Dutch Butter Mini Stollen (Christmas Buns)
Ingredients

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 |