Christstollen / 德式耶诞水果面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Soak the currants in the warm water for 30 minutes. Drained and set aside. Dissolve yeast in the warm milk and leave it for 5 minutes. Then add in sugar, salt and egg.
In a bowl, combine the flour and cinnamon, then sieve into the milk mixture. Beat until smooth dough is formed. Knead in butter until elastic and smooth. Add in candied fruit and nuts knead until well blended.
Put the dough mixture in a lightly greased plastic bag, and let rise for about 1 hour on a warm draft free spot or until double in bulk.
Punch dough down and place on well floured board. Divide dough into 2 equal portions and form each to an oval shape. Fold one long side ¾ way over toward other long side and gently press together to make a loaf.
Place each on a greased baking sheet, let rise in a warm place until doubled in bulk. Bake in preheated 160C/320F oven for about 30 minutes, until golden brown. Brush tops with melted butter. Dust with confectioners' sugar.

葡萄干用朗姆酒或是泠水浸泡过，滤干水分备用。酵母放进暖牛奶中溶解，5分钟后加入砂糖，盐和鸡蛋。
面粉和肉桂粉混合筛入牛奶混合物里头，搅拌成软滑而具弹性面团。接着把牛油一点一点加入面团，继续搅拌直到面团拉开时可成薄膜。加入葡萄干，糖渍水果和杏仁，揉匀面团。
将面团成形后放回已抹油的塑料袋内，排除空气，打个结，放到温暖处进行第1次发酵，直成面团为两倍大，大约1小时。
将发酵好的面团排除气体匀分成2份，擀成椭圆，从长的这一边把它翻折到3/4处，用手轻轻把它压黏合。或是将其对折，然后将面团压出一道线。
排放在抹油的烤纸上，盖上保鲜模，做最后的发酵，直到团膨胀为双倍将它放入预热至160C/320F的烤炉中，烘烤30分钟。取出后，涂抹上融化的牛油，晾凉后洒上糖粉。

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