Easy Christmas Stollen in a Bread Maker
The stollens I made in a bread making lesson had dried fruit or nuts.
I liked them both, so I made my own variation using both fruits and nuts.
Switch the fruits preserved in rum to regular dried fruits if you're not a drinker. You could also omit the brandy for the garnish.
For preservation, make sure to brush the garnishing on without leaving any gaps - on the back side as well.
For the fruits preserved in rum, check out. Recipe by Panpanpanda
Easy Christmas Stollen in a Bread Maker
The stollens I made in a bread making lesson had dried fruit or nuts.
I liked them both, so I made my own variation using both fruits and nuts.
Switch the fruits preserved in rum to regular dried fruits if you're not a drinker. You could also omit the brandy for the garnish.
For preservation, make sure to brush the garnishing on without leaving any gaps - on the back side as well.
For the fruits preserved in rum, check out. Recipe by Panpanpanda
Cooking Instructions
- 1
Bring butter and egg to room temperature. Warm milk to body temperature. Drain the preserved fruits. Roast all nuts slightly.
- 2
Put all ingredients except for ones marked with ☆ into the bread maker. Switch on the dough setting.
- 3
Add ☆ ingredients at the mix signal, or directly through the slot. If you're worried about the amount it crushes, mix in using your hands after the dough is finished kneading.
- 4
Set aside for 60 minutes for the first rising. Divide into two portions and form into balls again. Face the closed ends down, and let it sit for 20 minutes.
- 5
Flip the dough over, and roll it out into a flat oval shape.
- 6
Fold the near end until it's a bit further away than the center.
- 7
Fold the other end and let it slightly overlap in the center. Press it down lightly.
- 8
Close both ends in the center. Make sure to close the sides as well.
- 9
Flip it over, so that the folded end faces down. Shape the dough. An alternative for steps 5 to 9 is to fold it in a slightly tilted half after it's rolled out with a rolling pin.
- 10
Rise for 40 minutes. Bake in 150°C/302°F oven for 10 minutes, then 180°C/356°F for 18 minutes.
- 11
When it's baked, brush on some brandy, melted butter, and apricot jam immediately and in order.
- 12
Top with sliced almonds. When it's cooled down completely, sprinkle on some powdered sugar.
- 13
Wrap up tightly with plastic wrap. You could serve immediately, but the taste improves after 2 or 3 days. Good for a whole month.
- 14
Tie a ribbon around it for a nice gift!
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