Stollen Bread
1.
Mix the ingredients of Part A into a uniform paste; cover with plastic wrap and let stand for 1 hour.
2.
Use a bread machine to mix the batter from step 1 and the ingredients in part B into a uniform dough
3.
Mix the dough from step 2 with the ingredients from step C, and round the dough
4.
Use the bread machine for the first fermentation
5.
Divide the fermented dough into four parts, round the surface of the dough, and let it stand for 5-10 minutes in a pot.
6.
Take a dough and roll it from the top of the dough to one side with a rolling pin. After rolling out part of the dough thinly, turn the dough over
7.
Spread a little butter on the surface of the dough, turn the thin side of the dough over, and cover the surface on the other side
8.
Repeat all the dough shapes, arrange them on a high-temperature cloth, and put them in the oven to ferment
9.
When the dough is about 2 times bigger, take it out; preheat the oven to 210 degrees Celsius and lower the heat to 210 degrees
10.
Sprinkle flour on the surface of the dough
11.
Put the dough in the preheated oven and bake until it is cooked through (reference time: 13-15 minutes)
12.
Take out the toasted bread to complete
Tips:
postscript:
1. Infant blessings, I have to admire the creativity of the predecessors
2. The ingredients in part C will not affect the dough making, if not, you can leave it