Easiest Way to Cook Yummy Packed With Fruit! Stollen

Packed With Fruit! Stollen.

Packed With Fruit! Stollen You can have Packed With Fruit! Stollen using 17 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Packed With Fruit! Stollen

  1. Prepare of For the stollen dough:.
  2. Prepare 400 grams of French bread flour.
  3. It’s 80 grams of Sugar.
  4. It’s 8 grams of Dry yeast (fermented).
  5. You need 2 of Egg (Medium).
  6. It’s 130 grams of Milk.
  7. Prepare 3 grams of Salt.
  8. It’s 1 tsp of Cinnamon.
  9. It’s 1/3 tsp of of each Cardamom, cloves.
  10. Prepare 140 grams of Unsalted butter.
  11. It’s 380 grams of Mixed dried fruit chunks.
  12. It’s 60 grams of Diced almonds (roasted).
  13. It’s 180 grams of Raw marzipan (Marzipanrohmasse).
  14. It’s of For the finishing touch:.
  15. Prepare 120 grams of Melted butter (unsalted).
  16. Prepare 150 grams of Granulated sugar.
  17. You need 1 of Powdered sugar.

Packed With Fruit! Stollen step by step

  1. Make the stollen dough. Knead all of the ingredients together aside from the butter, fruit, and nuts. (This is a stiff dough)..
  2. Add softened butter to the dough in 3~4 batches and knead it in. It is done once it stretches well and you can vaguely see your fingers when you stretch out the dough..
  3. Add the dried fruits and nuts after mixing in all of the butter, and knead until they are evenly distributed in the dough. Roll into a ball..
  4. Tip: I use a commercial stollen dried fruit mix mostly. If using homemade sugared citrus peels or rum raisin, make sure to pat them dry before using..
  5. Wrap in plastic wrap, and let the dough rise to about twice the size. (It takes about 2 hours at room temperature)..
  6. Roll out the dough on a surface covered in flour, divide into 6 equal portions, and roll out to 18 x 10 cm with a rolling pin. Divide the marzipan into 6 portions, roll into logs and place it 1/3 on the dough..
  7. Spread the marzipan into the fold of the dough, and press the sides together firmly so it won't open up..
  8. Proof the dough at 30 °C for 20~25 minutes to lightly ferment, and then bake in an oven preheated to 200 °C for 35~40 minutes. Melt butter for the finishing touch while it is baking..
  9. Coat the entire surface with lots of the melted butter to let it sink into the dough..
  10. Coat the entire surface with granulated sugar, sprinkle lots of powdered sugar on the bottom and top, and it is done. Wrap in plastic wrap to store..
  11. To make raw marzipan (Marzipanrohmasse) from scratch, mix 90g almonds, 90g sugar, and 20g egg together well, gather into one lump. Refrigerate overnight before using..

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