You saw the dough and mention of Stollen in my last post so here is the finished product and this is a fantastic recipe. I will be honest, I had my doubts, the dough doesn’t get puffy, it feels quite heavy and dense and struggles to double in bulk but the end product is wonderfully light, rich with butter and egg, just the right amount of boozy fruit and nuts, it’s a keeper, almost too easy, when we make bread it can be laborious, lots of steps well this bread is so easy to make so few steps and result is amazing. I made a few changes to the recipe and explained in some detail what to expect, there are no clues or hints in the recipe on Food52 and I really didn’t know what to expect. The original recipe calls for candied fruit soaked in booze, I used the leftover dried fruit soaked in port ( don’t like candied fruit), I added salt, there was no mention of salt. I also used my food processor to break up the butter into the flour and that made it quicker and easier. Instead of the glaze that Chef June uses I dusted with powdered sugar. Thats it, easy peasy, delicious and so festive.
Because this bread just screams the Holidays I am bringing it to Fiesta Friday #150 and the co hosts this week are Caroline @ Caroline’s Cooking and Tânia @ Iwanttobeacook
From Food52 by Chef June
Makes 2 large loaves or 8 mini loafs
1 heaping cup assorted dried fruit that has had a good soak in booze ( I used the same fruit for the fruitcakes I made)
4 cups all purpose flour
1 cup (2 sticks, 8 oz) unsalted cold butter cut into pieces
1 tbs yeast (I used instant yeast, SAF)
1/2 tsp kosher salt
1 cup cold whole milk
3 tbs granulated sugar
3 large or extra large eggs beaten
1/2 cup chopped nuts (I used walnuts and pecans)
soft butter, sugar and cinnamon for the filling
Add flour, salt and butter to the food processor and pulse until it resembles crumbs. Pour into a large mixing bowl and add the rest of the ingredients. Mix with a wooden spoon until combined and the flour is completely incorporated. The dough will be very soft and shaggy, thats ok, you don’t need to knead it, just gather it with your hands into a ball and put it in a greased bowl, turn it over once so the top is oiled. Cover with plastic wrap and a tea towel and place in the refirigerator where it will rise overnight. Note: I mixed everything by hand, no stand mixer with dough attachment, no kneading.
The next morning remove the dough and cut in half or quarters depending on the shape and size you want your bread. I divided into quarters and let it rise in mini loaf pans. Roll out or pat out the dough into a rectangle spread it out thinly. Brush with soft butter and a mixture of cinnamon and sugar (you also can put marzipan or almond paste if you like) roll it like you would a jelly roll or cinnamon rolls. Pinch any seams so it’s sealed. My dough was divided into quarters, each quarter made 2 mini loaves. I rolled, cut in half and pinched the seams and ends. Sprayed mini loaf pans with cooking spray and placed the dough seam side down in the pans. Cover loosely with plastic and a tea towel and let rise until doubled in bulk. (It took almost 3 hours in my cold kitchen and remember you are starting with dough straight from the refrigerator so be patient). Heat oven to 350 degree’s and bake until browned, and when tapped sounds hollow (approximately 20 minutes for mini loaves. For a larger loaf 30-35 minutes
Yesterday I saw a recipe (if you can call it that) for a Earl Grey Vanilla Latte. That sounded really good mainly because Earl Grey or Lady Grey is my favorite tea. I decided to give it a go, the recipe called for almond or coconut milk but I used regular whole milk, strong brewed earl grey tea and a little vanilla bean paste in the milk that I frothed with this really cool gadget. Hot milk is frothed in seconds so you can enjoy a cappucino or latte any time. (This is not a promotion for this gadget I just think it’s cool)
Nice!!! Happy Holidays.
Thanks so much Cheryl and Happy Holidays to you as well.
How easy and successfully of the stollen. I just want you to share a slice with me!
Would love to share with you Mochi❤
Gorgeous! I bet that Earl Grey latte was perfect with it.
It was really great with it, I am such a fan of Earl or lady grey tea and making it into latte is delicious. Thanks Kathryn and Happy Holidays.
Really great looking stollen. I’m with you on the candied fruit – I always leave it out too and just use raisins and sultanas. We found a tea called ‘Countess Grey’ recently in Fortnum and Masons when we were in London recently. It’s even more subtle than Lady Grey – really delicious!! Your latte sounds divine. 🙂
Oh wow I will look for Countess Grey. I love the bergamot it gives the tea such a lovely floral flavor.
My mother would have said “You have ants in your pants”, you’re never still. This looks a fantastic recipe and much nicer than most shop bought.
Have a Wonderful Christmas and a Happy New Year Sweetie.
xxx Massive Hugs xxx
Ha, thats funny my Mom used to say that to me as well, I couldn’t still still as a child and am the same as an adult. LOL, thank you so much my dear and I hope you and your beautiful family have a very Merry Christmas and the best in 2017!!
Yum! You did it again with the delicious looking Stollen. The tea sounds scrimptious, too! A great combination.
Hi Mary, actually I surprised myself with the Stollen, didn’t think it would be that good but it really exceeded my expectaions. Thank you so much and a very Merry Christmas.
I had a pretend taste. Hugs.
Well, darn spell checker. “Scrumptious! Scrumptious!”
Spell check is sometimes the bane of my existence. I knew what you meant. Thank you so much.
Oooooh… Suzanne, what a treat. First the lovely stollen and then you served it with a very special cup of tea. It’s wonderful. Mega hugs.
Thank you Teagan, it was perfect with that tea and I really enjoyed way too much of the test loaf of Stollen. No more for me. Thank you and Merry Christmast my dear friend.
Glad your Stollen turned out okay. That’s a lot of butter!
It is a lot of butter much more than I normally would use but the bread is wonderful have to admit. Thanks Stefan!!
Anything with a lot of butter is great!
POWERED SUGAR…I could cover myself in powered sugar 🎄
It is one of those toppings that just make the baked goods perfect to the taste buds 🎁
I love it too sprinkled on baked goods it makes them special and it’s so beautiful pure white magick ❤
Your stollen looks awesome and brings back wonderful memories of the years I lived in Germany.
Oh really, so you have tasted the real deal. Since I didn’t put marzipan in it I know it’s not the traditional Stollen but it is nonetheless delicious and I’ll be honest I am not a fan of marzipan, maybe a little bit occasionally but I preferred that Chef June used cinnamon and sugar as a filling. Thank you Dyanna and wishing you a wonderful Holiday.
Yes I have tasted the real deal and not being a fan of Marzipan either I politely ate one slice and allowed the rest to be consumed by my guest. It was a tradition and at least one person would show up at one of the gathering I hosted with Stollen. Fortunately my boys liked anything sweet too. Wishing you holiday blessing too Suzanne.
Thanks for the recipe Suzanne, I love Stollen.
Thank you so much I love it too, hadn’t made it in a long time and the recipe I used before yielded a good loaf but it was a bit dry. This one is so moist and really delicious. Wishing you a very happy holiday and amazing new year.
Thank you so much Suzanne. You too have a very Merry Christmas a great New Year!
Dear Suzanne, your stollen is a success though it is not an ” easy ” cake ! Congratulations – avec mes bises et amitiés – Je te souhaite un heureux temps de Noël ! An Happy Christmas time 🙂 – france
Cette recette est très facile, j’ai été surpris. Merci France, you are always so kind and my wonderful friend I wish you the happiest of holidays and bonne année!! Merci beaucoup and kisses and hugs.
Gorgeous!! Have a nice Xmas and happy new year Suzanne!!
Hi Sumith thank you so much and wishing you a Happy Holiday.
Yum yum!!! Thanks for sharing at Fiesta Friday
Thank you so much.
This looks so so good Suzanne! I just saw contestants making stollen on a Holiday Baking show– but it wasn’t as pretty as yours! Love the mouth watering photo of the cutoff. Would make a wonderful Christmas breakfast. Merriest Christmas blog-buddy! xox
Hi Rhonda, this is such a great recipe, so simple to make and absolutley delicious. Thank you Rhonda and Merry Christmas and best wishes for an amazing 2017 for you and your beautiful family.
Same to you Suzanne– it’s been wonderful to get o know you over the years I’ve been reading your warm and welcoming blog. xox
Great for breakfast or an afternoon snack! Yum
I am going to use a loaf for French Toast. Thanks Michelle.
What a lovely festive looking bake Suzanne! Have a wonderful Chrissy and good start to the New Year!
Thank you Lisa and you as well.
What a beautiful stollen! I’ve only had store-bought versions, which have always struck me as rather dense and somewhat dry, but this looks marvelously fluffy!
It’s a wonderful recipe, very moist and fluffy and totally delicious. I have made Stollen before and the recipes were not great even though I love Stollen I was on the lookout for a good recipe. Found it, thank you so much and Happy Holidays.
I love stollen. Yum!
Me too, way too much. Thank you and Merry Christmas.
Another recipe I’d love to try! But even I can’t eat that much food. 🙂
Happy Christmas, Suzanne. Hoping you’ll have a great time over the Hols.
Thank you so much Johnny, I think that if you did give this a try it would freeze beautifully but then you would still have to eat it I guess. Thank you lovely and have a great hoiday as well.
The stollen looks amazing Suzanne. I am so glad that you shared this recipe and the detailed tips.
You are an amazing baker!
Thank you so much Sandhya, it’s a terrific recipe and I am baking my second batch right now. This will one of my favorites partly because it’s so easy to make. Thank you again and Happy Holidays.
Suzanne, I got a kitchen aid mixer and my first recipe in it was bialys. Love NY bialys!
I envy the lucky people who are eating your stollen 🙂
Have you ever posted the recipe for bialy’s? I love them and there is a place that makes the best bialy’s in the world (IMHO) on the lower eastside of Manhattan. I used to leave a little early for work and stop there and get one almost every morning on my way to work when I lived in the city. Have never attempted to make them but would love to see your recipe.
I read this earlier and forgot to comment! Well, you know the story, lol! I hope our little puglet finds a home soon. But this sounds amazing. I do like Marzipan now and then but I think I’d like this much more. Merry Christmas, Suzanne! (And wouldn’t this just be the best gift!)
I know, I am very worried about Luna and am praying that she finds the right home, where they can care for her medically and have her evaluated. Wishing you a very Merry Christmas and yes it certainly would be the best gift.