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Christmas Stollen – Daring Baker’s Challenge – December 2010

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.
I do not like overly dry cakes and fruit breads. Nor my daughter. But my husband likes.

Since only I bake, I rarely choose to bake anything similar. Practicly never. For almost 20 years.And than it hapens.This month’s DB challenge, gave my husband a chance to finally has a Stollen on table or “Stollen na stolu” ( table = stol on Croatian) for birthday, which is btw. on Christmass. The idea was to make him Christmass Stollen, finally and indeed for Christmas, and for birthday as well.

But, of course, I was late again. With all cakes and cookies with all kinds of layers and chocolate dip I made the days before, when the time for make Stollen came, I gave up. I was too tired.

Then I took a good sleep, and decided that I will make Stollen for the day after Christmass.

I was thinking, it would be still enough time for publish it on time, and my husband wouldn’t mind another one day of delay since he was waiting for me to bake him fruit bread for 20 years.

Right. 🙂 That’s what I thought.

But, it could help a lot, that at least, I read recipe on time, not on day before deadline.

Because, everything was going well until this sentence …..Put it in the fridge overnight.

WHAT???  Another night. And I’m working on monday, so it’ll be the whole another day.

OK., it’s not a 20 years of delay. It’s 20 years and 2 days.

So I rushed home from work today, prior asking Timna to remove the dought from refrigerator two hours earlier, almost from the door grabbed the dought roller and the result is in front of your eyes.
Probably last minute before deadline.

And last evening, somewhere between washing the hair and ironing clothes for today, I also candied the lemon and tangerine, not only the peel, the whole fruit, for decoration.

By the recipe Sadie gave us, we could make a traditional form of Stollen or Stollen wreath, which I did.

STOLLEN WREATH

Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people.
Ingredients:
– 60ml  lukewarm water
– 2 packages 14 grams active dry yeast
– 240 ml milk
– 140 grams unsalted butter (can use salted butter)
– 770 gr all-purpose flour (Measure flour first – then sift- plus extra for dusting)
– 115 gr sugar
– ¾ teaspoon salt (if using salted butter there is no need to alter this salt measurement)
– 1 teaspoon cinnamon
– 3 large eggs, lightly beaten
– grated zest of 1 lemon and 1 orange
– 2 teaspoons (very good) vanilla extract
– 1 teaspoon (5 ml) lemon extract or orange extract
– 135 gr mixed peel (link below to make your own)
– 170 gr firmly packed raisins
– 3 tablespoons (45ml) rum
– 12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
– 100 gr  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.

 

 

Directions:
In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside.
To make the dough
Pour 60 ml warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely. I used 1 package (40gr) fresh yeast.
In a small saucepan, combine 240 ml  milk and 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 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 180°C with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 40 x 61 cms and 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 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.
I have not changed much. Actually nothing except I added fresh yeast instead of dry.
And  I’m satisfied. It is really delicious and does not require too much effort. I had more trouble with writing post on english and taking a photos, than with a Stollen. 🙂
But the most important, husband is satisfied. Timna ate it, but also asked where is the chocolate?  🙂

Reader Interactions

Comments

  2. Rea says

    Ja sam iskreno zadivljena! Nenadmašno, sofisticirano, vrhunski i vrlo, vrlo privlačno…ponovno i ponovno gledam…i ovako blagdasnki sitoj, nije mi dosta iznova gledati ovu divotu!!!!!!!!! Moj naklon!

    Reply

  4. vera says

    Izgleda izuzetno i vrlo uspelo a i oblik mi se dopada.Htela sam da ga pravim ove godine ali nemam vremena,tako da sam napravila samo par keksića deci i to je to…:)

    Reply

  5. cosmo2503 says

    Krasna “stollen”. Ja sam je pravila prošle godine, ali u obliku štruce. Nisam ni ja pretjerano ljubitelj slatkog kruha, ali mi se prošlogodišnja stola dopala. Više od stola mi se dopadaju engleski voćni kolači i onaj francuski kruh sa začinima i za promjenu od običnih biskvitnih kolača sa voćem koji su meni najdraži kolači jednom godišnje može i ovakav kolač doći na red.

    Reply

  10. Monika says

    hehe…definitivno su nam muževi bili sretni ovaj božić :)) iduće godine definitivno jedan stollen i svakom pola pa nek ga žvaču kolko ima volja 😀 ali i meni je baš bio fin, iznenađujuće! tvoj stollen sjajno izgleda i odlična ti je ideja za kandiranje mandarina.

    Reply

  14. Tadeja says

    Hvala cure! 🙂
    @Dunja i ja sam htjela kumqvat, ali ne bi ga bio našao zadnjih 2-3 tjedna da ga zlatom plaćaš. Ni njega, niti sam uspjela naći svježu mentu, koju sam tražila. Sad kad mi više ne treba, vjerojatno će mi se u koji god dućan zađem, ceriti s polica! 🙂
    @Lana, puno hvala! I tebi i tvojima Sretan Božić i sve najbolje! 🙂

    Reply

  17. Dunja says

    Baš ti je krasan, no meni je isto oko zapelo za kandirano voće, i na prvu sam mislila da si potegla do najmanje Trsta po to, a kad tamo ti si jedna spretna žena. Mi smo uvijek pred Božić išli po razne nabavke u Trst, što posjetit rodbinu, što lunjati okolo, a o delicijama da ne govorim, obavezno veliki pladanj kandiranog voća ovako u cijelosti, uvijek i maruna, stigao je kući. Ah, kakva vremena. U svakom slučaju ovo tvoje je genijalno. Ja ću probat sa kumkvatom.

    Reply

  19. Tadeja says

    Hvala i stvarno blago tebi! Dajemkraljevstvo za godišnji! :))
    Jedva gledam, vrat me otkida. 🙂
    Nisam ništa napisala, jer nisam izmišljala toplu vodu. Jednostavno sam ih kuhala u sirupu, jednako kao što bih to napravila i sa samo koricama. Ono što se ovdje dogodilo, jest da one puštaju sok i razrijeđuju sirup, pa bi drugi put trebalo osjetno gušći sirup napraviti. I neke su mi ostale gotovo okrugle, neke su se smežurale. 🙂

    Reply

  20. Andrea says

    Nisam ni sumnjala da će biti jako, jako lijep. 🙂
    Baš mi se sviđa ovaj oblik, ja sam nekako uvijek viđala taj stollen u obliku štruce.
    Ne mogu reći da sam i ja veliki ljubitelj ovakvih kolača ali s godinama mi postaju sve draži. 🙂
    Nego mene najviše zanimaju te kandirane mandarine. Ili ne čitam dobro ili nisi napisala kako si to radila?

    Reply

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