The Stollen is a heavy german traditional bread like cake containing lots of dried fruit, and covered with powder sugar. We can keep it for a long time and the taste becomes better day by day, so normally we cut a small slice and eat it everyday. However, our stollen is disappearing too quick to know the taste altering with time!
Thinking the butter and powder sugar used for it we are worried about the calorie, but we cannot stop cutting...
One day I brought a stollen from Vienna and I found out our family also loved it. So this year I made several and gave them to each family♪
We cannot see Stollen in Spain a lot, but I suppose if we go to Germany, tons of them go on sale in every bread shop. I have to visit one day!
＜Recipe＞
Butter 70g
Sugar 30g
Yolk 1
Milk 60g
Dry yeast 8g
Strong flour 80g
Flour 80g
Salt 4g
Nutmeg 1/3 tea spoon
Cinnamon 1/2 tea spoon
Cardamom 1/2 tea spoon
Roasted almond 30g
Roasted walnut 50g
Rum steeped fruits 100g
Melted butter＆Powder sugar
1. Heat milk to 40℃, add yeast and leave it for a while so that yeast can be fermented.
2. Place softened butter (room temperature) and sugar in a bowl, and beat them until become white.
3. Add yolk into 2 and mix well.
4. Add all flour into 3.
5. Add 1 into 4 and knead them well until the dough becomes smooth.
6. Add spices, almond, walnut and dried fruits into 5, knead them little bit more, roll it into a boll, and leave it to be fermented (around 2 hours).
7. Remove the gas and shape the dough (roll into a oval and fold the left side over to right side but not to cover all, and once again fold the left side over to right side not to cover all.
8. Second fermentation (around 1 hour).
9. Bake it in a oven with 180℃ for 30 minutes.
10. When it is done, spread the melted butter the whole surface (around 20-30g).
11. When it is cooled, powder the powder sugar and wrap it in plastic wrap.
The taste becomes nicer as days go by, at least leave it for 2 days.
Before eating, powder the powder sugar once again.
Bon profit!!!
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