Bread that is Only Made Once A Year-stollen for Christmas

Name: Bread that is Only Made Once A Year-stollen for Christmas
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Gold like a high fan; 100g Softened butter; 80g milk; 3g yeast; 40g Caster sugar; 2g salt; 50g egg; 1g Vanilla extract; 5g Almond powder; 40g raisin; 40g Mixed dried fruit; 60g American almonds; 80g rum

by Dongying Xiaoyingzi

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Christmas bread Stollen dried fruit bread has an attractive fragrance. With a lot of sugar, it is made of dried fruits and sprinkled with thick powdered sugar on the surface. So Stollen bread tastes sweet and not dry. In continental Europe, where the climate is cold, Stollen bread can be stored for as long as one month. Such a durable and delicious dessert, let Germans spend a warm and sweet Christmas. Famous German desserts have a history of 500 years. Due to the large amount of butter soaked, the taste of Christmas bread is very similar to that of cake.
The taste of this Christmas bread is the best one week after making it. It goes well with red wine, but also champagne. Christmas is just around the corner. Let's taste German Christmas bread at Christmas time.
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Bread that is Only Made Once A Year-stollen for Christmas

1. Jinxiang high powder 100g milk 80g yeast 3g ingredients put on the maxillofacial machine and knead evenly

Bread that is Only Made Once A Year-stollen for Christmas recipe

2. Send to 2 times the size.

3. 40 grams of raisins mixed dried fruits (dried pineapple, lemon fruit shop, dried cranberries, dried strawberries) 40 grams of American almonds 60 grams, put all the ingredients together and soak in rum for more than 12 hours.

4. Remove the soaked dried fruit to control the moisture

5. Soften the butter 80 grams, 40 grams of caster sugar, 2 grams of salt, put together and stir into a paste, add eggs in portions and mix well

6. Jinxiang high powder 100g vanilla extract 1g almond powder 5g, put it into the yeast dough and stir to form a dough

7. Put the drained D material and knead well

8. Round and relax for 30 minutes.

9. The loosened dough is divided into 3 portions, rounded and loosened for 15 minutes.

10. Roll out 1/3 of the loosened dough into a sheet of 1.5cm thickness, and then press out a groove at 1/3 of the dough.

11. No movement in the middle. Put the sheet-shaped part in the groove and wrap it up, and shape it slightly.

12. Ferment in a baking dish lined with greased paper

13. Brush the surface with melted butter when it reaches 3/4 size.

14. Preheat the oven at 180 degrees, 25-30 minutes for the middle layer at 175 degrees. After coloring, pay attention to cover with tin foil. Brush with melted butter immediately after it is out of the oven. The dough will quickly absorb the butter.

15. Sift with powdered sugar after cooling.

Tips:
One week later is the best time to enjoy it. After sprinkling powdered sugar, I wrap 2 of them in tin foil and prepare to eat after a week.

Tips

⒈The dough does not need to be fully expanded to reach the expansion stage.

2. The final fermentation does not need to be very full, just 3/4.