Dutch Choco Amarena Stollen
Ingredients
- 10000 g - 100% Flour (High-protein)
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 1000 g - 10% Fresh Yeast
- 300 g - 3% Cocoa
- 200 g - 2% Salt
- 1000 g - 10% Amarena Cherry Syrup
- 5800 g - 58% Water approx.
Filling Dough::
- 9000 g - 90% Raisins
- 1500 g - 15% Half Amarena Cherries
- 1500 g - 15% Chocolate Drips
Filling::
- 7000 g Almond Paste (ready to Use) approx. 175 gr. per pi
Working method
- Scale the Almond Paste into pieces of approx. 175 grams and make rolls of them
- Mix all ingredients into a dough which is not too stiff Mixing time is slightly shorter than a normal fruit bread Stop mixing once the dough is smooth and carefully After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scaling: dough pieces approx. 850 grams and rounding
- Dough proof: Approx. 20 minutes
- Mould into a pointed model
- Dough proof: Approx. 20 minutes
- Mould in the form of a 'stol' with a pill of almond paste in the center
- Final proof: Approx. 30 minutes in the bakery
- Baking: Approx. 40 minutes at 200ºC
- After cooling down cover with chocolatefondant and sprinkle with white chocolate shavings
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
