My first attempt at Stollen and a FANTASTIC one too!I must say I was quite bummed out when I realized that the bread flour I'd bought was whole wheat bread flour.Am so glad I made it with whole wheat! Ensure the yeast makes the milk foamy and brownish.I started working on this at abt 1.30 pm on Christmas eve. I put the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour into the food processor and slowly added the remaining flour into it (as directed in the recipe).I used a little more flour at the time of kneading in with fruit (until it wasn't stick and difficult to work with --- just don't make it dry and hard).I used cranberries instead of cherries. I then covered this with a wet cloth as directed, and kept this by the window (for warmth) for about 9 hours. I then deflated it (at abt 11.30 pm), rolled the marzipan (used golden) into a rope and put that into the center, sealed the seams, put it on a cookie tray, and once again covered with a wet cloth and left it over night to rise so that I could bake it on Christmas morning (about 8am). Noone in my family wanted to wait until the stollen completely cooled, so I waited for just about 20 minutes, dusted it with confectioners' sugar and cinnamon and served. A 100% hit! Next time the changes I'd make are to make marzipan rope thicker (1.5 inch diameter), not use mixed fruit but add peel, currant etc all separately,try this with white bread flour, and soak fruits in rum. Thanks Lee for this recipe!
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My first attempt at Stollen and a FANTASTIC one too!I must say I was quite bummed out when I...