Stollen Bread
1.
Soak all kinds of dried fruits with rum 1-2 days in advance. The wine can choose brandy, rum, Cointreau, etc., and the dried fruit can choose cranberry, kiwi, fig, dried pineapple, etc.
2.
Production medium species: Heat the milk to warm, add yeast and flour and stir evenly, ferment for more than an hour in a warm place, until a lot of bubbles are spongy.
3.
Put the medium seeds, eggs, milk, sugar, salt, flour, soaked dried fruit, butter that has softened at room temperature, and cinnamon powder into the bucket of the bread machine, and start the kneading program to start kneading.
4.
After mixing into a smooth dough, add almond slices and walnut kernels, continue to mix well, and then put it in a warm place to ferment.
5.
Ferment to more than twice the original size.
6.
Take out the fermented dough, divide it into two equal portions, knead each portion into a round dough, and use a rolling pin to press out two traces.
7.
Roll out one side to make a thinner dough piece.
8.
Fold the flat dough sheet up and insert the edge into the dent on the other side.
9.
Put the two bread doughs into the baking tray.
10.
Leave the baking tray in a warm place to ferment for 1 hour and increase the volume slightly.
11.
Preheat the oven to 170 degrees, place the middle layer on the baking tray and bake for 35 minutes. Cover with tin foil after coloring.
12.
Take out the toasted bread and brush with 20 grams of butter while it is hot. Brush it several times to let the bread absorb gradually, and finally sprinkle with enough powdered sugar to decorate.
Tips:
You can put the dried fruit at will, and the dried fruit can also be replaced according to your own preferences.