Stollen

• 250 grams Strong bread flour
• 100 grams Unsalted butter
• 50 grams Cane sugar
• 1 pinch Salt
• 2 Egg yolk
• 70 ml Milk
• 1 dash Vanilla oil
• 1/2 tsp Cinnamon powder
• 2 tsp Dried yeast
• 120 grams Dried fruits soaked in rum
• 1 total 50 grams Walnut, Sliced almond
• 1 Butter for decoration
• 1 Powdered sugar for decoration

1. Use dried fruits soaked overnight with rum (soaking for about 1 week is preferable).
2. Chop the walnuts.
3. Put yeast in the bread maker.
4. Place ingredients in the machine.
5. Then set the machine for the dough course with dried fruits, and start.
6. Add fruits and nuts to the machine and allow the bread maker to do the first proofing.
7. Take dough out and cover with a moist kitchen cloth to prevent it drying out.
8. Set aside for 10 minutes.
9. Roll the dough to a 1.5cm thick oval and fold in half.
10. Leave the dough at 30C temperature for 30 minutes; this is the second rising.
11. The photo on the left is before the second rising, and the right side is after.
12. It has not doubled in size, but it is much bigger.
13. Once the bread has gone through a second rising, bake in preheated 180C oven for approximately 30 minutes.
14. Take the the stollen out of the oven.
15. For decoration, spread butter on the surface while its hot and sprinkle plenty of powdered sugar.
16. (The sugar will melt, but dont worry.)
17. Wrap the stolen with aluminium foil and cool.
18. Then sprinkle powdered sugar through a tea strainer, over the bread and it is done.
19. It will be even better if you store for 2 ~ 3 days before eating.
20. This stollen recipe uses "yeast for confectionary" (1 teaspoon).
21. If you dont have "yeast for confectionary," you can use normal yeast You just need to adjust the time for rising.
22. The yeast amount in this recipe is more than a normal bread recipe.

bread flour, butter, sugar, salt, egg yolk, milk, vanilla oil, cinnamon powder, yeast, rum, walnut, butter, sugar

Taken from cookpad.com/us/recipes/156485-stollen (may not work)