The wrapping with a glass of wine is essential. I gave this as a gift for 2023 Christmas and it was the best gift ever. This truly the best way to give people a touch of style!! Thank you Chef Richard great masterclass🎉
This is my third Christmas season making your Stollen Richard. My Father in Law is German and he looks forward to seeing the white paper wrapped Stollen. He claims it is better then what his father made in Germany. His father was a baker. Wishing you the very best. Merry Christmas 🎅 🎄
Hey @Simplycomfortfood, can you tell me, how much milk you are using for the dough? Please :) I tried the recipe, which is linked below the video but my dough was much more moist then his.
Not only have I never heard of this before, but feel an incredible desire to bake these and give them to my family at Christmas, I also want to say how impressed I am with your asbestos hands!
I think important to point something that bakers know, and which often puzzles people with flour quantities. Every flour has a different hygrometry. Meaning that some flours absorb more liquids than others. So, most of the time, flour quantity is indicative and you will have to play a bit around, in order to get that right consistency. I would advise to begin with a bit less liquid (here, milk) and check regularly if the consistance of your dought fits your expectations. Then add more liquid, if needed. It is ill advised to pour all your liquids at once, then have to add flour ! (I apologize if my english isn't perfect, but I am french speaking...)
It's not that kind of video. This is more enjoyment, and simple instructions. Enjoyment. In his classes he probably goes into details your comment specified.
Love the practical tips... Your feet when whisking, weighing the 6 portions and how to tuck other buts underneath, keeping the eggwash jug with you, checking that your oven doesn't have a hotspot. Lovely!
Tarifiniz için teşekkür ederim, hiç tatmadım ve yapmadım ama oldukça yaşlı Alman komşularımıza yılbaşı sevinci olsun diye yapmak istiyordum. Epey araştırdım ve sonunda sizin tarifinizde karar kıldım. Umarım önceden yediklerine benzer birşeyler yapabilirim.
Que delicia, me a dado una muy especial y buena idea, gracias Maestro,😋 Su video de bollos de canela me gustó Todavía no se hacerlos me quedas secos y necesito aprender que los rollos me queden bien , una vez lo supere me sería muy feliz par a tener un pequeño menú de postres básicos para ventas pequeños pedidos bendiciones para usted y todo el equipo 🤗🏠Saludos
Frangipane is delicious, but recipe made more than I needed. I kept in fridge and will use it to make a fruit or nut torte. This is moister stollen I’ve made.
Well. last year I tried to copy a German recipe and procedure. It was ok - but I have to confess - I have purchased better. Soo... I'm clearly going to be trying your approach this year. Thanks for giving me something to aim for!
I’m disappointed in the number of recipes in Richard Bertinet’s series in the BBC Masterclass collection. The material that is there is extraordinarily rich and very well presented. I wish there were more.
comes out of the mixer and you have an inch deep of sticky gloop on your fingers and look at his clean hands and just know somewhere its already gone horribly wrong
Stollen without Marzipan just isn't Stollen. I've been making Stollen for the last 5 years using the recipe from @daringgourmet and last December I baked 15 on special order to huge compliments- there's no comparison! ☺️
I’ve done King Arthur recipe 4 years - 15 gifts. Did Chef Bertinet’s this year: everyone said “best ever”. The best. Thanks
The wrapping with a glass of wine is essential. I gave this as a gift for 2023 Christmas and it was the best gift ever. This truly the best way to give people a touch of style!! Thank you Chef Richard great masterclass🎉
This is my third Christmas season making your Stollen Richard. My Father in Law is German and he looks forward to seeing the white paper wrapped Stollen. He claims it is better then what his father made in Germany. His father was a baker. Wishing you the very best. Merry Christmas 🎅 🎄
Wow, that's very high praise!
Can you share the recipe and measurements, please?!
@mothersagainstgunviolence8277 go to the description and download lesson pdf. It looks like it's a recipe for 6 loafs, so cut it down to your specs.
Hey @Simplycomfortfood, can you tell me, how much milk you are using for the dough? Please :) I tried the recipe, which is linked below the video but my dough was much more moist then his.
Wow. What a masterclass my goodness
Hardest step: “Find some friend to share with”
If youre making this ill be your friend lol
🤗⭐️yes
Master baker!. Thank you Sir.
Thanks for adding actual captions for the Deaf
The MASTER Baker I've never baked anything in my life but I could watch richard bake all day
Not only have I never heard of this before, but feel an incredible desire to bake these and give them to my family at Christmas, I also want to say how impressed I am with your asbestos hands!
I'm so glad I've come across ur videos. Baking school....loving it,learning so much
It is always a great pleasure to watch your video . A great Master ❤😋 👍👏 👌🙏 🇺🇸 Thank you
Awesome masterclass. One day i might make stollen like these!
I could watch Richard cooking all day. He has a great way of teaching.
Just wanted to ask if you can post the ingredient amount. Thank you.
Hi - the full list of ingredients are included in the notes when you sign up to Richard's course.
@@BBCMaestro Oh ok! Thank you
I think important to point something that bakers know, and which often puzzles people with flour quantities. Every flour has a different hygrometry. Meaning that some flours absorb more liquids than others. So, most of the time, flour quantity is indicative and you will have to play a bit around, in order to get that right consistency. I would advise to begin with a bit less liquid (here, milk) and check regularly if the consistance of your dought fits your expectations. Then add more liquid, if needed. It is ill advised to pour all your liquids at once, then have to add flour ! (I apologize if my english isn't perfect, but I am french speaking...)
Thank you for the advice! Your english is fine :)
Better English than most native English speakers. Bravo!
Thank you.
I can’t understand a word of this
It's not that kind of video. This is more enjoyment, and simple instructions. Enjoyment. In his classes he probably goes into details your comment specified.
Thanks 🙏❤
Thank you so much! I made this and its super soft and moisty, for now on an absolute must for my Christmas!
This guy the GOAT,
"Don't over mix, I'll show you"...."Start on 4 then mix for 4 mins, then increase speed to 3, I'll show you" love the accent!
I made them today. I am enjoying the house aroma three hours later. Thanks so much for the lesson.
Glad you like them!
Thanks nice recipe 😋😁❤
Did I just watched the best video ever ?!😊 Thank you so much really
Wonderful!!!! Thank you!!
Loved the video and your sincerity. I need to come learn from you.
Thanks for sharing your stollen recipe mr richard........theyre really nice looks yummy & excellent.....Merry Christmas to you
Love the practical tips... Your feet when whisking, weighing the 6 portions and how to tuck other buts underneath, keeping the eggwash jug with you, checking that your oven doesn't have a hotspot. Lovely!
Buone festività a voi e a chi vi vuole bene 😊
MAESTRO.
Desde Argentina lo saludó.
Mi admiración por su trabajó.
🙋🏻♂️👏👏👏
This perfect job and amazing practice, with lovely cake , what is the name of that loaf , thank you .
Tarifiniz için teşekkür ederim, hiç tatmadım ve yapmadım ama oldukça yaşlı Alman komşularımıza yılbaşı sevinci olsun diye yapmak istiyordum. Epey araştırdım ve sonunda sizin tarifinizde karar kıldım. Umarım önceden yediklerine benzer birşeyler yapabilirim.
Oh, thanks! Your stollen it will be this year for Christmas!
"Don't assume" ... best advice!
Amei demais !!! Gratidão ❤
Richard “Give one away and eat five”
Me “Give none away and eat all six” 😉
I wish I had the talent to make this!
Thank you for sharing👌🏻
Watching Bertinet using the kneading machine for breadmaking is like watching Roger Federer play Virtua Tennis.
Que delicia, me a dado una muy especial y buena idea, gracias Maestro,😋
Su video de bollos de canela me gustó
Todavía no se hacerlos me quedas secos y necesito aprender que los rollos me queden bien , una vez lo supere me sería muy feliz par a tener un pequeño menú de postres básicos para ventas pequeños pedidos bendiciones para usted y todo el equipo 🤗🏠Saludos
Frangipane is delicious, but recipe made more than I needed. I kept in fridge and will use it to make a fruit or nut torte. This is moister stollen I’ve made.
Yes… about half of the amount in the recipe is sufficient for 6 small stollen.
❤parabéns
Massive fan of everything having 'a touch of rum*. And then not just a touch a rum.
Thank you for the recipe. Is it possible to freeze the dough when it's ready with the fruits and nuts? Cheers
nice one
Could I use sourdough starter instead of yeast?to give it a bit more complexity 👍
It could take longer to rise but I suppose you could, but there is loads of flavour hear😊
yummy... where to download the recipe? Manage to make its delicious stollen... yeah
Hi Eric, the recipe is in the description. Click the link that says 'Course Notes'.
What can I use instead of rum please 🙏 a non alcoholic substitute
Well. last year I tried to copy a German recipe and procedure. It was ok - but I have to confess - I have purchased better. Soo... I'm clearly going to be trying your approach this year. Thanks for giving me something to aim for!
mmm I love stollen
I’m disappointed in the number of recipes in Richard Bertinet’s series in the BBC Masterclass collection. The material that is there is extraordinarily rich and very well presented. I wish there were more.
I need a stand mixer. That’s what I’m mixing
Great but how much quantity of f b e m.?
I am not sure how to make Marzipan. Pls advice me. Thank you.
There are plenty of recipes on line!😊
Boy if that doesn't make you want the Stollen nothin will
French cuisine really is unmatched.
yes, but stollen is a german sweetness
Hey one thing if I am using dry yeast what quantity should I use
A good rule of thumb is to use half as much dry if subbing for fresh.
Divide by 3
Chef-a list of ingredients and quantities please!!!!!!
laughing so much .... just a little bit >
Can you dial I down the music a bit. Or increase the voice I guess.
Can't find written recipe
assets.bbcmaestro.com/richard-bertinet-stollen-notes.pdf?Website&Coursenotes&Stollen
Oh...how nice, if you sell them, youll make a fortune as well
Рецепт на русском плиз🤧🦋👻
please stop adding music to every cut, it's distracting
comes out of the mixer and you have an inch deep of sticky gloop on your fingers and look at his clean hands and just know somewhere its already gone horribly wrong
Stollen without Marzipan just isn't Stollen. I've been making Stollen for the last 5 years using the recipe from @daringgourmet and last December I baked 15 on special order to huge compliments- there's no comparison! ☺️