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.
When I saw this month’s DB Challenge, I was a little apprehensive. I had never heard of stollen, but it sounded an awful lot like fruitcake. And in all actuality, it is a lot like fruitcake – but better. Waaaaay better. More bread, less cake. And a lot less rum (and in this case, less rum is amazingly a good thing).
This was a great recipe to make, it was easy and fun, although it does take lots of rising time, so make sure you plan ahead. Also make sure you know that you can find glace cherries and mixed peel somewhere, or give yourself enough time to make them. The glace cherries only took a few hours to make, but the only recipes that I could find for mixed peel called for two weeks!!! I made candied peel instead, and that worked fine for me. I would say that unless you can actually find mixed peel somewhere, just use candied peel. Its a whole lot easier, and probably cheaper, too, and it tasted great to me!
I really enjoyed how this recipe turned out. Almost every step went perfectly, and it turned out a great bread! You can taste the yeasty deliciousness of the bread, but you also get the hint of the orange and lemon zests, a dab of cherry and raison, and just a hint of sweetness! I like how the edges of the wreath are nice and flaky and crusty, but hiding inside is a wonderfully soft tasty bread. Its perfect as a dessert, a mid-afternoon snack, or served toasty with a cup of tea in the morning! You really need to give this recipe a try!
• 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
• 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
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
- 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.
- Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
- Line a sheet pan with parchment paper.
- 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.
- 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.
- Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle rack.
- 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 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.