Macaroon Stollen - Makronenstollen
Late but hopefully not too late comes my entry for bread baking day #10 hosted by Baking a Sweet Life with the theme breakfast breads.
As we are enjoying real summer these days here in Germany we had our breakfast this morning sitting in the garden, buttering slices of this wonderful fluffy bread with a slightly crunchy glaze of almonds and sugar.
Hinweis: das deutsche Rezept für den Makronenstollen findet sich hier in meinem Brotkasten.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Macaroon Stollen - Stollen avec Macaron - Makronenstollen |
| Categories: | Bread, Switzerland |
| Yield: | 1 Bread |
Ingredients
| H | DOUGH | ||
| 480 | grams | All-purpose flour | |
| 200 | ml | Milk | |
| 30 | grams | Fresh yeast | |
| 4 | grams | Diastatic malt | |
| 60 | grams | Sugar | |
| 80 | grams | Eggs (weight without shells) | |
| 1 | Lemon: grated rind | ||
| 60 | grams | Ground blanched almonds (almond meal) | |
| 10 | grams | Salt | |
| 60 | grams | Butter | |
| H | GLAZE | ||
| 40 | grams | Egg white; unbeaten | |
| 30 | grams | Sugar | |
| 60 | grams | Ground blanched almonds (almond meal) | |
| Confectioner's sugar | |||
Source
| adapted from | |
| Ecole Professionelle de Richemont | |
| La Boulangerie Suisse |
| Edited *RK* 05/31/2008 by | |
| Petra Holzapfel |
Directions
Mix bread dough ingredients except for salt and butter in a standtype mixer for 5 minutes on first speed, then add salt and butter in pieces and mix for another 8 minutes on second speed. The dough will be slightly sticky but elastic.
Place the dough into a lightly oiled bowl and let ferment for 60-90 minutes in a cool place (to improve the dough you can do a stretch & fold after 40 minutes).
Turn out the dough onto a lightly floured work surface, preshape into a round and let rest covered for 10 minutes. Shape the ball into a log and put it into a buttered loaf pan (30 cm). Let rise covered until the dough has risen almost to the top of the pan.
Preheat the oven to 200°C.
Stir egg white, sugar and almond meal and spread the glaze evenly over the surface of the dough. Score the surface in a diamond-shaped pattern by using a sharp knife and sprinkle lightly with confectioners' sugar. Let rise for another 10-20 minutes.
Bake the bread for 40-45 minutes, covering the bread with aluminium foil if it tends to get too dark.
Turn the bread out of the pan and let cool on a rack.
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