Another attempt at Stollen for Christmas. I've never been entirely happy with the Stollen I've made in the past. Usually too flat, solid and dry.
This time I decided to buy a Stollen mould - sharp intake of breath from the purists. But it makes sense to me: better loft/no spread, less drying out in the oven, no ruined burnt raisins and sultanas to pick off the top. We''ll see what the final result is like, but so far so good.
This is the recipe I used: https://www.welt.de/iconist/essen-und-trinken/article68f9d49e882d4580395e8e46/stollen-backen-so-gelingt-der-perfekte-stollen-laut-einem-physiker.html I halved the recipe to fit in one 30cm form.
I must say, making one isn't an easy task! It's baked now, smothered in much molten butter and sugar, wrapped in non-pvc cling film and foil and will be stored until Christmas, when I douse it in icing sugar.
Here's a not very good picture from just after baking:
Lance
- albacore's Blog
- Log in or register to post comments
Nice and golden-lovely bake. A crumb shot when the first cutting comes would be lovely to see.
I usually pick off or poke to the inside the raisins that end up on the outside of the raw dough when I am done shaping. They are very unpleasant tasting when burnt.
I could not get past the cookie screen on the link provided without signing up for something. Do you, perhaps, have an English translation? I am curious to see the recipe and also to see if you used a marzipan or almond filling inside,as some do. I never have.
I have been experimenting with baking powder (not yeasted) stollen the last few years as an off-shoot of developing an Irish Soda bread and actually like both soda and yeasted but for different reasons. The ease and rapidity of the process is foremost for the baking soda variety but the tender crumb and fermented taste of the yeasted/ sourdough version is wonderful as well. Some years I have used my favorite brioche recipe as the dough base. I use Floyd's "Lazy Man's Brioche" (can be found on this site, I'm sure). Beautiful, versatile dough.
I'm past time for making my stollen for Christmas breakfast this year so it might be the quick version, once again, but it will have enough time to "age"-especially with a little brandy to soak it in. :)
Yes, I will add in a crumb shot, post Christmas. I've never baked a baking powder stollen. I did wonder how well it would keep, after all scones/biscuits go dry quickly, though I guess they aren't as rich.
Here's a temporary link to the Die Welt Stollen recipe. I've halved it to make one full size stollen and annotated it to be more or less "as built".
https://docs.google.com/document/d/1oUNRDVlhAUuKWurtntNP1mBob36ShtWN/edit?usp=sharing&ouid=109773630205607882320&rtpof=true&sd=true
Lance
Looks delish!
That’s a lovely stollen. I’m sure it will be delicious with all the inclusions. I’ve never made one and think about it every year but somehow it doesn’t happen. I need to do one at least while I still can ! c
I think I’ve only eaten a stollen once and never tried baking one. Yours certainly looks great Lance. I hope you love it when you try it this Christmas.
Happy Holidays.
Benny
Unwrapped on Christmas Eve and given a final dusting of icing/powdered sugar:
And here's the crumb:
A furry friend shows interest:
I was very pleased with this stollen - definitely the best one I have made. And the tin is definitely the way to go for me - I won't be going back to freeform.
Lance
I am definitely going to do one next year. I’ve said that before but your outstanding Stollen has convinced me. Happy New Year and thank you for sharing the outcome. c
That stollen looks very attractive, and apparently your friend thinks so too! I have only made one once (my mother used to make one every Christmas) and it came out all right but not, I'm sure, as well as yours. Here's the recipe I used:
https://www.internationaldessertsblog.com/german-christmas-stollen-recipe/
I'm not very fond of nuts in breads and my partner hates raisins, but we did used candied fruit pieces from King Arthur and they worked out well.
TomP
That’s just lovely Lance, perfect really. I love the density of fruit you have in yours. That is right up my alley and better than the expensive stollen I bought once.
Happy New Year.
Benny
You should give it a try next year - or there is also the Osterstollen (Easter stollen) to consider ;)
Lance