Dutch Butter Stollen (Christmas Bread)
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 5900 g - 59% Water approx.
Filling 1:
- 10000 g - 100% Raisins
- 2000 g - 20% Currants
- 1000 g - 10% Mix Tropical
- 1000 g - 10% Nuts
Filling 2:
- 7000 g - 70% Almond Paste (Ready for use)
Working method
- Scale the almond paste in pieces approx. 175 gram. Roll them in long shape
- Mix all ingredients into a smooth and developed dough. Kneading time is slightly shorter than a normal fruit bread. Stop mixing once the dough is smooth. After kneading directly mix filling 1 in
- Dough temperature: approx. 26ºC
- Dough pieces approx. 850 gram and rounding
- Dough proof: Approx. 20 minutes
- Mould into a short pointed model
- Dough proof: Approx. 20 minutes.
- Role from the middle two lips on the dough pieces. PLace a piece of almond paste in the middle and fold it in. Make sure the lock is closed
- Final proof: Approx. 25 minutes
- Baking: Ca. 40 minutes at 200ºC.
- Directly after baking brush wit melted butter. After cooling down sprinkle with icing sugar
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
