a rabbit shaped stollen
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.
chocolate & original stollen swirl
This year hasn’t really felt very Christmassy to me. We’ve had bucket loads of snow, sub zero temperatures and arctic winds, but I’ve yet to have a Rose’s chocolate or fruit cake. I’ve only had 2 mince pies and one glass of mulled wine. And I know for sure that I’m not going to be eating turkey tomorrow or vegging out in front of the TV (partly because I don’t have a TV). Instead, I’m going to be busy packing & preparing to fly (hopefully no more snow!) to somewhere hot.
At this time of year I am overcome by a sense of panic over everything that I haven’t managed to do, but one thing for sure, being a Daring Baker has definitely left me with something that I can feel proud of! I was delighted that I would be making Stollen for December’s challenge, I’ve made this a couple of times before with varying degrees of success. This is a really great recipe that, if you get your timing right, is really quite easy.
chocolate stollen with nutella & ginger filling
Instead of the given recipe, I used apricots & figs on one of my stollen, and for a festive feel – green sultanas and cranberries in another. I soaked my dried fruit in home made damson gin which I made way back in September.
home brewed damson gin
cranberries & green sultanas
I made 3 types of stollen – one sticking to the recipe (apart from reducing the sugar), one a chocolate & original swirl with chestnut filling, and finally a chocolate one with nutella & crystallized ginger filling. I’ve popped a couple of stollen in the freezer so I have something to look forwards to when I return to this horrible cold country in Jan.
Happy Christmas & Happy baking!
Penny used a combination of recipes:
• A recipe from a German friend who bakes Stollen every year.
• Part from Peter Reinhart Bread Baker’s Apprentice
• Part from Martha Stewart where she demonstrated (along with her mother) a stollen in a wreath design
The following times are approximate. I suggest you gather and scale/weigh/measure (mise en place) all your ingredients before you begin mixing.
• Approximately 1 hour first stage – then rest overnight or up to 3 days
• 2 hours to warm up after refrigeration
• 15 minutes shaping
• 2 hours proofing
• 30-45 minutes baking
• Mixer with dough hook or strong arms and hands
• Mixing bowl
• Bowl to soak raisins
• Small saucepan
• Sheet of plastic or plastic wrap to cover when proofing
• Bench or pastry scraper (very handy for cutting dough and also cleaning work surface)
• Rolling pin
• Dough whisk can be handy but not necessary
• Pastry Brush
• A scale is really important to have when making bread so I strongly advise you to get one. You do not have to have one though. (would make a good Christmas gift!)
• Sheet Pan or round Pizza pan
• Parchment Paper
Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people
¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first – then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath
Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.
Soak the raisins
In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside. See Note under raisins.
To make the dough
Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium – low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn’t enough to bind the outside raisins onto the dough ball.
Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.
Shaping the Dough and Baking the Wreath
1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
Starting with a long side, roll up tightly, forming a long, thin cylinder.
Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.
This was before I pinched it together
Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.
Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.
Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.
Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.
The bread should be coated generously with the powdered sugar.
Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh – especially if you intend on sending it in the mail as Christmas presents!
When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.
The stollen tastes even better in a couple of days and it toasts superbly…. so delicious with butter and a cup of tea….mmmmm
The more rum and the more coatings of butter and sugar you use the longer it will store.
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar
1. Stollen freezes beautifully about 4 months
2. The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature and
3. One month in the refrigerator well covered with foil and plastic wrap.