Richard Bertinet's indulgent take on Stollen - BBC Maestro 

I’ve done King Arthur recipe 4 years - 15 gifts. Did Chef Bertinet’s this year: everyone said “best ever”. The best. Thanks

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 🎅 🎄

Hardest step: “Find some friend to share with”

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🎉

Wow. What a masterclass my goodness

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...)

"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!

Master baker!. Thank you Sir.

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

This guy the GOAT,

Watching Bertinet using the kneading machine for breadmaking is like watching Roger Federer play Virtua Tennis.

Awesome masterclass. One day i might make stollen like these!

Wonderful!!!! Thank you!!

Amei demais !!! Gratidão ❤

Massive fan of everything having 'a touch of rum*. And then not just a touch a rum.

Thank you so much! I made this and its super soft and moisty, for now on an absolute must for my Christmas!

It is always a great pleasure to watch your video . A great Master ❤😋 👍👏 👌🙏 🇺🇸 Thank you

Thanks 🙏❤

I made them today. I am enjoying the house aroma three hours later. Thanks so much for the lesson.

MAESTRO. Desde Argentina lo saludó. Mi admiración por su trabajó. 🙋🏻‍♂️👏👏👏

Thanks for adding actual captions for the Deaf

Thanks nice recipe 😋😁❤

Did I just watched the best video ever ?!😊 Thank you so much really

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.

Can someone supply the recipe with the measurements, please? I'd love to make this!

Buone festività a voi e a chi vi vuole bene 😊

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.

mmm I love stollen

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👌🏻

nice one

This perfect job and amazing practice, with lovely cake , what is the name of that loaf , thank 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!

Thank you for the recipe. Is it possible to freeze the dough when it's ready with the fruits and nuts? Cheers

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.

Great but how much quantity of f b e m.?

Boy if that doesn't make you want the Stollen nothin will

What can I use instead of rum please 🙏 a non alcoholic substitute

yummy... where to download the recipe? Manage to make its delicious stollen... yeah

Hey one thing if I am using dry yeast what quantity should I use

Could I use sourdough starter instead of yeast?to give it a bit more complexity 👍

I need a stand mixer. That’s what I’m mixing

I am not sure how to make Marzipan. Pls advice me. Thank you.

laughing so much .... just a little bit >

French cuisine really is unmatched.

Chef-a list of ingredients and quantities please!!!!!!

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

Can't find written recipe

Can you dial I down the music a bit. Or increase the voice I guess.

Рецепт на русском плиз🤧🦋👻

please stop adding music to every cut, it's distracting

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! ☺️