Tag: pudding

Stollen Wreath
Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people
¼ cup lukewarm water
28gms fresh yeast {or 14 grams active dry yeast}
1 cup milk
140gm unsalted butter
5½ cups {770 grams} all-purpose flour ,  plus extra for dusting
½ cup{130gm}  vanilla sugar {I added an extra 15gm in error}
¾ teaspoon  salt {if using salted butter there is no need to alter this salt measurement}
1 teaspoon cinnamon
3 large eggs, lightly beaten
Grated zest of 2 oranges
2 teaspoons pure vanilla extract
1 vanilla bean, scraped
1 teaspoon orange extract
1/2 cup currants
1 cup firmly packed raisins
3 tablespoons rum
12 red glacé cherries {roughly chopped} for the color and the taste.
1 cup almonds, chopped
Melted unsalted butter for coating the wreath
Powdered sugar for dusting wreath
Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.
Method:
In a small bowl, soak the raisins and currants in the rum {or in the orange juice from the zested orange} and set aside.
Whisk together the eggs, vanilla and orange extract, and scraped vanilla bean. Reserve.
Melt the milk and butter gently in a pan. Stand until lukewarm. {I warmed the milk and poured it over the butter, and gently stirred it over low heat to hasten the process}
Pour ¼ cup warm water into a small bowl, add fresh yeast and let stand 5 minutes. Stir to dissolve yeast completely.
In a large mixing bowl, stir together the flour, sugar, salt, cinnamon, orange zest.
Then stir in {or mix on low speed with the dough hooks} the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
Add in the soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading {or mixing with the dough hook} to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes. The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn’t enough to bind the outside raisins onto the dough ball.
Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge {since the butter goes firm} but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.Shaping the Dough
Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
Line a sheet pan with parchment paper.
Preheat oven to moderate 180°C with the oven rack on the middle shelf.
Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
Forming and Baking the Wreath
Starting with a long side, roll up tightly, forming a long, thin cylinder.
Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.
Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.
Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.
Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.
Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.
The bread should be coated generously with the powdered sugar.
Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh – especially if you intend on sending it in the mail as Christmas presents!
When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

Stollen Pudding
350gms Stollen, sliced
200ml milk
200ml low fat cream
1 vanilla bean, scraped
2 yolks
1 egg
1/2 cup vanilla sugar {or plain sugar}
1/4 cup slivered almonds
1/4 cup dried tart cherries, snipped
Powdered sugar for sifting
Method:
Preheat oven to 180C.
Place sliced bread in 9″ baking dish, slightly overlapping each slice as in pictures.
Put milk, cream and scraped vanilla bean in a saucepan and simmer till bubbles appear around edges. Take off heat and let the flavours seep for 20-30 minutes.
Place egg, yolks and vanilla sugar in a largish bowl, and whisk immediately to mix.
Bring the milk mixture back to a simmering boil, take off heat, and slowly pour over egg mixture whisking all the time to prevent lumps getting formed.
Strain this over the bread slices in baking dish, sprinkle over dried cherries and almonds. Bake in a bain marie for 30-40 minutes/ until the edges of the custard appear to be firm and set If the top browns too soon, loosely place a sheet of foil over it.
Remove from oven, and then from bain marie as soon as it’s warm enough to handle. Sift with powdered sugar. Allow to stand for 20-30 minutes. Serve hot or warm.
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Also find me on The Rabid Baker, The Times of India