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Stollen ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Ingredients

(A) Strong powder : 270g
(A) Sugar : 30g
(A) Salt : 1 tsp
(A) Cinnamon powder : 1 tsp
(A) Dry yeast : 18g
(A) Milk : 100ml
(A) Melted butter : 130g
(A) Egg yolk : 3 pieces
(A) Rum : 1 tablespoon
Dried fruit : 100g
nuts : 100g
Drawn butter : Appropriate amount
Powdered sugar : Appropriate amount

Time required

90minutes

Procedure

1) Make rum pickles of dried fruits and nuts 00:06
Chop the nuts into a storage jar, add dried fruits, pour in rum, and soak.
2) Mix the dough 01:12
Put (A) in a bowl and mix with a spatula.
3) Mix the dough and 1 02:51
Place 2 on a floured table and knead for about 10 minutes.
Add 1 and knead and mix.
4) Ferment 03:50
Return the dough to the bowl, wrap it, and leave it at around 30 ° C. Or heat in the oven for 30 minutes. Ferment it the way you like.
5) Mold 04:13
Stretch the dough into a rectangle so that the top and bottom ends are slightly thicker, then fold it in half.
6) bake in an oven 04:33
Bake in an oven at 180 ° C for 40 minutes.
7) Finish 04:49
Immediately after baking, apply melted butter with a brush and sprinkle with powdered sugar.

Point

・ Stollen is a traditional German baked confectionery that uses plenty of dried fruits and nuts soaked in Western liquor. Since it will last for a long time, at home in Germany, wrap it in plastic wrap and store it, eat little by little by Christmas, and wait for the day.
・ If you have time, it's a good idea to soak dried fruits and chopped nuts in rum from the day before.
・ By sieving the strong flour, it is hard to get lumpy and the dough is finely finished.
・ When the heat is removed after baking, wrap it in plastic wrap and store it in a cool and dark place. 10 days later is the time to eat.