Ingredients:
Warm milk: appropriate amount; Whole wheat flour: appropriate amount; High Lego chocolate powder: appropriate amount.
Accessories:
Yeast: appropriate amount.
Flavor: milky; Process: baking; Time: half an hour; Difficulty: ordinary.
Steps for making Christmas Stollen Bread
Soak the raisins in rum overnight.
Cut the walnuts and hawthorn fruit into small cubes.
Mix the ingredients A together and knead into dough.
Soften the butter for ingredient B and add sugar and salt.
Mix well.
Add eggs to the butter mixture and stir well.
Add vanilla extract and stir well.
The dough for ingredient A can be fermented to twice its original size.
Add the fermented dough to the mixed butter mixture and stir well to form a paste.
Add whole wheat flour for ingredient C.
Knead the dough until it is no longer sticky.
Add the walnut kernels, drained raisins and hawthorn fruit cubes to the kneaded dough and continue to knead until the fruit is evenly distributed in the dough.
Let the kneaded dough ferment at room temperature for 30 minutes.
Divide the dough into two parts, knead them into round shapes, and let them rest at room temperature for 15 minutes.
Take one part of the dough and roll it into a circle. Fold it at one-third of the way.
Then cover the one-third part on top of the other part.
Press it down with a rolling pin.
Place the shaped dough on a baking sheet and let it ferment for the final time.
When it has increased in volume by 3/4, brush a layer of melted butter on the surface.
Put it in a preheated oven at 190 degrees Celsius and bake for about 25 minutes, until the surface turns reddish-brown. After taking it out, immediately brush a layer of melted butter on the surface. Sprinkle a thick layer of powdered sugar after cooling.
