Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, stollen christmas wreath - made in a bread machine. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Stollen Christmas Wreath - Made in a Bread Machine is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Stollen Christmas Wreath - Made in a Bread Machine is something that I’ve loved my entire life.
Great recipe for Stollen Christmas Wreath - Made in a Bread Machine. The wreath-shaped stollen I saw in a baking supply store was so cute that I tried making it in an easy way using a bread machine and easy to acquire ingredients. I used store-bought mixed fruit soaked in rum.
To get started with this recipe, we have to prepare a few components. You can have stollen christmas wreath - made in a bread machine using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stollen Christmas Wreath - Made in a Bread Machine:
- Make ready Strong flour
- Prepare Almond powder
- Get Sugar
- Prepare Cinnamon powder
- Prepare Salt
- Get Egg
- Take combined with egg Milk
- Make ready Yeast for panettone
- Make ready Only when you use dried yeast
- Prepare Unsalted butter
- Get Fruit soaked in rum
- Get Toppings
- Prepare Softened butter
- Take Granulated sugar
- Make ready Powdered sugar
I used store-bought mixed fruit soaked in rum. Drain well with a paper towel before use. At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown.
Instructions to make Stollen Christmas Wreath - Made in a Bread Machine:
- Beat the egg and mix with milk so that it's 160 ml. Add the ingredients from strong flour to yeast, and switch on your bread maker using the dough setting. Add the unsalted butter after 5 minutes.
- When the dough has set, mix in the rum fruits by hand (Some machines will break up the fruit). Let rest for 10-15 minutes.
- Form into a long roll and put it into a cake tin coated with oil. Push in the batter a bit to form it well.
- Leave to ferment for 40 minutes at 30˚C. (The photo is after fermenting)
- Line a baking sheet with parchment paper. Flip the cake tin upside down on the sheet and bake for 35 minutes at 180˚C. Take the tin out and bake for another 5 minutes.
- Just after baking, brush softened butter and sprinkle with granulated sugar. When completely cooled, sprinkle powdered sugar.
- Wrap it up tightly and leave in a fridge. It will be nice and tasty after 3 days.
- Decorate with cute Christmas ornaments when serving.
- You can form it normally rather than in a doughnut shape. Bake for 10 minutes at 200˚C, then lower the temperature to 180˚C and bake for another 25-30 minutes.
This version, brought to us by Martha's mother, is served every year at the Kostyra family Christmas. Well built machine calls for dry yeast in inner pot on side. Add all dry ingredients in order on top. Press select button for sweet bread (if unit has one). CHRISTMAS STOLLEN In Germany, dense, fruited stollen is a Christmas tradition.
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