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Packed With Fruit! Stollen
Packed With Fruit! Stollen

Before you jump to Packed With Fruit! Stollen recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active participation. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, primarily by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

The kitchen alone provides you with many small means by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to packed with fruit! stollen recipe. You can cook packed with fruit! stollen using 17 ingredients and 11 steps. Here is how you achieve that.

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