You’re a First Class Baker! I really enjoy watching you! I made 3 sourdough bread for Thanksgiving dinner!
@allygirl6415 жыл бұрын
Every time Patrick says, “lovely and soft” my heart flips. Reminds me of two of my Irish boyfriends. Of course neither was a baker... if they had been , I would’ve married them probably. This looks delicious! 😍
@JamesLee-od6qe2 жыл бұрын
👏🏼👏🏼👏🏼😂
@bizzybee534 жыл бұрын
I made these beauties today and my kitchen smelled like heaven......when they came out of the oven it was Christmas for me already.... so perfect...!!!
@sofia21045 жыл бұрын
I was tempted to "Like" the video even before watching it. I love Patrick's videos, they are so detailed and informative.
@kathleensweeney18384 жыл бұрын
Just made this and the recipe is delicious. What a treat. Good cup of Barry’s Tea and some of this Stolen is to die for!
@cecilhoo90974 жыл бұрын
Patrick u r such a great baker and instructor. I have had good results with ur bread recipes. Now i only make ur sourdough bread. Thanks and keep on educating us.
@zyiola5 жыл бұрын
Finally! Patrick is BACK!!!!
@robinr.7705 жыл бұрын
Patrick this is really lovely. Thank you for suggesting this recipe. Merry Christmas to you and your loved ones. ❄️❤️❄️
@lynnehenderson88054 жыл бұрын
Thank you Patrick. Your mincemeat and stollen recipe is the best.
@crishamilton66785 жыл бұрын
Welcome back! I have missed your videos. Love your approach to bread. Please bless us with a recipe for using sourdough next time! Thank you Patrick!
@Czechu0005 жыл бұрын
I already got worried that Patrick will not show up again. What a nice surprise!
@sonshineandsong2 жыл бұрын
What a lovely baking process you have shared with us! I especially love how you soaked your fruit ahead of time. I do have a question and I wonder if you can answer me after 2 years? Do you leave the stollen for several weeks before serving it? I've been hearing that's how it's supposed to be done. Store it in a cool place for two to six weeks.
@magsm65764 жыл бұрын
Patrick's stollen looks absolutely delicious, but for the authentic German Christstollen, the dough is folded over the marzipan then tucked in the side, (not all the way round). It's supposed to represent the baby Jesus wrapped in a blanket. The stollen is brushed with hot melted butter and sprinkled with caster sugar, then when cold, sifted over with masses of powdered sugar. Serve with a mug of hot Gluhwein ...or an Irish coffee.
@TrappedinSLC4 жыл бұрын
mags m Right, it ends up with a distinct lump down the middle where the marzipan is.
@magsm65764 жыл бұрын
@@TrappedinSLC 👍 Still, I would never turn down a big fat slice of Ryan‘s stollen.
@jerminfestedmedia5 жыл бұрын
welcome back Patrick, you actually got me into cooking bread and i hate sticky stuff on my hands lol. I'm in Australia and i liked that you didn't add sugar to your process like most other bread makers out there and you keep it super casual. keep rockin on. ✌
@HeartPumper5 жыл бұрын
OMG you've *stollen* my heart! 😆 !!! Merry Christmas y'all !!! Thank you Chef Patrick, I was tinkering about baking 'em since some time. Now we have great recipe and how to !! Awesome! 😉👍
@PlaymatesAWeeCare4 жыл бұрын
From the son of a German baking supermom: Thank so much for this. This came out beautifully and I could feel my mom there with me as I took that first bite. Everybody loved this. Inspired me to find some of her cookie recipes and we are currently working on that. Merry Christmas!
@venuesurfamerica98405 жыл бұрын
I like the "Quick Recap."
@makaylahollywood36774 жыл бұрын
A Favorite channel. I can't wait to tackle this Christmas bread project during the pandemic. Thank you Patrick. Gosh, i'd love to join your class.
@kmsy2005 жыл бұрын
He is the best 🙏🙏🙏
@angelinestanley4 жыл бұрын
I tried it and its really good. thanks for sharing.
@sandyj15615 жыл бұрын
Beautiful as always! We have missed you!
@Nina-hk9tg5 жыл бұрын
Merci chef la recette est bonne et facile à réaliser bonnes fêtes
@jonathonhickey54225 жыл бұрын
Love his videos!👍🏻
@ginafromcologne92813 жыл бұрын
It's surprising to see Stollen cake in a soft bread version, but interesting. I love your other recipes and you are really an amazing and passionate baker, but with this video, I don't know if I'm triggered or intrigued. lol. It's a bit like painting the Union Jack with the same pattern, but different colours.
@shawonahmed95884 жыл бұрын
I love to learning from Patrick sir
@BurgundyandBlue11115 жыл бұрын
I recently picked up a loaf Stollen bread from my local bakery here in Wisconsin (U.S.). No marzipan was in it, but it had many similarities to this recipe. It was quite tasty. :)
@TNToncourt5 жыл бұрын
That's cheating.
@TNToncourt5 жыл бұрын
That's cheating
@BurgundyandBlue11115 жыл бұрын
Yeah, but all of that work for a loaf of bread is more than I care to do. I live alone and don't have nearby friends to give bread to, so if I were to make a loaf it would just be one loaf. Also, this way I get to support a very nice small, local business that employs some college students. That is a win-win imho.
@fritzypoo5 жыл бұрын
Lovely, might have to make some of my own!
@TheTdavey5 жыл бұрын
Thank you!! feeling a little ambitious, might give this a go!
@MoonLightOnWater14 жыл бұрын
Oh my oh my oh my.........YUM!!
@philipryan68773 жыл бұрын
perfect as always
@sam.c____19043 жыл бұрын
Hi mate, very high right now had a nice watch elongated paper park sufficient................................ good video m8 keep it up
@denisenascimento4015 жыл бұрын
More Patrick's videos in 2020 please!!!
@TheOnlyValken4 жыл бұрын
Patrick is my sourdough muse. Now he's my stollen muse as well!
@paulpolizzi34214 жыл бұрын
how long can this last? and how to store it? Thank you
@gayefisher27693 жыл бұрын
This looks wonderful but as it is a soft bread can it be made ahead and, if so, how far ahead?
@cdugral5 жыл бұрын
Hallo from Germany! Nice receipe ! However it looks a bit too dark to me! And: to make it even better, instead of the rum-glaze, use melted butter 🧈 (a lot!!!!!) on the hot loaves and dust them with powdered sugar ( a lot) twice . That way the loaves are tastier AND stay fresh longer!!!! Here Stollen are made well in advance and get better during the resting time!!!
@ilovecookingireland5 жыл бұрын
Hi Claudia thanks so much for your tips will definitely try it out. That's what makes this platform so good is when bakers share their own tips and tricks.
@ItalianFoodBoss5 жыл бұрын
Claudia Can I put lots of Nutella on it?!?!?! 😋😋😋😋😋 Ciaoooooo from the ITALIAN FOOD BOSS! 💪💪🇮🇹🇮🇹
@cdugral5 жыл бұрын
Yes you can put Nutella on it but it is Not necessary! It’s good as is! Trust Me! Sorry for all the misspelled words....autocorrect.....
@ItalianFoodBoss5 жыл бұрын
Claudia No worries and thanks for the advice. Maybe I'll try to make it myself and show it on my channel. Ciaoooooo! 👋🏼👋🏼👋🏼
@Archihuman4 жыл бұрын
@@cdugral I know I'm late to the party but I was wondering which spices are you suppose to use? cinnamon, nutmeg and cardamom?!
@eva-mygardontranslation90375 жыл бұрын
It's proving right now :D made half the recipe for 2 stöllens, one with hazelnuts and a chocolate/praline/marzipan bar, and another with golden raisins, candied fruits, almonds, and a chocolate covered rhum marzipan ban :p
@carolynhorne92174 жыл бұрын
Where do I find the written recipes for all your videos Patrick? Also mincemeat and marzipan?
@mors1234564 жыл бұрын
Thank you for the recipe. Can it be done with a sourdough starter instead of yeast?
@dusteemathis97334 жыл бұрын
That's what I want to know.
@LenovoA-ck4uq4 жыл бұрын
Sure it can... But first let me say my Grandma's Dresdner Stollen has litte resemblance with what is done here. So "classic German" us a stretch for me. But here the Danish sourdough Food Geek recipe that you asked for. foodgeek.dk/en/sourdough-stollen-recipe/ or the you correspondent KZbin video kzbin.info/www/bejne/nKK6iIh9gqeda9k. Have fun and Merry Christmas 🎄
@eva-mygardontranslation90375 жыл бұрын
No 'knead' to watch the video (but I definitely will :D), I just saw it on my homepage and my reaction was 'oh yeaaaaah' :D thanks Patrick!!
@americanrebel4134 жыл бұрын
This was great, thank you.
@TNToncourt5 жыл бұрын
Stollen made simple. Thank you
@gloglos1004 жыл бұрын
Thank you. Wonderful.
@gayefisher51433 жыл бұрын
As this is a softer version of Stollen how far ahead can it be made please?
@amspad414 жыл бұрын
Hi, can anyone tell me how long it lasts if I put it in a sealed bag? O also if I need to put anything else in the bag to help preserve it. I just don’t want to end up baking it the day before Christmas. Thanks
@mgsv52975 жыл бұрын
That looks beautiful! 😊
@marjanyd22345 жыл бұрын
Wowwww. You're back😍😍😍
@catherineiselin5 жыл бұрын
Oh wonderful!!
@deebrake Жыл бұрын
Can this be made into a Sourdough Version? Thank you
@isabellabraga76094 жыл бұрын
Poderia usar levain nesta receita chef? Grata!
@sniperdoc84045 жыл бұрын
Yassssss! Patrick's back!! :)
@ReubenNinan5 жыл бұрын
So happy to see Patrick again! Btw it looks like he's been hitting the gym now!
@cafe80sarigachu5 жыл бұрын
Yummy...I only bought the ready to eat imported from Germany and Italy at World Food Here Where I live part of Tokyo.
@pngwwah15 жыл бұрын
Has anyone made his own marzipan? I would love to try it.
@ldcldc63715 жыл бұрын
I used to make it from scratch at my grans. Real simple, real delicious, I'd say it's definitely worth it.
@eily_b5 жыл бұрын
Yes. Super easy. You just need to have the perfect rose water. Not any perfumed one for cosmetic purposes they often try to sell you. A pure one that has a nice gentle scent of rose.
@youtheone65725 жыл бұрын
im curious to know Why we put butter at the final step of kneding
@tellyfields29394 жыл бұрын
I am wondering if this would work without the marzipan
@WORRAWANY2 жыл бұрын
How to keep it and how to prepare to eat cold or hot
@publiusovidius73864 жыл бұрын
I like to crumble the marzipan into irregular bits and sprinkle it over the dough before rolling it up. That way it's distributed throughout the stollen instead of biting into one large chunk, which is too intense.
@TrappedinSLC4 жыл бұрын
publius ovidius The center chunk is the traditional way I think, though.
@chefhosny93874 жыл бұрын
my oven have steam so better to give steam before bake ?
@annebellebosch18355 жыл бұрын
Should we take the roasting pan with steam out after 10 minutes? Or leave it in for the entire bake?
@rklmbd29345 жыл бұрын
I haven't made stollen but I do use the roasting pan to add steam when I bake other breads. I generally take it out but to be honest if I forget to it doesn't make that much of a difference.
@Myrkskog5 жыл бұрын
Have you ever used starter in this instead of yeast?
@HeartPumper5 жыл бұрын
Only difference is, that you have to proof it longer. BUT it gives more interesting ´zing` to it. IMHO worth trying.
@Myrkskog5 жыл бұрын
@@HeartPumper For good or ill, I don't get that zing with my starter, it just makes fantastic tasting bread. Do you think use a portion of the flour weight as starter?
@HeartPumper5 жыл бұрын
@@MyrkskogYep, imho that's the way. Also remember to subtract some milk from recipe (to keep baker's % intact). And acetic acid present in starter makes that zing difference (starters 'living' in the fridges are making a little more of it) 😉. Once, I slightly 'overdosed' it in one of my breads = came out like I've added lemon juice to it 😆.
@Myrkskog5 жыл бұрын
@@HeartPumper Hmm, maybe because I'm splitting off a levain the day before instead of using the sluggish fridge starter, then that's why it's not quite so tangy. Mine just smells like a super mild apple cider vinegar. Sounds like you've got a very different 'character' to your starter than mine.
@HeartPumper5 жыл бұрын
@@Myrkskog Yes that's for sure! There are lots of different variables, so we have starters tasting slightly different. Here an excerpt from Ken Forkish's book (beware text wall ;)): ".... The character of a naturally leavened bread depends on a number of variables: how much water is in the culture, the temperature of the water used each time the culture is fed, the type of flour, the ratio of levain to new flour each time the culture is fed or refreshed, the feeding schedule, the temperature at which the levain is kept, how ripe the levain is, and how much of the levain is used in the final dough. The aroma, flavor, and appearance of levain breads and the consistency of the product from one day to the next are all expressions of the baker’s craft-his or her signature, in a sense. A true artisan baker is someone who understands how to manipulate the relatively small number of variables (which can yield an infinite number of possible results) to produce exactly the bread desired. In this book, I’ll give you specific instructions for making and using a natural levain culture my way, and then I’ll explain how to adjust the variables to suit your own tastes. Levain breads have the potential to be the most personal breads a baker makes. The complexity of tastes in a levain bread arise from the community of wild yeasts and bacteria in the culture, fermentation gases, lactic and acetic acids, and, of course, time for these things to accumulate. My revelation “less yeast and more time” definitely applies here. Lengthening the fermentation time of levain doughs by retarding them at cooler temperatures greatly improves flavor. So does using smaller amounts of levain and allowing doughs to ferment for a very long time at room temperature. Bacterial fermentation and acidity add desirable tastes and aromas, but only if enough time is allowed for these very complex biochemical reactions to take place. Acids are responsible for the sourness in sourdough. The vinegary taste comes largely from acetic acid. Lactic acids are common in milk, and indeed contribute a milky or buttery taste to breads. Both acids are often more evident as an aftertaste, unless the sour character is strong and pronounced. Many naturally leavened breads have a flavor profile that leans more toward one end of the acetic-lactic spectrum than the other. Levain cultures kept in cooler temperatures also lean toward the acetic end of the taste spectrum, as do stiffer levains. Bread made from a liquid levain, with equal parts flour and water (it has a soupy texture), has a distinctive flavor profile that leans toward the lactic acid end of the taste spectrum. Warmer levain cultures encourage lactic acid production, and just like the top-fermented ales that brewers ferment at warmer temperatures, these can produce fermented fruit flavors, especially when they get particularly ripe. Want a little more detail? Here goes, with a shout-out to Teri Wadsworth and John Paul of Cameron Winery in Dundee, Oregon. The levain is a symbiotic culture of lactic acid bacteria and yeast. Lactic acid bacteria are a diverse group of bacteria that produce lactic acid, carbon dioxide, a small amount of ethanol, and other volatile flavor components as the end product of carbohydrate fermentation. Under the right conditions, lactic acid bacteria can also produce acetic acid. In a levain, the lactic acid bacteria feed mostly on the yeast’s metabolic by-products. As with natural yeast fermentation, time is required for the bacteria to grow and produce acids and other flavor components. Lactic acid bacteria are important in a plethora of fermented foods, including yogurt, beer, pickles, sauerkraut, and cheese, and the acidity they produce inhibits the growth of organisms that can cause spoilage.... "
@pauloguercio4 жыл бұрын
Maravilhoso.
@andreujuanc5 жыл бұрын
I'm looking for a new oven, what brand are those you guys use?
@ilovecookingireland5 жыл бұрын
They are Siemens ovens
@eily_b5 жыл бұрын
As a German I never liked the traditional Stollen, especially the candied lemon and orange peel. This one looks awesome with the modern fruit-nut mix. ;)
@milostomic63592 жыл бұрын
A master who doesn't roll out a marzipan loaf! That's tantamount to plonking a mozzarella ball on top of a pizza! Jesus
@nathaliek7984 жыл бұрын
Did you say you made your own marzipan?? How?
@aliciasoule86965 жыл бұрын
What is strong flour?
@hoosay5 жыл бұрын
Bread flour
@CalorieCountRecipes4 жыл бұрын
Can I use wheat flour
@mokhtarfarrag4 жыл бұрын
Could I Make it without Marzipan ?
@omarc6738 Жыл бұрын
sugar is good for your health?
@MmalpMm4 жыл бұрын
Don't use marzipan, use "spijs" (a well mixed combination of 150gr almond flour, 150gr sugar, 0,5 egg and zest of one lemon)
@flowerhobi16734 жыл бұрын
I’m halfway thru making this and I JUST realised after putting the marzipan roll it needs to proof aNOTHER 2 HOURS It’s already 12 am People please pray for me 😔😞
@bhuvidya4 жыл бұрын
wow
@publiusovidius73864 жыл бұрын
Patrick, "couche" means nappy/diaper/bed (in addition to layer, etc.)
@bizzybee534 жыл бұрын
Coucher means sleeping( " voulez vouz coucher avec moi" the song from Lady Marmalade, remember )?So Patrick is right..
@publiusovidius73864 жыл бұрын
@@bizzybee53 Sorry you're wrong. And so is Patrick. You evidently don't speak French. se coucher means to sleep. but une couche is a diaper/nappy. (as well as layer and bed) The cloth bakers use is called une couche, because it's like a nappy or a bed for the formed loaves to rest on. It's a noun, not a verb. couche nf (couche-culotte) (UK) nappy n (US) diaper n Il faut changer les couches des nourrissons plusieurs fois par jour. You have to change babies' nappies several times a day. You have to change babies' diapers several times a day. couche nf (épaisseur) layer n coat n Le pâtissier a ajouté une couche de crème chantilly sur les fraises. J'ai ajouté une couche de peinture à la porte de devant. The pastry chef added a layer of whipped cream to the strawberries. ⓘ I added a new coat of paint to the front door. couche nf (strate) (scientific) stratum n layer n Le sol se compose de différentes couches. The earth is made up of various strata. The earth is made up of different layers. couche nf littéraire (lit) bed n Cette dame a l'heur de partager la couche du Prince. This lady has the good fortune to share the Prince's bed.
@bizzybee534 жыл бұрын
@@publiusovidius7386 As a matter of fact, my native language is French, and as it seems you need a dictionary for your totally obsolete lentghty explanation I take it yours is not...
@publiusovidius73864 жыл бұрын
@@bizzybee53 ptdr. Either you're a liar that French is your native language or else you're language impaired. Une couche is not a verb; it's a noun. You gave the example of voulez-vous coucher avec moi? There coucher is a verb. Nowhere in French does une couche mean "sleeping". Provide one example of a French sentence where une couche means "sleeping" and prove me wrong. It means diaper/layer/bed. Not sleep. fr.wiktionary.org/wiki/couche Mais ce qui est sûr, c'est que tu en tiens une couche. Casse-toi pov' con(ne)!
@miyounova4 жыл бұрын
@@publiusovidius7386 the really funny thing is that the very first definition from the link you gave literally says "a place to sleep", so not only are you extremely rude, but you're also stupid and don't know much about French.
@sittingstill3578 Жыл бұрын
Was this sponsored by Kenwood? Several of the shots were clearly for marketing rather than learning. I liked the notes about temperatures and such. Not sure why you’d make a presentation with a mixer though.
@gabybrachetti42914 жыл бұрын
😍 Woow
@philipryan68773 жыл бұрын
my only comment would be that whilst you gave all the weights of the ingredients the bitter that you added to the dough there was no mention of weight
@nerminismail520 Жыл бұрын
altyazı neden Türkçe yok 😪
@cawiltu5 жыл бұрын
How do I measure grams please?
@hoosay5 жыл бұрын
With a weighing scales
@miyounova4 жыл бұрын
lol, how do you measure weight...what a question!
@robertj6065 жыл бұрын
Looks like product placement vid. Have taken a lot of inspiration from your vids but this one sucs. Happy Christmas mate!
@drdecco15 жыл бұрын
That’s a low one Robert - Could you clarify what it is you are sucking on please? Is it that he is opening his own cookery school or the Stollen Bread that you object to? Or are you suggesting maybe he should cook on a wooden fire and mix everything by hand?
@HoonsMeal5 жыл бұрын
It's a rare recipe that you can't easily see in Korea. You are a true artisan I uploaded a video of eating Korean spicy chicken
@ItalianFoodBoss5 жыл бұрын
Can I spread a couple of kilos of Nutella on top?!?!? 🤣🤣🤣 Ciaoooooo from the ITALIAN FOOD BOSS! 💪💪🇮🇹🇮🇹
@khadijarizvi46845 жыл бұрын
This video came on my feed, being new to the channel, I read the title as “i love making stolen bread by parrick ryan” My mind : what? You sure you read right?
@cindaschuster67255 жыл бұрын
💚👍
@furzfinz28814 жыл бұрын
I followed this recipe and my dough was so dry that all the flour didn’t get incorporated, what went wrong???
@lynnehenderson88054 жыл бұрын
did you add the milk?
@AirwaveMustang4 жыл бұрын
same here. When I make pasta dough, I use more liquid (water) than in this recipe. I will give it another try and see how it goes.
@faibani48014 жыл бұрын
as A German Bakermaster my heart and eyes are bleeding Sir First up you dont make milkbread or brioche you NEED that yeast fermentet with some flour and milk for about an hour - i wont comment on your stuff you put inside thats your choice complete legit Second Stollen dont need that much Proving becase you have your yeast already settelt and doubeld , when you have nuts and raisins inside give it 20min then shape it then 10mins rest then put that into the oven becase if the Stollen gets too airy it drys so fast. and a good German Stollen needs 2-4 weeks to settel to get the aroma it needs before you eat it on christmas so it has to be a bit dense and compact. - what you got there Sir is a Panetone that looks like Stollen nothing more.
@TheDanishGuyReviews5 жыл бұрын
*Jean Valjean has logged on*
@JEEROFUKU4 жыл бұрын
Perfect recipe for upcoming holidays✌🏻Easy veganizible for sure. Comment for moving this video ⬆️⬆️⬆️⬆️ATB🙏🏻🍀💚
@user-fo7du6xv3z4 жыл бұрын
👌❤
@themontephone8754 жыл бұрын
I like the other intro song
@hamaset4 жыл бұрын
The "Stalin" looks great.
@annmariegugliemino50095 жыл бұрын
A little disappointed to see the Kenwood. Patrick mixing dough by hand is a wonderful thing to watch...😔
@hervva5 жыл бұрын
I hate that any yeast cake/dough needs so much work and is not tasty next day after baking. Is best freshly made
@angelaspear41664 жыл бұрын
Let us each and every one, send a loaf to Joe Biden🎉😃
@scottgray62764 жыл бұрын
STOLLEN BREAD!?!?! I sn't that how we got, Les Miserable!?!?!?
@royking40762 жыл бұрын
It's not a can to pee in.......
@pinkimietz32435 жыл бұрын
The Irish think this is bread? Holy macaroni no! That's a cake! Freaks.
@ilovecookingireland5 жыл бұрын
It's a cake like fruit bread if you will.
@944gemma4 жыл бұрын
Does what you call it make a difference?
@TrappedinSLC4 жыл бұрын
Enriched dough, yeast, kneading ... sounds like bread to me. 🤷♀️