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Packed With Fruit! Stollen
Packed With Fruit! Stollen

Before you jump to Packed With Fruit! Stollen recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to packed with fruit! stollen recipe. You can cook packed with fruit! stollen using 17 ingredients and 11 steps. Here is how you cook it.

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

Stollen is a buttery rich and dense German Christmas Fruit Cake/Bread. It has a long history and some say its oval shape is said to symbolize Baby Jesus wrapped in swaddling clothes. Stollen: With a rolling pin pound the cold butter between two sheets of parchment paper until it's pliable, but still cold. One such tradition would be the German Christmas bread known as stollen, a spirited, spiced, sugar-topped brick house packed with nuts (almonds, predominantly), dried fruit (raisins are a given), and candied citrus peel. Some are laden with almond paste or marzipan, which results in a softer crumb.

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