Thursday, December 3, 2015

Christmas Stollen

Our theme for bake along  which i am baking with Joyce and Zoe is Christmas yeasted bread, breads that are usually eaten during christmas season or any yeasted breads that you think it's appropriate or nice to serve during this festive season. I have picked to make a Stollen. It is a traditional German fruit bread which contains dried fruits , nuts and covered with icing sugar. I have never eaten a stollen before and most of the recipes i see comes with a marzipan filling but i am happy to try making one without marzipan.

Some say that it's never a christmas without stollen...i guess it's like me saying it's not Chinese New Year without Nin Gao and mandarin oranges..hehe. I have started by soaking the dried fruits in rum ( or any liquer of your choice ) along with some spices and start preparing the starter dough which needs to proof for about 1.5 hour. After the rise, the dried fruits are added in . It is not a bad idea here to only add in the fruits later as there are lots here and it may affect the rising of the dough if added in  at the initial rise..hmm..i think. Stollens are usually heavily covered with icing sugar to keep well but i just sprinkled mine lightly..i know these wont keep long in the house :)

Recipe ( from World of Bread by Alex Goh) with some changes
Starter Dough
2.5tsp instant yeast
20ml water
160gm bread flour
1 tbsp milk powder
90ml-100ml cold water

Mix yeast and water and let it stand for 5 mins . Add into  the bread flour, milk powder and slowly add in the cold water to form a dough . This starter dough is quite wet. Leave aside for 1-1.5 hour. Meanwhile prepare the following fillings

120gm raisins
50gm orange peel
1/4 cinnamon powder
pinch of nutmeg
4 tbsp rum

I have used a mixture of dried cranberries, golden raisins, black currants, glazed cherries and mixed peel for the above. Mix all of the above to soak in rum for at least an hour.

Main dough
1/2 tsp salt
40gm sugar
1/2 egg
90gm bread flour
80gm butter ( i used 40gm as the dough is quite wet )

when the started dough is ready, in a electric mixing bowl, add salt, sugar and the egg into it and beat till well mixed. Put in the bread four and continue beating to form a dough. The dough will be quite wet . Add in butter and continue to knead for about 10 mins for a smoother dough. Add in more bread flour if necessary as the dough is quite sticky at this point. I added about 1/8 cup of flour. Lastly add in the soaked dried fruits I threw in the rum as well! you can opt not to if you find that the dough is already very sticky. . Mix till well blended.

Remove the dough to a floured surface and mould into a ball. Cover with cloth and let it rest for 10-15mins. Roll the dough into oval shape. Fold the bottom third up and the top third down, making sure the top does not extend over the base. Flour your hands and transfer to the prepared baking pan. Let it proof for about 40 mins in a warm place.

Bake in a preheted oven at 170C for 30 mins. Brush with melted butter when out from oven and leave to cool on a wire rack, Dust with some icing sugar when ready to serve.

Also linking this to Cook and Celebrate Christmas 2015 organised by Yen of Goody FoodiesDiana of Domestic Goddess Wannabe and Zoe of Bake for Happy Kids