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. You can find all the details and the recipe here.
When Mom heard about the challenge she enthusiastically started reminiscing about her great-grandmother making it on rainy days during her childhood. I was less excited as Stollen's comparison to fruitcake concerned me, but I followed the provided recipe using homemade candied orange peel, dates and cranberries for the fruit and substituting orange for all the lemon. Also! I skipped the rum as we have underage family members. I have to tell you the end result was a pleasant surprise. It looked and tasted great - very moist and tender with a fruity flavor.
This recipe is worth the time and numerous dirty dishes! I will be making it again in loaves. Thank you for a great challenge, Penny.
The yeast was out of control! I had to get a bowl for the overflow.
I love candied citrus peel, so it was shame to have this all go into the bread. Candied
grapefruit and lime peel and ginger will be next and they will be eaten on their own.
This was 24" x 17" i.e. HUGE.
Clearly, I am delighted to be cutting the finished product.
You can see the swirled layers and yet it doesn't fall apart when you eat it.