Stollen Christmas Wreath - Made in a Bread Machine

Name: Stollen Christmas Wreath - Made in a Bread Machine
Cuisine: American
Ingredients: 210 grams Strong flour; 40 grams Almond powder; 40 grams Sugar; 1 tsp Cinnamon powder; 4 grams Salt; 1 Egg; 160 ml combined with egg Milk; 12 grams Yeast for panettone; 4 grams Only when you use dried yeast; 70 grams Unsalted butter; 150 grams Fruit soaked in rum; 50 grams Softened butter; 1 Granulated sugar; 1 Powdered sugar

cookpad.japan @cookpad_jp

The wreath-shaped stollen I saw in a baking supply store was so cute that I tried making it in an easy way using a bread machine and easy to acquire ingredients.

I used store-bought mixed fruit soaked in rum. Drain well with a paper towel before use. You can soak your favorite fruits in rum, too! Or just use rum raisins and it still be good. You can add citrus peels or nuts, too! For 21 cm [8.3 in] donut cake tin. Recipe by Dokintan

The wreath-shaped stollen I saw in a baking supply store was so cute that I tried making it in an easy way using a bread machine and easy to acquire ingredients.

cookpad.japan @cookpad_jp

The wreath-shaped stollen I saw in a baking supply store was so cute that I tried making it in an easy way using a bread machine and easy to acquire ingredients.

Saved

Ingredients

210 gramsStrong flour
40 gramsAlmond powder
40 gramsSugar
1 tspCinnamon powder
4 gramsSalt
1Egg
160 mlcombined with egg Milk
12 gramsYeast for panettone
4 gramsOnly when you use dried yeast
70 gramsUnsalted butter
150 gramsFruit soaked in rum
Toppings
50 gramsSoftened butter
1Granulated sugar
1Powdered sugar

Saved

Steps

1

Beat the egg and mix with milk so that it's 160 ml. Add the ingredients from strong flour to yeast, and switch on your bread maker using the dough setting. Add the unsalted butter after 5 minutes.
2

When the dough has set, mix in the rum fruits by hand (Some machines will break up the fruit). Let rest for 10-15 minutes.
3

Form into a long roll and put it into a cake tin coated with oil. Push in the batter a bit to form it well.
4

Leave to ferment for 40 minutes at 30˚C. (The photo is after fermenting)
5

Line a baking sheet with parchment paper. Flip the cake tin upside down on the sheet and bake for 35 minutes at 180˚C. Take the tin out and bake for another 5 minutes.
6

Just after baking, brush softened butter and sprinkle with granulated sugar. When completely cooled, sprinkle powdered sugar.
7

Wrap it up tightly and leave in a fridge. It will be nice and tasty after 3 days.
8

Decorate with cute Christmas ornaments when serving.
9

You can form it normally rather than in a doughnut shape. Bake for 10 minutes at 200˚C, then lower the temperature to 180˚C and bake for another 25-30 minutes.