Stollen

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Stollen
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Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Wed Dec 10, 08 6:28 pm Post subject:
Thanks M

VSS

Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales

Posted: Wed Dec 10, 08 8:23 pm Post subject:
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.

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Wed Dec 10, 08 8:58 pm Post subject:
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.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Dec 11, 08 7:30 am Post subject:

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...

BahamaMama

Joined: 21 Sep 2006
Posts: 2315
Location: Away with the fairies

Posted: Thu Dec 11, 08 8:58 am Post subject:

ros

Joined: 19 Jul 2005
Posts: 2469
Location: Beds

Posted: Sat Dec 13, 08 1:30 pm Post subject:
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?

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Sun Dec 14, 08 6:35 am Post subject:

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.

ros

Joined: 19 Jul 2005
Posts: 2469
Location: Beds

Posted: Sun Dec 14, 08 7:45 am Post subject:
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

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Sun Dec 14, 08 12:12 pm Post subject:

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

VSS

Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales

Posted: Sun Dec 14, 08 12:27 pm Post subject:
Got a batch rising now.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Dec 20, 08 12:25 pm Post subject:
I think I'll make one, or two, or three of these later. After I've done the pork pie and pate.

liz

Joined: 21 Mar 2005
Posts: 66
Location: Aberdeenshire

Posted: Mon Dec 22, 08 7:17 am Post subject:
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

RyanHealey

Joined: 29 Nov 2009
Posts: 6

Posted: Fri Dec 04, 09 12:39 pm Post subject: mixing...
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

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Fri Dec 04, 09 1:24 pm Post subject:
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!)

kevin.vinke

Joined: 19 Dec 2006
Posts: 1304
Location: Niedersachsen, Germany

Posted: Fri Dec 04, 09 2:14 pm Post subject:

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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