Eggless Stollen – Daring Bakers December 2010 challenge

This month’s Daring bakers challenge was again new to me and i continue to dare to bake new dishes:-).It was not very difficult bake though. I made a few change in the original recipe. I avoided the egg and replaced it with yogurt. Added only the orange zest and instead of rum used orange juice.Loved the flavor:-)

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.

Since i wanted to bake a small Stollen i made 1/3 the quantity given in the original recipe

INGREDIENTS

Luke warm water 20 ml

Active dry yeast 1 1/2 tsp

Milk 1/3 cup

Butter 3 1/4 tbsp

All purpose flour 1 3/4 cup

Salt 1/4 tsp

Sugar 2 tbsp

Cinnamon powder 1/2 tsp

Orange zest one orange

Orange juice 1 tbsp

Mixed peel 1/4 cup

Vanilla 1 tsp

Yogurt 1/4 cup

Raisins 1/3 cup

Almonds 2 tbsp

Glazed cherries 5 to 6

icing sugar to dust
PREPARATION

soak the raisins in the orange juice .

Dissolve the yeast in the warm water and let it rise.

In a small saucepan combine the milk and the butter and simmer it on a very low flame till the butter melts

Whisk yogurt and vanilla in another bowl

In a large bowl mix the flour, salt, sugar, cinnamon powder and the orange zest.

Add to this the yeast mixture, milk/butter mixture and the yogurt mixture. Knead into a pliable dough.

Add the fruits and knead for 8 to 10 minutes so as to distribute the fruits evenly.Add the sliced almonds too.

Transfer this dough to a well oiled bowl and cover it with a plastic wrap
Keep it in the fridge over night

Next morning take it out and let the dough rest for 2 hrs till it comes to room temperature.

Transfer this to a floured board and roll it into a rectangle.

Roll from the long side.

Make this into a circle to form a wreath and transfer to a baking sheet.

Make slits on the outer edge of the wreath and let it rise for another hour

Bake this at 190 C till the base sound hollow. (Approximately 40 minutes)

Take out the wreath and brush it with melted butter. Dust with icing sugar

Lovely wreath for Christmas ready

THANK YOU Penny and Daring bakers for this wonderful challenge:-)

Sending this beautiful stollen to Bread Baking Day # 35 hosted by AYEESHA of Taste of pearl city and started by Zorra

Veena