Stollen
Stollen
Fruit bread of nuts, spices and dried fruit coated with sugar.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mio Panettone | 1.350 g | mixture 1 |
| Yeast | 200 g | mixture 1 |
| Orange shavings | 20 g | mixture 1 |
| Lemon shavings | 20 g | mixture 1 |
| Cinnamon | 40 g | mixture 1 |
| Cumin | 2 g | mixture 1 |
| Butter 99,9% | 400 g | mixture 2 |
| Eggs | 200 g | mixture 2 |
| Water | 200 g | mixture 2 |
| Milk | 600 g | mixture 2 |
| Rum | 100 g | mixture 2 |
| Black Line Orange Dices | 200 g | mixture 3 |
| Maro I | 700 g | mixture 3 |
| Black Line Dried Cherry | 300 g | mixture 3 |
| Blonde raisins | 300 g | mixture 3 |
| Roasted almonds, chopped | 250 g | mixture 3 |
| Grated walnut | 200 g | mixture 3 |
Preparation
Mix all the Mixture 1 ingredients together.
Heat the Mixture 2 ingredients together at 35-40oC temperature and then add them to the first mixture. Mix at low speed for 5 minutes. 2 minutes before finishing, add the filling ingredients and continue mixing.
Proof for 20 minutes.
Cut the dough into 350-400 g (small stollen) or 700 g (large stollen) and proof (±35oC/60% moistness) for 30-40 minutes.
Bake at 180-190oC without steam for 30-40 minutes (depending on the weight).
Use a brush to coat them with melted butter 99,9%.
Sprinkle with Mont blanc (White sugar in powder form, non water soluble).
