Peter Creasey Posted November 27, 2010 Share Posted November 27, 2010 Christmas Stollen 2010. A long sequence of steps worked once again. Despite the long process, this traditional initiative tends to be almost therapeutic and a first step toward trying to get in the spirit of the season. From the oven... And in finished form... Quote Link to post Share on other sites
prasantrin Posted November 27, 2010 Share Posted November 27, 2010 What's that big nut thing in the middle? We were going to buy some stollen today, but decided to wait until December. I definitely won't be making any this year, but maybe next year! Quote Link to post Share on other sites
Merlin Posted November 27, 2010 Share Posted November 27, 2010 That looks beautiful, Peter. How did your tradition develop? Also, how long does the bread last? It's not like a fruitcake I assume... Quote Link to post Share on other sites
Peter Creasey Posted November 27, 2010 Author Share Posted November 27, 2010 What's that big nut thing in the middle? Rona, It is marzipan (7 oz). It is an optional item, but I always like it. Quote Link to post Share on other sites
Peter Creasey Posted November 27, 2010 Author Share Posted November 27, 2010 How did your tradition develop? Also, how long does the bread last? It's not like a fruitcake I assume... Merlin, Thanks! The Thanksgiving period is slow for me, mainly because so little business is being done (by anyone). I don't enjoy just sitting in front of a TV and I get tired reading books or my eReader. Thus, I decided long ago to take on the challenge of making a good stollen. None of my stollens have been "bad", but it took me several renditions before I got it like I want it. It is altogether about a 5 - 6 hour process so it definitely fills out my day (or at least one of my days). The photo might be misleading. This stollen is 16 inches long, so it is large. The stollen is more like a bread and not like a fruitcake at all (although I really like fruitcake also, especially from Corsicana). The stollen freezes very well; thus, I freeze most of it to be used over the holidays, including Christmas morning. So, to answer your question, it will last indefinitely. Quote Link to post Share on other sites
Suzanne F Posted November 27, 2010 Share Posted November 27, 2010 Haven't you done smaller ones in cans in the past? Any plans for some of those this year? They mail well (hint hint ). Quote Link to post Share on other sites
Peter Creasey Posted November 27, 2010 Author Share Posted November 27, 2010 Haven't you done smaller ones in cans in the past? Any plans for some of those this year? They mail well. Suzanne, Actually, your question reminds me how my "tradition" of making stollens specifically started. Several years ago I went to an event at a local restaurant with a very talented chef. As an event favor, he gave everyone a small stollen which was fantastic. I really wanted to make small stollens but I was unable to find a recipe I liked; thus, I have always made large stollens rather than small ones. I might consider making small stollens if I had a recipe I like, but truthfully, my current stollen recipe fulfills all of my current objectives. Sorry, no mail order capabilities!! (Whew!! The thought!!) Quote Link to post Share on other sites
Baroness Tapuzina Posted December 6, 2010 Share Posted December 6, 2010 I love stollen and made one last year. It is a lot of work, but worth it. Holiday Stollen Quote Link to post Share on other sites
Peter Creasey Posted December 6, 2010 Author Share Posted December 6, 2010 I love stollen and made one last year. It is a lot of work, but worth it. B, Definitely true! And yours looks wonderful... Have you ever considered adding marzipan to yours? Quote Link to post Share on other sites
tsquare Posted December 6, 2010 Share Posted December 6, 2010 If I have any, it will be bakery or store bought. Especially now that you tell me they are a lot of work. TJ's is advertising them for about $6.00, ChefShop (missed the tasting on Saturday) for $18.50. Is it likely 3x as good? Bakery price, $14.00. I like the marzipan center ones. Quote Link to post Share on other sites
Anthony Bonner Posted December 6, 2010 Share Posted December 6, 2010 I made panettones last year. Used a sourdough leaven + a brioche dough. A lot of work. Not sure it was worth the payout, but glad I did it...once. Quote Link to post Share on other sites
Baroness Tapuzina Posted December 7, 2010 Share Posted December 7, 2010 Have you ever considered adding marzipan to yours? I have added marzipan before, but my husband doesn't like it. I adore marzipan. Quote Link to post Share on other sites
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