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summerbaker's picture

A German Christmas In Florida..... In July!

July 18, 2009 - 7:49pm -- summerbaker
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I should begin this post by saying that today was one of those perfect baking days where everything just came together: my "three T's," Timing, Technique, and Taste.  Ususally one of them gives me trouble especially when I attempt a new recipe, but I think that because I had all day free with no commitments I could relax and really focus on each task as it came along.

dolfs's picture
dolfs

A late entry. For Christmas I made stollen with a recipe that looked like it would produce something close to what I know from The Netherlands.

Dutch Regale's Almond/Rum StollenDutch Regale's Almond/Rum Stollen

I did look at many recipes, but finally decided on a mix of two recipes. I used mostly the recipe from Glezer's Artisan Baking across America for "Dutch Regale's Almond Stollen," but incorporated a slightly different mix of dark and golden raisins with a small amount of candied cherries, all soaked overnight in rum. Dutch stollen uses something called "sukade," but I haven't found that available here.

I suppose this is not an easy recipe (recipe post here). The first try resulted in something that was delicious, but a little flat and dense. It was almost more like a somewhat moist shortbread. For the second try I did the same recipe but worked more on developing the initial dough. The result was better (see picture, although this is not a picture of the best specimen: it disappeared before I could take a picture) and surely was declared delicious by all that ate it.

The almond paste was made from equal weights (250 g) of almond flour (I'm too lazy to blanch and grind almonds), fine granulated sugar, and an egg. I made three times this recipe about two weeks ahead of time. The texture and taste improves notably by keeping it in the fridge over that time.

The stollen went to us and some close friends where we celebrated Christmas. For many other friends and neighbors I made Panettone. We had a progressive block party on the 29th and my wife signed us (me) up for the bread course. I baked 4 baguettes, 3 epis and 3 loaves of Tom Leonard's Country French. I've pictured all these before, so no new pictures.

 




--dolf


See my My Bread Adventures in pictures

 

Thegreenbaker's picture
Thegreenbaker

Well, I have picked up where I left off and am having a great time.

 

I tried to make stollen. It was my first attempt, and I think it was ok, but I know what I will change for next year.

Toast the almonds, omit the mixed peel, add more Marzipan perhaps and change some of the fruit I put in. I used apple brandy to soak the fruit which was lovely but could have used more fruit.

I added half the required fruit amount and thought that it looked like a lot of fruit so I made another batch and aded the fruit to that, then once cooked, I realiused that the fruit was scarece. Which for my preference is good, but for my hubby.....not so good.

Also, my stollen seemed really crispy and too brown. I followed the recipe but I used strong bread flour not all purpose flour, so perhaps that was the reason.

I also decided against icing it and went with a brown sugar (muscovado sugar) glaze with shaved almonds. Perhaps I should have iced it.

 

Oh well, this is how we learn and become better bakers :)

 

Stollen shaped and ready to proof 

 

 Stollen a little over cooked I think.

 

I also made my first batch of ciabatta today. I began the poolish last night and I tell you I am so proud of myself!

I decided to improvise as I was shaping and threw in a heap of red onion, and lovely organic 10 year old cheddar (I dont know much about cheese except what I like)

and bot was it consumed by myself, my hubby and my 5 year old very soon after it came out of the oven!

YUMMO! That is most definitely a make again bread :)

I will post pics as soon as I remember what my flickr account details are! lol.

 

thegreenbaker

 

umbreadman's picture
umbreadman

As I promised, here's a picture of the one stollen that has survived the initial onslaught. This one, unlike its predecessor, remained mostly intact while it baked.

 

I followed PR's formula for stollen, using about half whole wheat and half white flour. I soaked red and white raisins, figs, dates, apricots, and candied lemon peel in dark rum. I made the almond paste with equal parts peeled almonds and sugar and adding rose water until it came together into a ball in the blender. the lemon really stood out in a non-overpowering way, which was great with all the other fruit being sweet and still tasting of rum. I definately plan on making this again, trying to get the paste (or maybe marzipan next time) more into the center of the dough before i bake it. 

qahtan's picture

Stollen

November 23, 2007 - 11:19am -- qahtan

Stollen, Tried and True sainsbury’s

12 ozs white bread flour, I use regular all purpose.
1/4 teaspoon salt
2 teaspoon yeast, (easy blend)
1/4 pint milk so this is 5 fluid ozs UK, and 4 fluid ozs U S.
3 ozs softened butter
2 ozs sugar
1 egg
2 ozs currants
2 ozs raisins
4 ozs sultanas (white raisins)

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