Merry Christmas Daring Bakers!
After eating a huge amount of stollen in Cologne (and bringing more home) I was in two minds as to whether I wanted to make more stollen. Oh, who was I kidding? A recipe from the Martha site, stollen that I had wanted to make for ages and lots of fruits and almonds which are my favourite – of course I wanted to make stollen!
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.
Now, this is more of a bread than a cake and I now wish I had added strips of marzipan when rolling the dough (which is what other Daring Bakers did). I followed this recipe to the letter. My baking sheet wasn’t as big as the one directed for but I made do. It is a big stollen but it has been shared with friends and family who have all loved its not-too-sweet flavour. The recipe is a keeper!
Perfecting Pru 
It is a whole lot of dough, and it does make a large bread, doesn’t it? Beautiful crumb!
Wow, what a crumb! Looks so moist and delicious! I’m adding marzipan next time too, it sounds really good, specially if it’s homemade. And yes, it makes a HUGE Stollen, wonderful for sharing.
Happy New Year!