Bread that is only made once a year - Stollen for Christmas

Overview

Christmas Bread Stollen Fruit Bread has an attractive aroma. It has a lot of sugar, made of dried fruits, and is sprinkled with a thick layer of powdered sugar. Therefore, Stollen bread tastes sweet, firm and not dry. In cold continental Europe, Stollen bread can be stored for up to a month. Such durable and delicious snacks allow Germans to spend a warm and sweet Christmas. Germany's famous dessert has a history of 500 years. Because it's soaked in lots of butter, Christmas bread tastes very close to cake. This Christmas bread tastes best a week after making it. It goes well with red wine, but also champagne. Christmas is coming soon, let’s taste German Christmas bread together at Christmas time.

Tags

• baking
• children
• festival customs
• christmas
• autumn recipes
• almond flour
• american almonds
• egg
• gold statue powder
• mixed dried fruits
• raisins
• rum
• softened butter
• vanilla extract
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 100g Jinxiang powder, 80g milk, 3g yeast, put the ingredients into a facial machine and knead evenly

   

2. 2 Let it double in size.

   

3. 3 grams of raisins, mixed dried fruits (dried pineapple, lemon fruit, dried cranberries, dried strawberries), 40 grams of American almonds, 60 grams, put all the ingredients together and soak them in rum for more than 12 hours.

   

4. 4 Remove the soaked dried fruits to control the moisture

   

5. 5 grams of softened butter, 40 grams of caster sugar, 2 grams of salt, stir together to form a paste, then add eggs one at a time and stir well

   

6. 6 100g Jinxiang powder, 1g vanilla extract, 5g almond flour, add to fermented dough and mix into a dough

   

7. 7 Add the drained ingredient D and knead evenly

   

8. 8 Roll and let rest for 30 minutes.

   

9. 9 Divide the rested dough into 3 parts, roll into balls and rest for 15 minutes.

   

10. 10 Roll out 1/3 of the relaxed dough into a 1.5cm thick piece, and then press out a groove in 1/3 of the dough,

    

11. 11 The middle doesn't move. Put the sheet part into the groove to wrap it, and arrange it slightly to shape it.

    

12. 12 Place on a baking sheet lined with greaseproof paper to ferment

    

13. 13 Brush the surface with melted butter when it is 3/4 of the size.

    

14. 14 Preheat the oven to 180 degrees and set the middle layer to 175 degrees for 25-30 minutes. After coloring, be sure to cover it with tin foil. Brush with melted butter immediately after taking it out of the oven. The dough will quickly absorb the butter

    

15. 15 Once cool, sift in powdered sugar.