Easy Christmas Stollen in a Bread Maker
Easy Christmas Stollen in a Bread Maker

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy christmas stollen in a bread maker. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy Christmas Stollen in a Bread Maker is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Easy Christmas Stollen in a Bread Maker is something which I have loved my whole life. They’re nice and they look wonderful.

Stollen is a German bread particularly popular around Christmas. A dough containing rum-soaked fruits is wrapped around a moist almond filling before baking. My children and I love Stollen bread at Christmas time.

To begin with this recipe, we must first prepare a few ingredients. You can cook easy christmas stollen in a bread maker using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Easy Christmas Stollen in a Bread Maker:
  1. Take 200 grams Strong bread flour
  2. Take 6 grams Yeast
  3. Get 24 grams Sugar
  4. Take 2 grams Salt
  5. Get 50 grams Butter
  6. Get 120 grams 1 egg + milk
  7. Prepare 80 grams ☆Fruits preserved in rum
  8. Take 20 grams ☆Sliced almonds
  9. Make ready 20 grams ☆Walnuts
  10. Make ready For garnishing:
  11. Prepare 1 Brandy
  12. Take 1 Melted butter
  13. Take 1 Apricot jam
  14. Get 1 Sliced almonds
  15. Prepare 1 Powdered sugar

Stollen is a spicy enriched fruit bread with a rich marzipan filling, that's especially popular at Christmas celebrations across Europe. To stop the stollen drying out, push the two halves together again and store wrapped tightly in foil in a cool, dry area. I thought the dough was easy to. A deliciously easy German stollen Christmas bread recipe that even beginners can make in the kitchen—no fancy equipment needed.

Steps to make Easy Christmas Stollen in a Bread Maker:
  1. Bring butter and egg to room temperature. Warm milk to body temperature. Drain the preserved fruits. Roast all nuts slightly.
  2. Put all ingredients except for ones marked with ☆ into the bread maker. Switch on the dough setting.
  3. Add ☆ ingredients at the mix signal, or directly through the slot. If you're worried about the amount it crushes, mix in using your hands after the dough is finished kneading.
  4. Set aside for 60 minutes for the first rising. Divide into two portions and form into balls again. Face the closed ends down, and let it sit for 20 minutes.
  5. Flip the dough over, and roll it out into a flat oval shape.
  6. Fold the near end until it's a bit further away than the center.
  7. Fold the other end and let it slightly overlap in the center. Press it down lightly.
  8. Close both ends in the center. Make sure to close the sides as well.
  9. Flip it over, so that the folded end faces down. Shape the dough. An alternative for steps 5 to 9 is to fold it in a slightly tilted half after it's rolled out with a rolling pin.
  10. Rise for 40 minutes. Bake in 150°C/302°F oven for 10 minutes, then 180°C/356°F for 18 minutes.
  11. When it's baked, brush on some brandy, melted butter, and apricot jam immediately and in order.
  12. Top with sliced almonds. When it's cooled down completely, sprinkle on some powdered sugar.
  13. Wrap up tightly with plastic wrap. You could serve immediately, but the taste improves after 2 or 3 days. Good for a whole month.
  14. Tie a ribbon around it for a nice gift!

This version includes a rich filling of almond paste (or marzipan), which adds to the decadence of the bread-like cake. Stollen's dense butter and sugar coating makes it an excellent candidate for preparing ahead of the busy holiday season, wrapping. Christmas stollen is a delicious, traditionally German, bake to make over the festive period. Christmas just isn't Christmas without German Stollen bread! I used to drive across town to our German bakery to buy a loaf of the buttery, powdered sugar-coated German Christmas bread.

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