Rye Stollen's recipe

• 

  1.First put 50% rye flour, 50% high flour milk and yeast into the bread machine and mix them

• 

  2.Mix evenly to form a dough and let it ferment naturally or refrigerated overnight

• 

  3. Ferment until doubled in size

• 

  4.Then make the main dough, sugar, salt, eggs, butter and dried fruit (the amount of sugar can be increased to 40 grams and 80 grams of butter)

• 

  5. Put all the fermented yeast and stir evenly.I took a picture below.When it is completed, it will be in liquid form

• 

  6.Add 100 grams of high flour and continue stirring

• 

  7.It is easy to get the film out

• 

  8. Prepared during fermentation The dried fruits in clockwise order from red dried cranberries are dried cranberries, dried black currants, large raisins, dried blueberries.The largest one is an unknown...dried one given by someone else

• 

  9.Then add all the dried fruits and cinnamon powder to the dough and mix

• 

  10. Just mix evenly as shown in the picture and let it rest for half an hour without fermentation

• 

  11. Then place it on oil cloth or oil paper and press it with your hands into a 1.5 cm thick dough

• 

  12.Fold from bottom to top leaving a one centimeter edge

• 

  13.Then use a rolling pin to press it down in the middle

• 

  14.Put in the preheated oven at 180 degrees for 25 minutes

• 

  15.Take out the butter and brush it with liquid while it is still hot

• 

  16.Then I went to sleep......It’s already eleven o’clock when it’s finished.This is the picture I took the next morning, sifted with powdered sugar and finished.

• 

  17.It goes great with tea and black coffee