The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

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Mmmm.... sweets!

Jkiger's picture

Perfect Doughnut- please help

December 7, 2014 - 6:30pm -- Jkiger

Alright, we all know doughnuts are the best food thats ever existed. I can make a pretty mean doughnut, but its not where I want it to be yet. 

problem #1 would be the slight yeast taste that I cant get rid of. I use 1 packet of regular active dry yeast. Shorter rise time hasn't really made a differende either. Suggestions?

Breadandwine's picture

A Christmas loaf: A light alternative to stollen - and it's vegan!

December 7, 2014 - 2:40am -- Breadandwine

I've been baking this loaf for many years, now, and it's a firm favourite with students on my classes.

Being vegan it's suitable for anyone with dairy or egg allergies. And you can play about with the ingredients to your heart's content.

gmagmabaking2's picture

We 3 gmas were Stollen!

December 4, 2014 - 5:05pm -- gmagmabaking2

Not really... we just made our Christmas Stollen to stash away for the holiday... we made it together, long distance, this time... last year we were at Barb's for the making of the Stollen.

The lead in shot is Helen's Stollen, after it snowed powdered sugar over her sink... here is her pre-snow picture.

  Lovely looking Stollen, in my opinion... 

Very fruity and good according to my younger sister. (smile).

halleyengineer's picture

Stollen too much like bread!

November 25, 2014 - 11:46am -- halleyengineer

I've just made a test Stollen using Peter Reinhart's recipe in Crust and Crumb.  The result is far too much like a bread than the cake that I'm used to eating in Germany.  It makes for a nice tea loaf but isn't really right (as far as what I'm used to).

Could anyone suggest what might be worth adjusting to reduce the 'bready-ness' and make it more cakey?  I've thought about reducing the yeast, or maybe increasing the amount of butter or eggs, but I'm not sure.  

Any help is greatly appreciated :)


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