Christmas Stolon

I've been playing this Christmas Stollen for seven or eight years, and I've synthesized many of my predecessors' recipes, and I've saved a simple and straightforward version that is relatively easy to make. There is goose feather snow outside, and a cup of steaming black tea indoors, with a slice of frosted bread, is cool and silky when you bite into it, sweet but not greasy.

Ingredients

Butter 160 g

Glutenflour 400 g

Vanillapod 1-2 pcs

Milk 160 g

Rum Alittle

Powderedsugar Alittle

Yeast 6 g

Sugar 80 g

Salt 4 g

Egg 100 g

Rum-soakeddicedapricots,dicedkiwifruit,dicedmango,raisins,driedstrawberries,dicedpineapple,etc.Ifyoudomore,thenumberofgramscanbedoubledaccordingtoyourpreference. 350 g

Almonds 150-200 g

Brushthesurfacewithbutter 40 g

Candiedorangezest 10 g

Cooking Instructions

Soak all the preserved ingredients together in rum for more than 12 hours, and I usually soak them for three days to a week.
Weigh the almonds well and set aside
Take 200 grams of bread flour, 160 grams of milk, 6 grams of yeast, knead the diced orange peel and ferment in the steamer, 28 degrees for one hour, and ferment until twice the size;
Then mix 160 grams of butter, 80 grams of caster sugar, 4 grams of salt, and 100 grams of eggs well, and knead them with the leavened dough;
Add another 200 grams of flour, vanilla, almond flour. After all the ingredients
are kneaded in the kitchen machine until smooth, then put all the dried fruits in and knead them repeatedly until smooth, and take them out should be wrapped in the dough and the dried fruits are not sticky.
Roll and relax for 30 minutes. Divide the dough into 4 or 6 portions, and let it rest for 15 minutes after rounding, remembering to cover with plastic wrap.
After relaxation, roll out 1/3 of the dough into 1.5cm thick slices, and then press out a groove at 1/3 of the dough, and do not move in the middle. Put the flake part into the groove and wrap it and shape it slightly.
Move it into the baking tray for the second fermentation, 38 degrees for an hour, ferment to 1.5 times the size, the overall secondary fermentation time is not more than two hours, and brush the surface with butter after removal.
Preheat the oven at 180 degrees, 175-180 degrees for 25-30 minutes, cover with tin foil (five minutes away from the oven) after coloring, brush with melted butter immediately after baking, and then sieve the powdered sugar after cooling.
Sieve the sugar powder did not shoot, everyone made up for the brain, wrapped it in tin foil, sealed it for a week, took it out, cut it into slices, and the taste was the best at this time. The bread is heavy oil and heavy sugar, it is no problem to keep it in the refrigerator for a month, you can take it as you eat, the surface of the powdered sugar is wet, and then sprinkle some to look better.
Make up a second sieve of powdered sugar, if you want to look like a heavy snowfall, you need to sift the powdered sugar many times, each time to press the porcelain.
I have pickled orange peel for several months, choose dark-colored oranges, scrub them with salt, scald the skin with boiling water, take a thin layer of surface with a spatula, cut them into shreds, a layer of orange peel and a layer of white sugar, refrigerate in the refrigerator, take it out from time to time and shake it, last year's pickling ran out, this is pickled this year, send a picture, everyone refer to it. It is not recommended to use the orange peel directly, if it is not pickled, it will be bitter.
Open the blind box, some fruits are preserved, and some have many nuts.
It should be noted that the dough and preserved fruits must be kneaded evenly.