Christmas traditional bread Stolon

Stollen is a traditional Christmas bread, mainly made of dried fruit, cinnamon and a lot of butter, which is very suitable for resisting the cold of winter~ The freshly baked Stollen smells particularly good, but it is not so delicious to eat, because Stollen is like a good wine, the more "old" the more charming~ The secret to making Stollen more charming: Coat the surface of the freshly baked Stollen with butter, then wrap it in thick sugar, seal and store it for at least a week, and you will get a "Chen" And the flavorful Christmas bread is Storon!

Ingredients

Highglutenflour 333 g

Milk 300 g

Freshyeast 6 g

CastersugarA 20 g

Butter 450 g

Wholeegg 20 g

Almondpaste 150 g

CanicularsugarB 40 g

Lowcakeflour 600 g

Salt 10 g

Cinnamon 2 g

Nutmeg 5 g

Cardamom 20 g

Powderedsugar 13 g

Driedfruit(raisins+prunes) 500 g

sour 100 g

Cooking Instructions

Pre-stirring proofing: Put the high-gluten flour, caster sugar A, milk, and fresh yeast into a high basin and stir well with a rubber spatula. Place in the proofing box and ferment at 30Â°C and 75% humidity for 30 minutes.
Stir: Put the butter, caster sugar B, and almond paste into a mixing bucket, stir slowly with a fan blender, then switch to high speed and stir until white, add the whole egg, and continue to stir quickly until even.
Place the ground cinnamon, nutmeg, cardamom and powdered sugar in a bowl, stir well with a spoon and set aside.
Put "Step 1", "Step 2" and "Step 3" into the mixing cylinder together, add low-gluten flour, salt, and acid, stir at slow speed for 3 minutes to mix the ingredients evenly, and then stir at medium speed for 2 minutes until the dough can form fascia, but the fascia is thick and easy to break. Finally, add the dried fruit and continue to stir slowly.
Dividing: Remove the dough and divide it into 450g pieces with a dough cutter.
Pre-shaping: Roll the dough round by hand.
Shaping: Take out the dough, roll it out into a rectangle (37 cm long and 17 cm wide) with a rolling pin, fold 1/4 from the bottom, roll it out from above, press it down on the side with a rolling pin on the surface to form a shape (25 cm long) surrounded by two sides in the middle cylindrical shape, and place it in a baking sheet.
Final proofing: Let stand at room temperature for 20 minutes.