Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.

 
                        

Daring Bakers - Christmas Stollen

Stollen with chocolate, fruits and marzipan

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.

A few words from our hostess about the Stollen...

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus is often also added. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. Over the centuries, the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients.

Stollen with Candle

Interestingly the Italian Panettone and the Dutch Kerststol are sort of siblings of the German Weihnachtsstollen, or simply Stollen; all being popular during the Christmas season in their respective regions. My introduction to this festive fruity bread family was actually through the Dutch Kerststol.

Last year around this time, we were in Holland, witnessing a spectacular and rather uncommon sight, a white shrouded Dutch countryside. This year, ofcourse, it would barely spark a surprise. Nevertheless, roaming the sea-swept lanes of Volendam, in search of refuge from the bitterly cold winds blowing inland, we chanced upon a lovey little bakery. In there was, most welcomingly, a heater and also many shelves decked with wonderful fresh baked goods, including the Kerststol.

Stollen sliced

We brought it back home to the US, where, believe it or not, the weather was barmier, and savored the bread's delicate flavors for a few days. Since then, I have had it on my to-do list to bake the stollen or atleast a variety of it. Thanks to Penny, I can finally check it off my list. But, perhaps, I'll just leave it there since I am definitely making this one again!! :)

As Penny has suggested, I did make the stollen in the shape of a wreath. But, I tweaked the recipe for smaller quantities and used a starter sponge to kick start the yeasting. I also added chocolate and marzipan aside from brandied fruits to make a bread ah! just a tad rich befitting the occasion! ;-) Enjoy!

Stollen


Stollen with Chocolate, Fruits and Marzipan


For the Sponge:
3/4 cup warm milk (at 110F)
1 packet dry active yeast
1/2 cup flour, sifted
1/2 tsp sugar

For the bread
sponge from above
2 cups flour + more for dusting
1 T sugar
1 tsp salt
1 egg + 1 egg yolk
zest of 1 orange
5 T butter, melted and cooled
3/4 cup mix of brandied fruits (I used a mixture of cranberries, golden and black raisins soaked in brandy for a week)
2 oz chocolate bark, cut into chunks
4 oz marzipan, in chunks

Stir together the sponge ingredients in a large bowl, cover and set aside for an hour or so until the sponge is risen and foamy. Meanwhile, get the other ingredients in place.

When ready, whisk together the egg, yolk, orange zest, sugar, salt and melted butter into a smooth mixture. Pour into the sponge and whisk until smooth. Slowly sift the flour into this mixture and knead to form a sticky dough. Transfer to a well-floured surface and knead until you get a soft and tacky dough.

Knead in the brandied fruits and continue kneading the dough for 7-10 minutes until the dough is supple and no longer sticky. Transfer to an oiled bowl, toss to coat the dough in oil, cover with a towel and set aside in a warm place until doubled in volume.

On a floured surface, gently degas the dough and roll out into a rectangle about 1/2 inch thick. Sprinkle the chunks of marzipan and chocolate evenly over the surface. To make a wreath, roll the dough along the longer end and fold the dough around a round surface and pinch together the ends. Using a kitchen shears, lacerate the wreath at even intervals.

Brush melted butter over the surface, cover with towel and let it rest for about an hour and half until the dough doubles in volume. Bake the dough at 350F for 15 minutes. Rotate the sheet by 180 degrees and bake for another 15 minutes until the internal temperature registers 190F.

Brush the bread with melted butter while still warm and dust with powdered sugar. Let the bread come to room temperature before slicing. The bread is awesome toasted!!


Stollen Toast

I am sending this off this yeasty concoction to Yeastspotting!

32 comments:

  1. I love Stollen and this recipe is especially beautiful. Hope you had a wonderful holiday weekend. Enjoy the blizzard!

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  2. Your stollen is gorgeous! I love how you did a wreath, I just did two small loaves. The addition of chocolate to the stollen sounds amazing. I wish I had your stollen wreath to eat right now, it looks soooo good! :)

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  3. A gorgeous stollen!
    Merry Christmas!

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  4. It loooks gorgeous, Asha. Sadly, am not a fan of breads and cake with dried fruit. :(

    Long time since I talked to you. Will catch up soon, I hope.
    Seasons greetings and best wishes for a happy new year.

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  5. Adding chocolate and marzipan is a great idea. I love stollen with marzipan filling, as they tend to be more moist, and of course chocolate always goes great with almonds.

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  6. your stollen wreath is magnificent! It looks so moist and delicious. Great job!

    Cheers,

    Rosa

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  7. Wow, I love stollen. I have some relatives in Germany that come home for Christmas and often brings us some. This year I've made my own too! And can you believe I've lived in The Netherlands and I didn't know there was a similar thing made there? Yours looks gorgeous, I really like marzipan in stollen.

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  8. Looks lovely, Asha! Beautiful photos. Our Grandmother makes stollen for us every year. What a treat!

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  9. Oh my goodness! That looks so delicious!!

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  10. You nailed this one! The sugar on top looks like freshly fallen snow. GREG

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  11. What a gorgeous stollen, truly picture perfect! Now I want to make another one! :)

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  12. Lovely Stollen Asha...love the mood you have created..

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  13. Your stollen looks delicious! I love the first picture with it on the cake stand. I really enjoyed this challenge =)

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  14. Very nice stollen - I love the marzipan-chocolate combination.

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  15. Beautiful! I love your photographs & the stollen looks absolutely perfect.

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  16. Asha-your stollen looks wonderful! I wish I had marzipan to add to mine. I added dried cranberries,raisins, and chopped pecans:) I would love a piece of yours with a cup of hot tea right now.

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  17. Your stollen is gorgeous. Happy new year!

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  18. Your stollen looks so good! The addition of chocolate is great!

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  19. What a fun story. Your stollen looks scrumptious! Great idea to downsize it.

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  20. I'm in love with your version of the stollen! And that slice with the jam....hmmmm....I want a slice!

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  21. ooo chocolate stollen sounds like bliss! love yours Asha!

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  22. Stollen is one of my favourite Christmas treats, I love the way you have shaped this loaf. Merry Christmas!

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  23. Your stollen looks so pretty and delicious! I hope you had a lovely christmas (ahhh white christmas, oh how I am jealous of you!)

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  24. Your stollen looks and sounds amazing. Love the photos!

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  25. Absolutely gorgeous stollen. Stunning photos too - particularly the candle one. Have a lovely holiday season Asha :)

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  26. Mmmm I love stolen! Yours looks great specially with this marzipan in it!

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  27. That looks wonderful. I have been meaning to try stolen.

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  28. Loved ur Stollen recipe. Shot very beautifully too. Hope you have a great weekend ahead and enjoy the New Year!

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  29. Beautiful photographs!

    Your stollen looks delicious, I love reading how everyone made theirs just a little bit different

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  30. Beautiful stollen and your photos are absolutely gorgeous! Wonderful job on the challenge. :)

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