How to Make Delicious Packed With Fruit! Stollen

Packed With Fruit! Stollen. Police in Spain, pulled over a pair of suspicious vehicles, only to find they were stuffed with four tons of stolen oranges, according to And the juice was once again loose — the fruit wasn't in boxes or bags, so the pilfered produce came tumbling out when cops opened. Police in Spain have recovered four tonnes of stolen oranges after pulling over two cars packed with the fruit. Sift flour into a bowl and make a well in the center.

Stollen, in a quick definition, is the yeast version of the American fruit cake. Most of the time it has a log of marzipan baked inside it. It contains chopped fruit, chopped candied peel, sometimes chopped nuts (not mine) the log of marzipan and is flavored with fresh ground cardamom and or cinnamon. You can have Packed With Fruit! Stollen using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Packed With Fruit! Stollen

1. Prepare of For the stollen dough:.
2. Prepare 400 grams of French bread flour.
3. Prepare 80 grams of Sugar.
4. Prepare 8 grams of Dry yeast (fermented).
5. Prepare 2 of Egg (Medium).
6. It's 130 grams of Milk.
7. Prepare 3 grams of Salt.
8. Prepare 1 tsp of Cinnamon.
9. You need 1/3 tsp of of each Cardamom, cloves.
10. It's 140 grams of Unsalted butter.
11. Prepare 380 grams of Mixed dried fruit chunks.
12. You need 60 grams of Diced almonds (roasted).
13. Prepare 180 grams of Raw marzipan (Marzipanrohmasse).
14. It's of For the finishing touch:.
15. You need 120 grams of Melted butter (unsalted).
16. You need 150 grams of Granulated sugar.
17. It's 1 of Powdered sugar.

German stollen is a traditional Christmas bread, also known as Christstollen and Weihnachtsstollen, studded with nuts and fruits then dusted with icing sugar. Stollen: The Ultimate German Christmas Bread. A make-ahead holiday classic that only gets better with age. Combine dried fruits, mixed peel and rum in a bowl.

Packed With Fruit! Stollen instructions

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

Cover with plastic wrap and soak overnight. Stir orange and lemon zests into fruit mixture and add to dough. Knead on low speed until just combined. Many are turning away from Christmas cake and choosing more continental Christmas treats like stollen This is a lovely rich stollen from Bettys that is packed with generous amounts of fruit and soft marzipan. The dough is surprisngly light and airy.