Late Bread---Christmas Stollen Bread

Late Bread---Christmas Stollen Bread

Overview

Stollen originates from Dresden, a town in eastern Germany. It is a traditional bread that is a must-have for German Christmas. The shape of German bread Stollen bread imitates the shape of Jesus lying on the bed. It has special religious significance and is a bread dedicated to the church by German bakers. Later it evolved into the bread that every household celebrates at Christmas. Stollen bread has an attractive aroma, has a lot of sugar, is 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 is said to taste best a week after it is made.

Tags

Ingredients

Steps

  1. Soak the mixed dried fruits in rum overnight and drain; weigh all the main dough ingredients, pour them into the inner barrel of the bread machine except butter, and select the dough setting to knead the dough.

    Late Bread---Christmas Stollen Bread step 1

  2. After 20 minutes, add the butter in 5 batches and continue kneading.

    Late Bread---Christmas Stollen Bread step 2

  3. In the meantime, add dried fruits and knead evenly.

    Late Bread---Christmas Stollen Bread step 3

  4. After kneading stops, basic fermentation takes place.

    Late Bread---Christmas Stollen Bread step 4

  5. Let it rise until it doubles in size. Gently squeeze the dough with your hands to remove any air bubbles.

    Late Bread---Christmas Stollen Bread step 5

  6. Take out the dough and divide it into 2 portions, roll into balls and ferment for 15 minutes.

    Late Bread---Christmas Stollen Bread step 6

  7. Flatten the fermented dough and roll it into an oval shape with a rolling pin.

    Late Bread---Christmas Stollen Bread step 7

  8. Fold it in half, apply a little flour with a rolling pin, and press the dough into a line.

    Late Bread---Christmas Stollen Bread step 8

  9. Place the shaped dough into the baking pan for final fermentation.

    Late Bread---Christmas Stollen Bread step 9

  10. It takes about 50 minutes until the volume expands to 1.5 times.

    Late Bread---Christmas Stollen Bread step 10

  11. Preheat the oven to 180 degrees, with the middle layer, upper and lower heat, and bake for 25 minutes; immediately after taking it out of the oven, brush it with a layer of butter to moisturize it.

    Late Bread---Christmas Stollen Bread step 11

  12. After cooling, sift in an appropriate amount of powdered sugar.

    Late Bread---Christmas Stollen Bread step 12