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.
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