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Dutch Treat Stollen

Ingredients

  • 10000 g - 100% Flour
  • 3000 g - 30% QS Boterstol (Dutch Stollen)
  • 1000 g - 10% Fresh Yeast
  • 200 g - 2% Dresner solidification powder
  • 6400 g - 64% Water approx.

Filling 1:

  • 8000 g - 80% Raisins
  • 4000 g - 40% Currants
  • 1000 g -10% Mix tropical

Filling 2:

  • 4400 g - 44% Almond paste
  • 3360 g - 33.6% Amarena Cherries

Working method

  • Scale the Almond paste aprox. 150 grams and make roles. Put the Amarene cherries in the rolls and close them slowly.
  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in the dough
  • Dough temperature: approx. 27ºC.
  • Dough pieces of 800 grams and rounding
  • Dough proof: First time approx. 25 minutes
  • Mould it in a point model
  • Dough proof: Second time approx. 25 minutes
  • Mould the bread with the almond paste and the Amarene cherries in the center(total approx. 175 grams)
  • Final proof: Max. 30 minutes
  • Baking: Approx. 35-40 minutes at 210ºC. in a descending oven
  • Wash with melted butter directly after baking. After cooling down brush it through the fondant and finish it off with almond

Notes

For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly