The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Powder Stollen worth making

clazar123's picture
clazar123

Baking Powder Stollen worth making

I had posted  about this under a heading of how to sub. for cream cheese. I wanted to post my followup and findings under a better heading as I believe this is a worthwhile recipe for my collection. I am starting a new category of recipes that take less time and skill but are still reflective of the original in taste and hopefully texture. Not sure what to call the category yet.

Original post:

http://www.thefreshloaf.com/node/54636/best-way-sub-out-high-fat-cream-cheese

So here is the start of the new post.

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Original recipe from MiniOven:

BAKING POWDER STOLLEN from MiniOven 

Stollen (Baking Powder)

  • 500g fine ground flour
  • 4 teaspoons baking powder
  • 200g sugar 

Combine together on a board or clean counter top. Make a dent in middle and add:

  • 1 teaspoon vanilla extract (1 pkg vanilla sugar)
  • 2 eggs
  • 250g cream cheese 20% fat, no salt
  • 200g Mixed shortenings cut into small pieces: 50g each butter, margarine, coconut, lard (or however) and scatter around on the flour.

Starting in the wet middle work with the fingers to mix, slowly adding the dry to form a dough. Knead but do not overwork. 

Chop fine and fold into dough:

  • 125g almonds
  • 250g raisins
  • 100g Aranzini or candied orange peel
  • 100g Zitronat or candied lemon peel

Shape into 3 or 4 small oval loaves and place on parchment paper in a baking sheet. Push any exposed fruit pieces back inside loaf. 

Bake (middle rack) 200°c (390°F) first 15 minutes turning down to 180°c (350°F) for 30 - 45 minutes. Remove when golden brown or toothpick comes clean and 

Brush hot loaves with plenty of butter allowing it to soak in. Dust with heavy blanket of powdered sugar. Allow to cool. Wrap tightly in plastic wrap.

  • Butter
  • powdered sugar 
  • one last ingredient: Rum, unknown quantity, used if dough seems too dry or drizzle over baked loaf before butter or offered in tea served with stollen. 

*********************************************************************************************************************************** Anything Anything in italics is my edit or suggestion

SO here is my corrected development sheet:

BAKING POWDER STOLLEN

Based on MiniOven’s recipe-The Fresh Loaf

Stollen (Baking Powder)

390F for 15 minutes then 350F for 25-35 minutes.

2-4 loaves (4 loaves are gift sized)

Tastes much better on day 7 after baking-flavors mellowed. Still crumbly-better eaten like a cookie than like a bread.

 

Mix dry ingredients together:

Flour

500g

3   ½ cup + 2 tbsp

 

Baking   Powder

17g

4   tsp

 

Sugar

200g

1   cup

 

Salt

6g

1   tsp

 

Cardamom

2g

1   tsp

**Add more-or add coriander**

 

Combine together on a board or clean counter top. Make a dent in middle and add the following ingredients:

  • 250g cream cheese 20% fat, no salt Replace with potato for non-dairy

Starting in the wet middle work with the fingers to mix, slowly adding the dry to form a dough. Knead but do not overwork.

Becomes a soft,rich cookie dough consistency

eggs

 

2   large

 

Potato-cooked/mashed

180g

¾   cup

Cream cheese sub

Mixed   shortening/butter/lard

250g   225g

 

Reduced- very rich with 225. Poss.   reduce to 200g next time.

Butter

112g

½   cup

 

Coconut oil/Lard

64g  

2tbsp?

Final   rec.-skip next time

Vegetable shortening

48g 108g

1tbsp?

FINAL REC- Do butter and   shortening mix. Shortening for some height.

Vanilla   extract

 

1    2 tsp

Dry crumb- needs more flavorant

Almond extract

 

1-2 tsp

Add next time

 

Chop fine and fold into dough:

Shape into 3 or 4 small oval loaves and place on parchment paper in a baking sheet. Push any exposed fruit pieces back inside loaf.

Almonds-chopped

125g

 

 Slivered almonds used

Golden   raisins**

250g   130g

 

This amount worked nicely

Candied   orange peel

100g 75g

 

**Soak fruit for 1 hr prior to   adding or it remains hard in baked product for a while.****

Candied   lemon peel

100g 50g

 

 

** I added a mix of golden raisins and dried cherries I had on hand.

Bake (middle rack) 200°c (390°F) first 15 minutes turning down to 180°c (350°F) for 30 - 45 minutes. Remove when golden brown or toothpick comes clean. 

Brush hot loaves with plenty of butter allowing it to soak in. Dust with heavy blanket of granulated sugar and then powdered sugar. Allow to cool. Wrap tightly in plastic wrap. 

  • one last ingredient: Rum, unknown quantitiy, used if dough seems too dry or drizzle over baked loaf (or perhaps the baker?)before butter or offered in tea served with stollen. 

One week after bake and stollen is much better tasting. Still kind of crumbly- not sure if a little added liquid in the recipe would help or make it tough.

Here is MiniOven with her Baking Powder Stollen. Nice selfie,Mini!

Here is a crumb shot of my stolen. Mine was thinner and single layer :

I wonder if the thicker stollen was a little more moist?

So please enjoy the recipe. I think it is well worth a repeat next year. I don't always have time for some of the more involved holiday recipes and this fits the bill for my traditional Christmas and New Year's day breakfast with less time commitment.

Thank you, MiniOven, for this very delicious recipe.

 

 

 

Mini Oven's picture
Mini Oven

purple potatoes?    

The nice thing about the fold is that one can slip in a marzipan log easily into the fold. Should one desire.   Maybe a thicker middle does trap more moisture...  I do like a little dairy in the dough.  Thanks and you're welcome.

I've run out of candied orange and lemon peel but have some drunken range peel in the bottom of my tequila bottle.  (I didn't have orange liqueur for margaritas, so I short cutted.). The orange ought to be interesting.  Got almonds and sweetened condensed milk.   Still have rum flavoring.

Mini o Asian version stollen

clazar123's picture
clazar123

 

Wow! Not sure what happened to my crumb shot. It was there when I created the post! Let me try again!

Purple potatoes? Why not? Lavender stollen! Lovely!

 

Mini Oven's picture
Mini Oven

and it came out too strong dominating the other  flavours.  Won't do that again.  Now I understand the reason marzipan is added as a "spot" of flavour.    The lavender stollen contains dried cranberries.  Ran out of raisins on last stollen.  I found the yams made fur a very moist crumb and  I think I underbaked this batch.  I nuked half a stollen (1/6 the total dough) in the microwave oven for two minutes to set it.  The "snow" melted.  testing later with AM coffee after fresh "snow."

Found out DH doesn't like marzipan so these will last longer than the first batch. The office is not so fussy with a lot of traffic and only 20 meters away.  Goodies vanish there.