The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stollen

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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