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Variation on Stollen

Debs19's picture
Asked on 19 Nov 2020 by Debs19

Hi. I am making Delia 's Stollen recipe taken from my Book "The Delia Collection Baking " I have prepare all the ingredients listed in the book, about to start my bake following Delia's instructions on her Video for the Stollen, and there are a lot of discrepancies, I'm at a loss what to do, as one of the main ingredient is to NOT USE Easy Blend Yeast, it's much more simpler on video, than the book.
Could you explain why the differences in the same bake, and is my book still good to use or has things changed that much that I should recycle my book?

Many thanks
Deborah

Lindsey, Food Editor's picture
Lindsey, Food Editor replied

Hello Deborah,

The cookery school version is ‘easier’ but both versions work.

The ‘easier’ cookery school version was developed in order to encourage new cooks to try recipes that they might not otherwise attempt.

If you have got dried yeast (not easy blend) then just follow the instructions in the book to prepare the yeast with the warm milk after that you can choose to follow either method. The main difference is that in the easy version the fruits and nuts are added before the liquid so its easier to mix.

Kind regards

Lindsey

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