Stollen Bread

Name: Stollen Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Dried cranberries; 50g raisin; 250g High-gluten flour; 3g yeast; 50g North Almond; 50g Pistachio (ripe); 50g egg

by Tears of enthusiasm and happiness

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Stollen bread originated from towns in eastern Germany. It is a must-have traditional snack for Christmas in Germany. It has a history of several centuries. When making Stollen bread, the necessary raisins or other dried fruits must be soaked in rum in advance, and various spices such as cinnamon powder, cardamom, cloves, etc. must be added to the dough, and the whole surface of the baked bread must be dipped while it is hot. Wrap it with melted cream and sprinkle with powdered sugar. After 2-3 days, when all the rich fruity aromas, wine aromas and light spices are fully released, it is the best time to taste.

Ingredients

Stollen Bread

1. Ingredients in A, raisins and dried cranberries, soaked in rum overnight

2. The ingredients in B are high-gluten flour, fine sugar, salt, yeast, milk powder, cinnamon powder, rum, water, and butter, and knead until the expansion stage

3. Add all the fruit ingredients and knead well, leave to ferment in a warm place to double size

4. Divide the dough into 2 equal parts, cover with plastic wrap and relax for 15 minutes after rounding

5. Roll out two doughs into an oval about 20 cm in length and 15 cm in width.

6. Fold the dough in half, press it tightly with a rolling pin, and leave it for 60 minutes.

7. Brush the egg liquid on the surface and bake in the oven. The middle layer of the oven is heated at 180 degrees and lowered at 150 degrees for about 25 minutes.

8. After the bread comes out of the oven, brush evenly with melted butter, and then sieve an appropriate amount of powdered sugar after cooling