Stollen Bread

Stollen Bread

by Sister Guoming

4.6 (1)







Christmas Stollen (Stollen) is a must-have traditional Christmas snack in Dresden, a town in eastern Germany. It has a history of several centuries. This bread has been like a day for hundreds of years. It has a simple shape and a bizarre ratio of materials. In Austria and Germany, it is a rare and expensive variety. A lot of dried fruit, butter and wine make it taste sweet and exude a strong aroma. In addition, this bread was also invented to commemorate a benevolent "Storon" king, so that future generations can enjoy such a taste.
The ingredients of this bread contain more fat, sugar and eggs, plus the dried fruit soaked in high liquor. After two or three days, the rich fruit aroma and wine taste can be fully released, so it must be done Don't rush to eat. And the high sugar, high oil and large amount of wine make it have natural antiseptic effect, so it can be stored for a long time. For how long it can be stored, everyone can do a test. Generally, in German families, this bread is bought two or three weeks before Christmas. You can taste its flavor slowly and it can be stored for about a month. There are also places where residents can even store Stollen in the refrigerator for a year. Believe it or not, I believe it anyway. However, what I made this time, it disappeared almost instantaneously within the three-day limit. Who can resist such delicious bread?


Stollen Bread

1. Mix ingredient A (raisins, cranberries and blueberries, 60 grams of rum, 80 grams), soak overnight; add ingredient B (300 grams of flour, 1/2 teaspoon of cinnamon powder, 30 grams of sugar, 30 grams of salt, 3 grams of yeast powder, 6 grams of milk) 120g eggs 1) mix all together, stir until the dough is slightly gluten and the surface is smooth

Stollen Bread recipe

2. Add the butter of ingredient C (90 grams of butter and 30 grams of almond slices) in 5 times, and continue to stir until the butter is completely absorbed by the dough each time. Finally, add ingredient A (control dry liquor) and the almond slices in ingredient C, and stir until complete stage. Due to the addition of blueberries, the dough turns black and feels like rye; put the dough in a warm and moisturizing place for basic fermentation

3. Divide the twice-larged dough into 3 equal parts, round and relax for 15 minutes; flatten the dough to exhaust steam, roll the dough up and down, turn it over, turn it upside down, and then Fold it in half, spread a little high-gluten flour with a rolling pin, press the dough out a line, put the shaped dough on the baking tray, and carry out the final fermentation, about 60 minutes to 1.5 times the volume

Stollen Bread recipe

4. Preheat the oven to 180 degrees. After the preheating is complete, place the baking pan in the middle of the oven and bake for about 25 minutes; immediately brush with a layer of cream to moisturize after being out of the oven, and sift a suitable amount of powdered sugar after cooling.

Stollen Bread recipe


Similar recipes

Braised Eggplant

Eggplant, Salt, Flour

Pimple Soup

Ginger, Parsley, Chives

Seasonal Vegetable Pie

Flour, Shimizu, Cucumber

Pimple Soup

Flour, Tomato, Water

Seasonal Vegetable Quiche

Green Bean Sprouts, Carrot, Shiitake Mushrooms

Seasonal Vegetable Soup Baba

Flour, Tomato, Sausage

Cornmeal Fried Dumplings

Glutinous Rice Balls, Flour, Cornmeal

Pimple Soup

Tomato, Flour, Rape