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desperately seeking someone with the Cheese Store Collective cookbook!! need a stollen recipe!

i need to make stollen tonight and i left the book at home =(

if anyone can please post the recipe (which is amazing) i'd be forever grateful!

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  1. Do you mean the Cheese Board Collective Book?

    4 Replies
      1. re: tastycakes

        I will try to remember to jot it down at work tomorrow, but that is the soonest I can get it.
        Actually
        http://books.google.com/books?id=yWiz...

          1. re: tastycakes

            Remember that Google Books is purely for academic reference :-J

    1. Don't have the cookbook or recipe you're looking for but I can assure you there is NOT a better stollen than Hans Rockenwagner's. http://www.nytimes.com/2009/12/16/din...

      I have been making this one for 3 or 4 years and it's gotten the seal of approval of a friend who grew up in Germany, my daughter's friend who taught English in Germany for several year and her East German husband.

      2 Replies
      1. re: rainey

        i have to respectfully disagree, having made the cheese board version several times and having tasted the rockenwagner version at his bakeries here. i think i just prefer the lighter texture of the cheese board's vs the cakey, dense texture of rockenwagner's.

        1. re: tastycakes

          Fair enough!

          I hope you get the recipe you're looking for and I'll watch to see if there's one posted that I can try. 'Cause if it's better than Rockenwagner's I certainly want to try it! ;>

      2. I'm sure this is much too late now but I was so intrigued by the rec that it beats Rockenwagner's that I bought the cookbook.

        Here, then, is the recipe:

        Stollen
        Recipe By: The Cheese Board Collective Works
        Yield: 3 loaves

        DOUGH
        • 4 1/2 teaspoons yeast
        • 1/4 cup warm water
        • 3/4 cup sugar
        • 1/3 cup candied orange peel
        • 1/3 cup candied citron
        • 1/3 cup candied lemon peel
        • 6 cups unbleached all purpose flour
        • 2 1/2 teaspoons kosher salt
        • 1 teaspoon ground cinnamon
        • 1 1/2 cups unsalted butter, cold, cut into 1" cubes
        • 3 eggs
        • 3 tablespoons rum
        • 1 cup milk
        • 3/4 cup blanched slivered almonds
        • 1/3 cup golden raisins
        • 1/3 cup dark raisins
        • 1/3 cup dried currants

        TOPPING
        • 3/4 cup unsalted butter
        • 1 1/4 cups confectioners sugar

        1. In a small bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.

        2. In a food processor, combine the sugar and candied fruit. Pulse for about 45 seconds, or until the candied citrus is finely chopped and incorporated into the sugar. Or, using a chef's knife, chop the candied fruit as finely as possible and combine it with the sugar.

        3. In the bowl of a stand mixer or a large bowl, combine the flour, salt and cinnamon. Add the butter to the flour mixture and cut it in with the paddle attachment on low speed for about 4 minutes, or until it is the size of small peas. Add the yeast mixture, citrus sugar, eggs, rum and milk and mix on low speed until the ingredients are combined, about 2 minutes.

        Switch to a dough hook, increase the mixer speed to medium and knead for 7 minutes or until the dough is soft and pliable. Add the almonds and dried fruit and continue to knead just until incorporated. Transfer to a lightly floured surface and knead by hand for a few minutes, until the dough is smooth and elastic.

        4. Form the dough into ball and place it in a large oiled bowl. Turn the dough over to cover it with oil. Cover with plastic wrap or a damp kitchen towel and let it rise in the refrigerator overnight.

        5. The next day, remove the dough from the refrigerator and let stand at room temperature for 2 hours.

        6. Line 2 baking sheets with parchment paper. Transfer the dough to a lightly floured surface and divide it into 3 pieces. Knead one piece for 1 minute. Pat the dough into a disk about 10" in diameter and 1" thick. Create a crease with a single karate chop positioned two-thirds of the way across the disk. Roll the larger portion like a jelly roll tightly to the crease leaving a 1 1/2" lip. Seal the edge with your fingers by pressing the rolled edge down toward the bottom lip. Repeat the process with the remaining two pieces of dough.

        7. Place two loaves on one baking pan and the remaining one on the other pan. Cover with floured kitchen towels and let rise in a warm, draft-free place for 2 hours or until increased in size by one-fourth.

        Fifteen minutes before the loaves have finished rising, arrange the oven racks in the upper and lower thirds of the oven. Preheat to 325˚

        8. Bake for 20 minutes, then rotate the baking sheets from front to back and trade their rack positions. Bake 50-60 minutes longer or until the stollens are light brown and sound hollow when tapped.

        It is important not to underbake the stollens because they will be gummy on the inside. On the other hand, if you over bake them, they will form too thick a crust and dry out too quickly.

        9. When the stollens are almost finished baking, melt the butter for the topping in a small saucepan. Line work surface with newspaper and place 2 wire racks on top. Transfer the stollens to the racks. While the loaves are still hot, using a pastry brush, generously brush them with the melted butter. Dust the loaves confectioners' sugar. Repeat the brushing and dusting two more times. Let the loaves cool completely.

        1. I will try this next year so I can see if I agree that this beats Rockenwagner.

          From reading it I think I prefer the Rockenwagner style of using a variety of conventionally dried fruit instead of candied fruit. I do candy my own orange peel for it but I haven't seen candied citron in years and use limoncello instead of rum for my note of lemon. And things like dried cherries and apricots are a nice addition to the raisins.

          I would also VERY much miss the first sugar coat Rockenwagner uses. His is a granulated sugar and powdered ginger layer followed by one layer of confectioners' at the time of baking and another one at the time it's served. The ginger sugar has lovely flavor and it creates a delightful crunch hiding beneath the confectioners' sugar.

          The Cheese Board Coop doesn't say, but I've always read that stollen (I thought that was singular AND plural) greatly benefit form a long maturing rest before they're consumed. I bake mine in mid-Nov before T-day.

          Anyway, thanks for the recommendation, tastycakes, and I hope you get this for next Christmas. I look forward to trying it and exploring more of the cookbook. My daughter was at Cal and raved almost weekly about some amazing thing or other that she had there.