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post #1 of 2
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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 #2 of 2
Here is one I did about 5 years ago for the local symphony, they did a whole Vienna theme with there music series.

You need:

1 ½ Cups of Scalded milk
3 ½ Envelopes of yeast (dissolved in 3/4 cup warm water with 1/4 cup of the scalded milk)
½ Cup softened butter
3 Cups sifted flour
10 to 11 cups sifted flour
½ cup egg yolks beaten
¾ cup sugar
2 tsp salt
5 cups saltanas (golden raisins will work)
1 ½ Cup almonds chopped or slivered
1 cup chopped cintron
zest from 1/2 lemon
2 Tbsp rum

For the sponge:

Combine with the 3 ½ envelopes of yeast, ¾ cup water and ¼ cup milk and stir, Add in 3 cups of flour and stir until completely combined. Cover the bowl and allow this to rise ‘til the sponge collapses visibly when the bowl is bumped or shook. (about 2 hours)

Pour remaining 1 ¼ cups of scalded milk over the sponge, add the egg yolks, ¾ cup sugar and the salt. Mix until completely combined. Add in 1 cup of flour and combine, blend in ½ Cup of butter. Add in flour 1 cup at a time until 10 to 11 cups of flour have been incorporated and a nice smooth dough has been formed.

Allow dough to rest 15 minutes.

Knead in 5 cups of sultanas, 1 ½ Cup almond slivers or chopped, 1 cup of chopped citron, the lemon zest. Kneads between each addition until the dough has the ingredient well dispersed. Dust with flour and allow to rise for 45 minutes to one hour.

Punch it down and allow it to rise 20 to 30 minutes more. Divide dough in half and knead it into two smooth balls. Allow them to rise 10 minutes and knead again.

Place one ball on work surface and press down and roll 5 to 8 times in the center forcing the center to 4 inches long and 1/8 inch thick. The final dough forming a 6 inch long 4 inch wide elliptical shape similar to lips.

Place on a buttered baking pan. Brush the thin center part with butter. Fold the lip ends toward the center and form a waning moon. Allow to rise for 90 minutes. Bake at 375 F oven for 30 to 40 minutes. Cool them, brush with butter, sprinkle with a little vanilla sugar.
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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