Christmas Stollen (for peel haters)

stollen



kitchen_w150x125.jpg 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.

Now … for the record, I like peel. I was raised on hot cross buns and Christmas cake and pudding (and I learned to love them ;) Unfortunately, the rest of my family are not fans. So when I thought about making Stollen for the Daring Baker’s challenge, I thought it would be best to try and make one without the customary peel. Instead, I opted for a raisin, dried cranberry and pecan stollen.

stollen-thumb.jpg The other factor that came into play is that I wanted to make two – one for us and one for my parents to enjoy over Christmas. That meant the wreath shape was out since there wouldn’t be enough dough to do two of them. After a bit of googling, I discovered that the classic stollen shape is an oblong loaf that is folded over on top. That was my goal. Unfortunately, while I wasn’t looking, my folded loaf sort of unfolded itself while it was cooking. So … note to self (and others) is to make sure to seal the fold better next time!
Of course, this didn’t affect the taste at all. It was yummy and a wonderful treat for Christmas morning. Mine did seem to dry out fairly quickly but it was still great for toasting for a couple more days.

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One Comment

  1. Hi,

    While boiling the milk & rice… what do you do with the thin layers of milk fat film?

    Thanks & great website,

    Ann

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