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so guys we're back and it's been a
little while since I've had the time to
came up with the guys from I love
cooking to bring you some new recipes
the main reason being we've been a
little bit busy because we've been
building a new cookery school at our
bakery wicker we're just set to open in
the new year it'll actually be the very
first recipe we're gonna be baking with
in the new space so we're delighted to
share with you at this Christmas but we
have to bring in a bit of a festive team
so what we're going to do is well
actually take our take on that classic
Christmas stollen which would be in a
traditional German bread its flavored
with spices but fruit but not it's got a
marzipan running through the center so
this is kind of our little take on it so
we're gonna use our little mixer here
and to make life a little bit easier so
for this recipe we're using 500 grams of
strong flour and to that we're simply
gonna add 50 grams of caster sugar a
teaspoon of salt just a level teaspoon
all you want to do is simply just
combine the salt and the sugar to our
flour and then we're gonna be using some
fresh yeast so we're using 15 grams so
if you don't have fresh yeast and you
don't have access to it dried you are
perfectly fine at these small weights
the ratio is generally about 2 is to 1
so for example if we use about 15 grams
here use about 7 grams which is exactly
1 sachet to take a little bit between
your hands and just crumble it straight
into your dough for this bread then for
our liquid rush we'll be using some milk
150 mils and then 3 eggs
so we're gonna have that beautiful
riches from our milk from our eggs from
our butter so when you're using your
mixer don't be in a kind of a rush to
kind of really crank it up to a high
speed and really get it mixed in really
fast because we want to keep it a nice
medium speed
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and a nice slow gentle mix because if we
couldn't put a really really fast what
can often happen is the mixer tends to
generate too much heat it's a creepy
heat within our dough which can start
and affect our strength in our structure
that you have within our dough what's
known as the friction temperature is the
temperature created by the mixer it will
as the dough is mixing it will generate
heat within our dough in an ideal world
by time your dough is mixed we're
looking for it all to be bout between 24
and 26 degrees that's called the optimum
temperature that we want you might find
that you need to spray down just the
sides of the bowl if you kind of find
the flour catching
so we wanna let that dog come together
it's gonna mix for about eight to ten
minutes a nice medium gentle speed so
I'd always been all loose and come away
from the sides so at this point now we
want to start dropping in our butter and
we're going to drop it in about two to
three stages so before we add the next
one we're gonna wait till it's fully
incorporated then we add the next butter
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so our butters been fully incorporated
down so just gonna drop in our last
amount of butter and again let it mix in
so each time you add the butter is
probably mixing for at least three to
four minutes before you add the next
stage increase the speed ever so
slightly and let that work away
so I do is looking absolutely perfect
now beautiful silky it's coming away
cleanly from the side of the bowl my
butter is all fully incorporated I
merely just put in a little bit of
sunflower oil or vegetable oil on my
hands it just stops the dough from
sticking it makes everything much easier
to handle and much easier to manipulate
so what we're gonna do is wanna let this
dough to prove for about 45 minutes to
an hour you're always kind of find in
rich those y'all tend to prove a little
bit slower compared to say your regular
used to breads largely due to the fat
content because the fat tends inhibitor
use and tends to slow it down
but also because this dough was going to
receive a high quantity of nuts and
seeds which is going to give it its
traditional Stalin flavor if we were to
dump the straight in now did all gonna
have an awful lot of weight to carry so
the idea is when I set it to prove now
let the process begin and then in about
an hour's time we're going to
incorporate our fruit and seeds just in
our bowl little spray from flora oil
again it just stops the dough from
sticking so later on when it comes to
get our dough out makes it much much
easier we'll cover that over but let
approve we'll come back to it in about
an hour's time
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while I was proving we're going to
prepare a kind of free and not mix so
Stalin is a traditional German Christmas
bread I'd say this is kind of our take
on it
so just for all the purists out there
don't be worrying this is all about
personal take so we're actually going to
take some of our mince meat it's what we
use for our mince pies at Christmas in
the bakery so when I say mincemeat it
doesn't contain actual mince sorts of
fruit blend so we got some raisins some
cranberries some salt and some currants
a little bit of mixed peel and then that
is all soaked with some brown sugar with
some orange zest some lemon zest a lot
of brandy a lot of rum but it actually
works great combined into our stellar
mix because it has that little bit of
spice that we're looking for it's got a
little bit of cinnamon it's got a little
bit of nutmeg
ideally now realistically this should be
done is earlier if possible just allow
all those flavors to develop to marinade
to ideally I can want in advance I'm
taking 300 grams of a mincemeat which
were going to include the recipe which
you can check out online I'm taking with
300 rounds mincemeat and I'm gonna add
in about 50 grams of flaked almonds 50
grams of Hazel's just fine fibers in
your cupboard walnuts pecans and if
you're not a fan of either them feel
free not to put it in and we're adding
some pistachio squares so we got our
nuts and we put them in simply strain to
a dry pan which we're gonna toast
lightly just a nice gentle medium heat
Hepler is the natural oils we didn't in
order to maximize their flavor
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variable and I'm adding in 300 grams or
mincemeat then I can just mix everything
together you got that beautiful soaked
fruit a toasted plate diamonds these are
not stash iou's so it's just gonna give
a lovely depth of flavor
it'll be texture as well into our bread
so I do have been left to rest for the
last 45 minutes
so what we're simply doing now is always
return it to the mixer and we go nice
and gently incorporate all our not
Center really soak fruit again we're
mixing gradually
you just with an even distribution
that's all we really need for ideals
been fully developed so we're not really
looking to need at all here it's
literally just a case of planning and
working they're not so clear in
so again you're gonna find you to
becoming a little bit wetter because
it's got that moisture from the lovely
soaked fruit adding to I do that's
absolutely fine we're not worried about
that at all
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you can see it's quite a wet dough but
it's a lovely elastic loving smooth
that's what if you have a mixer do try
to use if you can just need them by hand
is gonna be a little bit more
challenging to just because of the
nature of how wet the dough is of course
you can do it by hand but just didn't
find you will have to be a reliever
persistent resist our temptation to add
flour the more flour we add the more the
dough soak it up and then the firmer and
denser dough is gonna become and when it
approve again one more hour then we're
going to portion it we're going to shape
it and we're gonna fill it with some
marzipan
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so we're back to our dough it's proven
nicely you can see it's grown
considerably so at this stage that we
want to knock our dough back knocking
back is exactly what we sort of sounds
like we simply want to knock the air
from our dough at the moment in finding
our internal temperature is much higher
external temperature so by equalizing
the temperature we stop that cycle knock
the air from it equalizes the
temperature and then we can start anew
it is quite a soft dough so don't be
afraid to if you finally need a little
bit of flour to help you handle that's
what you're fine so we're actually make
four loaves from this so we're going to
divide it into four I'm grating about
the still prickly christmastime it is
much effort to make one loaf as it is to
make two or three so make a couple of
those given to your friends giving to
your family what's better than egg a
gift freshly baked bread particularly
Christmastime so Widodo we just want
kind of Ruffy preciate it
just give it to kind of roughly the
shape that we want kind of look like a
rectangle it's flattening out slightly
from the top into the center bottom into
the middle left over right
then we're being quite gentle with the
dough we're not knocking too much from
it we're just gonna pop those doors and
we're just let them sit on our bench
just for a couple of minutes just align
with the rest because we've worked a
glutton we've knocked the dough back all
that gluten strands just got tighter and
tighter so you'll find as you work to do
it that she tends to pull it back so by
rest you know dough allows the gluten to
relax and you'll find it much easier to
shape so while that's resting we want to
get our marzipan which we made a little
bit earlier and it's been sitting in the
fridge uncle now
so just couldn't divide them into four
and they were just going to stretch and
roll them out a little bit more
I'm gonna prove it in some Lilin Klotz
tradition its material called Koosh the
French means sleep
so you basically dough is going to sleep
just gonna prove nice and slowly
basically it's just kind of tough and
linen and but if you don't have you but
your tea towel is absolutely fine no
problem whatsoever and the idea of using
the cloth it just kind of acts as a
little bit of support just done it did
over spreading out you can all sit side
by side one next to each other so
instead of proving out to prove up I
just have to maintain their shape so
each doll just turn it straight over I'm
just going to stretch it out ever so
slightly this is what the same lint as a
little piece of marriage ban Mary's been
sit in the center I was gonna fold over
from the bottom first then from the top
over I know a lot of people may not be a
big fan of marzipan but definitely make
it yourself
favors much much better some of this
shop or stuff can be very very sweet we
build a little wall each one sits beside
the next to be any excess then you just
drape it in covered it over took it in
we let it prove again oh no two more
arrows it is still quite happy could be
simply popped straight in the fridge and
left to prove overnight yeah and it
allows you to get all the hard work
today before you can even prove nice and
slowly in the fridge then tomorrow
morning take it I would give it about
two hours at room temperature and then
you can bake it straight from
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now lovey Stalin's all you proved
lasting to do is simply just to bait
them so when it comes to getting your
dough out because it's nicely prude we
want to be nice and gentle with it we
don't want to deflate it so you can just
lift it forward and simply roll the
dough out just roll it forward nice and
slowly because it's quite a delicate
though just release it gently
so you don't want to pull out a pin on
your material using if you use me for
details you may need to use a little bit
more flour just wait before you pop them
into it to make sure the release cleanly
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it was good the light brushing of egg
wash it's just a little bit of a egg and
a little bit of milk on top but don't
worry too much it's not essential
because when it's finished we're
actually going to cover it with a Roman
glaze so just depending on the size to
which you pour these are about 500
grams each along with a marzipan running
through the middle so that's why we're
looking about a 30-minute bake but if
you're not gonna smaller mini versions
which my billionaire may be 200 grams
250 grams
you will find your bake time to be
slightly less because again we don't
what we're not really looking to create
much of a crust here we just want to
cooked all the way true lovely soft
enriched indulgent below so our oven is
fitted with steam the idea being for our
first about 10 minutes were make our
dough is still rising so I have a
moisture and I wasn't steamed with India
but it protects the dope it stops the
crust from forming and it allows it over
to open up fully and before the cross
starts to form so if you're over this
and fitted it seem very simply thing to
do is just get a roasting tray pop into
the base of the oven and I were to heat
up as the oven is preheating and simply
pour in a boiling kettle which really is
a big glass of steam into your oven
which will give to steam that our bread
needs
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so our style is beautifully cooked they
like so soft and then while they're
still warm we just gotta get the rum
glaze so these a little bit of caster
sugar dash of water a little bit of dark
rum but you're just gonna Rush
generously over each one we'll let it
cool completely and then we're gonna
finish it a nice generous dusting powder
sugar like Christmas be a white one
so we have a beautiful enriched brioche
dough filled with those food and our
spices stuffed with marzipan finish the
one glazed powdered sugar and that is
our take on the classic Christmas
stollen oh really
you gotta give this Detroiters Christmas
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