1 hour ago, andiesenji said:Yesterday I made an experimental stollen, a NON-Yeast recipe that I started with and then revised, using some of my ideas.
I used mostly self-raising (Odlums) flour but after measuring out, put 1/3 the volume back and substituted some bread flour (for structure) and mixed that with boiling water to make an elastic paste, which I beat into heavy cream, sour cream, flavors and sugar, before mixing in the self-raising flour. this produces a dough that has almost the elasticity of yeast dough. It was still quite sticky so I heavily floured the board with all-purpose since there was plenty of leavening in there already, kneaded it a bit to get to a less tacky stage and then kneaded in the candied peel and citron and toasted slivered almonds.
It turned out surprisingly like regular yeasted stollen. Took 50 minutes to bake in a 350°F oven.
I even got the traditional stollen shape.
