Baking Powder Stollen worth making

I had posted about this under a heading of how to sub. for cream cheese. I wanted to post my followup and findings under a better heading as I believe this is a worthwhile recipe for my collection. I am starting a new category of recipes that take less time and skill but are still reflective of the original in taste and hopefully texture. Not sure what to call the category yet.

Original post:

http://weightloss-slim.fit/node/54636/best-way-sub-out-high-fat-cream-cheese%3C/a%3E%3C/p%3E%3Cp%3ESo here is the start of the new post.

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Original recipe from MiniOven:

BAKING POWDER STOLLEN from MiniOven

Stollen (Baking Powder)

Combine together on a board or clean counter top. Make a dent in middle and add:

Starting in the wet middle work with the fingers to mix, slowly adding the dry to form a dough. Knead but do not overwork.

Chop fine and fold into dough:

Shape into 3 or 4 small oval loaves and place on parchment paper in a baking sheet. Push any exposed fruit pieces back inside loaf.

Bake (middle rack) 200°c (390°F) first 15 minutes turning down to 180°c (350°F) for 30 - 45 minutes. Remove when golden brown or toothpick comes clean and

Brush hot loaves with plenty of butter allowing it to soak in. Dust with heavy blanket of powdered sugar. Allow to cool. Wrap tightly in plastic wrap.

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SO here is my corrected development sheet:

BAKING POWDER STOLLEN

Based on MiniOven’s recipe-The Fresh Loaf

Stollen (Baking Powder)

390F for 15 minutes then 350F for 25-35 minutes.

2-4 loaves (4 loaves are gift sized)

Tastes much better on day 7 after baking-flavors mellowed. Still crumbly-better eaten like a cookie than like a bread.

Mix dry ingredients together:

Flour	500g	3 ½ cup + 2 tbsp
Baking Powder	17g	4 tsp
Sugar	200g	1 cup
Salt	6g	1 tsp
Cardamom	2g	1 tsp	Add more-or add coriander

Combine together on a board or clean counter top. Make a dent in middle and add the following ingredients:

250g cream cheese 20% fat, no salt Replace with potato for non-dairy

Starting in the wet middle work with the fingers to mix, slowly adding the dry to form a dough. Knead but do not overwork.

Becomes a soft,rich cookie dough consistency

eggs		2 large
Potato-cooked/mashed	180g	¾ cup	Cream cheese sub
Mixed shortening/butter/lard	250g 225g		Reduced- very rich with 225. Poss. reduce to 200g next time.
Butter	112g	½ cup
Coconut oil/Lard	64g	2tbsp?	Final rec.-skip next time
Vegetable shortening	48g 108g	1tbsp?	FINAL REC- Do butter and shortening mix. Shortening for some height.
Vanilla extract		1 2 tsp	Dry crumb- needs more flavorant
Almond extract		1-2 tsp	Add next time

Chop fine and fold into dough:

Shape into 3 or 4 small oval loaves and place on parchment paper in a baking sheet. Push any exposed fruit pieces back inside loaf.

Almonds-chopped	125g	Slivered almonds used
Golden raisins**	250g 130g	This amount worked nicely
Candied orange peel	100g 75g	Soak fruit for 1 hr prior to adding or it remains hard in baked product for a while.**
Candied lemon peel	100g 50g

** I added a mix of golden raisins and dried cherries I had on hand.

Bake (middle rack) 200°c (390°F) first 15 minutes turning down to 180°c (350°F) for 30 - 45 minutes. Remove when golden brown or toothpick comes clean.

Brush hot loaves with plenty of butter allowing it to soak in. Dust with heavy blanket of granulated sugar and then powdered sugar. Allow to cool. Wrap tightly in plastic wrap.

one last ingredient: Rum, unknown quantitiy, used if dough seems too dry or drizzle over baked loaf (or perhaps the baker?)before butter or offered in tea served with stollen.

One week after bake and stollen is much better tasting. Still kind of crumbly- not sure if a little added liquid in the recipe would help or make it tough.

Here is MiniOven with her Baking Powder Stollen. Nice selfie,Mini!

Here is a crumb shot of my stolen. Mine was thinner and single layer :

I wonder if the thicker stollen was a little more moist?

So please enjoy the recipe. I think it is well worth a repeat next year. I don't always have time for some of the more involved holiday recipes and this fits the bill for my traditional Christmas and New Year's day breakfast with less time commitment.

Thank you, MiniOven, for this very delicious recipe.

purple potatoes?

The nice thing about the fold is that one can slip in a marzipan log easily into the fold. Should one desire. Maybe a thicker middle does trap more moisture... I do like a little dairy in the dough. Thanks and you're welcome.

I've run out of candied orange and lemon peel but have some drunken range peel in the bottom of my tequila bottle. (I didn't have orange liqueur for margaritas, so I short cutted.). The orange ought to be interesting. Got almonds and sweetened condensed milk. Still have rum flavoring.

Mini o Asian version stollen

Wow! Not sure what happened to my crumb shot. It was there when I created the post! Let me try again!

Purple potatoes? Why not? Lavender stollen! Lovely!

and it came out too strong dominating the other flavours. Won't do that again. Now I understand the reason marzipan is added as a "spot" of flavour. The lavender stollen contains dried cranberries. Ran out of raisins on last stollen. I found the yams made fur a very moist crumb and I think I underbaked this batch. I nuked half a stollen (1/6 the total dough) in the microwave oven for two minutes to set it. The "snow" melted. testing later with AM coffee after fresh "snow."

Found out DH doesn't like marzipan so these will last longer than the first batch. The office is not so fussy with a lot of traffic and only 20 meters away. Goodies vanish there.

Time to revisit this recipe and perhaps finalize the modifications. Just in time to give most away!

Noticed the salt addition. Anything more than a pinch, well if the butter is salty and the cream cheese too, better to not add more salt. Taste the dough and decide yourself.

I think I'll make a few of these myself! MIL made two batches and filled the house with "sugarplums dancing" in our heads. Then she packed them up and ran off with all of them for her trip south for a week bathing in the hot springs of Croatia! The Lady knows simple pleasures.

My peels chunks, and raisins are moisture packs so that can make a difference. We have a bumper crop of walnuts this year in Austria, even the "bad" trees preformed. Lots of chestnuts too. I wonder, I wonder... :)

If chestnuts weren't so bloody expensive and nearly unavailable, I would be using them often tho I admit I have never baked with them! Love to eat them just plan and roasted. Sweet,nutty,soft chunks in the dough? As a filling instead of marzipan?

a little log might be very delightful inside. :)