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Understanding the Cookery School Stollen
Asked on 16 Dec 2018 by Debs19
Hi Lindsey
Please could you clarify the ingredients for Delia's christmas Stollen. I initially was following the method and ingredients required from my Book " The Delia Collection Baking (7) however I also intended to follow the online Video as this was easier than reading while actually mm making the swollen. However there appears to be a difference in some quantities required and I do not see how or why. Differences are in.. caste sugar / cherries / lemon / milk. If you could clarify which are correct I would very much appreciate it.
Thank you so much h
Deborah Hughes
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Hello Deborah,
Neither is incorrect but the method for the recipe in the cookery has been developed to be less complicated, using easy bake yeast, combining all the ingredients in the bowl from the start and less kneading. The extra liquid is needed to make the dough this way. It’s only 10g less sugar but the extra cherries add sweetness and colour and we all like the increased lemon zest.
The online printable version is the same as the online cookery school…
Christmas Stollen
Kind regards
Lindsey