Filled Christmas Trees
Servings 0
Ingredients
- 10000 g - 100% Flour (High-protein)
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 1000 g - 10% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling 1::
- 10000 g - 100% Raisins
- 2000 g - 20% Currants
- 1000 g - 10% Mix Tropical
- 1000 g - 10% Nuts
Filling 2::
- 4200 g - 100% Almond Paste (Ready to Use)
Decoration::
- 500 g - 5% Fondant
- 1000 g - 10% Green and White Musket Seed
Working method
- Mix all ingredients into a smooth and well developed dough Make sure it is not too stiff Use a slightly shorter running time than a normal fruit bread Stop mixing once the dough is smooth After kneading directly mix filling 1 in
- Dough temperature: approx. 26ºC
- Scale: approx. 1200 gram (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and don't round up!
- Pipe approx. 5 grams of Almond Paste on each dough pieces and round up Use 7 rounded dough pieces to make a Christmas tree (See photo)
- Final proof: Approx. 60 minutes
- Baking: Approx. 12 minutes at 240ºC
- Brush lightly with fondant and sprinkle with green and white musket seed (sugar decoration)
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly