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stollen

post #1 of 5
Thread Starter 
http://i3.photobucket.com/albums/y58/qahtan/bake/1e72b211.jpg

Stollen, Tried and True

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.

YIELD: 1 loaf, 8 servings qahtan
post #2 of 5
I'm definitely going to try this one. I saw where you had posted it before, but ran out of time this weekend. I'm also thinking about mince pies, sans the meat part. Last year, I made puddings that came out delicious, but those need to be done way ahead of time and I just simply ran out of time.

Thanks for posting this.
post #3 of 5
Thread Starter 

Mince pies

You could make mince pies and freeze them raw. I have done that in the past, I always use butter pastry, which I had to make 3 pound of butter pastry for my sister in law yesterday.
I made mince meat last year and used a fair bit of it, so this year I just topped it up and gave it a good swig of brandy, :-))) I keep it in the fridge. qahtan
post #4 of 5
Very nice! I too have done away with the bulk of the dreaded candied fruit in the stollen I make. Mine is the one from Peter Reinhart's Bread Baker's Apprentice.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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post #5 of 5
Beautiful, qahtan! I'm a sucker for any kind of fruit bread. I'm even one of those weirdos who like fruitcake! :lips:
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