The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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

summerbaker's picture
summerbaker

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

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.


Ever since I made a batch of candied orange peel awhile back using a recipe from a link provided by xaipete (http://leitesculinaria.com/recipes/cookbook/candied_orange_peel.html), I have been dying to make stollen.  So yesterday I finally committed to the idea and began last night by making a batch of creme de amande ahead of time.  I got the recipe, which can be completed in a day, from Bertinet's Crust.


Having never eaten or made stollen before I welcome any suggestions.  There wasn't a very good picture in Crust so I googled it and there were so many variations that I'm not sure exactly what it was supposed to come out like.



Candied Peel ready to be chopped.



Filling mixture.



Filling to be folded into dough.



The messiest part is about to begin!



Ahhh, safely in the bowl.



Creme de amande and marzipan ready to be folded in.



Beginning final proof.



Proofed stollens go into the ovens.



Ready to top.



Glazed with butter and powdered sugar.




A little taste of Christmas!


Summer

SylviaH's picture
SylviaH

Summer!  Almost missed this one...Beautifully done...looks so delicious!


Sylvia

summerbaker's picture
summerbaker

Thanks Sylvia, I think they came out a tad over-proofed but then it's so easy these days when it's hard to keep the kitchen cooler than about 82 degrees without killing my AC!


Summer

jannrn's picture
jannrn

These are GORGEOUS!!! Now tell me, what else goes into it and can you decide what fruits go in? I am NOT a fan of FruitCake and have heard that Stollen is very much like it. Also, again, here I am with my ignorance hanging out.....just what is "Creme de Amande"? THis seemed like such a difficult thing to make!! I can't wait to see your answer!! And where did you get your recipe?? Sorry for so many questions! I love to bake for Christmas and really want to do more than just the usual cookies etc!!


THANK YOU!!


   Jannrn

summerbaker's picture
summerbaker

Jannrn - I'm not a big fruitcake fan either and stollen is very different but just as festive!  It is not dense as the dough is just a lightly sweetened enriched white dough that is dotted with a mixture of raisins, glace cherries, toasted slivered almonds, and candied orange peel, all mixed with a little rum and cinnamon. 


The recipe is from the book Crust by Richard Bertinet, and on this recipe he gives good written instructions, although no step by step pictures.  I have made literally every recipe in this book and would generally reccomend it with one big warning: If you haven't already had some experience with sourdough, you might want to begin that journey somewhere else and pick up with Crust later.


Creme de amande is a heavenly substance that is really simple and used in several different pastries.  Here is the recipe:


Beat 125g unsalted butter and 125g sugar together until pale and fluffy.  I used a hand mixer.  Add 125g ground almonds and mix again.  I used Bob's Red Mill finely ground almond meal/flour.  Add 25g flour and mix.  Finally, add 2 eggs, one at a time, along with 2 large tbsps of rum, mixing well between each addition until the cream is light in consistency.  Store in an airtight container in the fridge for up to a week.


If I were making these for Christmas presents I would probably halve them to make six instead of three because they are very large.  You might try making them sometime before the holidays and not do what I did last Christmas.  I made nine cookie recipes that I had never made before and totally stressed myself out!  This year I'm sticking with the tried and true!


Summer

jannrn's picture
jannrn

Thank you Summer!! That recipe sounds wonderful!!! Now I just have to convert to ounces!!! I know what you mean about trying to do something different!! I have done that before too many times to count until FINALLY it dawned on me to do as you said, the TRIED AND TRUE!!! The Holidays are stressful enough without trying to do that!!! I wonder though if instead of raisins, if you could substitute Craisins instead....hmmm....I may be able to make an interesting loaf!!! Again, thank you so much!!
Jannrn

summerbaker's picture
summerbaker

Oh I'm big on dried cranberries as well.  I use them instead of raisins in pain aux raisins frequently.  You could also easily use candied ginger (more readily available at the store) instead of having to make candied orange peel.


Summer