Stollen Bread
1.
Make sponge starter: 70g milk, 70g all-purpose flour, and 50g homemade rice wine. Stir to form a paste, ferment at room temperature until all bubbles are formed, and the volume increases by about 2 times. Sponge starter pays attention to using natural ferment, which can be made with fruits, but it is too troublesome, so I use rice wine instead. There are too many ingredients in the system, which cannot be accurately stated in the ingredient list, and they are all explained in the steps. If it is made in winter, the milk should be heated to 35 degrees.
2.
Cashew nuts, large almonds, sweet almonds, walnuts, peanuts, 150 grams in total, roasted in the oven, let cool and crushed into granules for later use. Don't make them too broken, but granular.
3.
Prepare some dried fruits that you like. If there are cranberries and the like, it’s better. I don’t have any at home now. Use local materials and use them. Cherry tomatoes, dried kiwi and rose raisins. Soak the raisins one day in advance with 110g of brandy, so that the raisins can fully absorb the taste of the wine. Chop the dried fruit and set aside with the soaked raisins.
4.
280 grams of flour, 15 grams of sugar, 3 grams of lemon zest, 7 grams of cinnamon powder, 1 egg, 90 grams of water, 2 grams of yeast powder, add all to the bread machine, stir for 5 minutes, add all to the bread machine, stir for 5 minutes,
5.
After stirring, add the softened butter and continue to stir. The butter can also be melted directly and added in the previous step. Continue to knead the dough for 10 minutes, that is, finish a kneading procedure and knead until the dough is smooth.
6.
Add half of the dried fruit and dried nuts, stir for 2 minutes, cover with plastic wrap and ferment at room temperature to double the size.
7.
Exhaust the agent and relax for 15 minutes. Because there are a lot of dried fruit particles inside, the dough looks uneven
8.
The loose dough is rolled into a long shape, and a groove is pressed in the middle with a rolling pin.
9.
Spread part of the dried fruit and dried fruit particles on the depression
10.
Fold it in half lengthwise, with the top fold over the bottom,
11.
Sprinkle part of the dried fruit,
12.
Fold back the excess part above and seal the interface by hand
13.
Put all into the baking tray, spray a thin layer of oil on the surface of the bread with a watering can,
14.
Moisturize with a cup of warm water, ferment for about 40-60 minutes at room temperature, the volume will increase about 2 times the size
15.
Preheat the oven at 170 degrees and bake for 20 minutes, then rotate the baking pan 180 degrees and bake for another 15 minutes, turning the bread evenly.
16.
The surface of the toasted bread is reddish-brown. This kind of bread has a firmer taste and must be baked. The baked Stollen also needs to be brushed with oil and sprinkled with powdered sugar. For the sake of health, I dispense with powdered sugar. Let it cool and slice it, the taste is quite good!
