Monday, 27 December 2010

Daring Bakers - Christmas Stollen

Been gone for a while for Christmas vacations, hence the lack of posting. Hope everyone had a wonderful Christmas with wonderful food of course :)

This month challenge in the Daring Bakers was really on the spot, since i wanted to try to make a Stollen, the typical German Christmas bread with fruit and nuts. The recipe makes for a quite big stollen, or actually more than one. In my case the dough came out a bit dry, I would probably bake it for less time or add a little bit less flour if I do this recipe again. Otherwise the taste was fabulous, though I must agree it is not quite the typical recipe ;)
In my case I substituted the raisins by cranberries, since most of the people who were going to eat it don´t like raisins that much.
This bread reminds me a lot of the portuguese "Bolo Rei" also typical for this season.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

If you want, you can check out the recipe in the Daring Kitchen.


  1. Crikey, that's a complicated recipe...

    Mine uses quark, no yeast but a LOT more rum. Or malt whisky for favoured people...

  2. With quark must be wonderful. I prefer when the dough still retains a bit of moist, and I would also use more rum next time... I´m not a fan of whisky though.

  3. Hi Rute,

    Thanks for stopping by my blog to say Hi! jb is indeed a great publicist. I'm looking forward to your cooking and baking adventures in 2011. Happy new year.

  4. Yes please come around!
    And happy new year for you also!