A magical bread that tastes better the more you put it! German Christmas Bread - Stolen

Ingredients

Driedfruit(soakedformorethan12hours):

Driedgrapes 200 g

Driedcranberries 200 g

Orangepeel 200 g

Rum 100 g

Medium:

Milk 110 g

Low-glutenflour 125 g

Dryyeastresistanttohighsugar 10 g

Maindough:

Eggyolk 100 g

Sugar 60 g

Salt 7 g

Butter 250 g

Vanilla Halfaroot

Orangepeel 1

Cinnamonpowder 5 g

Medium All

Highglutenpowder 450 g

Cooking Instructions

Prepare the dried fruit and soak it in rum for at least one night
To make a medium seed of milk, heat the milk to about 30 degrees, add dry yeast that is resistant to high sugar and mix well, and then add low-gluten flour and stir
Prepare the medium seed for 2-3 hours, about 2 to 3 times the size
For the main dough part, first add the ingredients shown in the picture to the cooking machine, and beat it with the mixing paddle of the cooking machine
In order to prevent gluten in the dough, we use the method of pound cakes
Whip the butter and trimmings first, remember to soften the butter sufficiently, it is more conducive to whipping. Mix well at a slow speed, and then beat quickly.
Then add the egg yolk on medium speed, and the egg yolk should be added slowly
The final result is this creamy
The fermented medium seed has a lot of pores in it, but there is no gluten at all
Break the medium seed and put it in, and then pour in the high-gluten powder
Replace the kitchen machine with a dough hook
Mix the gluten flour well at medium speed, and it will be done in about 3-5 minutes
At this time, pour the soaked dried fruits into it, open it slowly and mix evenly, the slower the speed, the better
The final stirred dough is like this, it doesn't need to be flipped at once, and after stirring, knead it slightly and knead it smooth
Divide the dough evenly into 300-350 grams each, and you can make about 5-6 stolens
Knead the divided dough smooth, put the smooth side up, and try to fold the dried fruit into it so that more of the dough is exposed
Use a rolling pin to roll out the top and bottom thin, leave it unrolled, and make it thicker
Roll it out and turn it over and place dried apricots in the middle thick (in the original, it was marzipan)
Stack up and down
After folding, turn it over with the connector facing down, and press it with your hands on both sides to make the middle bulge
Once everything is done, the final fermentation begins
Before fermentation, brush the surface with a layer of melted butter to prevent it from drying out and affecting fermentation
After brushing, cover with plastic wrap and ferment at 30 degrees for about two hours
Preheat the oven, 180 at the top and 170 at the bottom, bake for about 20 minutes in the middle and lower layers, then cover it with a piece of tin foil and bake for about 10 minutes.
Brush the bread with a layer of butter and repeat 2-3 times until it is soaked with butter
After brushing the butter, sprinkle a layer of powdered sugar on top while the surface is still slightly hot, the powdered sugar can be sprinkled a little more, repeat 2-3 times, so that the powdered sugar is not so easy to melt
Transfer to the drying net and let it cool, wrap it up after cooling, and put it at room temperature for 3-7 days is the best period for its taste