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...!!!
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! 😍
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.
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.
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!
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. ✌
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! 😉👍
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. :)
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.
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
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.
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.
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!!!
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.
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.
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
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. ;)
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 RUclips video ruclips.net/video/fqWWUGMBj5w/видео.html. Have fun and Merry Christmas 🎄
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.
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.
@@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?
@@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 😆.
@@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.
@@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.... "
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.
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 😔😞
@@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.
@@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...
@@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)!
@@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.
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?
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?
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.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
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...!!!
I was tempted to "Like" the video even before watching it. I love Patrick's videos, they are so detailed and informative.
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! 😍
👏🏼👏🏼👏🏼😂
I already got worried that Patrick will not show up again. What a nice surprise!
You’re a First Class Baker! I really enjoy watching you! I made 3 sourdough bread for Thanksgiving dinner!
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.
mags m Right, it ends up with a distinct lump down the middle where the marzipan is.
@@TrappedinSLC 👍 Still, I would never turn down a big fat slice of Ryan‘s stollen.
Finally! Patrick is BACK!!!!
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!
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.
Thank you Patrick. Your mincemeat and stollen recipe is the best.
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!
I like the "Quick Recap."
Patrick this is really lovely. Thank you for suggesting this recipe. Merry Christmas to you and your loved ones. ❄️❤️❄️
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!
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. ✌
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! 😉👍
Beautiful as always! We have missed you!
He is the best 🙏🙏🙏
Love his videos!👍🏻
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.
Merci chef la recette est bonne et facile à réaliser bonnes fêtes
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. :)
That's cheating.
That's cheating
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.
Patrick is my sourdough muse. Now he's my stollen muse as well!
I tried it and its really good. thanks for sharing.
Oh my oh my oh my.........YUM!!
More Patrick's videos in 2020 please!!!
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
perfect as always
I love to learning from Patrick sir
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!!
Lovely, might have to make some of my own!
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.
Thank you!! feeling a little ambitious, might give this a go!
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.
So happy to see Patrick again! Btw it looks like he's been hitting the gym now!
Wowwww. You're back😍😍😍
Hi mate, very high right now had a nice watch elongated paper park sufficient................................ good video m8 keep it up
Yummy...I only bought the ready to eat imported from Germany and Italy at World Food Here Where I live part of Tokyo.
Yassssss! Patrick's back!! :)
Stollen made simple. Thank you
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!!!
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.
Claudia Can I put lots of Nutella on it?!?!?! 😋😋😋😋😋
Ciaoooooo from the ITALIAN FOOD BOSS! 💪💪🇮🇹🇮🇹
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.....
Claudia No worries and thanks for the advice. Maybe I'll try to make it myself and show it on my channel.
Ciaoooooo! 👋🏼👋🏼👋🏼
@@cdugral I know I'm late to the party but I was wondering which spices are you suppose to use? cinnamon, nutmeg and cardamom?!
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.
publius ovidius The center chunk is the traditional way I think, though.
That looks beautiful! 😊
how long can this last? and how to store it? Thank you
This was great, thank you.
Don't use marzipan, use "spijs" (a well mixed combination of 150gr almond flour, 150gr sugar, 0,5 egg and zest of one lemon)
Oh wonderful!!
Thank you. Wonderful.
As this is a softer version of Stollen how far ahead can it be made please?
This looks wonderful but as it is a soft bread can it be made ahead and, if so, how far ahead?
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
How to keep it and how to prepare to eat cold or hot
My kitchen smells fantastic, whole family came to ask, what am I baking :)
A master who doesn't roll out a marzipan loaf! That's tantamount to plonking a mozzarella ball on top of a pizza! Jesus
my oven have steam so better to give steam before bake ?
Where do I find the written recipes for all your videos Patrick? Also mincemeat and marzipan?
Poderia usar levain nesta receita chef? Grata!
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. ;)
im curious to know Why we put butter at the final step of kneding
Thank you for the recipe. Can it be done with a sourdough starter instead of yeast?
That's what I want to know.
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 RUclips video ruclips.net/video/fqWWUGMBj5w/видео.html. Have fun and Merry Christmas 🎄
Can this be made into a Sourdough Version? Thank you
wow
Can I use wheat flour
Maravilhoso.
I am wondering if this would work without the marzipan
Has anyone made his own marzipan? I would love to try it.
I used to make it from scratch at my grans. Real simple, real delicious, I'd say it's definitely worth it.
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.
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
Should we take the roasting pan with steam out after 10 minutes? Or leave it in for the entire bake?
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.
What is strong flour?
Bread flour
Have you ever used starter in this instead of yeast?
Only difference is, that you have to proof it longer. BUT it gives more interesting ´zing` to it. IMHO worth trying.
@@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?
@@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 😆.
@@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.
@@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.... "
sugar is good for your health?
Could I Make it without Marzipan ?
Did you say you made your own marzipan?? How?
I'm looking for a new oven, what brand are those you guys use?
They are Siemens ovens
altyazı neden Türkçe yok 😪
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.
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 😔😞
😍 Woow
Can I spread a couple of kilos of Nutella on top?!?!? 🤣🤣🤣
Ciaoooooo from the ITALIAN FOOD BOSS! 💪💪🇮🇹🇮🇹
Patrick, "couche" means nappy/diaper/bed (in addition to layer, etc.)
Coucher means sleeping( " voulez vouz coucher avec moi" the song from Lady Marmalade, remember )?So Patrick is right..
@@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.
@@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...
@@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)!
@@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.
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
Looks like product placement vid. Have taken a lot of inspiration from your vids but this one sucs. Happy Christmas mate!
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?
Perfect recipe for upcoming holidays✌🏻Easy veganizible for sure. Comment for moving this video ⬆️⬆️⬆️⬆️ATB🙏🏻🍀💚
How do I measure grams please?
With a weighing scales
lol, how do you measure weight...what a question!
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?
💚👍
*Jean Valjean has logged on*
👌❤
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.
I followed this recipe and my dough was so dry that all the flour didn’t get incorporated, what went wrong???
did you add the milk?
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.
I like the other intro song
The "Stalin" looks great.
A little disappointed to see the Kenwood. Patrick mixing dough by hand is a wonderful thing to watch...😔
I hate that any yeast cake/dough needs so much work and is not tasty next day after baking. Is best freshly made
Let us each and every one, send a loaf to Joe Biden🎉😃
STOLLEN BREAD!?!?! I sn't that how we got, Les Miserable!?!?!?
It's not a can to pee in.......
The Irish think this is bread? Holy macaroni no! That's a cake! Freaks.
It's a cake like fruit bread if you will.
Does what you call it make a difference?
Enriched dough, yeast, kneading ... sounds like bread to me. 🤷♀️