I heard an NPR report on the German Stollen becoming popular as the "new" American fruitcake. While my mother always made stollen - hers was dry as she has a habit of cutting corners in her baking - didn't seem to raise much either.
I would like to try my hand at this traditional delight, but 2 things confuse me:
1. what are the "right" raisins as refered to in the adio broadcast
2. what is meant by "not forgetting to turn the oven back" At what point would this occur?
Have a great holiday season!
I've been making a lot of stollen recently and although I've not heard this radio broadcast, I will use what little knowledge I have to help.
a) The recipe listed in the Breadbaker's apprentice lists the use of golden raisins. I've been using sultana.
b) It also appears that various stollen recipes advocate baking at a higher temperature (350 or so) before turning it down to around 300 after the 10 minute mark. Again, I don't do that and just go 350 all the way.