Stollen is traditionally covered in clarified butter and powdered sugar just after baking. But I made an executive decision and chose to use an eggwash before baking instead.
The dough calls for candied lemon and orange peel. Making candied peel is very easy. And the results ar delicious!(So delicious that all the candied lemon peel was eaten and/or put into the dough before I could get a photo of it.)
I'm guessing that I didn't knead the dough enough (it seemed very smooth) because there was virtually no rise on this bread.
The bread is quite dry and dense. Initially I thought it might make good toast. But because of its tendency to crumble, now I'm thinking it might be better if the slices are a little thicker and baked once more to be served as biscotti. (Or perhaps we should make trifle with it?)
I was fooling around with different dishes for the photo. Interestingly, the plain gold dish is best for showing off the peel. The peel and the other dishes' beauty was entirely lost when I tried them.
(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)
Biscotti Picanti . Broa . Brunkans Långa . Challah . Chinese Steamed Flower Rolls . Coccodrillo . Cornucopia . Croissants and Pains au Chocolat . Cuban Bread . Fougasse . Dan's Garlic Bread . Ensaimadas . Five-Grain Bread with Walnuts . Hamburger Buns . Herbed Soda Bread . Italian Knots . Kaiser Rolls . Mary's Dark Onion Rye . Naan . Rewena paraoa . Royal Crown Tortano . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Taralli Pugliesi . Whole-Wheat Pita . Yeasted Sprouted Wheat Bread
