November 20, 2022 - 4:03pm
Stollen holy grail
With the blessing and endorsement of King Arthur himself, I am embarking on a quest to find the holy grail of stollen. I'm familiar with and bake the PR BBA version and this version found on TFL. This year I'm creating a mashup of these two formulae and having great success so far. The two loaves pictured are from this mashup. My next attempt will be to make a sponge for the latter recipe instead of just hydrating the yeast in the milk.
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I'll look forward to seeing some recipes. Love a good Stolen.
I'm getting close. After having baked PR recipe for so long I'm really stretching myself to look at and bake others. I think I've got the ingredients nailed down but may make a few tweaks to the process.
Looks great. Bruno Albouze has a good stollen recipe on YouTube. I have made it twice and it was very good both times.
I watched his video just the other day and was impressed with his method and most of the ingredients. My wife and I are not huge fans of marzipan so I sub a thick layer of slivered almonds soaked in the leftover booze from the fruit soak. I noticed he added some of the candied red (or green?) cherries in his fruit mix as I do - I add some of both for color and texture. I do really like his method of buttering and applying the sugar coating. I usually brush on the butter then tap on several layers of sugar.