Monday, December 27, 2010

December 2010 Daring Bakers' Challenge - Stollen


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.


What a wonderful challenge we were given this month - German Stollen. It was always something I contemplated baking. I love the whole idea of the traditional representation of a babe in swaddling clothes. However this stollen was to be prepared as a Christmas wreath and the photo's showed by our host Penny were beautiful and festive.


The crumb texture was superb

During the month as Daring Bakers prepared the given recipe reports of huge wreaths were abound. So I decided to prepare the dough but then divide it in half and flavour each half differently and make one wreath and one traditional "babe in swaddling clothes" loaf. The wreath was made with the given recipe making only a few minor changes which I have marked in red. I also made Almond Marzipan to be enclosed in the wreath. This was a delicious addition. With the other loaf I left out the fruit and nuts and replaced it with toasted, chopped hazelnuts and chopped, dark chocolate.


Chocolate and Hazelnut Stollen
 This is a very good recipe for stollen and the version given was a favourite among the family. The Hazelnut and Chocolate version seemed a little dry in comparison. Thank you Penny for a great challenge.


Stollen Wreath
Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people

Ingredients

¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (I made my own here is the link)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath

Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.

Directions:
Soak the raisins
In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside. See Note under raisins

To make the dough
Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests. I omitted the zests at this stage.
Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
After the 10 minutes rest I divided the dough in half and proceeded to add into one half in the zest and  the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red! I also added additional spices - 1 teaspoon cardamon and 1/2 teaspoon nutmeg.
With the other half I mixed in 1 cup chopped dark chocolate and 3/4 toasted and chopped hazelnuts.
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.
Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick. At this point I made marzipan (recipe follows) which I formed into a long sausage shape and placed along the long side.
Starting with a long side, roll up tightly, forming a long, thin cylinder.
Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape
Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.'Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap. The second chocolate and hazelnut dough was rolled out spread with hazelnut marzipan (recipe follows) and grated dark chocolate and then folded into thirds to resemble a babe in swaddling clothes.
Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.
The bread should be coated generously with the powdered sugar.
Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents!
When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.
The stollen tastes even better in a couple of days and it toasts superbly…. so delicious with butter and a cup of tea….mmmmm
Storage
The more rum and the more coatings of butter and sugar you use the longer it will store.
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar
1. Stollen freezes beautifully about 4 months
2. The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature and
3. One month in the refrigerator well covered with foil and plastic wrap

Marzipan Recipe supplied by Daring Bakers member Audax Artifex
slightly adapted

1 cup ground almonds
1 cup powdered sugar
almond essence to taste
1 tablespoon Amaretto liqueur
1 egg white

Mix almonds, sugar, essence and liqueur. Add enough eggwhite to bind.

For Hazelnut Marzipan substitute ground hazelnuts for almond, omit almond essence and substitute Frangelico for the Amaretto.


Delicious Chocolate Hazelnut Stollen

20 comments:

Renata said...

Marcellina, both versions of your Stollen are superb! The chocolate hazelnut one sounds and looks delicious. Great job, as always, very yummy!
Hope you had a great Christmas with your loved ones and wish you all a Happy new Year!

Jennifurla said...

Gorgeous, and lovely filled with chocolate.

Ciao Chow Linda said...

I would gladly take some of either of those stollen, but I think I might be partial to the chocolate hazelnut. What a great combination.

Cookinva said...

Your stollens look superb and the texture is simly fantastic! Chocolate & hazelnut combo sounds utterly delicious.

silverrock said...

Chocolate + Hazelnut + Ferrero Rocher in the middle!! That sounds and looks absolutely divine! Wish I'd had the imagination to come up with that one! Great job :)

Audax said...

WOW your family was so lucky to have two stollen both sound wonderful but the first one has my name on it. Lovely crumb the texture is perfect great photos also.

Cheers from Audax in Sydney Australia.

Manu said...

Gourgeous pictures! Love the both versions of your stollen!
Great idea to put marzipan inside!!!
About the award, that's ok that you're not going to pass it to other 15 blogs, I just wanted you to know that I consider your blog a lovely blog!
Have a great 2011!!!

Poires au Chocolat said...

Both versions look delicious! Love the ferrero rocher too :)

UFRV said...

Beautifully done, and the flavors must have been great (hazelnut marzipan, must do!).

Have a wonderful new year!

Lynn @ I'll Have What She's Having said...

Beautiful stollen! This challenge was a lot of fun.

♥The Sweet Life♥ (Alessandra) said...

Wow!! Wonderful!!

Jenny said...

Lovely stollen! I tried making a non-fruit version too and also preferred the original. You never know if you don't try, right?

Cakelaw said...

Your stollen looks marvellous Marcellina. I especially like the marzipan filled one - I wish that I had used marzipan, as I found the stollen a little dry.

Chef Dennis said...

HI Marcellina
your stollen look wonderful, the chocolate hazelnut version looks amazingly delicious!! I would love a piece of that right now! The marzipan sounds like a nice addition!
Cheers
Dennis

Pegasuslegend said...

This is brillant...I love everything in this bravo!

Cristina {Teenie Cakes} said...

Congratulations on your Daring Baker's challenge this month. Your stollen turned out beautiful. I may have to start Daring Bakers again...I think I miss it!

Happy New Year's to you. :)

shaz said...

Chocoltae hazelnut stollen sounds amazing! Great baking as usual Marcellina. Hope the weather has been kind to you up north, wishing you a great start to 2011.

Mary said...

They both look lovely, Marcellina, and I bet your son was happy with the chocolate hazelnut one. I got the candied orange peel and some pistachio marzipan made, but not the actual stollen. Maybe I'll make it a 2011 project! I hope your Christmas was wonderful, and happy new year!
p.s. saw your town on the news here, and hope all is okay weather-wise.
:)

Claudia said...

I am knocked out by those beauties. Of course,I'd walk a mile in a blizzard for chocolate and hazelnuts... it's a passion? A weakness? A love. Now to go through your blog. Many thanks for the visit and kind remarks.

Catalina said...

You've made a very nice looking wreath! I added marzipan to the stollen, too, and I totally agree with you - delicious addition, indeed :)) Happy new year :)