Stollen

Overview

My mother always asks me to make some bread for her and send it back, but the distance is too long, and the taste of ordinary bread has deteriorated before it reaches the place. Finally, after thinking about it, I made this Stollen, which can be stored for a long time and is suitable for long-distance mailing to my mother. It is really inconvenient to be too far away from home and not be able to go back. . . This Stollen is a German Christmas bread. The recipe and method this time come from BBA (The BreadBaker's Apprentice - Apprentice Baker). The shape of the bread is like a swaddling clothes in a manger, which symbolizes the swaddling of Jesus. The colorful fruits represent the gifts of the Magi. It must be said that European holiday bread usually has strong cultural and religious significance. Ingredients: Sponge starter: 113g milk, 64g all-purpose flour, 4 tsp yeast powder Nuts & dried fruits: 170g raisins, 170g various dried fruits, 113g brandy, 10ml vanilla essence, 57g American almonds Main dough: 283g all-purpose flour, 14g fine sugar, 5g salt, 6g orange zest, 7g cinnamon powder, 47g eggs, 71g butter, 57g water Surface decoration: appropriate amount of melted butter, appropriate amount of powdered sugar

Tags

• baking
• all-purpose flour
• american almonds
• brandy
• butter
• egg
• orange zest
• raisins
• vanilla extract
• various dried fruits
• yeast powder
• cinnamon powder
• fine sugar
• melted butter
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 First cut the larger dried fruits into small pieces, then put all the raisins and various dried fruits together, pour in the brandy and vanilla extract, stir well and soak, stir several times a day until the liquid is completely absorbed by the fruits, this process lasts for about 2 days

   

2. 2 Blanch the American almonds in boiling water

   

3. 3 Peel off the skin and chop into pieces, set aside

   

4. 4 Wash the surface of the oranges, remove the orange peel and set aside

   

5. 5 Make sponge starter: heat milk over water

   

6. 6 to about 38℃ (warm but not hot)

   

7. 7 Add flour and yeast

   

8. 8 Stir evenly, then cover with plastic wrap for fermentation

   

9. 9 After about 1 hour at room temperature, it has fermented until it bubbles, and it will collapse when you tap the edge of the pot

   

10. 10 Put all the main dough ingredients into the mixing bowl, add the sponge starter, then secure the mixing bowl and beat it into a soft but not sticky dough

    

11. 11 Pour half of the previously pickled dried fruits into a mixing bowl

    

12. 12 Continue to beat evenly

    

13. 13 Put the beaten dough into a basin and place it in a warm place for basic fermentation

    

14. 14 Ferment at room temperature for about 45 minutes

    

15. 15 Divide the dough into two parts, roll into a ball and rest for 15 minutes

    

16. 16 Take a piece of dough and shape it into a thick rectangle with your hands, about 20cm*10cm

    

17. 17 Sprinkle a thin layer of flour on top, then sprinkle some of the chopped almonds

    

18. 18 Sprinkle some wine-soaked dried fruits

    

19. 19 Use a rolling pin to press the middle of the rectangle and roll the middle part thin, leaving a 2.5cm wide thick edge on the upper and lower sides. The thickness is the same as the original rectangle

    

20. 20 The size of the new rectangle is about 30cm*15cm, the upper and lower sides are thicker, and the middle part is thinner

    

21. 21 Scoop up the dough and fold the thick edge down

    

22. 22 Stuff some chopped almonds and wine-soaked dried fruits into the gaps between the dough

    

23. 23 Turn the dough over

    

24. 24 Then fold the thick edge of the upper layer from bottom to top

    

25. 25 What it looks like when folded from the side

    

26. 26 Stuff more chopped almonds and dried wine-soaked fruits into the new gaps until the gaps on both sides of the dough are filled with chopped almonds and dried wine-soaked fruits

    

27. 27 Then carefully press the gap

    

28. 28 Transfer the dough to the baking sheet and bend it into a crescent shape as you place it on top

    

29. 29 Spray vegetable oil on the dough, cover the dough loosely with plastic wrap, and ferment at room temperature for about 1 hour until the dough becomes 1.5 times its original size

    

30. 30 Place the dough into the middle and lower racks of the preheated oven and bake at 175°C for 40 to 50 minutes

    

31. 31 When the bread is hot from the oven, brush the surface with melted butter

    

32. 32 Then immediately sprinkle a layer of powdered sugar on the surface of the bread

    

33. 33 After 1 minute, sprinkle the second layer of powdered sugar so that the bread is coated with a large amount of powdered sugar. After the bread is completely cooled, put it into a bag and store it