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 was thinking about this challenge all month! I have always wanted to try a Christmas Stollen. I have Martha’ Stewart’s mother’s recipe from last year’s Martha Christmas issue. I never got around to taking the time and making it. I did find another fabulous recipe and I LOVE IT!!!
I finally had a reason to make it! I am so happy I did!! This stollen was truly amazing! The recipe I used makes two. I made one full of dry fruits. The fruitcake kind of fruit. I remembered that fruit cake is my least favorite dessert because of the dried fruits. I gave it to my neighbors. They love that kind of fruit and were thrilled! The second one I filled with raisins and dried cranberries. Chopped pecans added a nice little crunch. I soaked the raisins and dried cranberries in hot water for 10 minutes. I could’ve soaked it in rum, but then the kids wouldn’t have enjoyed it.
I will add a little icing the next time. The sweet dusting of powdered sugar was perfection.
This bread was still perfect on the third day. I chose to use a recipe I found online. It just made sense to me and I liked the story behind it. I hope you try this Christmas Stollen. Let me know what you choose to fill it with!
This recipe is from Lee Smith. I was drawn to it for what he said: “I got this recipe while I was head baker at London’s Dorchester Hotel. It’s packed with dried fruit and filled with a marzipan surprise.”
You must try this recipe!! It was perfect for Christmas day and for any day!
- 1 tablespoon active dry yeast
- 2/3 cup warm milk (110 degrees F/45 degrees C)
- 1 large egg
- 1/3 cup white sugar
- 1/2 tablespoon salt
- 1/3 cup butter, softened
- 2 1/2 cups bread flour
- 1/3 cup currants
- 1/3 cup sultana raisins
- 1/3 cup red candied cherries, quartered
- 2/3 cup diced candied citron
- 6 ounces marzipan (I did not have marzipan to do the marzipan surprise)
- 1 tablespoon confectioners’ sugar
- 1 teaspoon ground cinnamon
- In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.
Merry Christmas and Happy New Year to all my friends!!
I would like to share this incredible Christmas Stollen with Yeastspotting