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
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