December 10, 2010 - 4:13am
Holiday baking
I have been brought up on Stollen during the Christmas Holidays and to be honest, the best part was the crust of melted butter and powdered sugar.
The dough itself always tasted a bit dry - ok, the last time I ate Stollen was while East Germany was still behind the wall and Grandma might not have had all the good ingredients.
Anyway, after reading the recent posts here re panettone, I found a great recipe in Suzanne Dunway's book "No Need to Knead". Before I try this though, could someone tell me if the average panettone is moister than a Stollen ? Also, where would I find the candied orange and lemon peels or Zitronat ?
Thank you all,
Anna
Share
In the USA, candied orange and lemon peel are in the baking sections of grocery stores at this time of year. I googled "zitronat" and it is either candied lemon peel or candied ctiron (another citrus fruit). and that can also be purchased in the baking section during the holidays.
Stollen is more bread than fruit cake and not necessarily as enriched as pannetone-at least by the recipes I've seen. I posted the "Pannetone in a can" thread and if you click on the picture above on the home page, floydm has a pannetone recipe that is good. I would reduce the fruit by about 2/3 if you want a pannetone with more bread than fruit.It is quite delicious.
How about using a brioche recipe for the dough and adding the fruit for a stollen. That is what I will be doing for CHristmas morning here as we usually have stollen. Floym's "Lazy Mans Brioche" is what I use for brioche dough-it is wonderful. Look in the search for that.
In the meantime, since I live in a rural community with a scant amount of anything out of the ordinary, I did a google for Zitronat and find that some stores call it "mixed peel". I was able to find just what I wanted at www.barryfarm.com
Your recommendation for using a brioche dough might be just what I have in mind. I ordered enough goodies to make at least 2 or 3 batches, so might just try a couple of different recipes.
Much appreciated,
anna
bigger crumb too. I think the panattone much more like a fluffy yellow rich bread lightly fruited and the stollen has a much smaller drier crumb and sweeter because of the sugar dusting. I like to cut wedges of panattone like angel food cake and I tend to cut stollen into 1/2" slices and then into bite size cubes. That's just me.
of your experience !
anna
http://allrecipes.com//Recipe/cherry-pineapple-fruitcake/Detail.aspx
2 lbs of butter and 6 eggs besides all the other goodies.
Absolutely delicious, and a fruitcake to boot !!! :)