Ingredients:
High-gluten flour: 200g; Medium-gluten flour: 200g; Fine sugar: 30g; Honey: 20g; Baking powder: 5g; Egg liquid: 20g; Milk: 170ml; Cinnamon powder: 10g; Fermented butter: 160g; Salt: 5g.
Accessories:
Rum-soaked dried fruits: 280g; Crushed almonds: 80g.
Toppings:
Fermented butter: 200g; Powdered sugar: appropriate amount.
Taste: Sweet; Process: Baking; Time: Several days; Difficulty: Advanced.
Detailed Steps for Cooking Traditional German Christmas Pastry – Stollen
Mix 200g high-gluten flour and 200g medium-gluten flour and sift. Mix egg liquid and milk, and leave the fermented butter at room temperature for later use.
Mix 200g high-gluten flour, 200g medium-gluten flour, 30g fine sugar, 20g honey, 5g baking powder, 20g egg liquid, and 170ml milk in a mixer. Add 10g cinnamon powder and 5g salt, continue mixing, then add 160g fermented butter cut into small pieces and mix well.
When the dough is mixed to the point where it comes off the mixer, add 280g rum-soaked dried fruits and 80g crushed almonds, and mix well.
Wrap the well-mixed dough in plastic wrap and refrigerate overnight for fermentation.
Take out the fermented dough.
Divide the dough into 4 equal parts (the picture shows 6 parts, but it is actually divided into 4 parts).
Take one part and flatten it into a square with a length of 20cm and a width of 15cm.
Fold it up at 2/3 of the way.
Let it ferment for the second time in a 30-degree environment. After the dough has expanded, preheat the oven to 200 degrees and bake for 20 minutes.
When it is hot, brush it with melted fermented butter (melt 200g butter into a liquid state in advance).
Sprinkle with powdered sugar, and it’s done!
It can be stored at room temperature for a month, and the longer it is stored, the richer the flavor.
