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Dutch Butter Stollen (Christmas Bread)


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 59% 5900 g
Filling 1
Raisins 100% 10000 g
Currants 20% 2000 g
Mix Tropical 10% 1000 g
Nuts 10% 1000 g
Filling 2
Almond Paste (Ready for use) 70% 7000 g
Working method
Scale Scale the almond paste in pieces approx. 175 gram. Roll them in long shape
Kneading Mix all ingredients into a smooth and developed dough. Kneading time is slightly shorter than a normal fruit bread. Stop mixing once the dough is smooth. After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 850 gram and rounding
Dough proof Approx. 20 minutes
Moulding Mould into a short pointed model
Dough proof Approx. 20 minutes.
Moulding Role from the middle two lips on the dough pieces. PLace a piece of almond paste in the middle and fold it in. Make sure the lock is closed
Final proof Approx. 25 minutes
Baking Ca. 40 minuten bij 200ºC.
Finishing Directly after baking brush wit melted butter. After cooling down sprinkle 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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