Make authentic California Stollen! Chef Bill makes his own California style german Stollen. We use all California ingredients.
CHAPTERS BELOW:
0:00 Intro
0:21 Story pt. 1
1:48 Fruit And Sponge
3:31 Story pt. 2
4:10 Dough And Spice
5:56 Story pt. 3
7:06 Form And Bake
9:25 Story pt. 4
10:36 Outro
California Stollen Recipe:
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* Fruit and Nuts
30 g Currants
30 g Raisins
30 g Figs
20 g Dates
10 g Almonds
10 g Walnuts
* Sponge
67 ml/g Whole Milk
3.5 g (1/2 package) Dry Active Yeast
1/2 TBS All Purpose Flour
* Dough
170 g Bread Flour
20 g Wheat Flour
20 g Almond flour
40 g Raw Cane Sugar
70 g Unsalted Butter
Zest of one lemon
1/2 tbs Salt
* Spice
1/2 tsp Cardamon (ground seeds from pods)
1/2 tsp Cloves (ground)
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
* Bake
@ 325° for about 40 minutes, or until dark golden brown
* Finish
When cooled, poke holes with a toothpick or sausage pricker, and paint with melted regular butter. Cover with powdered sugar, then paint with butter again, then a final layer of powdered sugar. Let rest overnight.
NOTES
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Well, this was an alternative recipe for sure. In my research, I found a widely disparate consensus on what goes into a Stollen. Mainly, the hydration ratio. I found an average of 20% to 40 % hydration in the recipes I encountered. Also, the inclusion of eggs; I used none, as does the authentic Dresdener Stollen. However, many recipes call for egg, or egg yolks. I wanted to keep my Stollen more like bread and less like cake. So less sugar and no eggs. Make your Stollen your own and all the best of luck to you home bakers!
#Stollen
