Daring Bakers – A kind of Stollen

This month we were supposed to bake a Stollen for the Daring Bakers Challenge. Everything started well, only I ended up with a very wet dough so I added flour, a bit more flour and again a bit much more flour… Finally I think I added about 300 g additional flour.

Daring Bakers - The making of a kind of Stollen

Of course this change had an impact on the final result.

Daring Bakers - A kind of Stollen

Look at this slice of big, burnt, dry and compact MONSTER Stollen!

Now I’m sitting on a Stollen of 2 kilograms, that event doesn’t taste like Stollen, more like Pain d’Epice. ;-)

So next year I will stick again at Baker Süpke’s foolproof Christstollen recipe and hope (or better pray?) that I will be more successful with the 2011 Daring Baker Challenges.

Nevertheless I wish you all a Merry Festive Season and a Happy New Year! :-)


For the recipe please head over to the Daring Kitchen Headquarter. There you will also find all the Stollen my fellow Daring Bakers made.

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.

More entries and recipes in English.

10 Gedanken zu „Daring Bakers – A kind of Stollen

  1. You can just shave all the burnt out skin and make pudding, but it still looks pretty good on the pic ;) Any how.. HAPPY HOLIDAYS! :)

  2. Dir und deinen Lieben ein gesegnetes Weihnachtsfest
    Kiek einst, wat is de Himmel so rot,
    dat sünd de Engels, dei backt dat Brot,
    dei backt dan Wiehnachtsmann sien Stüten
    vor all de lütten Leckersnüten
    …nu flink de Teller ünners Bett
    un legt jük hen un west recht nett
    de Sünna Klaas steiht vor de Dör,
    de Wiehnachtmann, de schickt em her,
    wat de Engels hevt backt,
    dat shüt jü probeirn
    und smeckt dot good, dann hört se dat gern
    un de Wiehnachtmann smunzelt, nu backt man mehr
    ach, wenn doch erst mol Wiehnachten wär.

  3. Woops! That was a lot of extra flour. Maybe you can toast your stollen, or make bread pudding or French toast with it?
    Better luck next time. :)

    Seasons greetings and best wishes for a happy new year.

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