The Fresh Loaf

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Stollen dough too tough for a regular mixer?

lacoet's picture
lacoet

Stollen dough too tough for a regular mixer?

Hi everybody,

I‘m making Stollen for the first time and I noticed that my Kitchen Aid Artisan model electric mixer had the hardest time mixing the dough, so much that I kept holding the head to minimize the shaking.

The recipe called for 4 cups of flour but I‘ve made other breads with that quantity without noticing any strain on the mixer. Has this happened to anybody while making this Christmas bread?

Thanks, I’d  appreciate any ideas or commentaries.

Comments

pmccool's picture
pmccool

I made Nella Powers' version of Dresdner stollen (you can search for it here on TFL) this year and it would have over-taxed my KA mixer, so I mixed it by hand as she instructed. 

Dry, stiff doughs are a struggle for KA machines, regardless of the quantity. 

Paul

loydb's picture
loydb

I burned out two KA mixers before I switched to a DLX. The KA is fantastic for light doughs that need to have air whipped into it, but you're better off just using your hands for a stiff dough.

Ahhh, the sweet smell of burning motor, how I miss it. Not.

 

gary.turner's picture
gary.turner

For some reason it has gone by a number of names. Whatever you call it, it is a fantastic kneader/mixer.

clazar123's picture
clazar123

It has been a few years since I made stollen and I have made a number of different recipes but they haven't been that stiff. My 40 yr old K5A has mixed them all. Post  the recipe or at least the baker's percentages.

As an off-the-cuff suggestion- either less flour or more liquid.

lacoet's picture
lacoet

This is the rec I used and it was too hard for the mixer, it was delicious though ;)

⅔ cup black raisins

⅔ cup golden raisins

½ cup dried cherries

⅓ cup dark rum

1 cup slivered almonds, lightly toasted

 

1 package active dry yeast (1/4 ounce)

½ cup + 2 TB milk, at room temperature

 

4 cups all-purpose flour

¾ cup plus 3 tablespoons sugar

2 ¾ teaspoons ground ginger

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon freshly grated nutmeg

1 teaspoon freshly grated lemon zest

½ vanilla bean, seeds scraped and reserved

1 cups (2sticks) unsalted butter, melted

1 large egg yolk

½ cup chopped candied ginger

½ cup mixed candied citrus peel 

or If you can’t find (or do not like)  extra 1/2 cup candied ginger.

 

1 c melted butter

2 cups confectioners’ sugar

Directions

The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.

 

THE STARTER

The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the “starter.” Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.

 

THE DOUGH

In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.

 

Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.

 

Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.

 

Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another 1 hour.

 

Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 hour at room temperature.

 

About 20 minutes before this rise is completed, preheat oven to 350 F

Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.

 

Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.

 

 

The next day, sift 1 1/2 cups confectioners’ sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners’ sugar over loaves and serving.

 

clazar123's picture
clazar123

1/2 c milk for 4 cups flour? I didn't count the rum as most of that is soaked into the fruit and generally not available for the dough. No wonder it is thick. I'm not sure if this  qualifies as a biscotti or cookie dough as there is more butter in the dough than liquid.

There has to be a typo on the amount of milk.