BS: Stollen cake recipe

Subject: BS: Stollen cake recipe
From: greg stephens
Date: 14 Dec 08 - 12:37 PM

OK, there's plenty of recipes knocking arouind. I would like a thoroughly road-tested and seriously luxurious one. And the stuff in the middle to be nice and gooey like I remember it in Amsterdam, not dried out hard marzipan. Can anyone help? I've never made it in my life, andI want to make it once for this Christmas, and I want it to come out right. Is this too much to ask?
Ladies and gentlemen, the floor is yours.

Subject: RE: BS: Stollen cake recipe
From: Rapparee
Date: 14 Dec 08 - 12:48 PM

Don't you want a recipe that was obtained honestly and stollen?

Subject: RE: BS: Stollen cake recipe
From: Genie
Date: 14 Dec 08 - 01:07 PM

Is this a recipe for a stollen cake or a cake recipe that you've stollen?

Subject: RE: BS: Stollen cake recipe
From: Rapparee
Date: 14 Dec 08 - 01:57 PM

Find someone's who's put a cake out to cool.

Steal it.

Subject: RE: BS: Stollen cake recipe
From: Cats
Date: 14 Dec 08 - 02:13 PM

The Hairy Bikers made one with a German chef yesterday on their TV cook show. There's a good chance the recipe will be on their website or the BBC link.

Subject: RE: BS: Stollen cake recipe
From: Cats
Date: 14 Dec 08 - 02:21 PM

Knew I'd find it...

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
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 baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the centre 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.

Subject: RE: BS: Stollen cake recipe
From: Leadfingers
Date: 14 Dec 08 - 02:32 PM

I have a foolproof recipe ! Go To Sainsbury and BUY one !

Subject: RE: BS: Stollen cake recipe
From: Gervase
Date: 14 Dec 08 - 04:19 PM

I have this, from a friend who makes superb stollen:


1 cup milk
3 tbsps honey
zest of 1 lemon
5 tbsps melted butter

Mix these together in a pan until the butter is melted.

1/2 tsp salt
1/2 tsp mixed spice
3 cups strong white flour
1.5 tsps dried yeast

Mix these together in a large bowl.

Add an egg (med) and the liquids and mix to a dough with:

1 oz currants
2 oz raisins
2 oz sultanas
1 oz chopped glace cherries
1 oz chopped mixed peel
1 oz chopped almonds

leave the dough to rise until doubled.

Divide into 2 and flatten out to rectangles. Along the middle of each rectangel lay a 'sausage' of 5.5 oz marzipan.

Roll into a larger 'sausage' and cover, leaving to rise again.

Bake at 400F until all yummy looking and golden on top.

Put onto an airing rack and, when it's cool, dredge with icing sugar.
I've not tried using the recipe myself yet, but I can vouch for the finished results.

Subject: RE: BS: Stollen cake recipe
From: GUEST,leeneia
Date: 15 Dec 08 - 10:27 AM

I'm interested in making one of these, but I have never understood the idea of 'let rise until doubled.' What exactly are we looking for?

When I wait till the dough has doubled, it has risen too much and is hollow inside.

Any suggestions?

Subject: RE: BS: Stollen cake recipe
From: greg stephens
Date: 15 Dec 08 - 10:42 AM

Many thanks everybody. This is providing food for thought, hopefully soon to be tranmogrified into food for the stomach.

Subject: RE: BS: Stollen cake recipe
From: Cats
Date: 15 Dec 08 - 11:54 AM

Rise until doubled means until it has doubled in size. As it is a yeast mixture the yeast gives off a gas which is trapped in the dough and keeps expanding. Unless you are very unlucky [and if you follow the instructions all should be well] these air pockets are evenly distributed throughout the whole dough which causes it to rise until it is about double the size it was when you set it to prove. It won't be hollow inside, just hundreds of tiny cells of air which, when baked, cause it to be light and fluffy.

Subject: RE: BS: Stollen cake recipe
From: GUEST,leeneia
Date: 15 Dec 08 - 11:54 PM

Okay.

Subject: RE: BS: Stollen cake recipe
From: Melissa
Date: 16 Dec 08 - 12:27 AM

leeneia, when dough has too-big air pockets, it means it Rised (Rose?) too fast. The airholes are made by the yeast gas and if the yeast works too quickly, it makes big holes.

if that happens during your second Rise (I don't think it matters during the first one?) try putting the dough in a slightly cooler spot to rise next time you do the recipe.

Subject: RE: BS: Stollen cake recipe
From: GUEST,Kim
Date: 19 Dec 08 - 05:03 AM

Thanks guys! We have suffered for ages trying to find a decent stollen recipe! But the hairy baker's one looked perfect as it wasnt too heavy and stodgy! Cheers for the recipe!