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 Post subject: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:16 am 
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Can't Dance, Isn't Part of Revolution
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Anyone got any suggestions? There was one on the old PPK, but I can't open the page... :(

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:26 am 
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Drunk Dialed Ian MacKaye
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Ah, the annual resurrection of the stollen thread. I didn't think I still had this recipe, but I found it in a forgotten corner of my hard drive...

Image

Christmas Stollen

1 envelope dry active yeast
2/3 cup + 3 tbsp soy milk
2 tbsp vital wheat gluten
1/3 cup demerara sugar
1/2 tbsp salt
1/3 cup vegan margarine
2 1/2 cups bread flour
2/3 cup raisins
1/3 cup candied cherries, chopped
2/3 cup citron
6oz marzipan
1 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
dash cloves
powdered sugar to dust

Warm soy milk to about 100F, stir in yeast, and let sit for about ten minutes, until frothy. Meanwhile, mix together the gluten, sugar, salt, flour, and spices. Cut in the margarine with a fork or pastry knife. Stir in the yeast mix when ready. Keep mixing until it pulls together and knead thoroughly until smooth. Knead in the raisins, citron, and candied cherries. Lightly oil a large bowl, put the dough in and turn to coat. Cover and leave in a warm place to rise, a couple hours or until doubled in size. Deflate the dough and flatten it out. Roll the marzipan into a long rope, put in the middle of the flattened dough, and fold it the dough over. Place seam down on a greased baking sheet. Leave the loaf a half hour or so to rise. Meanwhile, preheat oven to 350F. Bake at 350F for about ten minutes, reduce heat to 300F, and let bake for another 30-40 minutes, until it begins to turn golden brown. Place on a cooling rack, and dust with powdered sugar when thoroughly cooled.

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:31 am 
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Drunk Dialed Ian MacKaye
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But you know what's even better? The cardamon marzipan bread someone veganized from an old Swedish cookbook. This is the shiznit:

Quote:
Cardamom-Marzipan bread (makes 2 wreaths, 4 braids, or 48 rolls):

dough:
1 tbsp + 2 tsp active dry yeast
1/2 cup margarine
2 cups + 2 tbsp "milk"
1/2 tsp salt
1/2 cup - 1 tbsp sugar
2 tsp ground cardamom
6 1/3 cups flour

filling:
2-4 tbsp margarine
4 tbsp brown sugar
1/2 cup crushed hazelnuts
1 tbsp cinnamon
1/2 tbsp cardamom
1 7oz tube marzipan, grated

[there is a 1 hour combined rising time without kneading and filling time, so preheat your oven to 200C/375-400F accordingly]

place yeast in bowl or mixer bowl. melt margarine in a small saucepan and add "milk." heat to 37C/98F (if you dip your finger into the mixture it shouldn't feel hot or cold, but just like the temperature of your finger). add to yeast and stir. add salt, sugar, cardamom, and most of the flour (save some for kneading). knead into a pliable dough; it should be soft and not sticky. let rise 30 minutes in bowl, covered with a dishtowel.

place dough on floured worksurface and knead briefly. to make wreath: divide dough into two pieces. roll out into two large rectangles. spread margarine onto dough, then sprinkle sugar, cardamom, cinnamon, and grated marzipan evenly over the entire surface (i used a small handheld grater and peeled back the plastic on the tube of marzipan as needed). roll up the long side of the rectangle as tightly as possible, keeping the seam on the bottom. bring the two ends together to form a circle. using a sharp knife or kitchen shears (shears are easier), cut at small equal intervals most of the way to the bottom of the rolled dough. pinch the tops of each segment and alternate pushing them to left and right. repeat with other half of dough. transfer to greased or parchment-lined baking sheets.

cover with a dishtowel and let rise 30 minutes. [brush with soymilk and sprinkle with pearl sugar if desired.] bake in the lower half of the oven for 15-20 minutes. let cool under dishtowel.

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:36 am 
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omg, that second one sounds AMAZING (no offence to the first one, it looks beautiful but I am one of those raisin-haters that crop up every so often). I am sorely tempted to go make it right now.
Plus, as it's a Swedish recipe, I can do my Muppets' Swedish-chef impersonation whilst making it.

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:37 am 
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Can't Dance, Isn't Part of Revolution
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Location: Brisbane, Australia
hoveringdog wrote:
But you know what's even better? The cardamon marzipan bread someone veganized from an old Swedish cookbook. This is the shiznit:

Quote:
Cardamom-Marzipan bread (makes 2 wreaths, 4 braids, or 48 rolls):

I think I love you!!!!

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:39 am 
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I've never heard of stollen but that looks awesome!


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:49 am 
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interrobang?! wrote:
no offence to the first one, it looks beautiful but I am one of those raisin-haters that crop up every so often.


You make me sad.

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:52 am 
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hoveringdog wrote:
interrobang?! wrote:
no offence to the first one, it looks beautiful but I am one of those raisin-haters that crop up every so often.


You make me sad.


Raisins make me sad. They're wee embarrassed grapes. I feel sorry for them, poor raisins- what might they have become?

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 7:08 am 
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Chard Martyr
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interrobang?! wrote:
Plus, as it's a Swedish recipe, I can do my Muppets' Swedish-chef impersonation whilst making it.

Yes.


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 7:18 am 
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Awesome! I was thinking of trying to veganise one out of a Peter Reinhart book but I might give these a go.

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 8:34 am 
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Here's a marzipan stollen recipe I once adapted from a German website. It calls for raisins, but you can leave them out. The original recipe didn't call for raisins and I think most marzpan stollen are made without raisins. But I could be wrong. And I agree with hoveringdog - raisin haters make me sad.


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 9:35 am 
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Drinks Wild Tofurkey
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Location: Mke-ish
Awesome! I'm a German teacher and I usually cheat by picking up a loaf from Aldi (one of their 3 varieties is vegan) for my students. I think I'll have to try this for next year... maybe even this year.
Thanks for sharing.


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 12:22 pm 
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Buying Stollen is totally not cheating! I live in Dresden, one of the famous stollen cities. There are so many bakeries that sell their traditional stollen. They are a huge hit. Okay, buying from Aldi probably is cheating ;)
But on the other hand, Dresden is famous for butter stollen...


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 1:56 pm 
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Drinks Wild Tofurkey
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If I could just buy Dresdener Stollen, I would have no reason to buy it from Aldi... or make my own!


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 4:37 pm 
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Meggs wrote:
interrobang?! wrote:
Plus, as it's a Swedish recipe, I can do my Muppets' Swedish-chef impersonation whilst making it.

Yes.


okee-dokee! bork bork!

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"I will take a drugged, sex-crazed, punk rock commie over Mrs. Thatch any day of the week" - Vantine

"I just finished building my Irn Bru cellar!" - Steffers!


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 4:46 pm 
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interrobang?! wrote:
Raisins make me sad. They're wee embarrassed grapes. I feel sorry for them, poor raisins- what might they have become?


hahaha that's what my friend says! raisins are humiliated grapes.

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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 4:48 pm 
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Chard Martyr
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Mihl wrote:
Buying Stollen is totally not cheating! I live in Dresden, one of the famous stollen cities. There are so many bakeries that sell their traditional stollen. They are a huge hit. Okay, buying from Aldi probably is cheating ;)
But on the other hand, Dresden is famous for butter stollen...
Aldi is German, right, so it's like we're buying an import... it's as close as we can get!
I might try stollen if I can buy it! We just got a new Aldi down the street!


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 5:54 pm 
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In the Netherlands we make stollen (we say stol, stollen is plural) that looks a lot like the recipe above, but often there are also chopped nuts (mostly almonds) mixed in the dough, and instead of marzipan we use amondpaste (amandelspijs, its less fine then marzipan, and usualy contains lemon rind) .
And rum, a real stol has some rum mixed in the dough :).


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:09 pm 
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semiautomatic wrote:
interrobang?! wrote:
Raisins make me sad. They're wee embarrassed grapes. I feel sorry for them, poor raisins- what might they have become?


hahaha that's what my friend says! raisins are humiliated grapes.

Wasn't there a scene in Benny and Joon about this? It's very true...


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:45 pm 
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Drinks Wild Tofurkey
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Meggs wrote:
Mihl wrote:
Buying Stollen is totally not cheating! I live in Dresden, one of the famous stollen cities. There are so many bakeries that sell their traditional stollen. They are a huge hit. Okay, buying from Aldi probably is cheating ;)
But on the other hand, Dresden is famous for butter stollen...
Aldi is German, right, so it's like we're buying an import... it's as close as we can get!
I might try stollen if I can buy it! We just got a new Aldi down the street!


Yes, go try some! It's under $5, so cheap and tasty!


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:47 pm 
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Is it obvious which of the three is vegan, kdub?


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 Post subject: Re: Stollen recipe?
PostPosted: Sun Dec 12, 2010 6:50 pm 
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It's the regular marzipan. I think the other two are butter something and cherry liqueur.


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 Post subject: Re: Stollen recipe?
PostPosted: Thu Dec 16, 2010 3:45 am 
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This is a recipe for a german stollen, which I veganized a couple of weeks ago.
It also has raisins inside but it is absolutely delicious.

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 Post subject: Re: Stollen recipe?
PostPosted: Wed Dec 29, 2010 10:13 am 
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I'm so glad this is here! I googled to a cached page on the old ppk, which miraculously linked to this page. I'm bookmarking this, printing it out, and saving it to my computer so I don't lose it again!

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 Post subject: Re: Stollen recipe?
PostPosted: Wed Dec 29, 2010 12:50 pm 
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Whoa, I think this is my recipe from days of yore. I'm glad someone actually made it and liked it! eta: I don't remember adding the crushed hazelnuts, but that sounds tasty.
hoveringdog wrote:
But you know what's even better? The cardamon marzipan bread someone veganized from an old Swedish cookbook. This is the shiznit:

Quote:
Cardamom-Marzipan bread (makes 2 wreaths, 4 braids, or 48 rolls):

dough:
1 tbsp + 2 tsp active dry yeast
1/2 cup margarine
2 cups + 2 tbsp "milk"
1/2 tsp salt
1/2 cup - 1 tbsp sugar
2 tsp ground cardamom
6 1/3 cups flour

filling:
2-4 tbsp margarine
4 tbsp brown sugar
1/2 cup crushed hazelnuts
1 tbsp cinnamon
1/2 tbsp cardamom
1 7oz tube marzipan, grated

[there is a 1 hour combined rising time without kneading and filling time, so preheat your oven to 200C/375-400F accordingly]

place yeast in bowl or mixer bowl. melt margarine in a small saucepan and add "milk." heat to 37C/98F (if you dip your finger into the mixture it shouldn't feel hot or cold, but just like the temperature of your finger). add to yeast and stir. add salt, sugar, cardamom, and most of the flour (save some for kneading). knead into a pliable dough; it should be soft and not sticky. let rise 30 minutes in bowl, covered with a dishtowel.

place dough on floured worksurface and knead briefly. to make wreath: divide dough into two pieces. roll out into two large rectangles. spread margarine onto dough, then sprinkle sugar, cardamom, cinnamon, and grated marzipan evenly over the entire surface (i used a small handheld grater and peeled back the plastic on the tube of marzipan as needed). roll up the long side of the rectangle as tightly as possible, keeping the seam on the bottom. bring the two ends together to form a circle. using a sharp knife or kitchen shears (shears are easier), cut at small equal intervals most of the way to the bottom of the rolled dough. pinch the tops of each segment and alternate pushing them to left and right. repeat with other half of dough. transfer to greased or parchment-lined baking sheets.

cover with a dishtowel and let rise 30 minutes. [brush with soymilk and sprinkle with pearl sugar if desired.] bake in the lower half of the oven for 15-20 minutes. let cool under dishtowel.

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