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Packed With Fruit! Stollen
Packed With Fruit! Stollen

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We hope you got insight from reading it, now let’s go back to packed with fruit! stollen recipe. To make packed with fruit! stollen you only need 17 ingredients and 11 steps. Here is how you cook it.

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

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