Stollen Recipe

Stollen is a rich German fruit and nut loaf.  The stollen is a bread of mixed fruits, nuts, spices or dried candied fruits and the upper layer is coated with the icing sugar or the powdered sugar. The stollen bread is a traditional German bread it is eaten during the Christmas season.

Nutritional Value:-

61 grams contain 230 calories. 

Fat = 10 grams

Carbohydrate = 31 grams

Protein =  3 grams

It also contains Vitamin A, Calcium and Iron.

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 Ingredients:-

1. Sultanas, 1.7 kg
2. Candied Orange Peel, 375 grams
3. Candied Lemon Peel, 375 grams
4. Nibbed Almond (chopped), 375 grams
5. Rum, 190 ml
6. Yeast, 700 grams
7. Milk, 500 ml
8. Flour, 1 kg
9. Sugar, 300 grams
10. Butter, 1 kg
11. Marzipan, 300 grams
12. Salt, 30 grams
13. Lemon Zest, 20 grams
14. Cardamom powder, 1 gram
15. Mace Powder, 1 gram
16. Vanilla pod, 1 gram

Method Of Cooking:-

1. Mix all the ingredients in the dough mixer except the butter and marzipan.
2. Knead the dough for 5 minutes on slow speed or until the gluten has formed.
3. Add 100 grams of softened butter and knead again till a smooth dough is obtained.
4. Keep the dough for proofing, knockback and rest again.
5. Scale a dough and shape the roll out the dough to 8-inch diameter with thick in the centre and thin on the edge. Put a rolled pieces of marzipan and fold over to form a half-moon shape. Keep on the tray for proofing.
6. Bake at 200°C for 40 minutes.
7. When it's is hot, brush dip the strudel into melted.

Remarks:-

• When you handled the dough put some vegetable oil in your hands.
• Leave the dough for proofing for 1 hour.
• If the dough is wet don't add the flour because it becomes denser and heavier.
• Just knead your dough.
• When you make the loaf be gentle with the dough. 
• Grease your baking tray with flour and again leave the loaf for proofing for 2 hours.
• Before baking the loaf do some egg wash on the top of the loaf. It is an optional part for you because by the egg wash your loaf see much shinner and brighter.
• Preheat your oven and do moisture baking.

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