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Christmas Stollen

Reviewed: Dec. 21, 2013
I made this recipe twice, differently both time, and both times yielded a very yummy product. This is a repeat! Take 1. -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. Take 2. - 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.
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