Ingredients:
High-gluten flour: 160g; Low-gluten flour: 140g; Butter: 68g; Water: 80g; Eggs: 2; Granulated sugar: 28g; Salt: 2g; Yeast: 3g; Raisins: 40g; Cranberries: 40g; Dried apricots: 40g; Almonds: 25g; Red wine: 80g (or rum).
Accessories:
Butter: a little (brush the surface); Powdered sugar: a little (sprinkle on the surface).
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.
Steps to Make Christmas Stollen Bread
Soak the raisins and cranberries in red wine for 2-3 days in advance.
Put all the bread ingredients except butter into the bread machine (in the order of liquid first and then powder), dig a hole in the middle of the flour, pour in the yeast powder, and start the kneading program.
Knead for about 15 minutes, add butter after the dough is formed, and continue kneading.
Continue kneading for about 20 minutes until the surface of the dough is smooth and elastic. Mix in all the wine-soaked raisins and cranberries, as well as chopped almonds and dried apricots.
Shape the dough by hand, put it directly into the bread machine barrel for fermentation.
When the dough is twice as large, poke it with your finger dipped in flour. If it does not collapse or spring back, it is ready.
Take out the fermented dough, exhaust it, divide it into two equal parts, roll it into a ball, and let it relax for 15 minutes. Remember to cover it with plastic wrap.
Take one of the relaxed doughs, roll it into an oval sheet, flatten it at 1/3, and press a groove in the middle at 2/3.
Fold the flattened part to the top and press it down with a rolling pin.
Put the shaped dough into the baking pan.
Put it in the oven for secondary fermentation, turn on the oven fermentation function, set the fermentation temperature to 35 degrees, and remember to put a bowl of warm water on the bottom of the oven to increase humidity.
Take out the bread when it is twice as large.
Put it in the preheated oven again, bake at 180 degrees for about 20 minutes with upper and lower heat.
Take out the baked bread and brush a layer of butter on the surface while it is still hot.
Sift a layer of powdered sugar on top after it cools.
Christmas Stollen Bread is done.
It is said that the Stollen bread can be stored in a sealed container for 3 days, and the taste will be better when cut open after 3 days!
I couldn’t wait to cut it open and eat it after making it!
The powdered sugar, like the white snow, wraps the rich fruit, wine, and butter flavors, once again refreshing my taste buds!
