Daring Bakers Challenge: Christmas Stollen

by cakeduchess on December 23, 2010 · 36 comments

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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!

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Ingredients
  • 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
Directions
  1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. 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.
  3. 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.
  4. 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).
  5. 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 :)

{ 35 comments… read them below or add one }

Nourhan @ Miss Anthropist's Kitchen December 23, 2010 at 5:03 pm

Oooh that looks so delicious! Just found your blog via another one and the food here looks great :)

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Susan December 23, 2010 at 5:03 pm

This is one beautiful stollen! We used to love getting stollen from the Backerei in Germany when we lived there! This post brings back such wonderful memories! Kudos and enjoy!

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Sandra December 23, 2010 at 5:11 pm

That is one amazing looking Stollen. I saw many, but so far yours look the best!

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Roxan December 23, 2010 at 5:29 pm

Mmm, this bread looks great. Can you believe I have never heard of Stollen before? I just read about it for the first time over at Lindsey’s blog. No idea where I’ve been all these years! Would love to try some though.

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Shulie December 23, 2010 at 5:37 pm

Gorgeous Lora, just gorgeous! I love yeasted anything and this looks so delicious! I am favoring it to add to my recipes so hopefully soon I can make it!! Mwah! Shulie

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Heather Lynne December 23, 2010 at 7:03 pm

I like how you made it into a regular load instead of the wreath shape, it looks delicious!

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veggietestkitchen December 23, 2010 at 7:05 pm

wow your stollen looks wonderful. i decided not to do it because no one here would eat. we’re not fruit cake-y fans. i’m glad you did it and did such a wonderful job. it looks fantastic.

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The Mom Chef December 23, 2010 at 7:10 pm

Your stollen turned out beautiful! You can’t beat Martha’s recipes. Gorgeous job.

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Penny December 23, 2010 at 7:36 pm

Your Stollen looks sp pretty and delicious!

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Lisa {Authentic Suburban Gourmet } December 23, 2010 at 9:23 pm

Looks beautiful! I have never made this and you have inspired me. Happy Holidays!!

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Please Do Not Feed The Animals. December 23, 2010 at 9:34 pm

Hi. Your stollen looks perfect. Great job of adapting it to your own tastes too.

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Sue December 23, 2010 at 10:00 pm

Your stollen looks beautiful! Sounds yummy too:) I have already decided to use raisins and cranberries also because none of us like the candied fruit. I better get to it! MERRY CHRISTMAS, Lora!

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Sommer J December 23, 2010 at 10:26 pm

Stollen is of course big here in Germany. I never wanted to try the store bought versions because it looks so dry. But yours look so light and fluffy! Looks delicious!

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Lindsey @ Gingerbread Bagels December 23, 2010 at 10:51 pm

Your stollen is beautiful Lora! Don’t you just love homemade Stollen?! I love how you added pecans to the stollen, what a great idea. :)

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sara @ CaffeIna December 23, 2010 at 11:32 pm

your wonderful stollen made me realize…how late I am with this month challenge! I so want to make it and can’t find the time. You gave me a great motivation. You did an amazing job!

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Pegasuslegend December 24, 2010 at 12:05 am

this is a masterpiece congrats not easy to do and look this amazing!

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Sylvie @ Gourmande in the Kitchen December 24, 2010 at 12:55 am

The marzipan filling in stollen is the best! I’m with you on the candied fruit – not a fan. I much prefer real dried fruit. Beautiful stollen!

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Jeannie December 24, 2010 at 1:45 am

That is a gorgeous looking stollen…I’d love to try it. Merry Christmas to you and family:D

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Paula - bell'alimento December 24, 2010 at 2:59 am

Che meraviglia! Tantissimi Auguri Cara!

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Raina December 24, 2010 at 3:42 am

This sounds wonderful, something I know I would love. It reminds me a little of panettone.

Merry Christmas to you and your family:)

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whatsfordinneracrossstatelines December 24, 2010 at 5:17 am

Merry Christmas to you and your family!

My husband loves stollen, I need to make it for him. You did a wonderful job with it.

-Gina-

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Angie's Recipes December 24, 2010 at 9:56 am

Beautiful Stollen!
I wish you and yours a Merry Christmas!

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♥The Sweet Life♥ (Alessandra) December 24, 2010 at 11:25 am

Merry Christmas! This recipe looks really good!!

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Carolyn December 24, 2010 at 12:07 pm

I love stollen, especially the kind filled with marzipan. But I would happily eat yours, dried fruitcake fruits or cranberries and raisins. i would eat it all!

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Carolyn December 24, 2010 at 12:07 pm

BTW, Merry Xmas, Lora!!!!!!!

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Jamie December 24, 2010 at 1:22 pm

This truly was a fabulous recipe and made for one of the best things I have ever eaten…and eaten…and eaten! Yours is perfect! Love the idea of two smaller ones flavored in different ways. Plus one to keep and one to give! A very very merry Christmas, Buon Natale, Tanti Auguri and lots of joy, health and happiness during this holiday season!

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Green Girl @ A little bit of everything December 24, 2010 at 4:09 pm

I love stollen, the more dried fruits in it the better. Yours look delicious.

May you and your loved ones be blessed with the essence of Christmas — Love, peace, joy and hope — all your lives through. Have a most wonderful Christmas

Merry Christmas

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Susi December 25, 2010 at 1:40 am

Lora your stollen looks perfect! Almost like my moms :o) Reading through your post brought back fond memories and made me smile! Hope you and your loved ones have a very merry Christmas and a very happy new year! :o)

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Amy Bakes Everything December 26, 2010 at 12:49 am

Beautiful! I love love love tradional Christmas recipes like Buche de Noel and Stollen. Yours is so beautiful…in our house, Christmas tradition is the not-so-fancy pickle roll-ups.

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blackbookkitchendiaries December 26, 2010 at 8:11 pm

this looks so lovely… fantastic creations as always! thanks for sharing this and happy holidays!

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Mina @ Angellove's Cooking December 26, 2010 at 8:51 pm

I really love your Christmas Stollen!!! Looks so delicious :)

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Kim - Liv Life December 28, 2010 at 4:57 am

Stollen has always been one of my dad’s favorite holiday desserts. After his bypass a few years back we stopped getting the usual one we purchased at the store, but yours looks so appealing. I think I might have to try my hand at home made. Nicely done!

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Magic of Spice December 28, 2010 at 11:54 pm

That is just gorgeous! You always make me wish I could bake, or at least be your taste testing neighbor :)

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Manu December 29, 2010 at 1:22 pm

Your stollen is so beautiful!!!
I love that you made it in the traditional form!

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doughadear January 1, 2011 at 7:39 pm

This Stollen looks amazing. I will really have to try this one.

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