stollen history.

Warrington (talk) 21:52, 27 December 2008 (UTC)

See separate article on Dutch Stol or Kerststol.-

Warrington (talk) 17:43, 4 March 2009 (UTC)

External links modified
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 * Added archive https://web.archive.org/web/20091231030722/http://lexikon.meyers.de/meyers/Stollen to http://lexikon.meyers.de/meyers/Stollen

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External links modified
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 * Added archive https://web.archive.org/web/20060217145041/http://www.stollenfest.com/knife.php to http://www.stollenfest.com/knife.php

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Timing problem
This harks back to an earlier issue (see above), but the article now says "As a Christmas bread, stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water." It then goes on to say that permission to use butter during Advent (right before Christmas) was granted the century before. Why would they have used oil once they were allowed to use butter instead? Piledhigheranddeeper (talk) 17:44, 20 October 2023 (UTC)