Archive for the 'Christmas!' Category

December Daring Bakers challenge: stollen wreath!

I was very excited when I read what December’s Daring Bakers challenge was! I’ve been wanting to make stollen for a long time now, and I even had all the ingredients in the cupboard. I had spied a recipe in the latest BBC Food magazine, but Penny’s recipe seemed more simple and straight-forward so I couldn’t wait to give it a try!

 

 

 

 

 

 

 

 

 

 

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.

Stollen is a delicious German Christmas ‘bread’ that is packed with all the same goodies as a Christmas cake. It keeps beautifully fresh and is wonderful toasted with a little butter. The bread takes a little effort and planning, but it is totally worth it. This recipe made a large-looking wreath, but it did not last a week in the Pig Palace! I will definitely be making this one again, very soon. Merry Christmas everyone!

 

Stollen Wreath

Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people
Ingredients

¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first – then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath

Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.

Put the raisins in a small bowl, and soak in the rum (or in the orange juice from the zested orange) and set aside.

 

 

 

 

 

 

 

 

 

To make the dough

Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

 

 

 

 

 

 

 

 

 

 

In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium – low heat until butter is melted. Let stand until lukewarm, about 5 minutes. Lightly beat eggs in a small bowl and add lemon and vanilla extracts.

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests. Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.

 

 

 

 

 

 

 

 

 

 

Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

 

 

 

 

 

 

 

 

 

 

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn’t enough to bind the outside raisins onto the dough ball.

 

 

 

 

 

 

 

 

 

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.Line a sheet pan with parchment paper. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.

 

 

 

 

 

 

 

 

 

 

Starting with a long side, roll up tightly, forming a long, thin cylinder.Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.

 

 

 

 

 

 

 

 

 

 

Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap. Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

 

 

 

 

 

 

 

 

 

 

 

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.Immediately tap a layer of powdered sugar over the top through a sieve or sifter.Wait for 1 minute, then tap another layer over the first.The bread should be coated generously with the powdered sugar.Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh – especially if you intend on sending it in the mail as Christmas presents!

 

 

 

 

 

 

 

 

 

 

When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.
The stollen tastes even better in a couple of days and it toasts superbly.

Storage
The more rum and the more coatings of butter and sugar you use the longer it will store.
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar: Stollen freezes beautifully about 4 months. The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature and one month in the refrigerator well covered with foil and plastic wrap.

 

Boozy Christmas cake

Have you ever done something you know you shouldn’t do (and you’ve been told you are definitely not allowed to do) but do it anyway? I have definitely been guilty of that this week. One of the guys I work with has become my wine guru. He recommends fantastic vineyards I’ve never heard of that produce amazing wines, and points me to websites that sell wine for good prices. Which is where the trouble started…

I count beans for a living (accountant-type stuff), and because of this I am “careful” with my money. My grandparents are Dutch, so I was born with a natural predisposition to spend money only when it was a bargain or when the item was needed. When I was a kid, I used to stuff the $200 notes at the beginning of a Monopoly game under the board so I always had some saved at the end. No matter what it is, if I consider it of value I will squirrel it away for a rainy day.

 

 

 

 

 

 

 

 

 

 

Combining my inner squirrel with an online wine auction site is a very dangerous thing. My wine guru sent me to this wonderful site, and Frank has been regretting it ever since. I have managed to bag some wonderful wines for a quarter of the price in the shop, but my love of a bargain has turned into an obsession. The other night I bid on two cases when I only wanted one, and Frank told me to no longer order wine until we’d finished what we had. But the next day I went back online, and two additional cases are due to hit the Pig Palace next week. (Frank doesn’t know yet, so I’m hoping he won’t notice the extra boxes in the dining room…)

My excuses are: a) they are bargains, b) we are having lots of guests to share it with, and c) the Festive season is almost upon us! And as I love all things Christmas so much, I thought it was high time we begin some Pig Palace Christmas traditions. First one off the block – boozy Christmas cake! Frank isn’t the biggest fan, but Mom and I are, so I’ve made two to stew in the cupboard until the great unveiling at Christmas.
This recipe is so easy and straight-forward. Give it a try!
Easy boozy Pig Palace Christmas cake – recipe from the BBC Good Food website

200g butter , softened to room temperature
200g dark muscovado sugar
200g plain flour
4 eggs , beaten
50g ground almonds
100ml sherry , sweet or dry, whatever you have in the cupboard
85g candied peel , roughly chopped
85g glacé cherries , roughly chopped
250g raisins
250g currants
100g pack pecans nuts, broken into big pieces
finely grated zest 1 lemon
1½ tsp mixed spice
1½ tsp rosewater
½ tsp vanilla extract
½ tsp baking powder

Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.

 

 

 

 

 

 

 

 

 

 

Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer inserted in the middle comes out clean.

 

 

 

 

 

 

 

 

 

 

Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months. If you want to, brush the cake with a small amount of sherry once a week until Christmas…


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