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Packed With Fruit! Stollen Recipe

Packed With Fruit! Stollen Recipe
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Serving : 6
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Prepare the ingredients before making Packed With Fruit! Stollen in your home. Then, follow these steps below to serve Packed With Fruit! Stollen for your family or friends.

Ingredients: Packed With Fruit! Stollen

  • For the stollen dough:
  • 400 grams French bread flour
  • 80 grams Sugar
  • 8 grams Dry yeast (fermented)
  • 2 Egg (Medium)
  • 130 grams Milk
  • 3 grams Salt
  • 1 tsp Cinnamon
  • 1/3 tsp of each Cardamom, cloves
  • 140 grams Unsalted butter
  • 380 grams Mixed dried fruit chunks
  • 60 grams Diced almonds (roasted)
  • 180 grams Raw marzipan (Marzipanrohmasse)
  • For the finishing touch:
  • 120 grams Melted butter (unsalted)
  • 150 grams Granulated sugar
  • 1 Powdered sugar

How to Make Packed With Fruit! Stollen

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Packed With Fruit! Stollen in your home by yourself.

    Step 1
  • Make the stollen dough. Knead all of the ingredients together aside from the butter, fruit, and nuts. (This is a stiff dough).
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
  • Wrap in plastic wrap, and let the dough rise to about twice the size. (It takes about 2 hours at room temperature).
  • Step 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.
  • Step 7
  • Spread the marzipan into the fold of the dough, and press the sides together firmly so it won't open up.
  • Step 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.
  • Step 9
  • Coat the entire surface with lots of the melted butter to let it sink into the dough.
  • Step 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.
  • Step 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.
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