Stollen
German-style stollen with rum-soaked raisins, whole almonds and candied fruit wrapped around an almond-paste core, kneaded and proofed with the bread machine on programme 6, then baked and dusted with icing sugar.
Ingredients
| 125 ml | lukewarm milk |
| 1 c.c. | salt |
| 60 g | tempered butter |
| 75 g | sugar |
| 250 g | special bread flour |
| 15 g | dried baker's yeast |
| 60 g | raisins |
| 40 g | whole almonds |
| 25 g | candied fruit |
| 15 ml | rum |
| 75 g | almond paste |
| ā | icing sugar (for decoration) |
Instructions
PROG. 6 (Stollens).
Ingredients table (4 stollens / 8 stollens):
- Time: 2h02 / 2h59
- Lukewarm milk: 125 ml / 225 ml
- Salt: 1 c.c. / 1 1/2 c.c.
- Tempered butter: 60 g / 110 g
- Sugar: 75 g / 135 g
- Special bread flour: 250 g / 450 g
- Dried baker's yeast: 15 g / 25 g
- Raisins: 60 g / 110 g
- Whole almonds: 40 g / 70 g
- Candied fruit: 25 g / 45 g
- Rum: 15 ml / 25 ml
- Almond paste: 75 g / 135 g
- Decoration: icing sugar
Soak the raisins, the whole almonds and the candied fruit in the rum. Add the ingredients to the bread pan in the following order: lukewarm milk, salt, tempered butter and sugar. Then add the flour and yeast. Place the bread pan in the machine. Select programme 6, the desired crust colour and press the āStart/Stopā button. When you hear the first beep (after 23 minutes) add the drained raisins, almonds and candied fruit. When the beep sounds for the second time (after 1 hr 05), open the machine and remove the dough. If you are making 8 stollens, separate the dough into 2 portions and keep one of them under a cloth for your 2nd batch. Divide the 1st batch into 4 equal parts and roll them out. Cut the almond dough into 4 coils and place them in the centre of each dough pancake. Wrap the pancakes around the almond dough and shape them into balls. Glaze with milk using a pastry brush. Place the stollens on the flat baking rack. Press the Ā«Start/StopĀ» button again. When the beep sounds again (after 57 minutes), take the stollens out. Glaze with melted butter and sprinkle with icing sugar. Repeat the procedure to start off your 2nd batch. When baked, leave to cool on a rack.