Stollen-An Egg less Tea Time Bread
Stollen is a bread like fruit cake baked with yeast, flour and dried fruits and nuts in it. This is a wonderful Tea time snack and a great breakfast treat which is quite easy to make. It stays good for many days and is extremely flavorful with loads of citrus zests, candid peels and spices in it.
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 bake without eggs, I replaced it with yogurt and the result was extremely satisfying. I further added wholewheat flour to give a healthy twist to my Stollen, and did get good honey comb texture. This recipe is surely for keeps.
The other changes I made were replacing sugar with honey, butter with vegetable oil and sprinkled cinnamon powder while rolling, to make the flavorful wreath.
Ingredients;
(makes a large wreath to serve 4)
- 2 cups of All purpose flour
- 1/2 cup of wholewheat flour
- 1/2 cup of vegetable oil
- 2 1/4 tsp.Dry instant yeast
- 3 tbsp. of warm water
- 1/2 cup of fresh Yogurt
- Juice of half orange
- A pinch of salt
- 1 tsp. of Vanilla essence
- 1/2 tsp. of Cinnamon Powder
- 2 tsp. of sugar
Fruit & Nuts mix;
- 1/4 cup of Black Raisins
- 1/4 cup of green Raisins
- 4-5 Glace cherries
- 20 Almonds
- 2 tbsp of shelled Walnuts
- Zest of half Orange
- Zest of one Lemon
For Dusting
- Icing sugar
- Butter
Method: Dissolve the dry yeast in warm water and leave it to froth for 10 minutes. Take a large mixing bowl and add both the flours, slat, sugar and the zest in it. Mix it thoroughly. Add the yogurt, oil and the orange juice in the above mix and rub it lightly.
Make a well in the rubbed in mixture and pour the yeast into it. Mix it into a dough using oil to grease your hands. The dough will be a bit sticky at this moment. Add all the fruit and nut mix in the dough and knead it again.
Spread dry flour on a flat surface a knead the dough using more flour to make an elastic ball from it.
Oil another large vessel and put this dough into it. Cover it with a cellophane sheet and keep it in the refrigerator overnight. The dough can be kept for a week in the fridge and baked it later.
Rolling the dough: Take out the dough from the fridge the next day and keep it in warm place for 2 hours before rolling it. Take the dough and punch it lightly for a few minutes. Sprinkle dry flour on a flat surface and roll out the dough into a rectangle shape using a rolling pin.
Sprinkle cinnamon powder and 2 tsp. of sugar over the rolled out dough. Start folding the flat dough into a cylindrical shape log. Join both the ends together and make a big circle and shape it in a wreath.
Make half cuts on the outer side of the roll using a kitchen scissors to make it look like a wreath. Place the wreath on a greased flat baking tray, cover it with a plastic sheet and keep it for proofing for about 2 hours.
Preheat the oven for 10 minutes and bake the wreath for 25-30 minutes at 180°C or more till the bottom sounds hollow wen tapped lightly.
Transfer the bread to a cooling rack and sprinkle powder sugar over it. Stollen stays good for about 2 weeks and can be frozen for 3 months in refrigerator.
Notes;
- Makes a good Tea time snack, and to pack in kids snack box to school.
- Adds up to a great breakfast with hot coffee to go along.
- I liked the slight tangy taste of yogurt in it, which I used as a substitute for eggs.
- Honey as sugar substitute gave a light golden color to the dough beside the flavors.
- And I am happy that I added wholewheat flour too in my Stollen, as it did not make much difference, but gave me an added health benefit.
- Stollen is a recipe for keeps. Easy to make, flavorful and a delicious baked goody. Thanks Penny and Daring Bakers for this delicious challenge.
So beautiful and truly festive! Your stollen is perfect! Wishing you a very happy holiday!
US Masala
Beautiful looking stollen Sanjeeta.
Perfect and delicious bread.. looks awesome !!
Stollen looks delicious. i love them.
Your stollen is truely a recipe to keep; I will definitely try as we r bread lovers and make all types of it. Thanks for lovely recipe!
AWESOME !!
Looks great Sanjeeta..wonderful to have eggless bakes..
Nice to see you went eggless a swell here. And its turned out just great.
Seasons greetings and best wishes for a happy new year.
WOW SANJEETA
this looks amazing.Yummmmmmmmm
This stollen looks amazing! It is one of my favourite Xmas cakes!
Looks like a perfect teatime snack…looks soft n yumm
Stollen looks excellent and awesome!
I’ve been seeing these stollen popping up everywhere and they all look delicious! You are the master of egg-less baking! This turned out great.
What a marvelous recipe for stollen! Your photos are wonderful and making my mouth water!
eggless version sounds very promising…yum 🙂
You are a genius at eggless cooking. Your stollen looks and sounds delicious. I hope you are having a great day. Blessings…Mary
Love all the stollen entries and yours definitely looks quite beautiful!
Ur stollen is really so beautifully turned!!
Happy hols and brite new year to ya with lodsa love!
This eggless stollen is surely for keeps!!! I’m bookmarking this 🙂 Happy New Year Sanjeeta 🙂
Your eggless stollen looks just perfect, who needs eggs? I like your substitution of yogurt for the eggs. I’ll bet the tanginess of the yogurt really came through:-)
looks fabulous and soft
happy holidays
Your stollen looks great! Never knew you could replace yogurt for the eggs! I too loved this challenge =)
Your stollen is absolutely gorgeous and so festive! Such a delicious mixture of fruit and nuts!
I had no idea that using yogurt for the eggs would work so well. Your stollen looks beautiful!
Yum, I really like the look of this! I’ll have to try this technique next time I’m baking!
Beautifully baked bread filled with crunchy nuts and warm cinnamon..
Looks fantastic and lovely! Eggless version is perfect.
a bakeshop here sells stollen and its fantastic. yours looks fantastic too!
Looks great! wish i could get some tip for reducing weight to enjoy this 🙂
Very well done! It looks so moist.
Cheers,
Rosa
Your stollen is beautiful! And it turned out so great for not having eggs in it – I have to try that little trick.
Love this..looks so delicious..
Happy Holidays..
eggless stollen how perfect , everyone would love this at my house!1
sweetlife
Yeast breads are so addictive..Love the dry fruits peeping out!
Sanjeeta – Your stollen looks wonderful, the texture is just right. Yummy!
Beautifully done. I’d love to try this with a cup of tea, it looks chock full of delicious goodies.
Wishing you and your family a Happy New Year.
*kisses* HH
Awesome n yummy stollen bread..bookmarked it..thanks for sharing dear.
Stollen was in my to do list this year but i could not get that far. This looks wonderful and a eggless one too!
have a wonderful year ahead. best wishes to your family from ours.
I have had couple busted stollen recipe trials…hope this one works
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