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Boterstol
Ingredients
| Flour (high protein) | 100% | 10000 g |
| Salt | 2% | 200 g |
| Yeast | 10% | 1000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Water approx. | 59% | 5900 g |
| Filling | ||
| Raisins | 100% | 10000 g |
| Currants | 20% | 2000 g |
| Mix Tropical | 10% | 1000 g |
| Cashews | 10% | 1000 g |
| Almondpaste pill | ||
| Almondpaste (apiece) | % | 250 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth dough. After that, directly add the filling (carefully work trough the filling) |
| Dough temperature | Approx. 26ºC |
| Scale | 850 grams and rounding |
| Dough rest | Approx. 20 minutes |
| Moulding | Mould as a bloomer |
| Dough rest | Approx. 20 minutes |
| Moulding | Roll the dough into an oval disk. Place the almondpaste in the middle and fold the dough closed |
| Final proof | Approx. 30 minutes |
| Baking | Approx. 40 minutes at 200ºC |
| Finishing | Finishing with clarified butter and powdered sugar |
