Christmas Stollen
Ingredients
- Milk 115g (yeast ingredients)
- High flour 65 grams (yeast ingredients)
- Yeast 3 grams (starter ingredient)
- High flour 2 280 grams (dough ingredients)
- White sugar 15 grams (dough ingredient)
- Salt 3 grams (dough ingredient)
- Cinnamon powder 7 grams (dough ingredient)
- Egg One (dough ingredient)
- Butter 70 grams (dough ingredient)
- Water 58 grams (dough ingredients)
- Cranberry 40g
- Dried blueberries 40g
- Wolfberry 40g
- Dried longan 40g
- Almond slices 50g
- Sugar Appropriate amount
Steps
1. All ingredients are ready. All kinds of nuts and dried fruits should be shelled and cored in advance.
2. Mix the ingredients in the starter evenly. Cover with plastic wrap and let ferment.
3. There are bubbles on the surface of the fermented batter, which have doubled in size and will collapse when stirred with chopsticks.
4. Then pour the flour ingredients and cinnamon powder in the dough into the container, and then pour in the other ingredients except dried fruits and almond slices.
5. Use a chef's machine to knead into a fine dough
6. Cover with plastic wrap and ferment until doubled in size.
7. Take out the fermented dough, roll it out slightly, and serveSprinkle half of the dried fruit and half of the almond slices on top, and use a rolling pin to compact the dried fruit.
8. Fold the dough sheet three times, place the edge of the third dough sheet in the middle of the dough, and sprinkle the remaining Kogan and almond slices on the interface. Then use a rolling pin to compact the dried fruits. In short, all the dried fruits away from Ali should be put in.
9. Divide the dough into two parts and place them on a non-stick baking pan.
10. Second serve until twice as big.
11. Preheat the oven to 200 degrees, put the bread base in the oven, bake the middle layer for about 40 minutes, take it out, spread softened butter while it is hot, and sprinkle with powdered sugar.
12. Slicing usage
Tips
- This bread has more dried fruits, the more, the tastier.
- The initial protection time of the starter should be determined according to the surrounding temperature. If the room temperature is low, it can be left for one day. I made it the night before and kept it in the refrigerator to ferment overnight.
- The prepared bread will be hard when you eat it, and it will taste better after a day.
