September 21, 2016 - 5:33am
More cake like Stollen
I know it's a while away until Christmas but I really fancied Stollen. I've been buying them from supermarkets at Christmas for the last couple of years, even the cheap one's you get from Lidl are delicious to me. Yesterday I attempted to make my own after looking at various British recipes (I hate converting American measurements -.-)
It came out fine and tastes good, but it is far too bread like. It's exactly like the dough I used to make some cinnamon swirls last week and many of the British recipes seem to be like this..
I did some more searching for recipes and most of them look way too bread like than a cake.
So can anyone please share with me a more cake like stollen? I imagine more butter would do the trick.
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Is probably the more authentic version but there is a fine line between bread and cake. The difference would be how much eggs or butter I suppose. You could toggle a current recipe or find another. Which one did you follow?
Stollen is generally not eaten fresh so maybe if you age it for a week or so it might taste more what you are expecting.
Gerhard
Try a more brioche-like recipe. A cake like texture is achieved when you use eggs, butter/fat, and a lower protein flour like AP or even AP with some pastry flour added. Cakes, after all, are not chewy. High gluten flours make for height but also for chewiness.
Here is Floyd's foolproof brioche recipe I have used on numerous occasions. He has it in metric measurements.
http://www.thefreshloaf.com/recipes/lazymansbrioche
Here is a variation for pumpkin brioche:
http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche
Have fun!
I've made Stollen last year for the first time following this recipe and I can promise it's the best - and as I've been told, also pretty authentic. Do go for homemade marzipan as it makes all the difference.
I've also made Mohnstollen with poppy seeds - rather excellent, homemade filling also worth the bother.
Bread/cake differentiation is a fine line indeed, yeasted cakes are just another cathegory of cake in my view.
Thanks for the help guys.
gerhard
I think you may be right about aging. I cut and ate a slice practically straight out the oven and it was more bread like than what it is now only 24 hours later.
The recipe I used was this by the Hairy Bikers. I used 12.5% protein bread flour.
500g strong white bread flour
2 tsp fast-action dried yeast
1 large free-range egg
100g butter
150g golden caster sugar
225ml warm milk
½ tsp salt
50g sultanas
50g currants
100g mixed peel
50g flaked almonds
50g walnuts, roughly chopped
100g glacé cherries, halved
1½ tsp ground ginger
2 tsp mixed spice
1 tsp cinnamon
270g marzipan
I cut down on the spices.
I found this Paul Hollywood recipe looks more like what I'm after judging by the image. He has two Stollen recipes and this one has 200g of butter that's twice what I used.
200g unsalted butter
250ml milk
60g fresh yeast
500g strong white flour
100g caster sugar
pinch ground nutmeg
pinch ground cloves
½tsp vanilla extract
2 drops of almond extract
55g blanched almonds, finely chopped
200g raisins
100g currants
125g orange and lemon peel, chopped
225g marzipan
check this post from nellapower. Sadly, the pictures have gone missing but all of the detailed instructions are still there.
Paul
Stollen
Not So Stollen – Christmas 2013
Not So Stollencake like stollen I would suggest making a panettone with the stollen fruits in it instead. I like to age stollen for 6 weeks but it doesn't get mire cake like over that time - the flavor does mature though.
This is a sweet, fruited bread that may or may not contain nuts. Instead of almonds I used almond extract to augment the flavor.
I got the recipe from a Ukrainian friend but searches on the web attribute its origin to all over eastern Europe. It is simple to make and the braiding makes it visually appealing as well.