Differences

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--- stollen_-_german_holiday_bread [2021/11/13 06:25] – formatting justin
+++ stollen_-_german_holiday_bread [2023/12/24 20:58] (current) – instruction clareifications justin
@@ Line 58: / Line 58: @@
 ==== Marzipan Instructions: ====
-  - Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up.
+  - Place the almond flour and powdered sugar in a food processor and pulse until combined and smooth.
-  - Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.
+  - Add the almond extract and rose water and pulse to combine.
-  - Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in a plastic wrap and refrigerate.
+  - Add the egg white and process until a thick dough is formed.
+  - If the mass is still too wet and sticky, add more powdered sugar and almond flour. Keep in mind that it will become firmer after it's been refrigerated.
+  - Turn the almond marzipan out onto a work surface and knead a few times. Form into a log, wrap in plastic wrap and refrigerate.
   - Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
   - Makes 13-14 ounces of marzipan or almond paste.
-  - Wrap in plastic wrap and fridge until ready to use.
 ==== Candied Citrus Peel Instructions: ====
-  - Slice both ends of the citrus fruits. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of the rind. Slice the peels into 1/4 inch wide strips. (Keep the peeled citrus for eating, cooking, juicing, etc)
+  - Peel oranges and lemons.
-  - Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.
+  - Boil the peels for 15 minutes.
-  - Repeat this process one or two more times to reduce the bitter flavor.
+  - Drain and rinse peels, discarding the water from the pot.
-  - Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low, and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent, and the syrup becomes slightly syrupy (on a candy thermometer this will be approximately soft ball stage).
+  - Repeat this process two more times to reduce the bitter flavor.
-  - Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
+  - Add 1 cup of fresh water and 2 cups of sugar to the pot, bring it to a boil.
+  - Boil for a couple minutes until the sugar is dissolved.
+  - Add the citrus peels, reduce the heat to low, and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent, and the syrup becomes slightly thickened (on a candy thermometer this will be approximately soft ball stage).
+  - Use slotted spoon to remove a few peels at a time and let the excess syrup drip off.
+  - Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
   - Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days.
   - Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They'll keep even longer in the fridge and for a few months frozen.
 ==== Boozy Fruit and Bread Instructions: ====
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 === Bread Making ===
-  - Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
+  - Stir the yeast and 2 tablespoons (25g) of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
-  - Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.
+  - Place the flour, 175g sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.
-  - Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together.  Knead the dough on medium for 7-8 minutes.
+  - Add the yeast/milk mixture. Stir the mixture until it comes together.
+  - Knead the dough on medium for 7-8 minutes.
   - Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or slightly warmed oven, to rise until nearly doubled in size, at least 1 hour.
   - Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).