Winter Bells
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 1000 g - 10% Fresh Yeast
- 200 g - 2% Salt
- 200 g - 2% Dutch "Speculaas"
- 6000 g - 60% Water approx.
Filling 1:
- 5000 g - 50% Raisins
- 1000 g - 10% Pearl Sugar P2
Filling 2:
- 4000 g - 40% Frangipane
Decoration: Speculaas butter c:
- 1200 g - 24% Butter
- 1200 g - 24% Sugar
- 2450 g - 49% Flour
- 100 g - 2% herbs
- 50 g - 1% Salt
Working method
- Knead all ingredients into a smooth and well developed. Add the first filling and mix this filling carefully into the dough.
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 1250 gram and form a square to roll
- Dough proof: Approx. 15 minutes
- Roll the first piece of dough to 3,5 mm thick and lay that on a high edges baking sheet (60 x 40 cm). Pipe on that a track the Frangipane (400 grams) in an longitudinal direction and approximately 9 cm from each other. Roll the second piece of dough roll to 3.5 mm thick and layed that on top of the dough piece with Frangipane
- Final proof: Approx. 65 minutes
- Sprinkle just for baking 600 grams speculaas butter crumbs on the top sheet of the dough
- Baking: Approx. 40-45 minutes at 200ºC
- Let it cool for a day and cut the next day (9 x 5,5 cm)
- Make the frangipane and the Speculaas butter crumbs
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
