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Stollen advice...

post #1 of 9
Thread Starter 
I tried my first stollen this weekend, as a practice run for baking holiday gifts for friends/family...things went pretty well overall (good recipe, tasty bread, tweaked it a little by adding dried cherries instead of candied), but I need a couple of pointers:

1. I think the dough may have been a little too moist still (not enough flour), but I'm not sure...any good ways to gauge this, while still in the mixing bowl?

2. I also tweaked the recipe by adding marzipan to the middle when I was shaping the loaves. However, when the pan went into the over after the second proof, the loaves rose quite a bit and the "seam" split open, exposing the marzipan. Any ideas on how to avoid this next time around?

I'll try to post the recipe later, since I know that helps, but I don't have it with me now...

Many thanks in advance,

Micki, aka Pastry Maven

"Yom-yom-yooom, ze chocolad!"
Micki, aka Pastry Maven

"Yom-yom-yooom, ze chocolad!"
post #2 of 9
It is a bit dfficult to troubleshoot without the recipe but you shouldn't be afraid to trust your instincts. Of course if it was a particularly humid day, this could have had an effect on the dough feeling extra moist in which case it is up to you to determine the adjustment.

You might be interested in comparing your recipe to the following:
post #3 of 9
Thread Starter 

Thanks, and here's my recipe...

Thanks, Mudbug and Qahtan, for your replies...here's the recipe I followed:

"Dresdener Stollen

For the fruit:
1/4 c dark raisins
1/4 c dried currants (I used finely chopped dried apricots)
1/2 c mixed candied citrus peel
1/4 c candied cherries (I used dried cherry/berry mix instead)
1/8 c golden raisins
1/4 c rum
1 tbsp bread flour

Combine the first 5 ingredients in a small bowl and pour rum over. Let soak for 1 hour. Drain fruit, reserving rum, and pat dry w/paper towels. Toss fruit w/1 tbsp bread flour & set aside.

For the Sponge:
1 3/4 tsp instant yeast
1/2 c + 2 tbsp whole milk
2 tbsp granulated sugar
1/4 tsp almond extract
1/4 tsp lemon zest
1 c bread flour

Combine milk and 2 tbsp sugar in a saucepan. Heat to lukewarm, stirring constantly until sugar has dissolved. Off the heat, stir in almond extract and lemon zest. Cool to 110F. Combine yeast and flour; add to milk mixture and stir briefly to form a thick batter. Cover and let rest at room temp. for about 30 minutes or until bubbles form.

For the Dough:
Reserved rum drained from the fruits
1 large egg
1 3/4 cups APF
2 tbsp granulated sugar
1/4 tsp salt
6 tbsp unsalted butter, softened
1/2 c blanched & slivered almonds

Add 1 1/4 cups of the flour, the salt and t tbsp sugar to the yeast mixture and mix on low speed with dough hook. Whisk egg until frothy and add to mixer. Add reserved rum as well. As dough mixes, add the butter, bit by bit and mix until combined. Add just enough of the remaining 1/2 cup of flour as needed for the dough to come together (I added about half of the additional flour at this point). Continue mixing until it is smooth and elastic, about 10 minutes, working in any remaining flour as needed. Add the fruit and nuts into the dough as you mix it a little more, adding about 1/3 cup at a time (I used up the remaining flour at this point). Use 1 tbsp of the melted butter to coat a large mixing bowl. Place the dough in it and turn to coat all sides with the butter. Cover with plastic and place in a warm space to rise until doubled in size, about 90 minutes.

Punch down dough and let rest on floured surface, covered, for about 10 min. Roll into a 12"x8" strip that is about 1/2" thick. Sprinkle the surface with 2 tbsp sugar (I added marzipan down the middle here). Then fold lengthwise by bringing one long side over to the center of the strip and pressing down gently. Then take the other side and fold it toward the center, overlapping the other edge almost entirely. Press gently to adhere. Taper the ends of the loaf slightly, and press the long sides gently to make it a little skinnier. The whole stollen should be about 3 1/2-4" wide by 13" long at this point.

Place the stollen on a sheet pan lined with buttered parchment, seam side up, and brush with melted butter. Let rise in a warm place until doubled in size, about 1 hour. Bake in a preheated 375F oven in the middle rack for 45 minutes or until golden. Check the stollen about halfway through baking to make sure the bottom of the loaf isn't getting too dark. Double-pan if necessary. If top starts to get too brown before the loaf is done, tent with aluminum foil. Cool on wire racks. Brush with more butter and dust with powdered sugar."

I'm in the SF Bay Area, and it's been extraordinarily cold and dry here, so humidity was not an issue.

Any further thoughts would be appreciated...


Micki, aka Pastry Maven

"Yom-yom-yooom, ze chocolad!"
Micki, aka Pastry Maven

"Yom-yom-yooom, ze chocolad!"
post #4 of 9
Nice recipe
post #5 of 9

Stollen,, Tried and true.

Stollen, Tried and True sainsbury’s

12 ozs white bread flour, I use regular all purpose.
1/4 teaspoon salt
2 teaspoon yeast, (easy blend)
1/4 pint milk so this is 5 fluid ozs UK, and 4 fluid ozs U S.
3 ozs softened butter
2 ozs sugar
1 egg
2 ozs currants
2 ozs raisins
4 ozs sultanas (white raisins)
1 oz mixed peel chopped fine
2 ozs cherries, quartered
1 ozs chopped walnuts, (I left these out)
6 ozs almond paste
4 ozs icing sugar
1 tablespoon fresh lemon juice

Set oven to 375'

Mix salt with flour and place in warm bowl, place in low oven few minutes to completely warm flour mix, add yeast and stir in. Warm milk, butter and sugar, stir to dissolve. Whisk egg into liquid make sure it's not hot only warm, then pour onto flour mix. Mix well until the mixture leaves the sides of the bowl cleanly, now add fruit and walnuts if wanted. Turn out onto board and knead 5 minutes, until fruit are evenly distributed through dough. Return to bowl, cover with Saran/cling film and leave in warm place to double.

Turn out, lightly knead a moment, roll into oblong about 14 inches x 8 inches. Roll almond paste into sausage-shape about 13 inches long, lay down middle of dough, then roll dough round it, squeeze ends to close. Neaten shape, place on oiled baking sheet, cover with damp clean tea towel, when well risen bake about 35 minutes, at 375F. Allow to cool, remove from baking sheet to cooling rack.

Meanwhile mix icing sugar with enough lemon juice to make stiff paste, spread on warm stollen add a few extra chopped cherries down center, let cool completely, This recipe freezes well. I added extra almond paste.

post #6 of 9
gahtan, your stollen looks delicious! I've make stollen during the Christmas holidays for family and friends for over 25 years but have never added marzipan. The very thought is making my mouth water! Now you've got me thinking that marzipan and dried chopped appricots might make a great stollen for Easter. Hmmmmm

I suspect that the marzipan wasn't sealed in well and when the loafs were raising, it just split open. Gahtan's yummy looking stollen didn't seem to have the traditional fold but was more loaf-like. That might be a solution to the splitting issue. Also suspect that the marzipan would add significant moisture to the dough.

Yeast dough is something, IMHO that you get a feel for and you'll know if the dough feels right. I'm sure you've followed all the usual guidelines, i.e., as the dough absorbs flour it pulls away from the sides of the mixing bowl and looses its shiney appearance and forms a ball, etc. As you know, weather affects the dough and from day to day, the amount of flour you need can change.
post #7 of 9

apricots and marzipan

If you like apricots and marzipan, why not a simnel cake for Easter. ;-)))))

post #8 of 9
I have also been making stollen for a while. Every Christmas.
I don't use Marzipan either. I have an old family recipe. Heavy
Cream and Milk. I use Anise, Orange, and almond flavoring. Citron,
dry cherries, gold raisins, black raisins, dry cranberries, Pecans for
the southern flare. I soak my fruit, nuts, and citron for about 2 months.
Make the sponge pretty much the same way and add a lot almost three
times the amount of fruit and nuts. I do a traditional fold rolling out the
for sides leaving a rectangle in the middle of the dough, then make an
indentation in the rectangle, brush with butter, then liberally sprinkle with
a mixture of sugar, cardommon, and cinnamon. fold in the ends, fold over
one side and then gently fold the last side over stretching it a little to tuck
it under the bottem. They say the loaf is made in the form of Mary's womb
or the baby Jesus wrapped in swaddling clothes, don't know if its true.
Let them rise again, then bake. When they are just done, I remove and
let cool just a little. Then Submerge them totally in Boiling Unsalted butter
twice, let cool completely, dredge them in a combination of powdered sugar,
sugar, and good vanilla. Sprinkle again with sugar mix and wrap in foil. It
seems to me like what they used to call a Journey Bread. Mine lasts for
over a month out of the fridge in a cool place and freezed for who knows
how long. I thing I must have one of those really old school recipes. Works
though. Nothing like it, but its an aquired taste for some.
post #9 of 9

Shape and contents of stollen

I thinks different country's have different ways of making stollen.
Thank you Steven for explaining the shape of the stollen, I will shape mine with the fold next time.
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