Stollen Bread

Name: Stollen Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Gluten bread flour; 30g butter; 140g water; 25g Red wine; 10g milk powder; 35g granulated sugar; 3g salt; 1g Cinnamon powder; 3g yeast; 30g Dried papaya; 40g walnut; Some Powdered sugar

by Hua Qing Rouyi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In Europe, bread is usually inseparable from traditional religious culture. This is the case with Stollen. This bread symbolizes the baby Jesus, and the various dried fruits are a symbol of gifts to Jesus. Germans share bread to commemorate the crucifixion of Jesus on the occasion of Christmas. Another argument is to commemorate a benevolent "Storon" king, so the bread is named "Storon Bread".
It is said that before the Roman occupation of Germany, the Germans specially made a kind of bread containing pickled dried fruits for the winter solstice. Historians say that Stollen’s history can be traced back to Dresden, Germany, about 1,400 years ago. Stollen is high in sugar and oil, and has a long shelf life, which can be stored for 1 month, and the flavor of the bread changes gradually with the passage of time. Therefore, Germans often buy it 2-3 weeks before Christmas and slowly taste its flavor. Although the sweetness of the bread is very high, the surface of the bread is still sprinkled with a lot of sugar and powdered sugar.
Spring is here, bring a Stollen, come out and cheer!

Stollen Bread

1. Put bread flour, milk powder, sugar, salt, cinnamon powder, and yeast into the mixing cup of the chef's machine;

2. After mixing the water and red wine, pour it into the mixing cup of the chef's machine and start kneading;

3. Mix and stir until the dough can pull the thick film state;

4. Add butter and continue to stir;

5. Stir until the surface of the dough is smooth and malleable;

6. Add raisins, dried blueberries, dried papaya and walnuts;

7. After mixing well, put it in a warm place for the first fermentation;

8. The dough grows to about twice its original size;

9. After the dough is exhausted, divide into two parts, knead into a circle, and relax at room temperature for 15 minutes;

10. After slack, you can shape it. Take a dough and roll it into a circle on the chopping board;

11. Fold the dough in half, the lower side is about 1.5cm more than the upper side, and press it on the dough with a rolling pin;

12. Put the shaped dough on the baking tray, and carry out the final fermentation at a temperature of 38 degrees and a humidity of over 80%;

13. When fermented to double the volume, put it in a preheated oven at 185 degrees and bake for about 30 minutes;

14. After taking out the baked Stollen, immediately brush a layer of melted butter on the surface;

15. Sprinkle with powdered sugar after cooling.

Tips:
1. When the bread is finally fermented, it does not need to be fermented to 1.5 times as large as ordinary bread, but to be fermented to 1 time;
2. This bread is very storage-resistant. Even if it is brushed with melted butter, it can moisturize the bread. The subsequent storage for 1 month is not a problem. It is said that after the stollen is made, it tastes best after being sealed and stored for 1 week;
3. Cut into slices of stollen, eat together with coffee or red wine, it has a different flavor.