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VSS



Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales
PostPosted: Wed Dec 10, 08 2:24 pm    Post subject: Stollen Reply with quote
    

How do I make it?

Recipe please and instructions. Would like to make one (or more) for Christmas.

Nell Merionwen



Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire
PostPosted: Wed Dec 10, 08 3:02 pm    Post subject: Re: Stollen Reply with quote
    

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

RichardW



Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales
PostPosted: Wed Dec 10, 08 3:08 pm    Post subject: Reply with quote
    

Its so cheap in Lidl's is it worth making it?

Richard

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Wed Dec 10, 08 3:24 pm    Post subject: Mochyn's Stollen Reply with quote
    

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.

yummersetter



Joined: 26 Jan 2008
Posts: 3241
Location: Somerset
PostPosted: Wed Dec 10, 08 3:44 pm    Post subject: Reply with quote
    

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

James



Joined: 11 Jan 2006
Posts: 2866
Location: York
PostPosted: Wed Dec 10, 08 3:59 pm    Post subject: Reply with quote
    

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...

Nell Merionwen



Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire
PostPosted: Wed Dec 10, 08 4:05 pm    Post subject: Reply with quote
    

i have never eaten stollen

yummersetter



Joined: 26 Jan 2008
Posts: 3241
Location: Somerset
PostPosted: Wed Dec 10, 08 4:07 pm    Post subject: Reply with quote
    

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

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Wed Dec 10, 08 4:24 pm    Post subject: Reply with quote
    

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




gnasher



Joined: 15 Feb 2007
Posts: 332
Location: Dorset
PostPosted: Wed Dec 10, 08 4:44 pm    Post subject: Reply with quote
    

Helen M wrote:
i have never eaten stollen


me neither

James



Joined: 11 Jan 2006
Posts: 2866
Location: York
PostPosted: Wed Dec 10, 08 5:27 pm    Post subject: Reply with quote
    

Its lovely.
Nicer, in my opinion, than Christmas cake.

BahamaMama



Joined: 21 Sep 2006
Posts: 2315
Location: Away with the fairies
PostPosted: Wed Dec 10, 08 5:49 pm    Post subject: Reply with quote
    

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

VSS



Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales
PostPosted: Wed Dec 10, 08 6:02 pm    Post subject: Reply with quote
    

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.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Wed Dec 10, 08 6:22 pm    Post subject: Reply with quote
    

And another quick question, Mochyn. How long does the stolloen keep for (if uncut)?

Made one last year but it got snaffled really quickly

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Wed Dec 10, 08 6:27 pm    Post subject: Reply with quote
    

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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