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.
Since everyone here has so much experience and expertise, they might possibly be willing to share their thoughts on stollen. Any and all thoughts appreciated.
This is the first of this season's batch - the marzipan is shop bought and rather yellow!
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
2 ozs currants
2 ozs raisins
4 ozs sultanas (white raisins)
This stollen recipe is excellent. Wonderful. I baked it three times last Christmas season and have already baked a batch this year.
But is it authentic?
I have no idea.