Comments on: Stollen (With Just a Few Sour Grapes)

By: Laura

Laura — Mon, 04 Jan 2010 07:43:32 +0000

Susan, I made the stollen not once, but twice while in Italy. It came out fantastic, despite the challenge of using fresh yeast and flour I didn’t know how it would perform. A keeper recipe. Thanks and Happy New Year!

By: Joanne

Joanne — Mon, 28 Dec 2009 02:57:11 +0000

This post made me laugh incredibly much. Panettone is definitely way too complicated for me. I need a bread that’s less of a diva. Your stollen looks amazing. I can definitely see baby Jesus in it

By: Johanna

Johanna — Sun, 27 Dec 2009 00:43:55 +0000

I love stollen and must make it one day – I never knew stollen was to look like swaddling – yet another challenge for when I finally get around to making it

By: Daily Spud

Daily Spud — Fri, 25 Dec 2009 01:37:16 +0000

Stollen is still on my list to try – I’ll be coming back here whenever I do so, just to make sure I get the swaddling effect right, you understand!

By: Janie

Janie — Thu, 24 Dec 2009 21:49:22 +0000

I love this post. Merry Christmas, Susan!

By: Susan

Susan — Thu, 24 Dec 2009 16:22:18 +0000

To all who expressed concern about my panettone — thank you, and no worries, I have some lovely ones hanging as we speak. The stollen is still great, though.

drfugawe, you got me. Time is a friend of gluten (up to a point) so maybe all that resting was just what it needed to be spectacular!

Very happy holidays, everyone!

By: drfugawe

drfugawe — Thu, 24 Dec 2009 00:13:18 +0000

You ask if your stollen looks like the baby Jesus in the manger? Had I ever seen the baby Jesus in the manger, I’d take a shot at your question, but as it is, … sorry.

I do, though, have an interesting experience to share re this “adding the sugar in increments …”. I make a bacon/onion roll at this time of year, and each year I use a different dough (still haven’t found the right one) – this year I was using a challah dough that had a goodly amount of sugar, and the recipe called for adding it in increments – however, when it came time to do so, I failed to remember that part, and I poured it all in at once! TMALSS, that dough spent 2 nights in the fridge, and 1 full day at room temp, and part of a 2nd day at 80F before it took off – and when it took off, it was spectacular! The rolls were super light.

If you have any idea what happened with that, please let me know, will you?

Have a Happy!

By: Chris

Chris — Wed, 23 Dec 2009 20:30:06 +0000

Oh dear… someone had a little accident

Luckily, I’m sure a number of readers have made your recipe and will submit it to YeastSpotting for your *ahem* enjoyment

have a great christmas Susan and all the best for the new year.

By: Lindy

Lindy — Wed, 23 Dec 2009 18:30:06 +0000

Great wit and attitude, Susan. Merry Christmas to you and yours.

By: Jeremy

Jeremy — Wed, 23 Dec 2009 04:22:38 +0000

Gonna attempt my recipe from Dieter Schorner, albeit adapted to sourdough, what do you think?