Christmas Bread Stollen
1.
The raisins and cranberries are soaked in wine for 2 to 3 days in advance.
2.
All the bread ingredients except butter are put into the bread machine (in the order of liquid first, flour type), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process.
3.
Knead for about 15 minutes, add butter after the dough is formed to continue kneading.
4.
Continue to knead for about 20 minutes. The surface of the dough is smooth and malleable. Add wine-stained raisins and cranberries, as well as chopped almonds and dried apricots, and knead into the dough.
5.
Finish the dough by hand and put it in the bread machine barrel for direct fermentation.
6.
When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.
7.
Take out the made dough and vent it, then divide it into two equal parts, round and relax for 15 minutes, remember to cover with plastic wrap.
8.
Take a portion of the loose dough, roll the dough into an oval sheet, flatten it at 1/3, and use a rolling pin to press out the groove in the middle of 2/3.
9.
Fold the flat part to the top and press it down with a rolling pin.
10.
Put the shaped dough into the baking tray.
11.
Put it in the oven for secondary fermentation, turn on the oven fermentation function, set the fermentation temperature to 35 degrees, remember to put a bowl of warm water on the bottom of the oven to increase the humidity.
12.
Take out the bread when it is doubled.
13.
Put it into the middle layer of the preheated oven again, and heat up and down at 180 degrees for about 20 minutes.
14.
Take out the toasted bread and apply a layer of butter on the surface of the bread while it is hot.
15.
Sift a layer of icing sugar after cooling.
16.
Christmas Bread Stollen is finished.
17.
It is said that the made Stollen bread is sealed and stored in a crisper, and it tastes better when it is cut after 3 days!
18.
I can’t wait to cut it up and eat it!
19.
The white snow-like icing, wrapped in rich fruity, wine and buttery aromas, once again refreshed my taste buds!
Tips:
1, 2 eggs are 98 grams shelled, and the original butter is 80 grams. I didn't use rum, I just used wine to soak the dried fruit.
2. Please adjust the baking temperature and time according to the respective oven conditions. After the bread is colored, you can cover it with tin foil to prevent the color from becoming too dark.
