My Lead Toilet Pipe Is All Deformed

December: Christmas Panettone

Pan Dulce de Navidad ( German Stollen)


The challenge this month was a holiday recipe ever there: a roulade Christmas Bread, from Germany (and no, it has nothing to do with our roscones of Kings).
As Dutch know this bread of life, I always eat at Christmas, filled with a marzipan very juicy. It is a sweet, full of sultanas, currants, nuts, and often lemon and orange zest, cinnamon addition to carrying the dough.

The challenge was also to make a beautiful roulade with bread (something I had never done before) to offer as a gift or to make a presentation at the posh Christmas breakfast. A nice challenge, right? :-)

Blog checking-lines: The 2010 December Daring Bakers' challenge WAS hosted by Penny of Sweet Sadie's Baking. She chose to challenge
Daring Bakers' to make Stollen. She adapted a friend's family recipe and it Combined with information from friends,
Techniques from Peter Reinhart's book ......... and Martha Stewart's demonstration.

For the filling you could opt for different variants. I chose a filling of raisins and cranberries (dried) put to soak in orange juice, dried apricots and dried figs chopped, toasted hazelnuts, lemon zest and orange and, of course, cinnamon. The

recipe Daring Bakers was a special version with a small amount of yeast, which grows slowly overnight in the fridge. I must say that the mass increased dramatically, and resulted in a huge roscón, as you can see from the photos.

The crowd, having grown up all night, extended and ready to roll it ...

rolled dough forms a bar, and the bar is twisted to the ends together, forming the roulade. Here you can see the roulade and formed, with cuts every 5 cm (each slice has a depth of 2 / 3 of roscón thickness), and anointed with olive oil, ready to re-grow ...

Here is the roulade, then re-grow. It has become huge, right? ;-)

The freshly baked bread is to smear it with melted butter and cover with a layer of icing sugar. Allow the butter to soak sugar, and adds another layer of sugar, and then the same thing a third time.

And here's the roulade, finishing and packaging. In the center we have dried cherries, and above Holly leaves and berries made of marzipan.
been great to this challenge, giving way to roscón and the courts, is really beautiful! We deliver the roulade as a gift to our English family, and I must say that seemed very, very rich (us too, really).


Apart from that I also made a bread recipe as our traditional life, to put a Dutch accent our English Christmas ;-), but this time (you know, the Hispanic influence, - )) with a filling more Mediterranean than traditional marzipan that we use in the Netherlands (you also get here the recipe below.)
The Dutch version, with marzipan filling "Mediterranean" (which I am afraid that appeals to our English family) have gobbled us with our Dutch family (yes, we had everyone here ;-)) and also had a huge success, with the fill so delicious!

First is marzipan to fill at least 3 days in advance so the flavors are blended.


Ingredients:
150 g blanched almonds
75 g of dried figs
150 g of white sugar
2 teaspoons dried rosemary 1 egg
medium (this just add the day you bake the bread!)

Preparation:
Grind the almonds with a grinder or a food processor, so that they are practically pulverized. Crushed dried figs, preferably in the same way, they are very finely. Mix ground almonds and figs, sugar and rosemary, and grind once again mixed. Store in a tightly sealed Tupperware in the fridge, for at least three days so that the flavors are blended.


Panettone Christmas
For the dough you can use many things such as sultanas, currants, dried cranberries, hazelnuts or almonds (I like more almonds hazelnuts), chopped dried or candied orange or other citrus, etc. You can make your own combination of things that you like, until you have about 200 or 300 grams of fruit and 100 g of nuts.
And if you want to put more, because it does not matter ;-) At this bread you can put a lot of fillers.


Today is the day of publication of the challenge of the Daring Bakers , so I'm sorry, now I do not have the time needed to complete the recipe (and my particular spell less ;-)) so tomorrow, with a little more time, put the whole piece recipe ;-)
For now I've put you enough to go making your mouth water ;-):-D

bread, fresh out the oven, and as for the other, spread with melted butter and powdered sugar three layers

and cut the bread and You can see why most beautiful slices out, and marzipan filling of figs with rosemary, yum, yum :-)

Ingredients:
1.5 dl milk
40 g fresh yeast (you can buy in the Mercadona)
500 g flour 2 eggs
(M or L), shakes
125 g melted butter 75 g
brown sugar
5 g of salt
250 g of a mixture of dried cranberries, raisins, dried apricots and dried figs chopped (or to your taste). The cranberries and raisins I put to soak in orange juice the night before.
6 g of cinnamon
zest of 1 lemon and 1 orange
100 g toasted hazelnuts (put hazelnuts, unsalted 6 minutes in the oven at 220 º C)
marzipan Mediterranean (see the recipe above)


Prepared

See that all ingredients are at room temperature. Begins with marzipan, adding the egg, and stir until a thick dough, and leave in the fridge until after ready for use.
Melt the butter, but without browning.
Temper the milk until lukewarm, and dissolve the yeast into small pieces in it.
Sift flour with salt and scratches in a wide bowl, and make a hole in the center. Pour into the hollow milk with yeast and add the eggs, butter and sugar. Remove the liquid, increasingly incorporating a little flour on the sides. Continue stirring and kneading until a soft dough ball but not sticky, and let stand 10 minutes.
now Throw in the fruit mixture and nuts, and knead for about 10 minutes, until a soft and pliable dough. You'll know the dough is well when falling raisins or cranberries, because it becomes less sticky, but remains elastic (you may need to add more flour during the kneading to obtain this result.)
Put the dough in a greased bowl (oil), and cover it with a damp cloth and warm, and transparent film. Let the dough rise in a warm place in the house for 20 or 30 minutes.

Extends the dough on the counter and leaves a finer side to the other (here we'll put marzipan filling.) Try to take into account and the way you want to give the bread. Place the marzipan on the part thin, with a sausage from end to end (but not out), and fold the dough thick above, enclosing the marzipan inside. Fold the edges well with your fingers, so the marzipan is securely locked.
Spread dough lightly with olive oil and let it grow back with a damp cloth and plastic wrap, as before, but about 30 or 40 minutes, until it has grown well.

Preheat oven to 200 º C and bake the bread for 35-40 minutes until cooked through and golden. If the bread is too dark, lowering the temperature to 180 º C, but only after the first 25 minutes.
bread right out of the oven, Rub with melted butter and cover with a layer of sifted icing sugar. Let the sugar absorbs the butter, and put another layer. Wait a bit and put another layer (a total of three layers of icing sugar.)


This bread freezes well, so it can be made well in advance.



Everyone a very Merry Christmas (I hope you are all holiday :-)) And for the New Year, best wishes and sweeter!

A big hug, Lara