Stollen

Name: Stollen
Cuisine: American
Ingredients: 250 grams ★Strong bread flour; 100 grams ★Unsalted butter; 50 grams ★Cane sugar; 1 pinch ★Salt; 2 ★Egg yolk; 70 ml ★Milk; 1 dash ★Vanilla oil; 1/2 tsp ★Cinnamon powder; 2 tsp Dried yeast; 120 grams Dried fruits soaked in rum; 1 total 50 grams Walnut, Sliced almond; 1 Butter for decoration; 1 Powdered sugar for decoration

cookpad.japan @cookpad_jp

I usually knead this by hand when making this recipe, but I wondered if I could use a bread maker. I have uploaded my attempt here.

I used the oven setting to rise the dough or you can put the bread in a foam box with hot water for the second rising. Recipe by Mamewans' mama

I usually knead this by hand when making this recipe, but I wondered if I could use a bread maker. I have uploaded my attempt here.

I used the oven setting to rise the dough or you can put the bread in a foam box with hot water for the second rising. Recipe by Mamewans' mama

cookpad.japan @cookpad_jp

I usually knead this by hand when making this recipe, but I wondered if I could use a bread maker. I have uploaded my attempt here.

I used the oven setting to rise the dough or you can put the bread in a foam box with hot water for the second rising. Recipe by Mamewans' mama

I usually knead this by hand when making this recipe, but I wondered if I could use a bread maker. I have uploaded my attempt here.

I used the oven setting to rise the dough or you can put the bread in a foam box with hot water for the second rising. Recipe by Mamewans' mama

Saved

Ingredients

250 grams★Strong bread flour
100 grams★Unsalted butter
50 grams★Cane sugar
1 pinch★Salt
2★Egg yolk
70 ml★Milk
1 dash★Vanilla oil
1/2 tsp★Cinnamon powder
2 tspDried yeast
120 gramsDried fruits soaked in rum
1total 50 grams Walnut, Sliced almond
1Butter for decoration
1Powdered sugar for decoration

Saved

Steps

1

Use dried fruits soaked overnight with rum (soaking for about 1 week is preferable). Chop the walnuts.
2

Put yeast in the bread maker. Place ★ ingredients in the machine. Then set the machine for the dough course with dried fruits, and start.
3

Add fruits and nuts to the machine and allow the bread maker to do the first proofing. Take dough out and cover with a moist kitchen cloth to prevent it drying out. Set aside for 10 minutes.
4

Roll the dough to a 1.5cm thick oval and fold in half. Leave the dough at 30℃ temperature for 30 minutes; this is the second rising.
5

The photo on the left is before the second rising, and the right side is after. It has not doubled in size, but it is much bigger.
6

Once the bread has gone through a second rising, bake in preheated 180℃ oven for approximately 30 minutes.
7

Take the the stollen out of the oven. For decoration, spread butter on the surface while it’s hot and sprinkle plenty of powdered sugar. (The sugar will melt, but don’t worry.)
8

Wrap the stolen with aluminium foil and cool. Then sprinkle powdered sugar through a tea strainer, over the bread and it is done. It will be even better if you store for 2 ~ 3 days before eating.
9

This stollen recipe uses "yeast for confectionary" (1 teaspoon).
10

If you don’t have "yeast for confectionary," you can use normal yeast You just need to adjust the time for rising. The yeast amount in this recipe is more than a normal bread recipe.