Stollen

Stollen

1. First cut the relatively large dried fruit into small pieces, then put all the raisins and various dried fruits together, pour in the brandy and vanilla extract, stir well, soak, and stir several times a day until the liquid is completely absorbed by the fruit. This process lasts about 2 days

2. Blanch the American almonds with boiling water

3. Peel off the skin and chop it up, set aside

4. Wash the surface of the orange, wipe out the orange zest, and set aside

5. Make sponge starter: heat the milk in water

6. To about 38°C (not hot when it is warm)

7. Add flour and yeast

8. Stir well, then cover with plastic wrap for fermentation

9. After about 1 hour at room temperature, it has fermented to foam, and it will collapse when tapped.

10. Put all the main dough materials into the mixing bowl, add the sponge starter, then fix the mixing bowl and beat it into a soft but non-sticky dough

11. Pour half of the marinated dried fruit into the mixing bowl

12. Continue to beat evenly

13. Put the beaten dough into a basin and place it in a warm place for basic fermentation

14. Prove at room temperature for about 45 minutes

15. Divide the dough into two, round and relax for 15 minutes

16. Take a portion of the dough and shape it into a thick rectangle by hand, about 20cm*10cm in size

17. Sprinkle a thin layer of flour on top, then sprinkle part of the chopped almonds

18. Sprinkle some wine-stained dried fruit

19. Press the middle of the rectangle with a rolling pin, and roll the middle part thin, leaving 2.5cm wide thick sides on the upper and lower sides, the thickness of which is the same as the original rectangle

20. The size of the new rectangle is about 30cm*15cm, the upper and lower sides are thicker, and the middle part is thinner

21. Scoop up the dough and fold the thick side down

22. Stuff part of the chopped almonds and dried fruit in wine into the crevices of the dough

23. Turn the dough over

24. Then fold the thick side of the upper layer from bottom to top

25. Viewed from the side after folding

26. Fill the new crevice with more chopped almonds and dried fruit in wine until the crevices on both sides of the dough are filled with chopped almonds and dried fruit in wine

27. Then carefully tighten the cracks

28. Transfer the dough to the baking tray and when you put it on, bend it into a crescent shape

29. Spray vegetable oil on the dough, cover the dough loosely with plastic wrap, and leave it for about 1 hour at room temperature until the volume of the dough becomes 1.5 times the original size

30. Put the dough into the lower layer of the preheated oven and bake at 175℃ for 40-50 minutes

31. When the bread is hot from the oven, brush the surface with melted butter

32. Then immediately sprinkle a layer of powdered sugar on the surface of the bread

33. After 1 minute, sprinkle a second layer of powdered sugar to make the bread wrapped in a large amount of powdered sugar. After the bread is completely cooled, it can be stored in a bag.

Tips:

1. Lemon flavor or orange flavor is used in the book, but I only have vanilla extract, so I put it directly;
2. Fruit mixes can be put as you like, what I put is: dried mango, dried cherries, dried apricots, dried cranberries, dried apples, dried peaches;
3. The dough does not need to be kneaded to the expansion stage, it is enough to form a dough and not stick to hands;
4. The dough after basic fermentation may not grow to twice the size;
5. The plastic surgery method introduced in the book seems very troublesome at first glance, I simplified it a bit when I did it, and found it easier for people to understand;