I made this recipe twice, differently both time, and both times yielded a very yummy product. This is a repeat!
-I used AP flour bc I didn't have bread flour.
-I replaced the cherries w diced dried apricots, and soaked them, with the currants and raisins, in brandy for 20 mins.
-I heated the milk in the microwave for 1 min, before dissolving the yeast (in hindsight, the milk ended up being too warm, and I wonder if that "killed" the yeast a bit).
-I agree with others - if you have a stand mixer with a dough hook, there is no need for any more flour; however, given that the raisins etc. were a little wet, I did use some more flour in the kneading process to counter the extra moisture.
-the first rise took 3 hrs, the second 1 hr - and even with the extra time, the dough did not get to more than 150% its original size
-I omitted marzipan (hubby has almond allergies)
Everything else I followed to a tee, and the product was a delicious, buttery stollen, albeit more "cakey" than the traditional I'm used to, given the AP flour.
- I soaked the dried fruits in rum overnight, to get more of the alcohol flavour
- I used bread flour
- First rise took 2 hrs, and the dough doubled nicely. I set the dough to rise in an oven I heated to 200 F, and then turned off
- The second rise took 1 hr, the dough doubled, again I set it in a warm oven
Both times, I divided the dough into 2 loaves. The result was a more traditional stollen texture with the same great flavour.
1 user found this review helpful
Dec. 21, 2013