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// Home / Recipes / Dutch Butter Mini Stollen (Christmas Buns)

Dutch Butter Mini Stollen (Christmas Buns)


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 60% 6000 g
Filling 1
Raisins 100% 10000 g
Currants 20% 2000 g
Mix Tropical 20% 2000 g
Filling 2
Almond Paste (Ready to Use) approx. 30% 3000 g
Working method
Filling Add extra egg to the Almond paste so its possible to pipe
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 2250 gram (30 pieces)
Dough proof Approx. 20 minutes
Moulding Mould as a finger bun, pipe 20-25 grams almond paste per mini christmas bread in between and fold it close. Place the dough pieces on baking sheets
Dividing Divide and round up
Final proof Approx. 40 minutes
Baking Approx. 12 minutes at 250ºC
Finishing Brush directly after baking with melted butter. After cooling down sprinkle it with icing sugar
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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