Dutch Butter Mini Stollen (Christmas Buns)
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling 1:
- 10000 g - 100% Raisins
- 2000 g - 20% Currants
- 2000 g - 20% Mix Tropical
Filling 2:
- 3000 g - 30% Almond Paste (Ready to Use) approx.
Working method
- Add extra egg to the Almond paste so its possible to pipe
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: Approx. 2250 gram (30 pieces)
- Dough proof: Approx. 20 minutes
- Mould as a finger bun, pipe 20-25 grams almond paste per mini christmas bread in between and fold it close. Place the dough pieces on baking sheets
- Divide and round up
- Final proof: Approx. 40 minutes
- Baking: approx. 12 minutes at 250ºC
- Brush directly after baking with melted butter. After cooling down sprinkle it with icing sugar
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
