Xmas pud / Stollen recipes, please

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Xmas pud / Stollen recipes, please

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moongoddess

Joined: 24 Jan 2006
Posts: 673

Posted: Wed Oct 04, 06 6:12 pm Post subject:
anyone have fave recipes for christmas pudding and stollen (or have I just hijacked and should start another thread ) Maybe a mod will tell me if I need to start afresh.......... mg x

Penny Outskirts

Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....

Posted: Wed Oct 04, 06 6:21 pm Post subject:
There's an excellent Article by NL here and a recipe for Pannatone in this thread, but I haven't see a Stollen one - new thread for that required methinks, because I'd like to make it too

DIYish

Joined: 25 Sep 2006
Posts: 31

Posted: Thu Oct 05, 06 12:52 pm Post subject: christmas stollen

1 cup warm water
2 tsp. granulated sugar
2 envelopes yeast
3/4 cup milk
2/3 cup margerine
1/2 cup granulated sugar
1/2 tsp salt
3 eggs, beaten
5-6 cups flour
1 cup slivered almonds, blanched
1 cup mixed candied fruit
1/2 cup candied half cherries
1 cup golden raisins

dissolve yeast in warm water with 2 tsp sugar. let stand 10 min. stir well. combine milk,margerine, sugar and salt in saucepan. heat over low heat until margerine is melted. cool to lukewarm, add yeast. beat in eggs, 2 cups flour until smooth. stir in gradually the flour to make a soft dough. knead until smooth and satiny, add fruits and almonds. place in a bowl and grease top, cover and let rise in warm place for 2 hours. punch down, turn out on floured board. divide dough in half, roll each peice into a 12x8" oval, fold in thirds lengthwise.place on greased sheet, let rise until doubled. bake at 350 F for 25-30 minutes. brush with sugar and milk mixture or ice and decorate with cherries and almonds.

moongoddess

Joined: 24 Jan 2006
Posts: 673

Posted: Thu Oct 05, 06 6:02 pm Post subject:

Oooo, thank you mrs. Mod peep for moving the thread and the links. Thanks to you too, DIYish for the recipe - is this one you have actually tried yourself?
I'm beginning to get very sceptical about some recipes I see on websites and in books; i'm sure some of them have never actually been tried because they turn out soooooo different to what I might hope for

mg x (maybe I'm just a rubbishy cook

)

DIYish

Joined: 25 Sep 2006
Posts: 31

Posted: Fri Oct 06, 06 12:25 pm Post subject: tried and true
I have tried this recipe... it was WAY back in the day when my mother actually kept candied peel in her cupboard...but as far as i remember It's quite good.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Oct 06, 06 1:22 pm Post subject:
I have a tried and tested recipe for stollen that is to die for, but it does involve a scary amount of butter. Is that of interest?

Penny Outskirts

Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....

Posted: Fri Oct 06, 06 1:24 pm Post subject:

judith wrote:

I have a tried and tested recipe for stollen that is to die for, but it does involve a scary amount of butter. Is that of interest?

Yes please Judith

Does it also involve ridiculously large amounts of marzipan.....? I love biting into a stollen and coming accross a big glop of marzipan

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Fri Oct 06, 06 1:26 pm Post subject:
glop /glɒp/ �noun Informal. 1. unappetizing food, esp. of a semiliquid consistency. 2. any messy substance, esp. of a semiliquid consistency. 3. sentimentality; mawkishness. 4. A soft soggy mixture, as of food: cafeterias serving nondescript glop. 5. Something, such as a piece of writing, that is judged to be worthless.

moongoddess

Joined: 24 Jan 2006
Posts: 673

Posted: Fri Oct 06, 06 1:27 pm Post subject:
did you say Butter? We only have bread in this house for something to spread the butter on. So, you can take that as a yes please from me too thanks for the confirmation DIYish; good to know you have made it mg x

Penny Outskirts

Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....

Posted: Fri Oct 06, 06 1:28 pm Post subject:

Northern_Lad wrote:

glop /glɒp/ �noun Informal.
1. unappetizing food, esp. of a semiliquid consistency.
2. any messy substance, esp. of a semiliquid consistency.
3. sentimentality; mawkishness.
4. A soft soggy mixture, as of food: cafeterias serving nondescript glop.
5. Something, such as a piece of writing, that is judged to be worthless.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Oct 06, 06 1:28 pm Post subject:

Penny wrote:

Yes please Judith

Does it also involve ridiculously large amounts of marzipan.....? I love biting into a stollen and coming accross a big glop of marzipan

Yes it does

I'll see if I can remember where I put it.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Oct 06, 06 1:37 pm Post subject:

Here 'tis.

This makes two stollens, so that's only one pack of butter each!!!

75g (3 oz) fresh yeast, crumbled, or 40 g (1 1/2 oz) dried yeast [not the fast-acting type]
700 g (1 1/2 lb) plain flour, warmed in microwave for 2 min on defrost [I just put it in a warm oven for 5 minutes]
1/2 t ground coriander
1/2 t ground nutmeg
100 g (3 1/2 oz) caster sugar
2 medium eggs, beaten
250 g (8 oz) pack butter, very soft
300 g (11 oz) raisins [IMO this is more than enough]
125 g (4 oz) currants
150 g (5 oz) mixed candied peel, finely chopped [I don't like this, so I leave it out]
4 T dark rum
Finely grated rind of 1 lemon
150 g (5 oz) blanched almonds, roughly chopped
1 level t salt
250 g (8 oz) pack white marzipan (or make your own if feeling inspired) - you could use more if you are a real marzipan addict.

To finish:
250 g (8 oz) pack unsalted butter, melted
50 g (2 oz) icing sugar, sifted

Mix together the yeast and 150 ml (5 fl oz) warm water. Put the flour and spices into a large bowl, make a well in the middle, pour in the yeast mixture and sprinkle with a little flour from the sides. Leave for 15 minutes or until the yeast bubbles. Mix together the sugar and eggs in a bowl, then pour into the flour. Add the roughly chopped butter [a messy process, since it is so soft].

Mix everything together until you have a rough dough. Turn out onto a lightly floured surface, and knead for about 5 minutes until smooth [the mixture is not as elastic as bread dough, and will keep breaking, but that is OK]. Put into a lightly oiled bowl, cover with clingfilm and a clean tea towel, then leave in a warm place for about 2 hours or until doubled in size [I didn't think it quite doubled, but that didn't seem to be a problem].

Meanwhile, put the raisins, currants and mixed peel in a bowl and add the rum. Cover and put on one side.

When the dough has risen, turn out onto a lightly floured surface and stretch out into a rough rectangle (around 10 x 14 inches).

Tip the fruit into the middle, add the lemon rind, almonds and salt, then knead until the fruit and nuts are incorporated into the dough [I found this to be the hardest part of the recipe]. Cut the dough in half. Cut the block of marzipan in half, and roll each piece into a sausage (approx 1 1/2 inches diameter and 10
inches long).

Shape the dough into two ovals about 12 inches long. Press a rolling pin lengthways down the middle of each oval to make a trough and put a marzipan sausage into each trough. Fold the dough over the marzipan, put on a baking sheet, then cover with clingfilm and a clean tea towel. Leave for 1 hour.

Preheat the oven to 180 �C / 350 �F. Bake for 35 - 45 minutes or until the loaves sound hollow when tapped on the base. Cool for 15 minutes, then brush generously with the melted butter, using it all up [this takes quite a long time to do]. Dust heavily with the icing sugar just before serving.

To freeze, complete the entire recipe apart from dusting with icing sugar. Thaw at room temperature.

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