Homemade Stollen . 德國聖誕麵包

Homemade Stollen . 德國聖誕麵包

Stollen is a traditional German bread for Christmas.  It is very similar to Panettone as it is made with egg, butter, milk, chopped candied fruit and/or dried fruit, nuts and spices, and with wine as well, but it is in a long shape and usually covered with icing sugar. Comparatively it is a lot easier to make at home than Panettone. I wrote down the recipe and passed it to my helper, the stollen is then ready....I just did the frosting.......

德國聖誕麵包(Stollen) 和 意大利聖誕麵包很相似，都是用上蛋、奶、牛油、乾果、香科、酒，再加上果仁；形狀不是圓的，而是長的，麵包面通常灑上厚厚的一層糖粉，有點像德國鋪滿雪的樣子。在家裡造Stollen較 Panettone 更容易。我只寫下食譜，家傭小姐已經可以造出來了……我只負責了抹牛油和灑糖粉那部份.....

Homemade Stollen

Ingredients:

Bread Flour 325g

Cake Flour 50g

Milk 125g

Egg, beaten  1 pc

Mixed dried berries or raisins 125g

Mixed Candied Peel 50g

Roasted Almonds, coarsely chopped 40g

Ground Cinnaman 2g

Ground Cardamom 1g

Brandy or Dark Rum 50ml

Caster Sugar 40g

Butter, melted 50g

Natural Yeast, 80% hydration  120g (Or Instant Yeast 4g/Fresh Yeast 12g)

Salt 2g

For the almond filling

Ground almond 120g

Caster Sugar 80g

Lemon Juice 30g

Egg, beaten 30g

Topping:

Melted butter 20g

Icing sugar 30g

Method:

1. Soak mixed dried berries or raisins in wine for a night or Soften the mixed fruits in the warm microwave or oven, then soak to expedite the time

2. Mix the flour, sugar, salt and spices using a mixer or by hand, add in natural starter and milk, let stand in a warm place for an hour and half (for instant yeast or fresh yeast, just keep the dough covered in a warm place for 30 minutes)

3. Prepare the almond filling by mixing the almonds, caster sugar together, and add the lemon juice and beaten egg in to make a firm paste, and then knead the dough well for 5 minutes. Then roll it out to a 20cm long sausage, cover and let stand

4. Add the melted butter and beaten egg to the initial dough, and knead them into it until well-incorporated about 8 minutes

5. Put the dough in a greased bowl, cover and let rise until doubled

6. Take the dough out and knock back. Sprinkle in all the soaked fruits, peels and chopped almonds, and roll the dough up like rolling a paper and knead the dough like a ball, so the fruits and nuts are well distribute

7. Dust some flour on a kneading mat and roll the dough out to 30cm x 22.5cm, then place the almond roll on top and fold the dough over to cover; to follow the traditional shape of Stollen, we should make the top edge slightly in from the bottom edge, and we could easily see the two edges one on top of the other.

8. Lightly grease a baking tray, and transfer the shaped dough on it, cover with plastic cling and let rise for another two hours (50 to 60 minutes if using instant or fresh yeast.

9. Preheat a fan oven at 180C, and bake for approx. 30 minutes or until getting your desired color

10. Toppings: Brush the Stollen with melted butter once it comes out from oven, the let cool; dust with icing sugar abundantly

德國聖誕麵包 (Stollen)

材料：

高筋粉 325g

低筋粉 50g

牛奶 125g

蛋液  1 隻

雜乾果或葡萄乾 125g

雜果皮 50g

烤杏仁，粗切 40g

玉桂粉  2g

荳蔻粉 1g

白蘭地或黑Rum 50ml

糖霜 40g

溶牛油 50g

天然酵母，80％水份 120g（或速酵4g /新鮮酵母12g）

鹽 2g

杏仁餡 :

杏仁粉120g

糖霜 80g

檸檬汁 30g

蛋液 30g

灑面：

溶牛油  20g 

糖粉 30g

做法：

1. 用酒浸雜乾果一晚或用微波爐或烤箱温熱雜乾果才浸以縮短浸泡時間至2小時

2. 用廚師機或手將麵粉，糖，鹽和香料混合，逐少加入天然酵母和牛奶拌勻，蓋好，放暖和地方 1-1/2小時​​（用速酵或鮮酵母，可放30分鐘）

3. 杏仁餡：將杏仁和白砂糖混好，加入檸檬汁和蛋液混合成團，揉5分鐘，然後將其捲成 20 cm 長圓條狀，蓋好備用

4. 將溶牛油和蛋液逐少加入放入步驟(2) 麵團中，搓揉至完全融合約8分鐘

5. 大碗略抹油，將麵團放入，蓋好，讓其發酵至兩倍大

6. 之後拿出麵團，略排氣再按平。在上撒上酒浸乾果、果皮粒和碎杏仁，用手把麵團如捲紙筒般捲起，再揉成圓球狀使乾果平均分佈

7. 在揉麵墊上撒上點麵粉，將麵團擀成 30 cm x 22.5 cm 大，然後將杏仁卷放在上，並將麵團折疊覆蓋;  跟據傳統的 Stollen 形狀做依歸，

上層的邊緣要比下層縮入一圈，即烤好後仍看到上下層重疊如本文內相片所示

8. 烤盤塗油，把已造形的麵團放上，包上保鮮紙，再發酵 2 小時（用速酵或鮮酵母，則發酵50-60分鐘即可）

9. 預熱帶風烤箱180°C，烘焙30分鐘或至理想顏色

10. 灑面： Stollen 出爐後趁熱抹上牛油，放涼; 隨意在包面灑上一層厚糖粉