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Green Rosie
Joined: 13 May 2007
Posts: 4164
Location: Calvados, France
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 Posted: Wed Dec 10, 08 6:28 pm Post subject: |
 
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Thanks M  |
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VSS
Joined: 14 Jan 2007
Posts: 2218
Location: Llyn Peninsula, North Wales
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| Posted: Wed Dec 10, 08 8:23 pm Post subject: |
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Mochyn, it's about 80% wholemeal i think. Sweet doughs do rise very slowly, so will try the citric acid - if i can find any. think i have some in the brewing box, left over from elderflower cordial. |
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Gervase
Joined: 17 Nov 2004
Posts: 7001
Location: Ceredigion, West Wales
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| Posted: Wed Dec 10, 08 8:58 pm Post subject: |
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Keep stollen? If it's mochyn's it only lasts about 10 minutes and you're staring sorrowfully at an empty plate and wishing you'd asked her for two. Or three. Or....
But ta for the recipe - I'll have a go myself this Christmas. |
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mochyn
Joined: 21 Dec 2004
Posts: 13965
Location: mid-Wales
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| Posted: Thu Dec 11, 08 7:30 am Post subject: |
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| Gervase wrote: |
Keep stollen? If it's mochyn's it only lasts about 10 minutes and you're staring sorrowfully at an empty plate and wishing you'd asked her for two. Or three. Or....
But ta for the recipe - I'll have a go myself this Christmas. |
Good man! Just remember: FLOUR not PLASTER... |
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BahamaMama
Joined: 21 Sep 2006
Posts: 1578
Location: Away with the fairies
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| Posted: Thu Dec 11, 08 8:58 am Post subject: |
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ros
Joined: 19 Jul 2005
Posts: 1806
Location: Beds
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| Posted: Sat Dec 13, 08 1:30 pm Post subject: |
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hmm, schoolgirl error here 
thought I'd have a go at this recipe today, one forwork and one for home-- didn't read through far enough to see that M makes two from the recipe posted so I doubled it!
you did say it freezes well didn't you
will it stay fresh until Thursday?or should I freeze the work's one as well? |
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mochyn
Joined: 21 Dec 2004
Posts: 13965
Location: mid-Wales
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| Posted: Sun Dec 14, 08 6:35 am Post subject: |
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| ros wrote: |
hmm, schoolgirl error here
thought I'd have a go at this recipe today, one forwork and one for home-- didn't read through far enough to see that M makes two from the recipe posted so I doubled it!
you did say it freezes well didn't you
will it stay fresh until Thursday?or should I freeze the work's one as well? |
I'd freeze it: just to stop it drying out. |
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ros
Joined: 19 Jul 2005
Posts: 1806
Location: Beds
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| Posted: Sun Dec 14, 08 7:45 am Post subject: |
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thanks,
one of them spilt whilst cooking and the marzipan oozed out a bit , so we started it last night
--------and I just finished it off for breakfast
good recipe M |
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mochyn
Joined: 21 Dec 2004
Posts: 13965
Location: mid-Wales
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| Posted: Sun Dec 14, 08 12:12 pm Post subject: |
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| ros wrote: |
thanks,
one of them spilt whilst cooking and the marzipan oozed out a bit , so we started it last night
--------and I just finished it off for breakfast
good recipe M |
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VSS
Joined: 14 Jan 2007
Posts: 2218
Location: Llyn Peninsula, North Wales
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| Posted: Sun Dec 14, 08 12:27 pm Post subject: |
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Got a batch rising now. |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 22806
Location: location, location
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| Posted: Sat Dec 20, 08 12:25 pm Post subject: |
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I think I'll make one, or two, or three of these later. After I've done the pork pie and pate. |
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liz
Joined: 21 Mar 2005
Posts: 43
Location: Aberdeenshire
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| Posted: Mon Dec 22, 08 7:17 am Post subject: |
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mochyn
I would like to make your version of stollen, but I get really nervous when I see cups as a measurement in recipes. Please could you give me a rough idea what the weights would be.
thanks |
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RyanHealey
Joined: 29 Nov 2009
Posts: 6
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| Posted: Fri Dec 04, 09 12:39 pm Post subject: mixing... |
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Sut mae Mochyn?
Do you leave the milk butter honey mix to cool belore adding to the dry mix... I don't want to kill off the yeast 
Thanks
Ryan |
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mochyn
Joined: 21 Dec 2004
Posts: 13965
Location: mid-Wales
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| Posted: Fri Dec 04, 09 1:24 pm Post subject: |
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Iawn, diolch Ryan.
Just let the liquid mix get down to blood temp. then it's perfect for the yeast. Dip your finger in: if it's comfortable then go ahead (and don't forget to lick your finger!) |
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kevin.vinke
Joined: 19 Dec 2006
Posts: 1303
Location: Niedersachsen, Germany
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| Posted: Fri Dec 04, 09 2:14 pm Post subject: |
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| mochyn wrote: |
Dot: if you're using 100% wholemeal I'd add 1/4 tsp citric acid to the mix: helps it rise. Or you could do half & half with white.
Only keeps a few days uncut, but freezes well. |
dare I disagree sort off? The stollen we buy at the bakery lasts well into the new year (everyone seems to bring one at Christmas as each have their own favourite bakery each one is different). It´s actualy really nice slightly stale and dried out. 
Ducks back behind sofa |
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