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VSS
Joined: 14 Jan 2007
Posts: 2112
Location: Llyn Peninsula, North Wales
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 Posted: Wed Dec 10, 08 2:24 pm Post subject: Stollen |
 
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How do I make it?
Recipe please and instructions. Would like to make one (or more) for Christmas. |
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Helen M
Joined: 02 Jun 2008
Posts: 3761
Location: over the rainbow
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| Posted: Wed Dec 10, 08 3:02 pm Post subject: Re: Stollen |
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| VSS wrote: |
How do I make it?
Recipe please and instructions. Would like to make one (or more) for Christmas. |
1, gently pick up lap top.
2, log on to ds
3, pm mochyn, and pay her
4, give many thanks and blessings
5, jump for joy when post man arrives
6, eat
or at least that is how i would do it  |
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RichardW
Joined: 24 Aug 2006
Posts: 5339
Location: Llyn Peninsular North Wales
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| Posted: Wed Dec 10, 08 3:08 pm Post subject: |
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Its so cheap in Lidl's is it worth making it?
Richard |
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mochyn
Joined: 21 Dec 2004
Posts: 12601
Location: mid-Wales
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| Posted: Wed Dec 10, 08 3:24 pm Post subject: Mochyn's Stollen |
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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 rectangle 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.
Try not to do a Gervase and eat it all at once. |
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yummersetter
Joined: 26 Jan 2008
Posts: 1184
Location: Somerset<>West London
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| Posted: Wed Dec 10, 08 3:44 pm Post subject: |
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whenever I see you posting about stollen I blush with newcomer's awkwardness - when I suggested a while back you made some instead of Christmas Cake I had no idea you were, in fact, the Stollen Queen
So, let's try it your way next Christmas Eve |
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James
Joined: 11 Jan 2006
Posts: 2596
Location: York
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| Posted: Wed Dec 10, 08 3:59 pm Post subject: |
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| RichardW wrote: |
Its so cheap in Lidl's is it worth making it?
Richard |
I made Stollen last year, and I must say that yes, it was worth making.
It was richer and creamier tasting than the bought ones and it stayed moist through till the last slice. (instead of going a bit dry which some bought ones can). It was a great fun christmas thing to do, supprisingly easy and it looked the dogs B's too! they were two great big flapping slabs of gooeyness
Having said that, I haven't got round to it this year...  |
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Helen M
Joined: 02 Jun 2008
Posts: 3761
Location: over the rainbow
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| Posted: Wed Dec 10, 08 4:05 pm Post subject: |
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i have never eaten stollen |
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yummersetter
Joined: 26 Jan 2008
Posts: 1184
Location: Somerset<>West London
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| Posted: Wed Dec 10, 08 4:07 pm Post subject: |
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best time is C Eve afternoon while the Carol Service is on the radio, then the house smells lovely and it's ready to offer to neighbours who drop in for a drink and sympathy in the evening
if you've got a working oven, of course |
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mochyn
Joined: 21 Dec 2004
Posts: 12601
Location: mid-Wales
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| Posted: Wed Dec 10, 08 4:24 pm Post subject: |
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| yummersetter wrote: |
whenever I see you posting about stollen I blush with newcomer's awkwardness - when I suggested a while back you made some instead of Christmas Cake I had no idea you were, in fact, the Stollen Queen
So, let's try it your way next Christmas Eve |
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gnasher
Joined: 15 Feb 2007
Posts: 287
Location: Dorset
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| Posted: Wed Dec 10, 08 4:44 pm Post subject: |
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| Helen M wrote: |
| i have never eaten stollen |
me neither |
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James
Joined: 11 Jan 2006
Posts: 2596
Location: York
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| Posted: Wed Dec 10, 08 5:27 pm Post subject: |
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Its lovely.
Nicer, in my opinion, than Christmas cake. |
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BahamaMama
Joined: 21 Sep 2006
Posts: 1490
Location: Away with the fairies
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| Posted: Wed Dec 10, 08 5:49 pm Post subject: |
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| mochyn wrote: |
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.
Try not to do a Gervase and eat it all at once. |
Thank you Mochyn - I have not mastered the DS search facility. t'will be printed and stashed  I am making multiples of Stollen now  |
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VSS
Joined: 14 Jan 2007
Posts: 2112
Location: Llyn Peninsula, North Wales
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| Posted: Wed Dec 10, 08 6:02 pm Post subject: |
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Will it make a deal of difference to the final product if I leave out the cherries and use brown flour.
Mochyn, the same one I use for the bread. |
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Green Rosie
Joined: 13 May 2007
Posts: 3592
Location: Calvados, France
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| Posted: Wed Dec 10, 08 6:22 pm Post subject: |
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And another quick question, Mochyn. How long does the stolloen keep for (if uncut)?
Made one last year but it got snaffled really quickly |
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mochyn
Joined: 21 Dec 2004
Posts: 12601
Location: mid-Wales
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| Posted: Wed Dec 10, 08 6:27 pm Post subject: |
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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. |
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