Christmas Stollen Bread

Name: Christmas Stollen Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Warm milk; Some Whole wheat flour; Some High Lego Chocolate Powder; Some yeast

by West Horse Gardenia

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Stollen bread originated from the town of Dresden in eastern Germany. It is a must-have traditional snack for Christmas in Germany. It has a history of several centuries. This bread symbolizes the wrapper wrapped by the infant Jesus and has a special religious meaning. The other is to commemorate a benevolent "Storon" king, naming the bread "Storon Bread". Stollen is high in sugar and oil, and has a long shelf life, which can be stored for as long as one month, and the flavor of the bread gradually changes with the passage of time. Therefore, Germans often buy it 2 to 3 weeks before Christmas and slowly taste its flavor. 【Baidu】

The original recipe uses cinnamon powder. My family doesn't like the taste. I added chocolate powder to enhance the color of the bread. The taste is also top-notch. This bread tastes good after 3 days. I can’t wait to taste it after it’s cooled a bit. It’s so delicious. . . . . This is also the longest log of the production process in my baking career. "

Ingredients

Christmas Stollen Bread

1. Soak the raisins in rum for 1 night.

2. Cut walnut and hawthorn fruit into small cubes.

3. Mix material A together and knead it into a dough.

4. After the butter of material B has softened, add sugar and salt.

5. Mix well.

6. Add eggs to the butter paste and stir well.

7. Add vanilla extract and stir well.

8. The dough of material A can be fermented to twice its size.

9. Add the fermented dough to the mixed butter paste and stir to form a paste.

10. Add the whole wheat flour of material C.

11. Knead it into a dough, it's sticky at first, and it's done slowly.

12. After kneading the dough, add walnuts, drained raisins and hawthorn diced, and continue kneading until the fruit is evenly distributed in the dough.

13. The kneaded dough is allowed to rise at room temperature for 30 minutes.

14. Divide into two parts, knead into a circle, and relax at room temperature for 15 minutes.

15. Take a dough and roll it into a circle on the chopping board. Fold it in one third.

16. Cover that third again.

17. Use a rolling pin to press on the dough.

18. Put the shaped dough on the baking sheet. Proceed to the final fermentation.

19. When fermented to 3/4 increase in volume, brush a layer of melted butter on the surface.

20. Put it in a preheated 190 degree oven and bake for about 25 minutes until the surface becomes reddish brown.

After taking it out, immediately brush a layer of melted butter on the surface. After cooling, sprinkle with a thick layer of powdered sugar.