Name: Christmas Stollen
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 37g Whole milk; 21g All-purpose flour; 4g Dry yeast; 57g raisin; 56g Candied Mix; 5g Orange zest; 37g Brandy; 5g granulated sugar; 2g salt; 2g Cinnamon powder; 15g egg; 23g butter; 19g Shimizu; Some Melted butter; Some Powdered sugar

Christmas Stollen

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Stollen in "The Baker's Apprentice", Sponge Yeast front page. It is said, “Dresden is considered the birthplace of this traditional Christmas bread. This bread symbolizes the baby Jesus, and the colorful fruits represent the gifts of the Three Oriental Masters. Almost like all holiday breads, this The story behind this type of bread has important cultural significance, and bread is one of the ways parents tell their children about traditional culture. When this story is accompanied by the taste of a particular food in memory, it will be more preaching The narration is more impressive.” However, for people who lack this cultural background, perhaps the food itself is more interesting. . . .
There are not so many golden raisins, just use any raisins instead. A variety of fruit compotes are just a few handy, such as blueberries, apricots, cranberries and the like.
Plastic surgery is a bit confusing, and it can be considered complete if it is confused, but I just don't understand why it is bent into a meniscus shape in the end? Ms. Meng's version of Stollen is just two stacks of long shapes.
Brush oil, sprinkle with powdered sugar, in two layers. Festivals always seem to be associated with a high fever. . . . However, the taste is really good. . . "

Christmas Stollen

1. Sponge starter: 37 grams of whole milk, 21 grams of all-purpose flour, 4 grams of dry yeast,

2. Mix the starter ingredients,

3. Stir it into a uniform batter, leave it to ferment at room temperature,

4. The batter rises and fermentation is complete.

5. Dried fruit mix: 57 grams of raisins, 56 grams of candied mix, 37 grams of brandy, 5 grams of orange zest

6. Pour the fruit material into the bowl while the starter is fermenting,

7. Mix well and let stand for several hours.

8. Dried fruit preserves fully absorb the liquor and set aside.

9. Main dough: 94g all-purpose flour, 5g sugar, 2g salt, 1g orange zest, 1g lemon zest, 2g cinnamon powder, 15g egg, 23g butter, 19g water, 19g chopped walnut for decoration : Appropriate amount of melted butter, appropriate amount of powdered sugar

10. Pour flour, sugar, salt, orange zest, lemon zest and cinnamon powder into a large bowl and mix well.

11. Add starter, eggs, butter, water,

12. Stir into a soft ball, cover with plastic wrap, and let stand for 10 minutes.

13. Add most of the soaked dried fruits, mix well,

14. Sprinkle flour on the counter, remove the dough, and knead for a few minutes.

15. The dough becomes soft and smooth,

16. Put it in a large bowl, cover with plastic wrap, and let stand for about 45 minutes to ferment.

17. The dough swells slightly,

18. Roll out into a rectangle,

19. Spread the remaining dried fruit on the surface,

20. Fold the bottom third of the dough toward the middle,

21. Fold the upper third to the middle again,

22. Press it tightly with a rolling pin,

23. Fold it down again,

24. Bend into a meniscus shape, put it in a baking tray, and finally ferment to 1.5 times its size.

25. Put it in the oven, on the middle level, fire up and down at 180 degrees, bake for about 30-40 minutes,

26. The surface is dark reddish brown, baked,

27. Brush with melted butter immediately,

28. Sift a layer of powdered sugar immediately,

29. Sprinkle a second layer of powdered sugar after one minute, and use after cooling for one hour.

Tips:
Dried fruit mixes can be configured as you like.
The fermentation time depends on the temperature,
The baking time and firepower need to be adjusted according to the actual situation.