This month's Daring bakers challenge was again new to me and i continue to dare to bake new dishes:-).It was not very difficult bake though. I made a few change in the original recipe. I avoided the egg and replaced it with yogurt. Added only the orange zest and instead of rum used orange juice.Loved the flavor:-)
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.
Since i wanted to bake a small Stollen i made 1/3 the quantity given in the original recipe
Luke warm water 20 ml
Active dry yeast 1 1/2 tsp
Milk 1/3 cup
Butter 3 1/4 tbsp
All purpose flour 1 3/4 cup
Salt 1/4 tsp
Sugar 2 tbsp
Cinnamon powder 1/2 tsp
Orange zest one orange
Orange juice 1 tbsp
Mixed peel 1/4 cup
Vanilla 1 tsp
Yogurt 1/4 cup
Raisins 1/3 cup
Almonds 2 tbsp
Glazed cherries 5 to 6
icing sugar to dust
soak the raisins in the orange juice .
Dissolve the yeast in the warm water and let it rise.
In a small saucepan combine the milk and the butter and simmer it on a very low flame till the butter melts
Whisk yogurt and vanilla in another bowl
In a large bowl mix the flour, salt, sugar, cinnamon powder and the orange zest.
Add to this the yeast mixture, milk/butter mixture and the yogurt mixture. Knead into a pliable dough.
Add the fruits and knead for 8 to 10 minutes so as to distribute the fruits evenly.Add the sliced almonds too.
Transfer this dough to a well oiled bowl and cover it with a plastic wrap
Keep it in the fridge over night
Next morning take it out and let the dough rest for 2 hrs till it comes to room temperature.
Transfer this to a floured board and roll it into a rectangle.
Roll from the long side.
Make this into a circle to form a wreath and transfer to a baking sheet.
Make slits on the outer edge of the wreath and let it rise for another hour
Bake this at 190 C till the base sound hollow. (Approximately 40 minutes)
Take out the wreath and brush it with melted butter. Dust with icing sugar
Lovely wreath for Christmas ready
THANK YOU Penny and Daring bakers for this wonderful challenge:-)
Sending this beautiful stollen to Bread Baking Day # 35 hosted by AYEESHA of Taste of pearl city and started by Zorra
Labels: all purpose flour, bread, butter, cinnamon, Daring Bakers, dry fruits, sugar, yeast