Stollen, which originated in the eastern German town of Dresden, is a traditional German Christmas bread.German bread Stollen bread is shaped in imitation of the bed of Jesus, has a special religious significance, is the bread of the German baker dedicated to the church.It later evolved into a bread for families to celebrate at Christmas.Stollen bread has an attractive aroma, has a lot of sugar, is made from dried fruit, and has a thick sugar powder on the surface.So the Stollen bread is delicious, tight, and not dry.In the cold climate of continental Europe, Stollen bread can be stored for a month.Such a long-lasting and delicious snack will give the Germans a warm and sweet Christmas.It is a famous German dessert that has been around for 500 years.Because it is soaked in a lot of butter, the taste of Christmas bread is very similar to that of a cake.This Christmas bread, after it's done, is said to taste best a week later.

WHAT YOU NEED

Ingredients

300 grams of wheat flour
2.5 grams of cinnamon powder
30 grams of fine sugar
6 grams of yeast powder
90 grams of butter
120 ml of milk
One egg.
3 grams of salt
Mixed dried fruit 60 grams
80 ml of rum
20 grams of almonds
30 grams of flour
Moderate amount of butter

How TO MADE Christmas bread

Steps 1 to 4

1. The mixed dried fruit is soaked in rum and dried overnight; all the main dough materials are well weighed, except for the butter, which is poured into the inner cylinder of the wrapping machine, choosing the workpiece and the dough.

2. After 20 minutes, add the butter five times and continue to knead the dough.

3. During this period, the fruit is dried and mixed.

4. Basic fermentation is carried out after the kneading stops.

Steps 5 to 8

5. Ferment to twice its original size, and gently squeeze the dough by hand to remove the bubbles.

6. Take the dough in two pieces, roll it around and ferment it for 15 minutes.

7. The fermented dough is flattened and made into an elliptical shape with a doughnut stick.

8. Folded in pairs, the dough is pressed into a line by applying a little bit of high-strength powder with a dough stick.

Steps 9 to 12

9. Formed dough is placed in a baking tray for final fermentation.

10. Approximately 50 minutes to 1.5 times the volume expansion.

11. Preheat the oven to 180 degrees, put the middle layer on the fire and bake for 25 minutes; brush a layer of butter moisturizer immediately after cooking.

12. After cooling, the right amount of sugar powder can be sifted.

13.

Handy cooking tips

　　The main dough is rubbed so that the surface of the dough is smooth and does not stick to the hand, without rubbing to the state that can be pulled into a thin film.You can choose your own dried fruit, but you must soak it in rum overnight.There are many styles of 3D printing, and I use the simplest ones, but they're as delicious as bread.4 tablespoons of baked bread should be brushed with a layer of butter while it is hot, the butter is quickly absorbed by the bread, so the amount of brush should be larger.